Veiled Extra Virgin Olive Oils: Role of Emulsion, Water and Antioxidants

Antioxidants in Greek Virgin Olive Oils

Greece is ranked third after Spain and Italy in virgin olive oil production. The number of Greek olive cultivars-excluding clonal selections-is greater than 40; however, more than 90% of the acreage is cultivated with 20 cultivars, adapted to a wide range of environmental conditions. Greek virgin olive oils, produced mainly with traditional, non-intensive cultivation practices, are mostly of ex...

Italian National Database of Monovarietal Extra Virgin Olive Oils

Factors that influence color degradation in extra virgin olive oils

In the last twenty years the consumption of olive oil has gone from being located in the Mediterranean Area to expanding around the world and considering today the olive oil as a product of global consumption . Doubtless, one of the pillars that has allowed the rapid expansion of its consumption is its rich composition in polyphenols, sterols and antioxidants that confer numerous benefits for h...

Extra virgin olive oil and oleic acid

For many decades, researchers have investigated the relationships between health status and consumption of extra virgin olive oil. Extra virgin olive oil (and oleic acid) is considered important for the prevention of coronary heart disease. While the biomolecular aspects involving G protein need further research, oleic acid levels in platelets may be a discriminating factor, together with linol...

Chemometric Analysis of Croatian Extra Virgin Olive Oils from Central Dalmatia Region

Extra virgin olive oil samples were collected from different geographical areas of Central Dalmatia region in Croatia including locations both on the coast and islands. This set included 41 oils of cultivar Oblica, 1 per cultivars Coratina and Leccino, and 5 of mixed cultivars Lastovka and Oblica. Attenuated total reflectance (ATR) spectra of non-treated samples were recorded and principal comp...