## 1 Introduction  
Extra virgin olive oil (EVOO) is considered the prince of edible oils due to its chemical composition rich of bioactive beneficial molecules and provides appreciated sensory characteristics [1]. In particular, the strength point of the chemical composition, is that both the major as well as the minor components have characteristics that are ideal in an oil. The saponifiable fraction is very well balanced, where oleic acid, which is a monounsaturated fatty acid, is largely the most represented fatty acid, which provides relatively high oxidative stability, even with a low content of saturated fatty acids. The unsaponifiable fraction contains a large number of different bioactive substances, which play a key role for the oil oxidative stability while promoting health effects and the sensory characteristics of the oil [2]. Several are the characteristics that recognize a food as being excellent. Italy is recognized as a leading country in terms of excellent food production, as demonstrated by the numerous cases of frauds often dealing with fake Italian foods [3]. The safeguard of the identity of food products having specific and special characteristics is allowed by the recognition of the chemical peculiarities characterizing high quality and niche products. Monovarietal EVOOs (MEVOOs) are in the foreground among Italian niche food products. The Italian germplasm numbers over 800 cultivars (cvs.) [4] and the MEVOOs that can be obtained are products reflecting the characteristics of a country beyond the genetics. Furthermore, legislation helps to protect the origin of the products [5], which allows Protected Denominations of Origin (PDO) or Protected Geographical Indication (PGI) [4]. However, a deep knowledge of the chemical, and, thus, nutritional, peculiarities of MEVOOs is still lacking due to a recent growth of market for these excellent products [6]. Their detailed characterization leads to identify their key features and the relation with their quality. However, several cvs. that are spread in specific areas are not yet investigated extensively. Starting from this premise, this study aims to obtain a chemical and sensorial fingerprint of MEVOOs produced in the Marche region (Italy), from five cvs. (Raggia, Piantone di Mogliano, Ascolana tenera, Mignola, and Coroncina), selected among those more spread on that country and producing appreciated oils, often receiving prizes in regional, national, and sometimes international competitions in which their sensory properties are evaluated [7]. On oils obtained from the same varieties, other studies have been reported in literature. [PERSON] et al. [4] reported average fatty acid, total phenol content, and sensory profiles of 16 MEVOOs oils out of the 177 varieties for which these parameters are also reported in the Italian monovarietal oils database [8]. [PERSON] and [PERSON] [9] studied the volatiles profile of 11 different monovarietal oils from the Marche region (Italy) and correlated it with the sensory profile of the oils. [PERSON] et al. [10] evaluated the effect of malaxation time on the polyphenol content and composition of Ascolana tenera oil and its oxidation stability. The same variety is also investigated in a study [11] where it was introduced in Tunisia together with other varieties. The monovarietal oils produced were compared with that obtained from the autochthonous variety Chetoui by investigating several parameters related to oil quality. The present study, aiming to characterize the oils from the five cvs. Raggia (RAG), Piantone di Mogliano (MOG), Ascolana tenera (ASC), Mignola (MIG), and Coroncina (COR), applies to a relatively high number of different samples for each cultivar, obtained from different producers and from different areas crops, in each of the two years harvest (2015 and 2016). There were 6-12 oil samples for each year, for each cultivar. Thus, it may allow the attribution of some characteristics specifically to the olive cultivar.