Pereira, J.A.Oliveira, BeatrizCasal, SusanaFerreira, Margarida A.2011-06-302011-06-301999Pereira, J.A.; Oliveira, M.B.; Casal, S.; Ferreira, M.A., 1999. Olive oil quality versus strorage of varietal olives (Fatty acid profile, acidity and peroxide value). 9as Jornadas de Métodos Instrumentais da Soc. Esp. de Quim. Barcelona, de 10 a 12 de Novembro de 1999. Livro de resumos: 51p..http://hdl.handle.net/10198/5536Three varietal olives (Cobrançasa, Madurai and Verdeal) from the same geographical origin (Trás-os-Montes, Portugal) were kept during fifteen days at the same conditions of temperature. At T0, 17 and T14 days of storage, olive oils were prepared in pilot scale in "Abencor " equipment Fatty acid profiles, acidities and peroxide values are the chosen parameters to study the effects of the time of storage in the quality of oils.engconference object