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Reduced lev­els of 1,2 DAG can indi­cate oxi­da­tion or adul­ter­ation with refined olive oil. Diacylglycerols (DAGs) are lipid com­pounds that are found at dif­fer­ent lev­els in fresh and refined olive oil.

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.