ABSTRACT
Virgin olive oil (VOO), the emblematic food of the Mediterranean diet, is now one of the foods which are being more studied, since the characterization of its composition and quality has a great interest. Recognized for its various nutritional virtues and the benecial health effects of several of its compounds, VOO is considered, in many countries, as a basic ingredient for a well-balanced nutrition that promotes vitality, well-being, and protects from many diseases.
