[en] This study aims to evaluate the variations in the quality and composition of virgin olive oils of Spanish (Arbequina and Arbosana) and Greek (Koroneiki) varieties produced in northeastern
Morocco, taking into consideration the influence of crop season. To this end, serval parameters were evaluated, such as quality indices, fatty acids, triacylglycerols, minor compounds (phytosterols, phenolic compounds, tocopherols and pigments) and oxidative stability.
