Category Archives: Olive oil
Technical References
Oxidative stability of virgin olive oils
Abstract An investigation was carried out on virgin olive oils of the Gentile (Larino), Gentile (Colletorto), Coratina, and Leccino varieties, harvested at different times, to assess their oxidation stability. The olive oils were analyzed by means of peroxide, K232′ and … Continue reading
Myth Buster: Olive Oil is One of the Safest Oils for Frying and Cooking
by John P. Thomas Health Impact News One of the most common myths perpetrated on the Internet is that while olive oil is healthy, it should not be used for cooking or frying. The belief is that somehow the high … Continue reading
Oxidative stability of olive oil after food processing and comparison with other vegetable oils
Abstract The use of olive oil showed an important protection of meat and potatoes when compared with other vegetable oils, with sunflower oil samples being oxidised after 60 min of processing at 180 °C. Olive oil samples were not oxidised, … Continue reading