Virgin Olive Oil is now used as a final seasoning in cooked foods and for its nutritional benefits. It is, however, often questionable whether it will retain its health attributes and quality after being heated.
Our Olive Oilexperts will review published studies to assess the quality of Olive Oil thermal processing. This will help us determine the optimal settings to maximize Olive Oil's quality while reducing the risk of oxidation that could have detrimental health consequences.
You can create unique starting compositions by selecting a particular olive grade (extra-virgin, extra virgin, or refined Olive Oil), which will have an impact on the nutritional value and thermal performance of cooked foods.
Additionally, there are many cooking techniques that can alter the Olive Oil chemical profiles, such as common frying and boiling, as well operating conditions like temperature, time and food amounts.
These studies have shown that heating time should not exceed 30 seconds in order for Virgin O oil to retain its bioactive components.
Olive Oilperformance in prolonged thermal processing can be equal to or better than other refined vegetable oils due to its balanced composition of both major and small components.
However, most of its bioactive constituents, including phenolics, are lost over time. It is therefore more economic to use lower Olive Oil levels and constant replenishment under long thermal processing.
This will aid in future studies that will examine the thermal degradation of minor Olive Oil components. It will also help to clarify this matter.