Lecture 5: Factors affecting olive oil quality

1
C. Olive oil Quality2. Olive oil categories and
types

• 5. Factors affecting olive oil quality

2
Moisture and volatile matter

• it is the result of the methods of receipt of
  olive oil
• the water has a significant effect on the quality
  of olive oil (favors bacterial growth or activity
  of enzymes that act as catalysts for the
  hydrolysis and oxidation)

3
Insoluble impurities in petroleum ether

• They are usually the result of bad production
  processes
• They are unsightly
• They have a negative effect on the quality of
  olive oil (oxidation)

4
?live oil storage (part I)

• protected from light
• protected from the air
• poured carefully in the process of removing the
  solid residue that has settled down, avoiding
  contact with air and light exposure

5
Olive oil storage (part II)

• stored in steel drums
• kept in cool, clean rooms
• stored in glass containers, which will be stored
  in a dark place

6
Olive oil storage conditions
7
Temperature (part I)

• The ideal temperature for storing olive oil is
  13C (57F), although a normal room temperature
  of 21C (70F) works very well if the olive oil
  is stored in a dark area where the temperature
  remains fairly constant.

8
Temperature (part II)

• Olive oil will solidify at 2C (36F), but it
  will return to a liquid state as soon as the
  temperature rises. In colder weather, olive oil
  may turn cloudy, especially if the temperature of
  the storage area falls below 10C (50F).

9
Trace of metals

• traces of copper, iron (soil, fertilizer
  production equipment, oil storage)
• negative impact on the conservation of olive oil
• create free radicals

10
Alcylesters

• bad practices in the delivery of olive oil
• bad olive quality
• create sensory defects
• remain in the oil after deodorization

11
Summary of 5th Lecture

• Factors affecting olive oil quality
• moisture
• storage
• trace of metals
• alcylesters