Extra Virgin Olive Oil

/Extra Virgin Olive Oil

July 2018

Olive Oil Chemical Characteristics

By |2018-12-22T22:35:53+02:00July 11th, 2018|Categories: Extra Virgin Olive Oil|

Olive Oil Chemical Characteristics Olive oil is composed mainly of triacylglycerols (triglycerides or fats) and contains small quantities of free fatty acids (FFA), glycerol, phosphatides, pigments, flavor compounds, sterols, and microscopic bits of olive. Triacylglycerols are the major energy reserve for plants and animals. Chemically speaking, these are molecules derived from the natural esterification of three fatty acid molecules with a glycerol molecule. The glycerol molecule can simplistically be seen as an “E-shaped” molecule, with the fatty acids in turn resembling longish hydrocarbon chains, varying (in [...]

Extra Virgin Olive Oil Definition

By |2018-12-22T22:36:58+02:00July 11th, 2018|Categories: Extra Virgin Olive Oil|

According to the International Olive Oil Council,extra virgin olive oil is obtained only from the olive, the fruit of the olive tree, using solely mechanical or other physical means, in conditions, particularly thermal conditions, which do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging, and filtering. This excludes oils obtained by the use of solvents or re-esterification methods, and those mixed with oils from other sources. It has a free acidity, expressed as oleic acid, of no [...]