Effect of mixing leaves with olives on organoleptic quality of oil obtained by centrifugation

Variable quantities of leaves were added to ripe olives prior to extraction to determine their effect on the quality of the resulting olive oil. The addition of 1–3% w/w leaves improved the organoleptic quality. An increase intrans-2-hexenal aldehyde content occurred, giving the pleasant flavor of “freshly cut grass.” This compound was produced by the enzymatic breakdown of 13-L-hydroperoxide of linolenic acid in leaf homogenates.