Notes on olive oil & taste
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3 articles
Extra virgin olive oil contains hundreds of phenolic compounds — including oleocanthal and hydroxytyrosol — that researchers have linked to oxidative stress reduction and collagen-related pathways. Here is what the key studies say, and what remains to be proven.
OLEA Editorial
Polyphenols are the defining variable that separates extra virgin olive oil from ordinary fat — and oleocanthal is the most talked-about molecule among them. Here is how it was discovered, what has been demonstrated, and where the science draws the line.
OLEA Editorial
The EU health-claim threshold of 250 mg/kg polyphenols is closer to a starting line than a finish line. The world's elite high-polyphenol EVOOs begin at double that figure and, in a handful of cases, climb four to eight times higher.
OLEA Editorial