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Your olive oil questions answered

In the second instalment of a two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers about olive oil, including quality, shelf-life and sustainability.

Q: What is the best container for storing virgin olive oil to prolong shelf life?

The main issue affecting the oxidative stability of extra virgin olive oil (EVOO) when it is bottled is photo-oxidation, which may impact the oil’s quality to a greater extent than radical-based autooxidation. This is due to its chemical composition which contains chlorophyll and its derivatives (pheophytins). These compounds are also found in olive oils and pomace oils due to the blend with virgin olive oil (VOO). Photo-oxidation is catalysed by chlorophyll and its derivatives.

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