Comparison of traditional and modern approaches to the production of virgin olive oil

Cilj ovog rada bio je usporediti kvalitetu DMU proizvedenog na tradicionalan i moderan način. Ispitivanje je provedeno na dva uzorka ulja proizvedena na području grada Hvara, te su im određeni osnovni parametri kvalitete i provedena je senzorska procjena. DMU proizvedeno na tradicionalni način bi se prema osnovnim parametrima kvalitete moglo svrstati u kategoriju djevičansko maslinovo ulje. DMU proizvedeno na moderni način im osnovne parametre kvalitete koji odgovaraju kategoriji ekstra djevičansko maslinovo ulje, no senzorska procjena je pokazala da ipak ne može biti uvršteno u tu kategoriju jer je uočen jedan defekt. The aim of this work was to compare the quality of virgin olive oil made with traditional and modern methods. The examination had been conducted on two samples of oil, originated and produced at the area of city of Hvar. Thereby, basic quality parameters had been specified and sensory evaluation was performed. Virgin olive oil produced with traditional methods could be considered as virgin olive oil due to the basic quality parameters. Virgin olive oil produced with modern methods has basic quality parameters that match the category of extra virgin olive oil, but sensory evaluation had shown that it cannot be included in that category since defect was detected.