Department of Food Technology, Turkey
*Corresponding author: Yasin O, Department of Food Technology, Turkey
Submission: February 14, 2019;Published: March 13, 2019
ISSN: 2640-9208Volume3 Issue4
LE002 and MT087 cultivar candidates had olive fruits their color is never turn black from green until they fall. So that their olives described as evergreen fruit. In this study olives were harvested at of first day of November normally other olive cultivars have whole black olive but LE002 and MT087 have green olives. Oil and dry matter content of LE002 and MT087 fruits were determined after that oils were produced by cold press and free fatty acid content, peroxide value and absorbency in ultraviolet light of oils were detected. Dry matter and oil content of olives were 41.0% and 19.47% for MT087 and 45.96% and 23.42% for LE002. Oil content of green olives were lower than these detected values for Marmara region of Turkey. All the analyses result of oils was between the limits of olive oil standards and regulations. So that both these cultivar candidates should be more analyzed to be determine their oil characteristics for future cultivar registration and certification steps.