At olive oil industrial extraction, water addition is a practice overcoming the formation of thick pastes. The effect
of water addition (0 to 6.2%, kgadded water/kgolives), during the industrial milling of cv. Arbequina olives, on the
oils’ chemical-sensory quality, was evaluated. Despite the extra virgin olive oil classification, compared with the
water incorporation (1.2–6.2%), extraction without water addition resulted into oils that showed less primary
oxidation (lower peroxide values and K232), greater total phenolic content (+12–22%) and higher oxidative
stability (+22–31%). No water addition increased the oils secoiridoids content (+5–13%), mainly oleacein
(+27–79%). Oils extracted without water addition had a more intense ripe fruity sensation (≥ +11%) but lower
fruit intensities (at least - 4%). Thus, the quality and stability of the cv. Arbequina oils can be favoured if
extracted without adding water during the olives industrial milling.
