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.

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.
Special Report

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.

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.
Olive Oil Times Special

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.