News Briefs
New research published in Food Chemistry has confirmed that adding water during the olive oil extraction process can profoundly affect extra virgin olive oil quality.
A team of Portuguese scientists evaluated what happens when water is added to the olive oil production process using Arbequina olives, one of the most widely grown olive tree cultivars in the Iberian peninsula.
They found significant differences in the water-added extra virgin olive oil compared to the same batch of olives processed with no water addition. The olives transformed without adding water had higher levels of polyphenols in the resulting oil and were far more resilient to oxidation.
See Also:Spanish Study Suggests More Effective Way to Transform Cold-Stored OlivesThe researchers analyzed the chemical and sensory profile of Arbequina olive oil extraction in several settings: from no water added during the production process to a maximum of 6.2 percent of water added for every kilogram of processed olives.
In all cases, with or without water, the resulting olive oils were classified as extra virgin olive oil, according to the International Olive Council standard.
“Despite the extra virgin olive oil classification, compared with the water incorporation… extraction without water addition resulted in [olive] oils that showed less primary oxidation (lower peroxide values and K232), greater total phenolic content (+12 to 22 percent) and higher oxidative stability (+22 to 31 percent),” the researchers wrote.
Additionally, olive oil produced without added water had a 5 to 13-percent higher secoiridoid content, mainly comprising oleacein, a powerful antioxidant.
As a result, olives transformed without any added water produced an oil with a more intense ripe fruity sensation.
The researchers concluded that olive oil production without adding water results in higher-quality Arbequina extra virgin olive oil with higher polyphenol counts.
“The quality and the stability of the Arbequina oils can be favored if extracted without adding water during the olives industrial milling,” they wrote. Doing this also means greater resilience to prolonged storage and handling.
Water addition has been used for generations by many millers as it was often considered an efficient method to get more oil out of the paste. However, this belief has been challenged over the years.
For example, a study conducted nearly a decade ago by scientists at the University of Extremadura in Spain showed that adding water to the process caused a decrease in oil yield and oil extractability for both of the cultivars that had been tested.
Such studies suggest the need for millers who still add water to examine the benefits of water-less extraction, which might also result in reduced energy consumption, less liquid residue and a higher quality olive oil.
More articles on: extra virgin olive oil, olive oil milling, olive oil quality
Dec. 5, 2023
EU Project Aims to Level the Playing Field with Processed Foods
The MedDiet4All project promotes the benefits of a Mediterranean diet and communicates the adverse health effects of ultra-processed foods.
Oct. 11, 2023
Researchers Identify Olive Genes Associated with Fruit Weight
The findings could help growers select the most productive olive varieties. Next, they plan to look for genes associated with polyphenol production.
Jun. 20, 2023
In Ice Cream, Olive Oil Adds Health Benefits Without Compromising Flavor
Extra virgin olive oil offers the possibility for innovative, healthier ice creams.
Dec. 5, 2023
Hard Work Yields World-Class Quality in Brazil
Estância das Oliveiras earned seven Gold Awards at the 2023 NYIOOC, the most in a single year for any Brazilian producer.
Nov. 20, 2023
Olive Oil Sales Slump in Spain and Italy Amid Rising Prices
Consumers are switching to smaller bottles of extra virgin olive oil and, in some cases, choosing lower grades.
Sep. 15, 2023
Using Effective Microbes to Boost Organic Olive Yields in New Zealand
Ross Vintiner, award-winning biodynamic olive farmer in New Zealand, believes that microbes are the future of farming.
Jun. 22, 2023
Drinking Olive Fruit Water Can Aid Exercise Efficiency, Research Suggests
Olive fruit water is a by-product typically thrown away during olive oil production. However, its antioxidants may hold benefits for recreational athletes.
Jul. 19, 2023
Exploring the Health Benefits of Hydroxytyrosol in Extra Virgin Olive Oil
Hydroxytyrosol is among the 25 phenolic compounds found in extra virgin olive oil, playing a role in preventing noncommunicable diseases.