• Incorrect storage of olive oil can influence the sensory and nutritional quality of the oil.  The olive oil will become rancid and off-flavors when it went bad. One of the biggest factors of olive oil quality deterioration is lipid oxidation. And, the rate of the lipid oxidation depends on the availability of oxygen, the presence of light and the temperature, which are the three biggest enemies of olive oil deterioration.

  • In the market, olives which we usually heard of are black and green olives. Have you heard of white olive? It is the most eye-catching olive in the market. Where are white olives from and why are they whites? Let's find out !!!