ArticleMay, 2025
The nutritional benefits of Extra Virgin Olive Oils (EVOOs) depend on their chemical composition. Currently, there is no simple way to compare the health benefits of different EVOOs. Samples from Australia, Greece, Italy, Spain and Tunisia (N = 423) were analyzed using proton nuclear magnetic resonance spectroscopy to screen against six quality parameters (free acidity, peroxides, K270, K232, Delta K, wax) and measure fat compositions. These fat compositions were compared against healthy eating guidelines to produce five binary descriptors, which were weighted by evidence to create an accessible Nutritional Quality Index (NQI). EVOOs were differentiated by saturated fat and balance between monounsaturated (MUFA) and polyunsaturated fat (PUFA). Most samples (56.4 %) showed poor SFA, poor PUFA and good MUFA (NQI = 56), 21 % had good SFA, poor PUFA and good MUFA (NQI = 81), and 19.4 % exhibited poor SFA, good PUFA and poor MUFA (NQI = 64). The NQI identifies EVOOs with superior nutritional value, enabling informed consumer choices.