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The Tangier-Tetouan-Al Hoceima (TTA) region is one of the main olive oil producing regions in Morocco. Little is devoted to characterize olive oil physicochemical traits from TTA hence the originality of this study. This aimed at investigating variation in olive oil quality produced from three Moroccan cultivars ‘Moroccan Picholine’, ‘Menara’, and ‘Haouzia’ and their blends. Sampling was performed in five provinces fromTTA (Northern Morocco) during four consecutive crop-seasons (2018–2021) considering three extraction technologies (ET): traditional discontinuous press system (SP) and continuous extraction systems including decanter of three outlets (3O) and decanter of two outlets (2O). Physicochemical measurements consisted of routinely quality parameters namely free acidity (FA), peroxide value (PV), UV absorption parameters (K232, K270, and ΔK), chlorophylls (Chl) and carotenoids (Car) contents, total phenolic compounds (TPC) and oxidative stability (OS). Crop season showed its superiority impacts on K232, OS, TPC, Chl, and OS. While cultivar was the main variability source in both PV and K270, and FA was mainly determined by ET. Important variations (p |
