59 Virgin Olive Oil Benefits This chapter provides a definition of olive oil and its production stages. It also defines both the official commercial categories of olive oil and others that are very much in vogue to attract the most demanding consumers. In addition, there is an overview of the composition of this so-called “liquid gold”. The importance of powerful analytical tools that permit the study of this foodstuff in depth, and the possibility of undertaking increasingly ambitious multidisciplinary studies with a guarantee of success, is also depicted. KEYWORDS: Virgin olive oil, Olive oil production process, Commercial classification of olive oil, Minor components ABREVIATIONS: EVOO: Extra virgin olive oil VOO: Virgin olive oil IOC: International Olive Council PDO: Protected Designation of Origin PGI: Protected Geographical Indication EU: European Union UV: Ultraviolet abstract
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