This study comprehensively evaluated the fruit and oil characteristics of 26 olive genotypes from 2016/17-2019/20. The research focused on physicochemical quality parameters and purity criteria to classify the oils as extra virgin olive oil (EVOO) and explore their genetic and biochemical diversity. All analyzed oils met EVOO standards for free acidity (<= 0.8% oleic acid), peroxide value, and UV absorbance (K232, K270), except one sample (Ters Yaprak). Phenolic content ranged widely (160.40-738.94 mg CAE/kg oil), correlating with oxidative stability (6.00-20.80 h). Oleic acid (65.29%-76.88%) and linoleic acid (5.63%-15.10%) were the dominant fatty acids, with variations linked to cultivar and climate. Total beta-sitosterol (93.59%-96.55%) and Delta 7-stigmastenol (0.18%-0.72%) were key markers for authenticity, though two samples exceeded Delta 7-stigmastenol limits. alpha-Tocopherol (159.91-423.48 mg/kg) was the primary antioxidant, with Memecik, Ayval & imath;k cultivars showing high levels. Phenolic content strongly influenced these attributes. Principal Component Analysis (PCA) revealed that phenolic content, oxidative stability, and fatty acid composition were the primary discriminators among cultivars. PCA results showed that variation in fatty acid, TAG, sterol compositions across 26 olive genotypes from 2016/17-2019/20 was primarily driven by genotype and harvest year, with no strong geographical clustering but distinct profiles for certain varieties such as Domat, Uslu, and E & scedil;ek Zeytini. Olive Varieties of the Aegean Region demonstrated exceptional quality, meeting EVOO standards with high phenolic and tocopherol content. Notable varieties such as Memecik, Ayval & imath;k exhibited superior oxidative stability underscoring their commercial and nutritional value. This study provides critical data for conserving genetic resources and promoting regional olive oils in competitive markets.

Extra virgin olive oils obtained from the Ayvalık, Memecik, Gemlik, Çekişte, and Sarı Ulak Turkish cultivars were evaluated to determine their chemical composition, quality classification, authenticity indicators, and sensory characteristics. Standard quality parameters, including free fatty acidity, peroxide value, and ultraviolet absorbance (K232, K270), were analyzed in accordance with International Olive Council (IOC) regulations. The majority of the samples met the criteria for extra virgin olive oil. The oleic acid content varied by variety and region, with Ayvalık and Memecik showing notably high levels. Sterol profile analyses revealed distinctive chemical markers that indicate authenticity and quality. Sensory analysis results showed that regional differences had a significant impact on aroma, taste, and overall acceptability. Oils from Ayvalık and Memecik received high scores for positive sensory attributes such as fruitiness, bitterness, and pungency. The results show that the chemical and sensory qualities of olive oil are directly influenced by both genetic diversity and growing conditions, which underscores the importance of conserving local varieties and promoting regional production methods.

Extra virgin olive oil (EVOO) is highly valued for its rich composition of bioactive compounds and high oleic acid content, which contribute to its nutritional quality and oxidative stability; however, its high market value has led to increasing adulteration with cheaper vegetable oils, raising concerns for consumer safety and product authenticity. To address this issue, international organizations such as the International Olive Council (IOC), FAO, and OLAF have established standards to ensure quality and traceability, although natural variations in fatty acid composition (typically 55–85% oleic acid) due to cultivar, origin, and processing conditions complicate authentication. In this context, Raman spectroscopy has emerged as a rapid, non-destructive, and reliable analytical technique capable of providing detailed molecular information without extensive sample preparation (Ryoo et al., 2017; Li et al., 2018).When combined with chemometric methods such as PLS, PLS-DA, andDD-SIMCA, Raman spectroscopy can detect adulteration at low levels, often below 5%, while advanced approaches including surface-enhanced Raman spectroscopy (SERS), temperature-modulated analysis, and interval-based methods (iPLS and siPLS) further improve sensitivity and accuracy, achieving detection limits as low as 0.5% (Farley et al., 2016; Hashem et al., 2020). The use of optimized preprocessing techniques such as standard normal variate (SNV), along with careful selection of instrumental parameters, enhances model performance, and the integration of machine learning algorithms enables classification accuracies exceeding 90%. Portable Raman systems allow for real-time, in situ analysis, making this technique highly suitable for routine quality control and authentication in the olive oil industry.

