An evidence-based comparison shows extra virgin olive oil is more stable, less processed and richer in beneficial compounds than most seed oils.
Experts explain why extra virgin olive oil stands apart from other oils, highlighting its polyphenols, stability during cooking and role in the Mediterranean diet.
Research shows polyphenols reduce aroma loss in extra virgin olive oil by up to 44%, helping preserve freshness and sensory quality during storage.
Oil formation in olives - known as lipogenesis -is one of the most vital stages of fruit development. This article explains the biology behind how oil forms in the fruit, what affects its accumulation, and how growers can manage orchard conditions to optimise both oil quantity and quality.
As air frying technology gains popularity for its ability to produce crispy, flavorful food with less oil, the choice of frying oil becomes critical - not just for taste, but for health and oil stability. A recent peer-reviewed study published in European Food Research and Technology compared the performance of four commonly used oils - ghee, sunflower oil, sesame oil, and virgin olive oil - under both conventional and air frying conditions.
