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This study is undertaken to determine the storage stability of Chemlali extra-virgin olive oil (EVOO) in different containers such as clear and dark glass bottles, polyethylene (PE) and tin containers. The different oil samples were stored under light at room temperature. Quality parameters monitored during a 6-month-storage period included: acidity, peroxide value (PV), spectrophotometric indices (K 232 and K 270 ), chlorophyll and carotene pigments, fatty acids and sterol compositions, total phenols, Rancimat induction time as well as sensory evaluation. Tin containers and dark glass bottles recorded the lowest oxidation values. In addition, oil packed in tin containers and dark glass bottles showed better physicochemical and organoleptic characteristics than that stored in clear glass bottles and PE containers. A significant decrease ( p  < 0.05) in the antioxidant contents (carotenes, chlorophylls and total phenols) was observed in the oil stored in the clear glass bottles and PE containers. Such results proved that the storage of oil in tin containers and dark glass bottles appeared most adequate, and showed a gradual loss of quality during storage, especially in PE containers and clear glass bottles. This study has shown that the best packaging materials for the commercial packing of Chemlali extra-virgin olive oil are tin containers and dark glass bottles.

Changes occurring in refined olive pomace oil (ROPO) blended with refined palm oil (RPO) during repeated frying cycles were monitored. Four ratios of ROPO/RPO blends were prepared: (100:0), (75:25), (50:50) and (25:75). The effect of deep-frying was studied by assessing the changes in iodine value, acid value, color value and fatty acids composition. The results show that the mixture ROPO/RPO (25:75) is the most stable compared with other blends. The fate of 3-MCPD and glycidyl esters during deep-frying was investigated showing no endogenous formation of the esters during 16 h of deep-frying.

This chapter examines the effectiveness of both single and coupled (combined) techniques with various analytical instruments to detect the adulteration of extra virgin olive oil (EVOO). It considers the evaluation of authenticity of EVOO followed by various chemical parameters of purities using several sophisticated analytical instruments to detect potential adulterants. The chapter also considers other specific methods are discussed that have been used not only to classify directly oil samples according to botanical origin but also to determine the composition of binary mixtures of EVOO with cheaper oils. Monitoring the authenticity of EVOO is carried out using instrumental techniques that provide data about their qualitative and quantitative composition. Most of the current work on edible oil adulteration is based on chromatographic analysis, namely gas chromatography (GC), high‐performance liquid chromatography (HPLC), and gas or liquid chromatography coupled with mass spectrometry (GC‐MS and LC‐MS).