Students Design Device to Detect Indicators of Rancidity

A simple device developed by students at UC Davis can help monitor the quality of olive oil along the supply chain.

The ‘Peroxide Value’ of Olive Oil

The peroxide index indicates the quality of life attributed to a virgin olive oil from the moment it was produced to when it was packaged.
Special Report

How Heat, Light and Oxygen Harm Olive Oil

A three-year study by Australian scientists confirms that oxygen, light and heat are among extra virgin olive oil’s worst enemies, and serves as a reference for calculating shelf life.

Good Oils Gone Bad: Recognizing Olive Oil Defects

What good olive oil tastes like and how to recognize some of the defects in an oil past its prime.