Abstract:
Our work consists of characterizing the quality of olive oils consumed in the region of DJAAFRA (BORDJ BOU ARRERIDJ) and also a classification of these olive oils according to international standards. New samples have been collected at the level of the region "DJAAFRA" and were analyzed by physicochemical tests including: free acidity, peroxide value, measurement of standard UV absorption values (K232, K270). The results obtained show that these oils are of very poor quality ranging from running to lampante. This degradation can be explained by the influence of several factors namely the type of picking, the quality of olives, the transport of olives, pressing processes,
