About one percent of an extra virgin olive oil consists of minor components that define its taste and smell and among these are tocopherols and biophenols, major antioxidants which “can be useful for preventing the oxidisation of lipoproteins and for reducing free radicals, as well as providing positive biomedical effects at cardiovascular level, in combating illnesses tied to old age and stopping tumour growth”, another application says.
But there are different kinds of biophenols — examples of which are hydroxytyrosol, tyrosol, and lignans — and their quantities vary greatly in olive oil products. Multivarietal blends usually have a standard quality and an average quantity of biophenols while monovarietals may have a high overall level but concentrated in certain biophenols.
Thus this mixture of olive oils is designed to not only deliver high quality in organoleptic and antioxidant properties but also a high overall biophenol content that is evenly distributed among the various classes of compounds.
One form would be an EVOO mix where one oil is Picual or Cornicabra and the second is Coratina or Moraiolo.
Olive oil’s health benefits — and particularly those of extra virgin grade — include being rich in nutritional components, such as oleic acid (a monounsaturated fat) and in various antioxidants such as vitamin E, carotenoids, and oleuropein, which may inhibit the oxidation of LDL particles, this application for flavored food spreads says.
Solid fats are usually used in spreads to promote product stability and shelf life, but they may contain lots of trans fatty acids considered unhealthy, it says.
And while the use of extra virgin olive oil can provide spreads “with the highest concentrations of nutrients and other substances that are advantageous from a health standpoint,” the drawbacks include that olive oils are usually liquid at room temperature and their complex flavor profiles can overwhelm taste.
However, the process in this application from Israel is said to result in spreads that are solid at room temperature yet free or largely free of hydrogenated or partially hydrogenated fats and oils, and of trans fatty acids, without compromising flavor.
Olive oil, especially virgin or extra virgin, is preferred for this method of preparing meat-based products — such as burger patties, sausages and pate — where oil replaces some or all of the animal fat.
Replacing animal fat with edible oil is desirable because of the lower cholesterol content and higher ratio of unsaturated to saturated fatty acids, the application says.
But putting liquid oils in meat products often has undesirable results and stability problems. While additives can stop the oil leaking out, consumers are attracted by both “low saturated fat” and “reduced additives” foodstuffs.
This invention therefore aims to meet the need for a new method allowing stable inclusion of the oil but with less additives.
Importantly, phenolic compounds in olive oil — such as hydroxytyrosol and tyrosol — can be maintained with this method, the application says.
Olive oil is also the preferred edible oil to substitute some of the dairy fat in a milk-based product — such as a cheese, ice cream, custard, or chilled or frozen dessert alternative — that is made as close as possible to traditional methods.
While dairy products such as cheese are an excellent source of calcium and protein, they can be high in fat. Lower fat content in cheese, however, has often been associated with lost taste, flavor and texture and the oil has tended to ooze out in alternatives with some vegetable oil, this application says.
But it describes processes said to achieve both stable incorporation of vegetable oil and desired texture and flavor.
There are already myriad ways to enjoy the wide range of table olive varieties, including plain, marinated, stuffed and smoked, but from Cerignola in Italy comes a new, cold-smoking method — using smouldering sawdust from olive and/or beech firewood — that’s said to be more economic and simple.
A method from Greece for the preparation of croissant type pastries with cooked meat and cream cheese filling involves directly or indirectly incorporating olive oil into the dough.
“The physico-chemical features of the olive oil that these products contain remain unspoiled due to the low temperatures applied during production, thus contributing to the preservation of the initial freshness of the product,” the application says.