Olive oil fraud has long been a problem. It was in 1959 that the United Nations created the International Olive Council to tackle the growing issues. It wasn’t until the 1980’s that European laws were created to define the chemical analysis processes alongside the methods used for human tasting. Olive oil was the first food product whose overall quality was bound within a legal framework with properties determined by the senses.

Olive oil has several organoleptic properties. This means that there are many different smells and tastes when it comes to consuming olive oil. These different smells and tastes are identified by a panel of specialised tasters to determine the overall quality and universal description of a product. The tasting process must adhere to the rules and regulations described in Regulation (EC) No 640/2008.

During the tasting officials will use blue glass cups to ensure they are not influenced by the colour of the olive oil. To access the volatile components and release the full smell and flavour, olive oil must be heated to approximately 28°C. This leads to two types of sensations: positive and negative.

In addition to the organoleptic tests, all olive oil products must be subject to chemical analysis that meets the standards as described and defined in Council Regulation (EC) No 1234/2007 of 22 October 2007. 

Through chemical analysis we can classify the organoleptic properties scientifically. Chemical analysis also helps determine the origin and age of an olive, as well as identify defects such as rancidity.

What are the negative attributes of Olive Oil?

Oxidation

Another concern with olive oil is its susceptibility to oxidation. Oxidation occurs when the oil is exposed to air, light, or heat, causing it to break down and release free radicals. These free radicals can contribute to inflammation and cellular damage, increasing the risk of chronic diseases. Additionally, when olive oil is exposed to light and heat, the oil becomes rancid which can lead to off-flavors.

Allergic Reactions

Some people may have an allergic reaction to olive oil. Although it is rare, symptoms can include itching, hives, or even anaphylaxis. If you notice any allergic reactions after consuming or using olive oil, seek medical attention and avoid using it in the future.

Quality Issues

In the market place, there are many different types of olive oil available, but not all of them are of good quality. Some olive oil may be adulterated with cheaper oils or other substances. Some may be labelled as extra virgin olive oil but it is not a pure cold-pressed oil. In order to ensure you are getting high-quality olive oil, it is important to purchase it from a reputable source and look for certifications such as the International Olive Council (IOC) or the California Olive Oil Council (COOC).

In conclusion, while olive oil does have many health benefits, it is important to be aware of its potential downsides and to use it in moderation. It is also important to choose a high-quality product.

What are the positive attributes of Olive Oil?

Heart Health

One of the main health benefits of olive oil is its ability to promote heart health. Olive oil is high in monounsaturated fats, which have been shown to lower bad cholesterol (LDL) levels and increase good cholesterol (HDL) levels. This can help to reduce the risk of heart disease and stroke. Additionally, extra virgin olive oil is rich in antioxidants, such as vitamin E and polyphenols, which can also protect against heart disease.

Anti-Inflammatory Properties

Another benefit of olive oil is its anti-inflammatory properties. Inflammation is a contributing factor to many chronic diseases, such as heart disease, cancer, and Alzheimer’s disease. Olive oil is rich in antioxidants, such as oleocanthal, which can help to reduce inflammation in the body.

Cancer Prevention

Some studies suggest that olive oil may also have cancer-protective properties. The antioxidants in olive oil can help to protect against DNA damage and may also inhibit the growth of cancer cells. It is important to note that more research is needed to confirm these findings and that further studies are needed to understand the potential cancer-protective effects of olive oil.

Skin Health

Olive oil is also known for its benefits for skin health. It is rich in vitamins A, D, E, and K and is an excellent moisturizer for dry skin. Olive oil has also been used for centuries as a natural remedy for skin conditions such as eczema, psoriasis, and acne.

Culinary Versatility

Olive oil is a versatile ingredient in the kitchen and can be used in a variety of dishes. Extra-virgin olive oil is famous for salad dressings, dips, and marinades because of its strong flavour and fruity aroma, however extra-virgin olive oil is also fantastic for cooking. Real high quality extra virgin olive oil can have a smoking point of 410°F. Considering most frying methods are in the 350°F to 375°F range, provided it is a genuine high quality extra virgin olive oil, it can really be used for anything, making extra-virgin olive oil a great choice for cooking methods such as sautéing, pan-frying and roasting.