“True olive oil has a ‘fresh’ smell. The flavor can be neutral, bitter or spicy.”
Oku.AzAccording to the “Daily Mail”, this was reported by the biochemist at the “Perugia” University of Italy, Maurizio Servili.
According to the expert, olive oil adulteration can take several different forms, but two types of adulteration are the most common.
“Unscrupulous producers brand low-quality olive oil as a high-quality first-pressed product, or mix it with cheap neutral oils, such as sunflower or rapeseed, to increase volume. The only way to know with certainty if an olive oil is fake is However, through laboratory analysis it is possible to recognize a low quality product at home, for this it is necessary to pour a little oil into a clean glass and take a sip so that the product completely covers will be fruity, sweet and bitter, and the taste and aroma of the fake product will be weak,” the expert explained.
However, he emphasized that tasteless oil is not always a sign of adulteration.
“Some authentic first-press olive oils can be tasteless. In order not to be fooled, it is recommended to buy them in proven places. Cases of counterfeiting are found at least in large supermarkets.”
The biochemist added that the packaging of the analyzed oils indicates the name of the olive producer, as well as the place and date of harvesting the product.
“As a general rule, the more opportunities there are to trace the origin of the product, the greater the probability of a high level of quality,” the expert concluded.
