Peroxide measures the oxidation and its unstoppable process…
Peroxide measures the oxidation and its unstoppable process related to time. What producers do to slow it down is to prevent the oil to be in contact with light and oxygen infact the oil is put in silos protecting from light and a special gas is added to remove oxygen, the same is done when they bottled it. Regarding the USA is not about olive origin, that is Sicily. USA is the code of product declaration for this test report which is used internationally
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Ah ok neat. So the peroxide number increases as the oil ages but increases LESS if you eliminate oxygen and light…. Sweet. I knew it was good to keep oxygen and light away but I didn’t know why. I’ve been a buyer of olive oil for soapmaking for years now and learned a little about the industry…. Like how corrupt it is. Good to see producers testing for market!!