Why Some Olive Oils Go Bad Slower
Assessing the Oxidative Stability of Extra Virgin Olive Oil from Different Regions Using Fluorescence Spectroscopy
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
Al-Jouf EVOO oxidized at nearly half the rate of Pakistani EVOO (3.6392 vs. 7.029), despite both being labeled 'extra virgin'.
People assume all EVOO is equally stable—this shows regional differences can be dramatic, even without knowing processing details.
Practical Takeaways
If you want olive oil that lasts longer on your counter, consider choosing oils from regions like Al-Jouf, KSA, if labeled clearly.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
Al-Jouf EVOO oxidized at nearly half the rate of Pakistani EVOO (3.6392 vs. 7.029), despite both being labeled 'extra virgin'.
People assume all EVOO is equally stable—this shows regional differences can be dramatic, even without knowing processing details.
Practical Takeaways
If you want olive oil that lasts longer on your counter, consider choosing oils from regions like Al-Jouf, KSA, if labeled clearly.
Publication
Journal
Food Science and Engineering
Year
2025
Authors
Hina Ali, Muhammad Saleem, Rimsha Hafeez, Naveed Ahmad, Areeba Ansar
Related Content
Claims (4)
Olive oil, due to its 11% polyunsaturated fatty acid content, exhibits greater oxidative degradation under heat compared to animal fats with <5% polyunsaturated fat content.
Olive oil from Al-Jouf stays fresher longer than olive oil from Pakistan when left out at room temperature, based on how quickly it breaks down.
Scientists can tell if olive oil is going bad by shining light on it and watching how the color changes — darker spots mean the good stuff is breaking down, and brighter spots mean bad stuff is forming.
The way olive oil is made and stored in different places might help it last longer, but we can't say for sure which part makes the difference.