This study aims to characterize the composition of the volatile compounds in Turkish extra virgin olive oils (EVOOs) produced from three cultivars-Ayvalik, Gemlik, and Memecik-harvested in the South Marmara, South Aegean, and North Aegean regions during the 2014/15 and 2015/16 crop seasons. A total of 135 EVOO samples were obtained using industrial-scale 2-phase and 3-phase extraction systems. These samples were then analyzed using solid-phase microextraction (SPME) coupled with gas chromatography (GC). Among the twelve volatiles identified, trans-2-hexen-1-ol and cis-2-penten-1-ol exhibited the highest levels of abundance across all samples and seasons. Subsequently, 1-penten-3-one, hexanal, and cis-3-hexenyl acetate were identified, and it was determined that these contribute to the green and fruity sensory profile of high-quality olive oil. Two- and three-factor analyses of variance (ANOVA) revealed that volatile concentrations were significantly influenced by variety, harvest season, and extraction system. It is significant that 1-penten-3-one was found to be significantly influenced by both season and variety (p < 0.05), while 1-penten-3-ol exhibited a multifactorial dependency, with significant two-way interactions (season x variety, season x system, variety x system). Furthermore, PLS-DA-based classification successfully distinguished samples according to olive variety, indicating that volatile profiles could serve as reliable markers for authenticity and geographic origin. These findings underscore the potential of using volatile compounds as quality indicators and for geographic labelling in the olive oil industry.

The valorization of agro-industrial by-products represents a key strategy for promoting a sustainable food industry. This study explores the potential of ultrasound-assisted enrichment to improve both the nutritional profile and the oxidative stability of extra virgin olive oil (EVOO) through the incorporation of Phoenix dactylifera L. seeds, a resource that remains largely underutilized. The impact of seed addition was evaluated in four monovarietal EVOOs (Chemlal, Tefehi, Aghenfes, and Aguenaou). The effects on fatty acid composition, carotenoids, chlorophylls, tocopherols, total phenolic compounds (TPC), antioxidant activity, and oxidative stability were examined. Under optimal conditions (10 min, 50

The chemical and sensory characteristics of virgin olive oil (VOO) and extra virgin olive oil (EVOO) are assessed in this study, with an emphasis on the relationships between chemical profiles and sensory attributes such as fruitiness, bitterness, pungency, and defect presence. To evaluate their composition and sensory qualities, 18 samples of each type of oil, primarily Chemlali cultivars from various Tunisian regions, were examined. According to chemical analysis, VOO had a richer pigment profile than EVOO because it had a far higher chlorophyll and carotenoid. As for the fatty acid analysis, VOO had a larger percentage of the oleic acid concentration, while EVOO had more palmitic acid. This difference is probably what affects the oils' oxidative stability and sensory qualities. On the other hand, EVOO samples displayed higher concentrations of volatile and phenolic chemicals, which may improve their antioxidant capacity and sensory qualities. While VOO had discernible defects, sensory examination showed that EVOO had a more pronounced fruity profile and was consistently free of sensory defects. While pungency and bitterness were similar for both oil types, EVOO's lack of flaws complies with consumer preferences and premium olive oil quality requirements. EVOO's distinct nutritional profile, characterized by higher oleuropein and TPC levels (p < 0.05), increased Δ-7-stigmastenol (p < 0.001), and exclusive campestanol, enhances its antioxidant potential and cholesterol-regulating properties. These findings underline the influence of chemical composition on sensory perception in olive oils and highlight cultivar and regional differences. Both oils provide antioxidant and cholesterol-regulating benefits, but their unique chemical and sensory properties determine their suitability for different culinary and medical uses. The correlation between sensory attributes and chemical markers offers information on how to maximize quality of olive oil for desired flavor profiles and nutritional benefits.

The effect of different irrigation treatments on the quality and antioxidant compounds of the virgin olive oil obtained from Memecik variety was determined in this study, which was carried out in three consecutive years. For this purpose, six different irrigation treatments (25%, 50%, 75%, 100% and 125%) were applied to an olive orchard using the drip method. According to quality criteria, free acidity and peroxide value were not influenced by the amount of irrigation. Differences in fatty acids among oil samples were found statistically significant. Among the hydroxytyrosol, gallic acid, oleuropein, chlorogenic acid, caffeic acid, vanillic acid, p-coumaric acid, ferulic acid, luteolin and apigenin, hydroxytyrosol and vanillic acid were influenced by the amount of irrigation water applied to olive trees, and there was a significant relationship among the irrigation treatments. Generally, an increase in the amount of irrigation water given was accompanied by a reduction in bitterness indices and total chlorophyll contents. In terms of oil yield and chemical quality, 25% irrigation treatment could be recommended under experimental conditions.

