Grades of Olive Oil

Grades of Olive Oil

The ‘Greening’ of Olive Oil Chemistry

Concerns about safety and the environment drive current efforts to switch to new methods that require either fewer chemicals, or that use chemicals that are less dangerous to handle and store.

‘Oleum’ Project Seeks Better Solutions to Protect Olive Oil Authenticity

Part of Europe's Horizon 2020 research and innovation program is an ambitious plan to find common approaches and analytical tools to check the quality and authenticity of olive oil.

Taiwan Study Adds Little to Differentiation Measures, IOC Says

As Taiwan's FDA targets esters in their efforts to aid in differentiation, the International Olive Council said a recent study contributes little to the cause.

Spanish Bottlers Advised to Demand Taste Tests

Spanish bottling companies have been advised to request taste panel results along with the chemical analyses to ensure their products comply with standards.
Special Report

When Does Olive Oil Lose Its Virginity?

Unlike wine, olive oil does not improve with time. And while many might wonder how long an extra virgin olive oil will stay extra virgin, there are too many moving parts for a simple answer.

U.S. Lab Gets IOC Nod for Olive Oil Chemistry Testing

The International Olive Council has accredited Eurofins CAL for the chemical analysis of olive oil, the first independent U.S. lab to achieve the designation.
Olive Oil Times Special

Increased Attention on Olive Oil Volatile Compounds

Increased attention is being paid to the study of volatile compounds in virgin olive oil and their interactions with the sensory profile.

Researchers Use Optical Spectroscopy to Classify Olive Oils

Using optical spectroscopy, the new method can identify extra virgin, virgin and lampante.