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2.1. Introduction to olive oil 2.2. Types and Classification of olive oil 2.3. Health benefits and nutritional value 2.4. Sensory analysis and tasting techniques 2.5. Olive oil in cooking References
References
  • European Commission. (n.d.). Olive oil. Retrieved from https://agriculture.ec.europa.eu
  • International Olive Council. (n.d.). Trade standards. Retrieved from https://www.internationaloliveoil.org
  • Regulation (EU) No 1308/2013 of the European Parliament and of the Council.
  • European Commission Implementing Regulation (EU) No 29/2012 on marketing standards for olive oil.
  • Nunes, A., Páscoa, R., Alves, R., Costa, A., Bessada, S., & Oliveira, M. (2020). Fourier transform near infrared spectroscopy as a tool to discriminate olive wastes: The case of monocultivar pomaces. Waste management, 103, 378-387 . https://doi.org/10.1016/j.wasman.2019.12.050.
  • Healthline. (2024). 11 Proven Benefits of Olive Oil. Retrieved from https://www.healthline.com/nutrition/11-proven-benefits-of-olive-oil.html
  • MindBodyGreen. (2021). 8 Science-Backed Benefits of Olive Oil. Retrieved from https://www.mindbodygreen.com/articles/the-health-benefits-of-olive-oil
  • Health. (2023). Health Benefits of Olive Oil. Retrieved from https://www.health.com/olive-oil-benefits-7511620
  • Cleveland Clinic. (n.d.). Is Olive Oil Good for You? Retrieved from https://health.clevelandclinic.org/benefits-of-olive-oil
  • PubMed. (2019). Anti-inflammatory Effects of Olive Oil. Retrieved from https://pubmed.ncbi.nlm.nih.gov/31539817
  • PubMed. (2021). Olive Polyphenols: Antioxidant and Anti-Inflammatory Properties. Retrieved from https://pubmed.ncbi.nlm.nih.gov/34209636/
  • PubMed. (2019). Effects of Olive Oil and Its Minor Components on Cardiovascular Diseases, Inflammation, and Gut Microbiota. Retrieved from https://pubmed.ncbi.nlm.nih.gov/31394805/
  • Kiritsakis, A. K. (1998). Flavour components of olive oil—A review. Journal of the American Oil Chemists' Society, 75(6), 673–681.
  • Bendini, A., Valli, E., Barbieri, S., & Gallina Toschi, T. (2012). Sensory Analysis of Virgin Olive Oil. In Olive Oil - Constituents, Quality, Health Properties and Bioconversions. IntechOpen.
  • Genovese, A., Caporaso, N., & Sacchi, R. (2021). Flavour Chemistry of Virgin Olive Oil: An Overview. Applied Sciences, 11(4), 1639.
  • Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils. PubMed. 2023.
  • Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation. ScienceDirect. 2022.
  • Research Finds Extra Virgin Olive Oil Safest, Most Stable for Cooking. Olive Oil Times. 2018.
  • Alzaa, Ana & Guillaume, Claudia & Ravetti, Leandro. (2021). Cooking with Extra Virgin Olive Oil. 10.5772/intechopen.97165.

  1. “Global demand for olive oil steadily increases, with a forecasted annual growth of 3.2% (Fortune Business Insights, 2021). The reason behind this growth is the increased consumer awareness of the health benefits of olive oil, coupled with a shift in consumer demand for healthier diets. In fact, the health-promoting benefits of olive oil are well known”. (Chrysochou, Tiganis, Trabelsi Trigui, & Grunert, 2022, p. 1). ↑

  2. “Entertainment and leisure activities such as the involvement of visitors in the olive picking and milling processes, as well as gastronomic tastings related to cuisines associated with this product and with traditional origins in the territory, can constitute active influencers of the olive-growing heritage and the olive tourism in the development of rural territories” (Ramos Lopes, Peres, Soares, Duarte, & Martins, 2024, p. 271). ↑

  3. Mechanical extraction is crucial for the quality of extra virgin olive oil (EVOO) because it directly influences the composition of beneficial compounds and the sensory properties of the oil. This process ensures the preservation of key components such as monounsaturated fatty acids, phenolic compounds, and volatile compounds, which are essential for the health benefits and flavour profile of EVOO. ↑

  4. Olive Pomace is a semi-solid paste left after olive oil extraction. It contains high levels of phenolic compounds, which can be phytotoxic if not properly managed. Olive pomace is rich in fatty acids, vitamin E, and phenolic compounds, making it a potential source for bioactive compounds and antioxidants (Nunes, et al., 2020) ↑