scholarly journals Tunisian Extra Virgin Olive Oil Traceability in the EEC Market: Tunisian/Italian (Coratina) EVOOs Blend as a Case Study

2017 ◽  
Vol 9 (8) ◽  
pp. 1471 ◽  
Author(s):  
◽  
◽  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

scholarly journals A Case Follow-Up Report: Possible Health Benefits of Extra Virgin Olive Oil

2004 ◽  
Vol 4 ◽  
pp. 853-858 ◽  
Author(s):  
Said Shahtahmasebi ◽  
Shahnaz Shahtahmasebi
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Well Being ◽  
Extra Virgin Olive Oil ◽  
Blood Cholesterol ◽  
Healthy Population ◽  
Intraindividual Variation ◽  
Cholesterol Levels

In the course of a case study, a number of issues regarding the dynamics of blood cholesterol levels were identified. In this follow-up report, these issues are addressed. For example, issues of past behaviour and seasonality, intraindividual variation, and nonstationarity appear important over and above controllable variables such as diet and exercise. In this report, we conceptualise an alternative protective role for the dynamic blood cholesterol levels in a healthy population. Furthermore, regular consumption of extra virgin olive oil as produced in this case study may interact with the dynamics of cholesterol naturally. We recommend that future studies of this kind ought to include a time series of blood cholesterol based on daily measurements or intervals much shorter than the bimonthly measurements and to include measures of overall well being as covariates.

scholarly journals A framework for food traceability: case study – Italian extra-virgin olive oil supply chain

2020 ◽  
Vol 11 (1) ◽  
pp. 50-60 ◽  
Author(s):  
Rosita Guido ◽  
◽  
Giovanni Mirabelli ◽  
Enrico Palermo ◽  
Vittorio Solina ◽  
...  
Keyword(s):  
Supply Chain ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Food Traceability ◽  
Oil Supply

scholarly journals The freezing process helps to preserve the quality of extra virgin olive oil over time: A case study up to 18months

2013 ◽  
Vol 54 (2) ◽  
pp. 2008-2015 ◽  
Author(s):  
N. Mulinacci ◽  
F. Ieri ◽  
G. Ignesti ◽  
A. Romani ◽  
M. Michelozzi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Freezing Process ◽  
Over Time

The Success Factors of Food Events: The Case Study of Umbrian Extra Virgin Olive Oil

2015 ◽  
Vol 22 (2) ◽  
pp. 147-167 ◽  
Author(s):  
Andrea Marchini ◽  
Chiara Riganelli ◽  
Francesco Diotallevi
Keyword(s):  
Olive Oil ◽  
Success Factors ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

scholarly journals Fatty acid ethyl esters (FAEE) in extra virgin olive oil: A case study of a quality parameter

LWT ◽  
2016 ◽  
Vol 66 ◽  
pp. 378-383 ◽  
Author(s):  
Raquel B. Gómez-Coca ◽  
Gabriel D. Fernandes ◽  
María del Carmen Pérez-Camino ◽  
Wenceslao Moreda
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Quality Parameter ◽  
Fatty Acid Ethyl Esters ◽  
Ethyl Esters

scholarly journals Sustainability Certification, a New Path of Value Creation in the Olive Oil Sector: The ITALIAN Case Study

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 501
Author(s):  
Luca Lombardo ◽  
Camilla Farolfi ◽  
Ettore Capri
Keyword(s):  
Olive Oil ◽  
Value Creation ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Qualitative Properties ◽  
Virgin Olive Oils ◽  
Italian Case ◽  
Oil Sector ◽  
Development And Evolution

The Italian extra virgin olive oil supply chain has considerable potential for embarking on a path of sustainable development and evolution. In Italy, the great variety heritage and the different pedo-climatic characteristics result in local olive growing systems with different management techniques, producing extra virgin olive oils that are strictly entwined to the territory, with peculiar qualitative properties. Nevertheless, numerous criticalities have been traditionally eroding the competitiveness of Italian olive growing that could find in sustainability certifications, a lasting driver of value creation. Shared standardizations and certifications that include the three pillars of sustainability are therefore necessary for the development of the process.

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

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