Comparative Analysis of Fatty Acid Profiles and Total Phenolic Content in Olive Cultivars from Central Albania

Background: The chemical composition of olive oil varies with olive cultivar, pedoclimatic conditions, agricultural practices, and extraction technology. Despite Albania's rich olive germplasm, cultivars from the central region remain underexplored. Purpose: This study aims to evaluate the nutritional and oxidative characteristics of six local olive cultivars—Boçi, Peperr, Ulli-i-kuq, Micka, Ulli deti, and Ulli bardhe Tirana—by analyzing fatty acid profiles and total phenolics, and compare them with IOC/EU standards and notable Mediterranean cultivars. Methodology: Oils were extracted from fruits harvested in the Tirana and Durrës regions, methyl-esterified, and analyzed by GC-FID for fatty acids. TPC was measured using the Folin–Ciocalteu method and expressed as mg GAE/kg. Statistical analysis included ANOVA and PCA for chemotaxonomic differentiation. Principal Results: Oleic acid ranged from 66.3% (Ulli-i-kuq) to 75.6% (UbT), while linoleic acid varied between 6.99% and 14.76%, influencing oxidative stability (OA/LA ratio: 4.49–10.81). TPC ranged from 94 to 335 mg/kg, with UbT and Ulli deti exhibiting high phenolic content comparable to Koroneiki and Picual. Micka and UbT showed superior MUFA/PUFA ratios and high stability, whereas Peperr and Ulli-i-kuq had higher PUFA levels and lower phenolic content, indicating reduced stability. Main Conclusions and Contributions: Fatty acid and phenolic profiles serve as reliable markers for cultivar identification and valorization. High-oleic, high-phenolic cultivars like UbT, Micka, and Ulli deti have strong potential to produce premium extra virgin olive oil, supporting biodiversity conservation and geographical indication labeling. This work provides baseline data for chemometric classification and quality enhancement of Albanian olive oils within the Mediterranean region.