In this study, It was aimed to determine the effects of different production and preservation methods on the shelf life and quality of the Gemlik variety natural black table olives produced with low salt (2%). For this purpose the olives processed with traditional Turkis turning black olive using starter culture The MAP (Modified athmosphere packaging), vacuum and gamma irradiation method (1, 3 and 5 kGy) was applied for the first time in the preservation of table olives. The reducing effect of 5 kGy dose on total phenolic substance and DPPH antioxidant activity was found to be higher than other doses. During storage, pH (4.30-4.83) and titratable acidity (0.68-1.02%) values of black table olives changed in normal course. At the and of the fermentation and storage, total phenolic substance and DPPH antioxidant activity decreased and were found statistically significant (p<0.01). During the storage period, the total amount of phenolic matter in olives in normal production (without starter culture) decreased from 232 to 144 mgCAE/100g and in starter culture added table olives from 200 to 138 mgCAE/100g. As a result of the study, it was ensured that table black olives produced with less salt (2%) could be stored on the shelves for at least 6 months without using any preservatives. In addition, radiation effect on quality was relatively similar to other applications.

Isotope ratio mass spectroscopy (IRMS) and nuclear magnetic resonance (NMR) spectroscopy techniques are two of the analytical methods that are used to characterize food products. The aim of this study is to classify extra virgin olive oil (EVOO) samples collected from different regions of Turkey based on H-1 and C-13 NMR spectra along with IRMS d(13)C carbon isotope ratio data by using chemometrics multivariate data analysis methods. A total of 175 EVOO samples were analyzed in 2014/15 and 2015/16 harvest seasons. Multivariate classification and clustering models were used to identify geographical and botanical origins of the EVOOs. IRMS results showed that there was no significant difference in terms of d(13)C values between the years in terms of harvest year (p > 0.05), only extraction phase and variety were statistically significant factors (p < 0.05). The interactions of the factors showed that the harvest year x variety interaction is important. The outcomes of this research clearly indicated that considering the partial least squares discriminant analysis result with NMR spectra, the percent success of the model in the South Marmara, North Aegean, and South Aegean region samples were 95%, 95.7%, and 96.4% in the model set, respectively. The results showed that by using classification and clustering models, geographic marking and labeling of these oils can be carried out regardless of differences in year and production systems (2 and 3 phase extraction system) according the NMR analysis.

The present study investigates the aroma, key odorants and sensory profile of extra virgin olive oils from five well-known Turkish cultivars. The aromatic extract obtained by the purge and trap extraction system, according to a sensory analysis, resembled the odor of olive oil. A total of 22, 21, 18, 22 and 21 aroma-active compounds were detected in the extracts of Ayvalık, Memecik, Gemlik, Sarı Ulak and Beylik olive oils, respectively. The results show that Ayvalık has the highest flavor dilution (FD) value of 1024 with hexanal, (E)-2-hexenal and α-farnesene. Memecik has the highest FD value at 2048 with (E)-2-hexenal. Gemlik has the highest FD value of 1024 with (Z)-3-hexenyl acetate, (E)-2-hexen-1-ol and α-farnesene. Sarı Ulak has the highest FD value at 2048 with (E)-2-hexenal. Beylik has the highest FD value of 2048 with (E)-2-hexenal and hexanal. All cultivars represent the characteristic green, cut-grass, fruity odor notes.

Virgin olive oils (VOO) obtained from olives grown in different regions of our country, under changing climatic conditions, show different sensory and chemical properties. Due to the fact that primary production is affected by climatic and agricultural conditions and VOOs are supplied to the market by only physical processing. In order to determine whether these deviations are due to climatic conditions, VOOs were obtained from the olive samples collected from 39 orchards in four Region where VOO production is intense in Turkey. Analyzes were carried out regarding the quality and purity criteria of the VOOs. Samples were collected in 2017/18-2020/21 harvest years (-2 on-2 off). The maturity index (MI) values of olives and free fatty acidity (FFA), fatty acid ethyl esters (FAEE), delta-7-stigmastenol values of olive oils ranged between 0.94-4.15 and 0.07-1.27 (in oleic acid %), 1.56-27.32 mg/kg, 0.16-1.14%, respectively. Delta-7-stigmastenol values in 21 samples were outside the limit specified in the legislation (0.50-1.14%). The Fatty acid methyl esters (FAME) and FAEE of all olive oil samples were within the specified limits. In the study, multiple regression analysis was performed to investigate whether there is a relationship between climate data and delta-7-stigmastenol values by years. According to this result, it has been determined that the delta-7-stigmastenol value is high when the annual average relative humidity is low and the annual average temperature is high. There is an urgent need to make forward-looking plans due to climate change.

