Bohemia, NY (PRWEB) November 15, 2013
Flavor Your Life, a European Union funded campaign dedicated to providing the latest olive oil industry news, shares the positive qualities of olive oil and chemical tests that are conducted to assess the composition of the oil.
Even though olive oil is classified as an essential part of the Mediterranean diet, many do not realize that different types of olive oil exist. Each type, such as Tuscan olive oil, has its own unique flavor and characteristics. Classifying these oils is a difficult process that follows strict standards.
In order to attempt to safeguard the economic value of olive oil, the European community developed these standards to ensure that products are being labeled and sold properly. These standards also help prevent fraudulent practices, like mixing olive oil with cheaper oils such as seed oil.
Physical and chemical analyses must be conducted on an olive oil to determine the qualities it possesses and whether or not it has been adulterated. Physical tests are conducted through taste testing and recording the organoleptic qualities that the oil has.
The standards the chemical test assess for two things: acidity and peroxides. Acidity determines the quality - a low acidity level typically correlates with a higher quality olive oil. This is calculated by a chemical test. Peroxides can help determine how fresh the product is. The lower the peroxide number, the better the quality of the olive oil being tested.
Flavor Your Life, a campaign supported by the European Union, Unaprol and the Italian Ministry of Agriculture, is dedicated to providing the latest in industry news and health information about European extra virgin olive oil. Extra virgin olive oil enhances the flavors of your recipes while providing health benefits. Flavor Your Life campaign, the voice of olive oil production quality control, aims to educate consumers so they can make informed decisions when purchasing olive oil.
Read the full story at http://www.prweb.com/releases/oliveoil/news/prweb11335985.htm.
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