The present study was carried out to determine the oxidative stability
and acceptability of olive oil mixed with herbs and spices. Gourmet o
live oils were prepared by including separately dry oregano and rosema
ry at a 2% w/w level of addition or garlic extract. The products were
stored at 37 degrees C in glass bottles. The resistance to oxidation o
f these specialities was compared with the shelf life of control sampl
es. When the control sample reached a peroxide value of 70 meq O-2/kg
oil, oregano and rosemary-olive oil samples showed peroxide values fou
r and nine times lower, respectively. The addition of garlic extract d
id not improve the stability of olive oil. Most panelists judged the o
dor and flavor of the samples as medium strong to strong using a 0-5 a
cceptability scale. Consumer acceptability and preference studies were
also conducted for olive oil mixed with 1, 2 and 5% w/w oregano. Cons
umers were able to differentiate between the levels of addition and pr
eferred the samples with a low to moderate odor and flavor. (C) 1997 C
anadian Institute of Food Science and Technology. Published by Elsevie
r Science Ltd.