In this study, quality parameters and oxidative stability of olive oils added with olive leaf (OL), an agricultural by-product extracted by the supercritical carbon dioxide (SCD) method, were evaluated. The SCD OL extraction method was applied at 100 degrees C, 100 bar and 80 minutes. Extracts containing phenolic substances obtained from olive leaves were added to refined olive oil (ROO) (E) at concentrations of 350 (A), 200 (B), 150 (C) and 60 mg CAE/kg oil (D). Olive oil samples were stored in clear glass bottles for 12 months under light (L) and dark (D) conditions. Samples were analysed at 0, 3, 6, 9 and 12 months of storage period. The results of the analyses revealed that the amount of free fatty acid values (FFAV), peroxide value (POV), total phenolic content (TPC), chlorophyll (TChl) and carotenoid (TCar) content and oxidative stability index (OSI) increased as the olive leaf extract (OLE) addition ratio increased. When the effect of OLE concentration on the amount of a- tocopherol was examined, it was determined that the amount of a- tocopherol was higher in ROO (E) and this amount decreased with the addition of OLE. In the samples which OLE was added, odours like alcohol, henna and dried herbs were detected as a result of sensory analysis. Principal component analyses (PCA) indicated that olive oils were discriminated clearly based on the concentrations of OLEs. As a result, it was determined that the TPC, TChl and TCar content and OSI values were the highest in the A sample, which was stored in the dark and had the highest OLE content. Sample A, which is rich in antioxidant components, can be said to be the best example enriched with OLE, apart from sensory properties. In terms of the content of AT, which is equivalent to vitamin E, we can say that the E sample stored in the dark has the best properties except for the sensory properties.

In this study, the effects of cultivar, harvest year and the geographical regions were investigated by determining the sensory and chemical characteristics (Fatty acids, Triacyglycerid and Tocopherols compositions) of the cultivars from different geographical origins (Tunisia, Portugal, France and Turkey) over a 2-year harvest period. Parameters such as palmitic acid, oleic acid, linoleic acid and oxidative stability were found to be significantly affected according to the region and cultivar. The highest linoleic and lowest oleic acid content were detected in Tunisia. The amount of palmitic acid was found to be higher in some cultivar (Tunisia and Turkey) than in others (Portugal and France). Nevertheless, principal component analysis allowed us to highlight the Tunisian olive oils for its interesting oxidative stability.

Turkey is considered the homeland of olives and is one of the important olive oil producers of the world. With the increasing number of trees, the necessity to complete olive harvest in a short time, like 3-4 months, makes mechanization necessary. The use of mechanical devices during olive harvest causes an increase in the number of leaves, shoots, and branches in the harvested product. Leaf separation systems used in cleaning non-olive materials in olives are generally inadequate in cleaning olives containing dense leaves obtained due to the use of new generation harvesting machines. For this reason, to develop an innovative sorting/cleaning prototype to provide more efficient cleaning, it is necessary to determine the machine efficiency, oil efficiency, olive oil quality and composition of machines. Total phenolics, chlorophyll and carotenoid contents, induction period and DPPH antioxidant activity values of olive oil obtained after traditional suction fan system (TSFS) application were higher than olive oils obtained after new generation blown and drum sieve system (NGBDSS) application. However, the α-tocopherol content of olives was low in the samples obtained by TSFS. The fatty acid composition of olive oils obtained from both applications was similar. Our study determined that there were 13 volatile compounds in the olive oil obtained after applying the TSFS, and there were 6 volatile compounds in the olive oil obtained with the application of NGBDSS. When the sensory properties of olive oils were analyzed, it was found that olive oils obtained from both applications were similar to the fruitiness, bitterness, and pungency of olive oils obtained after applying NGBDSS.

