Fuente: PubMed "olive oil" Food Chem. 2025 Dec 29;503:147797. doi: 10.1016/j.foodchem.2025.147797. Online ahead of print.ABSTRACTOlive oil's distinctive lipid profile, particularly its high content of monounsaturated fatty acids, underpins its nutritional value and oxidative stability. Climate change and the expansion of olive cultivation into non-traditional regions, including parts of the Southern Hemisphere, North America, and Asia, introduce new challenges to maintaining oil quality. This review compares fatty acid composition across hemispheres and examines latitude and temperature-related effects. Reported oleic acid concentrations vary widely (≈47-83 %), as do palmitic (≈8-22 %) and linoleic acids (≈1-23 %), depending on cultivar and growing region. Cooler climates, often at higher latitudes, generally promote higher oleic acid content. Genotype-environment interactions, particularly temperature, influence the expression of genes involved in fatty acid biosynthesis. Understanding the environmental plasticity of fatty acid profiles across diverse cultivars is crucial for developing adaptive strategies that ensure consistent production of high-quality olive oil under changing climatic conditions.PMID:41494327 | DOI:10.1016/j.foodchem.2025.147797