Natural Olive Oil Preservative as Effective as Synthetic Ones | CIHEAM Press Review |

A new study has found that adding tomato peel extracts to refined olive oil increases the product’s shelf life.
Researchers from the University of Sfax and Ayachi Group Industry in Tunisia compared the stabilizing effects of adding oleoresin and synthetic antioxidants to the oils.
When olive oil is refined some of its natural antioxidants are partially eliminated and therefore must be supplemented in order to prevent the oil from spoiling. Olive oil must be refined when the quality is too low to be safely consumed. According to the International Olive Council, more than 50 percent of olive oil produced in the Mediterranean region is refined.