A DASH of enzymes makes olive oil taste better and last longer.
Food scientists in Italy ground olives into a paste, then stirred in a mixture of plant enzymes that break down the pectin and cellulose in cell walls. That made it easier to squeeze out the oil, with each tonne of olives yielding around 12 kilograms more.
The oil contained higher concentrations of phenols and aldehydes, reports Alfonso Ranalli of the Experimental Institute of Olive Oil Technology in Pescara, who led the research. Phenols extend the shelf life of the oil, and the aldehydes add fruity and spicy flavours…
