Evaluation and Origin Discrimination of Two Monocultivar Extra Virgin Olive Oils, Cultivated in the Coastline Part of North-Western Greece  
[PERSON]  
1 Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece; [EMAIL_ADDRESS] (S.A.); [EMAIL_ADDRESS] (E.S.) [PERSON]  
1 Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece; [EMAIL_ADDRESS] (S.A.); [EMAIL_ADDRESS] (E.S.) [PERSON]  
3 Department of Supply Chain Management (Logistics), International Hellenic University, 60100 Katerini, Greece; [EMAIL_ADDRESS]  
[PERSON]  
2 Correspondence: [EMAIL_ADDRESS] (V.S. ); [EMAIL_ADDRESS] (T.V.) [PERSON]  
1 Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece; [EMAIL_ADDRESS] (S.A.); [EMAIL_ADDRESS] (E.S.) [PERSON]  
1 Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece; [EMAIL_ADDRESS] (S.A.); [EMAIL_ADDRESS] (E.S.) [PERSON]  
3 Department of Supply Chain Management (Logistics), International Hellenic University, 60100 Katerini, Greece; [EMAIL_ADDRESS]  
[PERSON]  
2 Correspondence: [EMAIL_ADDRESS] (V.S. ); [EMAIL_ADDRESS] (T.V.) [PERSON]  
1 Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece; [EMAIL_ADDRESS] (S.A.); [EMAIL_ADDRESS] (E.S.) [PERSON]  
1 Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece; [EMAIL_ADDRESS] (S.A.); [EMAIL_ADDRESS] (E.S.) [PERSON]  
2 Department of Olive and Horticultural Plants, Hellenic Agricultural Organization-DEMETER, 24100 Kalamata, Greece; [EMAIL_ADDRESS]  
Footnote 26: email: {safi  
properties [1; 2; 3]. This worldwide olive oil reputation is the major driving force for a continuously higher demand on the international olive oil consumption [4; 5]. As a matter of fact, the exported olive oil quantities are continuously increasing not only from the main olive-oil producing counties (Spain, Italy and Greece) but also from non-traditional producing countries around the world such as Argentina, Australia, and China [6]. In this context, the demand of higher quality olive oils has led to the continuous appearance in the market of olive oils elaborated with specific and unique characteristics. Hence, the European Union (EU) has established a series of regulations for the certification, protection, and guarantee of the quality and authenticity of olive oils arising from unapproved and fraudulent activities [7; 8; 9; 10; 11]. Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) are two of the main systems created by EU in order to promote and protect food product's authenticity [12]. These denominations require precise definition of several parameters such as cultivar, geographical origin, agronomic practice, and production technology. From the above-mentioned parameters, the cultivar is of utmost importance since the olive cultivar and its characteristics are directly related to olive oil quality [13]. Therefore, identification of the botanical origin as well as adulteration of olive oils with lower quality or less costly cultivars are some of the goals of authenticity research [14; 15]. Nowadays, investigation of one or more constituents (major and minor components) present in the olive oils is carried out addressing important information on olive cultivars and differentiating and comparing their botanical origin. For example, different studies from Italy, Greece, and Spain have been conducted to authenticate olive oils [16; 17; 18; 19]. Although the number of Greek indigenous monocultivars is more than 40, with the most systematically cultivated variety being cv. Koroneiki, most of other local autochthonous monocultivars remain to be investigated in detail. In the coastline part of north-western Greece, and mainly in the regional units of Preveza, Parga, and Thesprotia, the dominant olive cultivar, yet poorly investigated, is a local variety named Lianolia Kerkyras.