NSW DPI Fact Sheet: Olive Oil Testing Service
Describes laboratory tests for the parameters: polyphenols, peroxide value, free fatty acids, and UV absorption
Survey to determine olive oil compliance with new methodologies in international standards
This report describes quality characteristics of Australian olive oil and compares the findings to recent changes and proposals to standards used in international trade.
Evaluation of New Analytical Methods to Detect Lower Quality Olive Oils
This report provides information about the effect of exposure to oxygen, light and storage temperature on the quality of olive oil. Olive oil has been shown to quickly deteriorate
Sterols in Australian Olive Oils: The effects of technological and biological factors
Plant sterols have been found to be effective in lowering elevated cholesterol and are now being added to a wide range of foods. Ironically, international standards for olive oil set a low limit fo…
Harvest-timing, Sensory Analysis and Shelf Life for Optimal Olive Oil Quality
Oil quantity and quality rely heavily on crop management, harvest timing, processing methodology and storage. In the initial stages of the development of this industry, there was little understand
A Survey of Australian Olive Cultivars to Determine Compliance with International Standards
Authors: Dr Rodney J. Mailer & Jamie Ayton
The report describes quality characteristics of Australian olive oil and compares the findings to standards used in international trade. The report shows the effects of olive cultivars, the influe
Quality Enhancement of Australian Extra Virgin Olive Oil
Authors: Paul Prenzler, Kevin Robards and Dan Bedgood
The quality of olive oil is largely determined by the minor components, especially volatile (aroma, flavour) and phenolic (flavour, antioxidant) compounds. We have devoted a large part of this stud
The Natural Chemistry of Australian Extra Virgin Olive Oil (English Version)
Author: Rod Mailer
Australian Olive Oil is extracted by mechanical means. The oil is not blended unless stated on the label. The natural and diverse range of environments and growing conditions account for the …
Tasting and Classifying Virgin Olive Oil – An International Course for Panel Supervisors
Author: Peter E Olson
This report will outline the journey undertaken by Mr. Peter Olson to Italy in December 2005 to endeavour to become a better sensory panel supervisor. It involved a course of five days and nights e…