Description
Olive oil curing is a preservation method that submerges cured olives in extra‑virgin olive oil at low temperatures to inhibit spoilage.
Technical
The phenolic antioxidants in the oil, such as hydroxytyrosol and oleuropein, scavenge free radicals and inhibit lipid oxidation. Oxygen depletion in the sealed oil environment limits aerobic bacterial growth, while the low temperature slows metabolic rates of any residual microorganisms.
Science
Primary Reaction
Oxygen depletion and antioxidant‑mediated inhibition of lipid oxidation
Sensory Profile
Aroma ()
fragrantherbaloliveearthygarlickywoodypepperyfruitynuttygrassy