The properties of fatty acids (FA) of four olive cultivars (Mari, Zard Golole, Roghani, and
Souri) during crude state, lye treatment, water washing, fermentation, and pasteurization steps were
studied. According to the results obtained, during the processing steps, in all the cultivars, oleic,
palmitic, linoleic, and stearic acids were higher; the highest changes in saturated and unsaturated fatty
acids (SFAs (saturated fatty acids) and UFAs (unsaturated fatty acids), respectively) were in water
washing and lye treatment steps, and water washing and pasteurization steps, respectively; the
highest and the lowest ratios of ω6/ ω3 fatty acids were in Zard Golole (crude state) and Souri
(water washing step), respectively.