Extra virgin olive oil is the purest of the classes of olive oil being produced globally. It unique taste, free acidity and well refined output with no additives distinguishes it from other categories of olive oil. This remains the secret of success of extra virgin olive oil over the years. Those positive attributes complement production practices and dedication of the extra virgin oil producers. The health benefits found to be associated with the oil and wide array of use contributed greatly to the uniqueness of the extra virgin olive oil. Recent studies have shown that a component of extra virgin olive oil known as oleocanthal share the same receptor with the non-steroidal anti-inflammatory drugs ibuprofen (Expert Review of Clinical Pharmacology). This could be used as therapeutic agent in the nearest future.
Chemesthetic sensations are another added advantage for using this type of olive oil (Bennett & Hayes). Because of the quality production steps, anti-inflammatory agents found in the oil helped achieved a anti-inflammatory benefits compared to other olive oil. It has also been found to help decrease the risk of heart disease (cardio-protective effects) and enhanced antioxidant level.
Taste remains on criteria that have been used to evaluate the quality of ancient foods overtime. People with experience can easily identify any change in taste as well as the quality of the food that is being evaluated. Extra virgin olive oil has been known over time for its distinctive taste and quality among the categories of olive oil that is produced globally. This type of olive oil is the most expensive and you are guaranteed of getting what you actually paid for. The name 'extra virgin olive oil' is enough to give you the assurance however; this is not what we see today.
There have been reports of change in quality, taste due to fraud in production line. Beauchamp taste after "sampling the extra virgin olive oil being pressed by one of his academic colleague" resulted in some form of question as regards to the quality of the oil. The alarm raised by his taste led to a decade of research and the understanding we now have presently as regards to the changes in quality and also fraud in marketing those fake product as being genuine (Drahl).
One important noticeable change to the quality was the irritating sensation which most of the new buyers without experience might not be aware of because of their low level of understanding regarding the original taste that comes with extra virgin olive oil. Manufacturers can simply put a fake label since there are no objective modalities for testing the quality of the so called extra virgin oil being produced recently.
The real extra virgin type should be produced from the first pressing of olives with lower acidity level when compared with virgin olive oil and should also be free from oleic acid. These standards are guided by International Olive Oil Council Standards but the mode of monitoring is based on taste panel. This is more subjective making it difficult to evaluate the real unrefined oil. It has been suggested that mere seeing the tagged as “Extra virgin olive oil” does not guarantee buying original extra virgin oil but when you see logo such as COOC (California olive oil council) could provide a guarantee level of buying original olive oil.
Better and more quality evaluating modalities should be instituted by a panel of expertise to set up guidelines and initiate a better quality testing protocols which will prevent fraud over extra virgin olive oil and give the clients a better experience for their money.
Work Cited
Bennett S & Hayes J. Differences in the Chemesthetic Subqualities of Capsaicin, Ibuprofen, and Olive Oil. Chemical senses. Oxford Journals.
25 January, 2012. Web 8 April, 2012.
"Extra virgin olive oil and ibuprofen share a common receptor, study suggests." Expert Review of Clinical Pharmacology 4.2 (2011): 147+. Expanded Academic ASAP. Web. 10 Apr. 2012. <http://go.galegroup.com.portal.oaklandcc.edu/ps/i.do?id=GALE%7CA261061057&v=2.1&u=lom_oakcc&it=r&p=EAIM&sw=w>
Gastronomica. Rumbling from the world of food. The journal of food and culture. Vol. 2, No. 2. pp. 1-8. Web 2002. April 10, 2012. <http://www.jstor.org/stable/10.1525/gfc.2002.2.2.1 .>
Holbrook, Emily. "Food fraud: it's what's for dinner." Risk Management Apr. 2012: 8+. Expanded Academic ASAP. Web. 10 Apr. 2012. <http://go.galegroup.com.portal.oaklandcc.edu/ps/i.do?id=GALE%7CA285087603&v=2.1&u=lom_oakcc&it=r&p=EAIM&sw=w>
