Researchers Use Ultrasound To Detect Adulterated Olive Oil
Summary
- Single source olive oil is olive oil that is produced from olives grown, harvested, and processed within a single geographical location.
- The level of specificity in single source extra virgin olive oil brings forth unmatched purity and a flavor profile unique to the soil, climate, and olive variety of that locale.
- Morocco Gold comes from a truly unique source where the micro-climate and geological conditions provide the perfect conditions for growing the Picholine Marrocaine, the only type of olive used for Morocco Gold.
- A new study from the University of Extremadura has found a way to detect adulterated olive oil using ultrasounds.
Contents
- Why Is A Single Source Extra Virgin Olive Oil The Finest Choice You Can Make?
- What Sets Single Source Extra Virgin Olive Oil Apart?
- Superior Taste and Aroma of Single Source Extra Virgin Olive Oil.
- Health Benefits of Single Source Cold-Pressed Olive Oil
- Sustainability and Supporting Local Producers
- Researchers Use Ultrasound to Detect Adulterated Olive Oil
Why Is A Single Source Extra Virgin Olive Oil The Finest Choice You Can Make?
Extra virgin olive oil, often hailed as the purest expression of the oil’s essence, has been a staple in kitchens and on tables throughout history, notably finding its roots in the Mediterranean diet. Today, we take a step further into the world of olive oils, focusing on the distinguished category of ‘single source’ extra virgin olive oil— a choice that not only promises superior taste but a host of health benefits as well.
What Sets Single Source Extra Virgin Olive Oil Apart?
When we speak of ‘single source’, we are referring to olive oil that is produced from olives grown, harvested, and processed within a single geographical location, often from the same farm or collective. This level of specificity brings forth unmatched purity and a flavor profile unique to the soil, climate, and olive variety of that locale.
The absence of mingling with other sources means these oils provide an unadulterated sensory experience, much like fine wines that carry the essence of their terroir. For those who cherish the integrity of their ingredients, investing in single source extra virgin olive oil is akin to a gastronomic declaration of authenticity.
For Morocco Gold, this means an extra virgin olive oil that comes from a truly unique source where the micro-climate and geological conditions provide the perfect conditions for growing the Picholine Marrocaine, the only type of olive used for Morocco Gold.
Morocco Gold extra virgin olive oil is high in polyphenols. This is due to three factors. First is the variety of the olive, secondly the climate and terroire of the growing region and thirdly our olives are harvested early in the season when the fruit is young.
High-quality, best olive oil like Morocco Gold extra virgin olive oil has been proven to deliver a range of health benefits.
It also is highly versatile in cooking and tastes wonderful!!
Superior Taste and Aroma of Single Source Extra Virgin Olive Oil.
A symphony of flavors awaits in each bottle of single source extra virgin olive oil. The layered complexities offer a bouquet of aromas—from peppery to fruity, herbal to buttery. This multiplicity is not only a palate pleaser but also an incredible ally in the kitchen, elevating dishes with a simple drizzle.
Choosing a single source ensures that the robustness of the oil’s flavor remains untarnished by blending, which can dilute and change the profile. It allows food enthusiasts to trace the olive oil’s origin, deepening the connection between the land and the culinary creations on their plate.
Health Benefits of Single Source Cold-Pressed Olive Oil
Not all fats are created equal, and extra virgin olive oil is proof of that. Renowned for its health benefits, especially within the context of the celebrated Mediterranean diet, this oil is rich in monounsaturated fats and contains antioxidants like polyphenols and tocopherols, which support heart health and act as anti-inflammatory agents.
Single source extra virgin olive oil takes these benefits further by ensuring that the product hasn’t been compromised through processing or mixing with lower quality oils. Its higher polyphenol content, compared to its refined counterparts, ensures maximum health benefits with every use.
Sustainability and Supporting Local Producers
Choosing single source also translates to supporting smaller-scale producers who prioritize quality over quantity. Often, these producers use sustainable farming practices that contribute to the health of our planet. By opting for single source, you cast a vote for eco-friendly agriculture and become part of a community supporting the preservation of traditional methods.
Researchers Use Ultrasound to Detect Adulterated Olive Oil
As we strive to provide our consumers with the highest quality single-source extra virgin olive oil in the world, researchers from the University of Extremadura have found a way to detect adulterated olive oil using ultrasounds.
According to a full report on the research in the Olive Oil Times;
“[This] pioneering study shows that ultrasound (sound waves outside the human hearing range) can detect different types of oils based on their unique sound wave frequency. We have achieved excellent results so far and have discovered that the intensity with which waves travel and their distance change based on the type of oil. Each oil has a different acoustic sound.”
Antonio Jiménez, physics professor, University of Extremadura
As explained by OOT, once the team began investigating olive oil and other edible oils, they tried to distinguish the acoustic profiles of olive oil, sunflower oil and soybean oil. “Subsequently, we combined different oils to study the mix with olive and sunflower oil,” Jiménez added.
Sunflower oil is one of the most commonly used edible oils in adulterating extra virgin olive oil because of its low price and similar fatty acid profile, especially when high-oleic sunflower oil is used.
Extra virgin olive oil can be adulterated with as little as five percent of other edible oils, making it very different to detect a change in flavor. As a result, Jiménez believes this new method will prove invaluable.
“We were able to distinguish extra virgin olive oil with as little as one percent of refined olive oil or sunflower oil,” he added. “Normally, as much as a ten percent adulteration is undetectable to a consumer, yet our device can detect as little as one percent change in the oil.”
Compared to traditional methods used to detect olive oil adulteration, Jiménez said ultrasounds are not intrusive, meaning the sample does not need to be altered physically or chemically to make the determination.
“It’s very similar to a pregnant woman who goes to the doctor for an ultrasound to find out if she’s going to have a boy, a girl or twins,” he said. “Of course, the fetus does not experience any harm. Well, the same goes for the oil.”
Jiménez also touted the ultrasound method as more practical than other methods used to test for olive oil adulteration, which often requires expensive laboratory equipment.
“Our technique is also economically affordable and portable,” he said. “The device can be moved to where the oil samples are.”
“We have achieved excellent results so far and have discovered that the intensity with which waves travel and their distance change based on the type of oil,” Jiménez added. “Each oil has a different acoustic sound.”
The slight change in chemical profiles among extra virgin olive oils means the technology could also determine olive oil provenance.
Authorities could identify whether an extra virgin olive oil with a Protected Designation of Origin or Protected Geographical Indication label is authentic by comparing the results to known samples.
“Now, we want to take it a step further and try to analyze the fatty acid components in a given sample, such as the amount of omega‑3 or omega‑6 and triglycerides in general. Once up and running, we expect these tests to be employed at mills and stores. The process can be carried out at a large scale without extensive academic training to operate the device.”
Antonio Jiménez, physics professor, University of Extremadura
