Description
The shades of an olive oil can vary from green-brownish to light yellow, depending on the substances contained in the olives and their ripeness. In green olive oil, chlorophyll (up to 10 ppm) predominates, while carotenes dominate in golden-yellow oil. The color does not affect the quality of the oil. In its unfiltered state, the oil may also be cloudy. Extra virgin olive oil is a pure natural product, unlike most other plant oils that are produced by refining. Olive oil consists of 77% monounsaturated, 9% polyunsaturated, and 14% saturated fatty acids. The ratio of polyunsaturated to saturated fatty acids (P/S ratio) in olive oil is significantly below the recommended value of 1,0.
