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Oxidative ran­cid­ity is asso­ci­ated with the degra­da­tion by oxy­gen in the air. Via a free rad­i­cal process, the dou­ble bonds of an unsat­u­rated fatty acid can undergo cleav­age, releas­ing volatile alde­hy­des and ketones. Oxidation pri­mar­ily occurs with unsat­u­rated fats.

For more quick answers to your olive oil ques­tions, ask Ollie — a bot devel­oped by the Olive Oil Times Education Lab that uses arti­fi­cial intel­li­gence to help peo­ple learn more about olive oil.

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