Trees of the olive (Olea europaea L.) cultivar Zalmati grown in Zarzis (Mednine) with different main climate traits (temperature, precipitation, humidity, and wind) were studied for 3 years to evaluate the impact of climate on the quality of olive oil. The effect on quality indices, free fatty acids, peroxide value, UV spectrophotometry, pigment content, and phenol and O-diphenol concentrations, of the three harvesting periods was considered. Linking to the purity parameters (fatty acid, triacylglycerol, total phenols, and tocopherols composition), our results showed a trivial reduction in fatty acid composition and polyphenols content caused by the high temperature. In fact, precipitation strongly affects the pigment content, which showed a significant decrease during rainy seasons. Nevertheless, principal component analysis allowed us to highlight the correlation between parameters and indicates that 57.8% of the variation of monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), MUFA/PUFA, α-tocopherol, C 18:1, and C 18:2 amounts was explained by the mean temperature.

Günümüzde yaşadığımız ve gelecekte yaşayacağımız iklim değişiklikleri ile (yağışların azalması, sıcaklık ve kuraklığın artması) tarımsal potansiyeller ve yetiştirilen türlerdeki değişimlerin yaşanması kaçınılmaz olacaktır. İklimdeki bu değişimler tarım sektörü ve özellikle zeytin sektörü için büyük önem taşımaktadır. Gelecekteki iklim koşullarındaki tahminler, zeytin ağaçları gibi çok yıllık ürünlerde, özellikle suyun, fizyolojik süreçlerin, fenolojik zamanlamaların, nihai verim ve kalite özellikleri üzerinde ciddi olumsuz etkilere neden olabileceğini ortaya koymaktadır. Sıcaklıklarda beklenen bu artışların, zeytinde büyüme mevsiminin uzunluğunu arttırabileceği, özellikle çiçeklenmede fenolojik zamanlamalarda değişikliklere yol açabileceği, daha yüksek sıcaklıklar ve artan buharlaşmanın meyve olgunlaşmasını hızlandırarak daha düşük olgunluk seviyelerinde olsa da erken hasat ihtiyacını ortaya çıkaracağı rapor edilmektedir. Bunlara bağlı olarak da meyve veriminde, sofralık zeytin ve zeytinyağı kalitesinde olumsuz etkilere neden olabileceği belirtilmektedir. İklim değişikliğine bağlı olarak ileriye dönük planlamaların yapılmasına acil ihtiyaç duyulmaktadır. İklim değişikliği ile ilgili olarak zeytin çeşitlerinin bu koşullara bağlı olarak davranışlarının nasıl olacağına odaklanılmalı ve projeler yapılmalıdır. Yeni zeytin çeşitlerinin seçiminde; hastalık ve zararlılara karşı dirençli, yüksek sıcaklıklara ve kuraklığa karşı dayanıklı, sofralık ve yağlık zeytin kalite ve antioksidan özellikleri gibi kriterler dikkate alınmalıdır.

The efficacy of soil conditioner (vermicompost tea), fertiliser (potassium silicate), and biological control agents (BCAs) as practical agroecological copper alternatives against olive leaf spot (Spilocaea oleaginea (Cast.) Hughe.) disease was investigated between 2018 and 2021 under organic management in a Mediterranean climate. In total, 9 agroecological alternatives to copper oxychloride (vermicompost tea, potassium silicate, Bacillus subtilis EU 007 WP, Platanus orientalis leaf extract, Mycorrhiza mix, seaweed commercial product, Trichoderma citrinoviride TR1, vermicompost tea+Platanus orientalis mix, Penicillium (Mouldy bread pieces)) were applied to olive trees in a randomised block design with 4 replicationsTotal water soluble phenol compounds (TWSP) were found to be the main bioindicator to assess the alternatives and their potential to phase-out copper application. Results related to TWSP indicated that copper oxychloride (control), potassium silicate and vermicompost tea showed significantly higher content of TWSP as we compared zero application of copper and other treatments. These stimulate the antioxidant capacity in olive fruits and reduce the olive leaf spot disease incidence. The pollution effect of copper was monitored during the trial to identify soil pollution in the organic in-conversion experimental land. The total annual ‘active copper’ application was 4.7 kg.ha−1.year−1 and this is in accordance with the legal organic legislation of Turkey. During the conversion period from conventional to organic management, we determined approximately 50% reduced copper content in the soil 0–30 cm depth samples in 2020 (3.70 mg.kg−1) as it is compared to those initial samples (6.43 mg.kg−1) in 2018. We conclude that alternatives to copper that are easily accessible, e.g., vermicompost tea, have a potential for use in organic olive production to replace copper in mitigating olive leaf spots. Furthermore, we find that reduced copper application in organic management with the aim to decrease copper accumulation in soil, fruits and leaves was not yet enough to reduce copper to satisfactory levels. We conclude that further research with the aim of a total replacement of copper fungicide treatments in organic and non-organic systems is needed.

