Food Times Blog

Limits on Some Substances

The world of olive oil is continuing to arm itself with more stringent quality standards in order to win over fakes. In the most recent meeting of the International Olive Council, which unites the world’s most important olive producing nations, new chemical parameters used to define oil quality with lower limits for some substances were examined in order to guarantee the genuineness of the product. For example, the ceiling for alkyl esters, the excessive presence of which can lead to oil with no smell, will be progressively lowered over the next two campaigns. There will also be more severity over limits of stigmastadienes and myristic acid. A new method for evaluating the sensory aspects of extra virgin oil was also adopted. For more information visit IOC or the original article in Teatro Naturale on the web.