Fatty acids, volatile and phenolic composition, quality and sensory profile of two Albanian Kalinjot extra virgin olive oils

Olive oil production plays a key role in the Albanian economy, with considerable potential for expansion in global markets. This study characterizes two monovarietal Kalinjot extra virgin olive oils, the country's most common cultivar. Both samples conform to EU quality standards for free acidity (0.2 ± 0.0 - 0.3 ± 0.0 %), peroxide values (6.0 ± 0.3 - 6.7 ± 0.1 mEq O2/kg), and extinction coefficients (K232: 1.80 ± 0.08 – 1.84 ± 0.01; K268: 0.14 ± 0.02 – 0.15 ± 0.02), as well as fatty acid composition and sensory analysis, which also highlighted distinctive positive attributes. Moreover, oxidation stability index, total phenols, and both phenolic and volatile profiles. These results, combined with existing scientific literature, underscore the potential of Kalinjot monovarietal extra virgin olive oil for obtaining a possible geographical indication.