chemical analysis of olive oil

IOC Approves New Limits for Fatty Acids, Restoring ‘Extra Virgin’ Status to Southern Italian Varieties

The International Olive Oil Council approved new limits for fatty acids, allowing some varietals with unique chemical makeups to meet the parameters for the extra virgin grade.

New Phenolic Compounds Found in EVOO

New phenolic compounds belonging to the oleuropein and ligstroside aglycon family have been discovered in oils from the Koroneiki and Mission olive varieties.
Special Report

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.

Chinese Search Giant Unveils Chopsticks to Detect Olive Oil Quality

Baidu says its chopsticks can detect adulteration in olive oil and other foods.
Olive Oil Times Special

Barjol Attends Trade Group Meeting in France

The director of the International Olive Council presented an update on world production, imports, exports and consumption.

Making Chemistry Visible: Simple Demonstrations with Olive Oil

The olive provides a culinary landscape in which an appreciation of the unique chemical nature is a key to real understanding.
Special Report

Davis Olive Center Responds to IOC Criticism of Report

Researchers from the UC Davis Olive Center responded recently to criticism of last year's controversial study by a group of chemists from the International Olive Council.

Edwin Frankel: Taking California Olive Oil to Higher Standards

Bold and controversial, his recently published findings have gripped the attention of the industry as they pave the way toward scientific strides for California olive oil.