Study of the combined effects of ripeness and production area on Bosana oil’s quality

•The characteristics of Bosana EVOO from Sardinia were studied.•The factors production area, ripening stage and their interaction were analysed.•Ripeness and production area affected EVOO’s chemical components differently.•Ripeness did not affect sensory quality while production area did.•The two factors ripening stage and production area were independent. The effects of olive ripeness, areas of production and their interaction on the chemical and sensory characteristics of cv. Bosana oil were assessed. The study was carried out in three areas of the Sassari province, Sardinia (Italy), at three stages of maturation. The results indicated the independence of the two factors: ripeness influenced saturated fatty acids, pigment content and deacetoxy oleuropein aglycone (DAOA) content and didn’t affect the sensory characteristics, while production area influenced unsaturated fatty acids, content of vanillic acid and some sensory characters. In order to verify the interdependency of the two factors, statistical analyses (two-way ANOVA) were performed. Our study showed that a thoughtful planning of harvest times and production area could allow to obtain Bosana virgin olive oil of the highest quality. Furthermore, utilizing cultivars that maintain the properties of their oils even at late dates of harvest, it would be possible to optimize harvest times.