If a product is deemed Extra Virgin Olive Oil and has been tested prior to distribution with no faults whatsoever and then the product is put into the hands of the distributor (or retailer). Do you think the responsibility lies with the producer or the distributor/retailer if any mishandling has resulted in the demise of quality of that product? Why? Have your…
Category: Discussions
Discussion smoking point of olive oil…
Smoke point is the temperature at which oil shows a visible and continuous veil of visible smoke? The reason it does this is because the fatty acids break away from the glycerol as the oil is heated. Glycerol then goes through a transformation to form acrolein (it loses H2O). Free fatty acids can also be…
Discussion smoking point of olive oil…
Smoke point is the temperature at which oil shows a visible and continuous veil of visible smoke? The reason it does this is because the fatty acids break away from the glycerol as the oil is heated. Glycerol then goes through a transformation to form acrolein (it loses H2O). Free fatty acids can also be…
What’s an Olive worth?
Today I had a discussion with an Olive Grower in Western Australia and he was asking about what the market price for raw olives is for olive oil? Unfortunately, the Australian Olive Industry does not have any data of this kind, so we are asking for your feedback and active discussion in the comments below…