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Cilj ovog rada je da se kroz prikaz rezultata kemijskih i senzorskih analiza provedenih u okviru manifestacije "Dani mladog maslinovog ulja u Dalmaciji" prikaže kvaliteta djevičanskog maslinovog ulja sorte Oblica proizvedeno godine 2021. S obzirom na lokalitete pristiglih uzoraka ulja može se govoriti o uljima sorte Oblica iz dalmatinskog uzgojnog područja. Kemijskom analizom određeni su osnovni kemijski pokazatelji kvalitete: peroksidni broj (PB) izražen u mEq O2 / kg i udio slobodnih masnih kiselina (SMK) u % izraženih kao oleinska kiselina. Senzorska analiza provedena je od strane udruge "Olea" iz Šibenika. Rezultati kemijske i senzorske analize za svaki pojedini uzorak numerički su izraženi kao jedinstvena ocjena koja je rangirala sve pristigle uzorke i izdvojila najbolja maslinova ulja. Ukupni bodovi za ekstra djevičansko maslinovo ulje sorte Oblica iznosili su od 72,35 do 96,45 i obuhvatili su 84 % od ukupno zaprimljenih uzoraka ulja. Dobiveni rezultati ulja pokazuju da se radi o ekstra djevičanskim i djevičanskim maslinovim uljima visoke kvalitete, što upućuje na činjenicu da su ulja dobivena od optimalno zrelih i zdravih plodova te da je prerada obavljena vrlo brzo nakon berbe. Senzorsko ocjenjivanje uzoraka imalo je iznimno važan utjecaj na konačni plasman ulja., The aim of this work is to show the quality of virgin olive oil of the Oblica variety produced in 2021 presented by results of chemical and sensory analyzes at manifestation "Days of Young Olive Oil in Dalmatia". Considering the localities where the oil samples were taken we can speak of oils of the Oblica variety from the Dalmatian growing area. Chemical analysis determined the basic chemical indicators of quality: peroxide number (PB) expressed in mEq O2 / kg and the proportion of free fatty acids (FFA) in % expressed as oleic acid. Sensory analysis were taken from association "Olea" in Šibenik. The results of the chemical and sensory analysis for each individual sample were numerically expressed as a unique rating that ranked all incoming samples and singled out the best olive oils. The total points for extra virgin olive oil of the Oblica variety ranged from 72.35 % to 96.45 % and covered 84 % of all oil samples received. The obtained oil results show that these are high quality extra virgin and extra virgin olive oils, which points to the fact that the oils were obtained from optimally ripe and healthy fruits and that the processing was done very soon after harvesting. The sensory evaluation of the samples had an extremely important influence on the final placement of the oil.

The correct way of storing virgin olive oils is a prerequisite for preserving their quality. The purpose of this work was to demonstrate the extent of the loss of physico-chemical and sensorial properties of virgin olive oils during the storage period of half a year. In the experimental part of the work, the quality parameters of olive oil of the Oblica variety produced by the cold process in the central Dalmatian processing plant, in the immediate vicinity of which there is an olive grove, were analyzed. Sensory and chemical analysis values of young olive oil, whose changes were monitored over a certain period of time, were taken as basic quality indicators. According to the obtained results of the chemical analysis (proportion of free fatty acids and peroxide number), the selected samples were classified into the category of extra virgin olive oils. The quality class was confirmed by sensory analysis. Positive properties such as bitterness, fruitiness and spiciness were of medium intensity. After six months of storage, sensory and chemical analyzes showed a decline in the quality of the stored oils, which was confirmed by an increase in the proportion of free fatty acids and peroxide number. The appearance of slightly pronounced defects was detected by sensors. Optimum storage conditions are of particular importance to preserve the quality of olive oils, where we must exclude the influence of light, temperature and air.