{"id":1425,"date":"2026-02-16T09:00:00","date_gmt":"2026-02-16T07:00:00","guid":{"rendered":"https:\/\/aceitesabasa.com\/en\/?p=1425"},"modified":"2026-02-13T13:56:43","modified_gmt":"2026-02-13T11:56:43","slug":"the-oxidation-of-olive-oil","status":"publish","type":"post","link":"https:\/\/aceitesabasa.com\/en\/2026\/02\/16\/the-oxidation-of-olive-oil\/","title":{"rendered":"The oxidation of olive oil"},"content":{"rendered":"\n

The quality of olive oil is defined not only by its immediate sensory profile, but also by its ability to maintain its properties unchanged over time. As a vegetable fat, composed mainly of oleic acid<\/a> and minor components of high biological value, oil interacts constantly and naturally with its environment.<\/p>\n\n\n\n

This interaction process, technically known as oxidation, is a fundamental parameter that determines the product’s shelf life. Understanding how it works is not just a matter of chemistry, but a strategic tool to ensure that the oil’s performance, aromas and health properties remain intact at the time of consumption or industrial use.<\/p>\n\n\n\n

Next, we analyze how the composition of the oil itself works in our favor and what external factors we must manage to ensure its excellence.<\/p>\n\n\n\n

Intrinsic resistance: polyphenols and stability<\/strong><\/h4>\n\n\n\n

The first point to highlight is positive: quality olive oil has self-protection mechanisms, as it contains natural antioxidants (polyphenols<\/a> and tocopherols<\/a>). These bioactive compounds act as a natural barrier against oxidation. Therefore, there is a direct correlation: the higher the quality of the oil, the greater its resistance and stability.<\/p>\n\n\n\n

Management of environmental factors<\/strong><\/h4>\n\n\n\n

To enhance this natural stability and ensure that the organoleptic qualities (flavor<\/a>, aroma and color) remain at their optimum, three external variables must be controlled during storage and use:<\/p>\n\n\n\n