What You Need to Know
The paste relies on mechanical shear from crushing to disperse olive oil droplets into the aqueous phase composed of cheese, herbs, and vinegar or wine. Acidification (pH ≈ 4–5) lowers the pH, inhibiting bacterial growth and stabilizing the emulsion through protein–polyphenol interactions. The resulting emulsion is a stable, short‑term condiment that can be stored for 48–72 hours in a cool, sealed container.
The Science
Primary Reaction
Mechanical emulsification of olive oil into the aqueous phase with simultaneous acidification to lower pH and inhibit microbes