Unlike the majority of actors in this eld, our olives undergo natural fermentation which lasts between 2 and 3 months minimum. Long conservation as oil in glass bottles or traditional storage of olives as sun-dried fruits before processing for oil production. Even if both storage conditions are associated with strong losses in the qualitative characteristics of olive oil, the changes observed were more accentuated for oil stored for two years after its production compared to the oil obtained from olives stored by traditional methods.