Turkey is considered the homeland of olives and is one of the important olive oil producers of the world. With the increasing number of trees, the necessity to complete olive harvest in a short time, like 3-4 months, makes mechanization necessary. The use of mechanical devices during olive harvest causes an increase in the number of leaves, shoots, and branches in the harvested product. Leaf separation systems used in cleaning non-olive materials in olives are generally inadequate in cleaning olives containing dense leaves obtained due to the use of new generation harvesting machines. For this reason, to develop an innovative sorting/cleaning prototype to provide more efficient cleaning, it is necessary to determine the machine efficiency, oil efficiency, olive oil quality and composition of machines. Total phenolics, chlorophyll and carotenoid contents, induction period and DPPH antioxidant activity values of olive oil obtained after traditional suction fan system (TSFS) application were higher than olive oils obtained after new generation blown and drum sieve system (NGBDSS) application. However, the α-tocopherol content of olives was low in the samples obtained by TSFS. The fatty acid composition of olive oils obtained from both applications was similar. Our study determined that there were 13 volatile compounds in the olive oil obtained after applying the TSFS, and there were 6 volatile compounds in the olive oil obtained with the application of NGBDSS. When the sensory properties of olive oils were analyzed, it was found that olive oils obtained from both applications were similar to the fruitiness, bitterness, and pungency of olive oils obtained after applying NGBDSS.

This work aimed to investigate the combined effect of harvest time and crop altitude on the fruit and oil quality of two autochthonous Algerian olive cultivars, Chemlal and Azeradj. Fruit morphological characteristics, oil quality parameters, fatty acids and triacylglycerols composition, pigments, tocopherols and oxidative stability were determined. Olives were harvested at four different ripening stages in orchards located at 110, 320 and 490 m altitude, in the olive-growing region of Kabylia, northern Algeria. Results showed a good discrimination between varieties, which were characterized by specific triacylglycerols and fatty acids profile. Different chemometric analyses carried out on the oil data highlighted the strong influence of variety in relation to the factors studied. Moreover, Principal Component Analysis performed on both fatty acids and triacylglycerols profile allowed correlating the distinct composition with the different varietal sensitivities to changes in crop attitude and ripening stage. Tocopherols showed a remarkable decrease with the ripening progress. Oxidative stability was positively correlated with variations in tocopherols and monounsaturated fatty acids during maturation and altitude changes.

In this research, the influences of irrigation treatments (K1, K2, K3, K4, K5) on chemical properties, antioxidant compounds and activities of table olive and olive oils (Memecik) were investigated during three crop seasons (2012/13, 2013/14 and 2014/15). The three least irrigated (K3, K4 and K5) and non -irrigated (K1) regimes indicated that higher content of polyphenols of olive fruits were those with the most irrigated regime (K2). According to L", a* and b", results of statistical differences were determined between the treatments of K1 and K5 (P<0.05). There was no significant effect determined between irrigation treatments of the Memecik olive oil main fatty acids such as palmitic (C16:0), oleic (C18:1) and linoleic (C18:2) acid, except palmitic acid (first year) and linoleic acid (second year). When we look at the triacylglycerol (TAG) composition in the 2012/13 and 2013/14 crop seasons important statistical differences were determined between the irrigation treatments on some TAG contents (P<0.05) however these differences between irrigation treatments, although statistically significant, are very slight. During the last crop season, no significant effects were determined in the TAG composition between irrigation treatments. During the first and the second year, important statistical differences were observed between the irrigation treatments both for the total phenol content and bitterness index (K225) value of oils (P<0.05). The research showed that the K225 value of Memecik olive oils is above 0.360 value. Important differences were determined between the irrigation treatments on the alpha tocopherol content (P<0.05). DPPH' (2,2-diphenyl-1-picrylhy-drazyl) content (first and second year) and ABTS'+ (2,2-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid) content (all crop seasons) were also significantly influenced by irrigation treatments due to changes in antioxidant compounds (P<0.05). Whereas all these differences, although statistically important, are very slight. In the light of the findings of this research, it was concluded that the use of the restricted irrigation regimes enabled water to be saved with very slight change in fruit and oil quality.