Quote:
Originally Posted by masraum
Exactly, when you drink good olive oil, it should burn your throat. Over time the healthful chemicals that do that degrade. I have read articles in the past that say that most of the time EVOO from the EU is done by the time it gets to the US (and that's assuming it's not counterfeit). So US made or better yet, local EVOO is likely a much better product.
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I guess it's a good thing then that my nearly 2 year old Partanna still does. But for me it's about taste more than anything.
I'm skeptical of European OO losing its health benefits by the time it gets here because inventory has to move, it can't sit forever.
But one study found in a quick google search confirms significant degradation after 1 year:
The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile
Abstract
Phenols are responsible for the only health claim of virgin olive oil (VOO) recognized by the European Commission EU 432/2012 and the European Food Safety Authority. In this research, we studied the decrease in the phenolic content of 160 extra VOOs (EVOOs) after 12 months storage in darkness at 20 °C. Phenolic concentration was decreased 42.0 ± 24.3% after this period and this reduction strongly depended on the initial phenolic profile. Hence, EVOOs with predominance in oleacein and oleocanthal experienced a larger decrease in phenolic content than oils enriched in other phenols. Complementarily, hydroxytyrosol and oleocanthalic acid increased significantly in aged EVOOs, which allowed their discrimination from recently produced EVOOs. These changes are explained by degradation of main secoiridoids during storage due to their antioxidant properties. Hydroxytyrosol and oleocanthalic acid can be considered markers of olive oil ageing, although they can also provide information about quality or stability.