Impact evaluation of innovative and sustainable extraction technologies on olive oil quality

Olive oil production in Italy boasts a thousand years old tradition and represents one of the most interesting field of Italian agriculture. Nowadays the olive oil extraction is carried out with technological industrial processes (continuous or discontinuous), even though the quality and the quantity of the obtained oil are still to be optimized, producing a significant economic loss for the oil sector. A possibility for trying to solve the problem could be the exploitation of biotechnology in olive oil industry, considering also eco-sustainability and lower environmental impact of the enzymes used. The aim of this work is to present the state-of-the-art about the application of natural enzymatic complexes in olive oil industry, referring also to the evaluation of analytical parameters related to extra virgin olive oil quality and authenticity.