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heated, burnt

12.04.2019

Negative attribute of virgin olive oil. Characteristic flavour of oils caused by excessive and/or prolonged heating during processing, particularly when the paste is thermally mixed, if this is done under unsuitable thermal conditions.

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The OHIS is the result by an agreement between the International Olive Council, the world’s only international intergovernmental organisation in the field of olive oil and table olives and the School of Medicine of...

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