Slick Extra Virgin

This is the 3rd of a short series aimed at explaining the whys, the how and the what (and the what-nots) of analyses that are commonly applied to extra virgin olive oil. This time, I present what I think is a reliable indicator of olive oil oxidation...

This is the second of a short series aimed at explaining the whys, the how and the what (and the what-nots) of analyses that are commonly applied to extra virgin olive oil. Analysis Name: Total polyphenols What does it measure?: The combined pool of...

This is the first of a short series explaining the common chemical analyses applied to extra virgin olive oil. I’ll start off with the most universal analysis of them all – “Free fatty Acidity” – or known to most of us as ‘Acidity’.

Some Background All edible fats primarily comprise of fat molecules which in turn are made up of fatty acids. The fatty acids are made up of chains of carbon atoms that are held together mostly by single chemical bonds. But every now and then a doubl...

At last! A paper reporting the effects of real olive mill based filtration on extra virgin olive oil composition. To date all research on the effects of filtration have been conducted using small lab based simulations. Bakhouche et al. (2014) Monitor...

I often get asked whether extra virgin olive oil is more fattening than other edible oils. Given the frequency that the question is posed, I’ll assume that there is some ‘information’ out there somewhere saying that it must be so. Or perhap...

What is Extra Virgin Olive Oil? The ‘oily’ olive fruit juice extracted from fresh olives using a mechanical process which does involve the application of excessive heat, additives or solvents. Should I only buy first cold pressed oil? Mos...