Changes during storage of quality parameters and in vitro antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologies

► Effect of two extraction technologies and storage on quality of extra virgin olive oils. ► Changes in quality parameters were monitored for 18 months of storage at 20 °C. ► Legal quality indices changed moderately and shelf life was at least 18 months under the storage conditions used. ► The low oxidative stress technology resulted in better oils. ► Radical-scavenging activity did not change over time and was due to the total polyphenols.