GOURMET OLIVE OILS - STABILITY AND CONSUMER ACCEPTABILITY STUDIES

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.