Effect of cultivar and climatic conditions on olive (Olea europaea L.) oil fatty acid composition

Many factors, particularly the planted cultivar for oil production and climatic conditions, can affect olive oil quality. This research was conducted with 12 olive cultivars in olive research stations with different climatic conditions (Taroum, Roodbar, Gorgan, Kazeron and Sarpolezehab). Fruits with 4-4.5 ripening indices were harvested in each region. Fatty acids composition data were analyzed in a factorial experiment based on complete randomized block design. Results indicated that palmitic acid was significantly higher in warm climates, Kazeron and Sarpolezehab. The cultivar and climate conditins had significant effects on oleic acid content and this fatty acid was higher in Taroum, Roodbar, and Gorgan regions compared with Kazeron and Sarpolezehab. Cv. Amphissis had high Oleic acid content in all conditions. Mean linoleic acid content was observed in warm condition of Sarpolezehab which was higher than mean value in Gorgan, The result indicated that Kronaiki oil exhibited the best fatty acid composition in Taroum, Roodbar and Gorgan regions and Amphissis was the only cultivar suitable for warm climate. 'Shengeh' produced the lowest oil quality with regard to fatty acid composition especially in warm region.