Table 3.

Free Fatty Acid (% oleic acid) in different olive oils stored for 3, 6 or 12 months.

Storage time	Room temperature and dark		(f)Frozen (−20 ± 3 °C)
	BF	B	fBF	fB
0	0.13 ± 0.01 d	0.14 ± 0.01 d	0.13 ± 0.01 d	0.14 ± 0.01d
3	0.12 ± 0.02 d	0.17 ± 0.03 cd	0.11 ± 0.05 d	0.16 ± 0.04 cd
6	0.21 ± 0.03 bc	0.26 ± 0.04 bc	0.15 ± 0.02 d	0.22 ± 0.05 bc
12	0.28 ± 0.01 bc	0.50 ± 0.10 a	0.22 ± 0.01 c	0.32b ± 0.06 b

	CF	C	fCF	fC
0	0.08 ± 0.02 d	0.10 ± 0.03 d	0.08 ± 0.03 d	0.10 ± 0.03 d
3	0.11 ± 0.02 d	0.15 ± 0.01 d	0.10 ± 0.03 d	0.11 ± 0.01 d
6	0.18 ± 0.03 cd	0.28 ± 0.02 b	0.15 ± 0.01 d	0.20 ± 0.03 bc
12	0.25 ± 0.05 bc	0.40 ± 0.06 a	0.22 ± 0.02 c	0.32 ± 0.03 ab

Values are the means of three replicates ± sd. Different letters represent significant differences between samples of each cv according to two-way ANOVA and Tuckey test (p < 0.05). Filtered Biancolilla (BF), Biancolilla unfiltered (B), Cerasuola Filtered (CF), Cerasuola unfiltered (C), Frozen filtered Biancolilla (fBF), Frozen unfiltered Biancolilla (fB), Frozen filtered Cerasuola (fCF), Frozen unfiltered Cerasuola (fC).