## 3 Results and Discussion  
[PERSON] et al. [11] observed that the monounsaturated, polyunsaturated, and saturated fatty acids in extra virgin olive oils from organic cultivation were comparable to those from conventional cultivation. Statistical analysis indicated no statistically significant differences (\(p<0.05\)) in SFA, MUFA, and PUFA content between organic and conventionally cultivated oils. The SFA content in olive oils from conventional cultivation ranged from 16.70 to 17.01%, and, in oils from organic cultivation, from 17.14 to 17.46%. The MUFA content in olive oils from conventional cultivation ranged from 74.09 to 76.12%, and, in oils from organic cultivation, from 72.87 to 74.58%. The PUFA content in olive oils from conventional cultivation ranged from 7.18 to 8.89%, and, in oils from organic cultivation, from 8.28 to 9.67%. This suggests that the cultivation method did not influence the fatty acid profile of the analyzed oils. All analyzed extra virgin olive oil samples met the requirements of the European Union Delegated Regulation 2022/2104 of 29 July 2022. According to the regulation, the fatty acid content in extra virgin olive oil should fall within the following ranges: oleic acid: 55.00-85.00%, palmitic acid: 7.00-20.00%, linoleic acid: 2.50-21.00%, stearic acid: 0.50-5.00%, palmitoleic acid: 0.30-3.50%, \(\alpha\)-linolenic acid: \(\leq\)1.00%, arachidonic acid: \(\leq\)0.60%, eicosenoic acid: \(\leq\)0.50%, heptadecanoic acid: \(\leq\)0.40%, and heptadecenoic acid: \(\leq\)0.60% [12]. The most abundant group in the overall fatty acid profile of the studied oils was the MUFA group. In all samples, oleic acid (C18:1 n-9 cis), a representative of MUFAs, was dominant, with its proportion ranging from 59.54% to 75.36%. [PERSON] et al. [13], in a study on the fatty acid composition of conventional extra virgin olive oils, confirmed that MUFAs were the predominant group, with oleic acid as the primary component, accounting for 69.79% to 79.39% of total fatty acids. Similar observations were reported by [PERSON] et al. [11], who characterized the fatty acid profile of organic extra virgin olive oils, finding oleic acid to be the most abundant, ranging from 72.49% to 74.18%. Figure 1: Chromatogram of the fatty acid profile of a selected extra virgin olive oil. Among all samples, the highest oleic acid content was found in the organic olive oil sample no. 2 (75.36%) and the conventional sample no. 6 (72.57%). Other MUFAs identified in lower amounts included palmitoleic acid (0.69-1.88%), heptadecenoic acid (0.07-0.31%), cis isomers of octadecenoic acid (2.10-3.80%), and eicosanoid acid (0.25-0.36%). Based on the data presented in Table 1, among the SFAs, palmitic acid (C16:0) was the predominant component in all olive oil samples, both organic and conventional, with proportions ranging from 10.56% to 14.65%. Among the PUFAs, linoleic acid (C18:2 cis-9, cis-12) was dominant, accounting for 6.24% to 14.34% of the total fatty acids. The highest levels of palmitic and linoleic acids were found in organic sample no. 5 and conventional sample no. 9. In addition to linoleic acid, \(\alpha\)-linolenic acid (C18:3 cis-9, cis-12, cis-15) was also identified among the PUFAs, ranging from 0.66% to 0.87%. The remaining SFAs were present in smaller amounts and included heptadecenoic acid (0.05-0.13%), stearic acid (2.15-3.79%), arachidonic acid (0.45-0.61%), behenic acid (0.12-0.29%), and lignoercic acid (0.05-0.13%). Previous studies [9] reported that the second most abundant group of fatty acids in conventional extra virgin olive oils was the SFA group, with palmitic acid as the primary representative (8.8-12.8% of total fatty acids). The total SFA content ranged from 13.3% to 17.1%. According to [PERSON] et al. [14], SFAs constituted the second most abundant group in organic extra virgin olive oils, with palmitic acid accounting for 14.60% to 19.41%. [PERSON] et al.