Olive oil - en: Difference between revisions

Olive oil - en (view source)

Revision as of 16:22, 23 December 2020

6 bytes removed , 23 December 2020

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Aleene

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 === Subcategories ===
-OFF has defined multiple subcatgories based on origin (country) or listed quality (virgin, extra virgin).
+OFF has defined multiple subcategories based on origin (country, pdo) or pressing process (virgin, extra virgin).
-The virgin olive oils use a first pressing of olives. The second extraction is based on what is left over and are called pomace olive oil ([https://en.wikipedia.org/wiki/Olive_oil wikipedia]). OFF seems to have used [https://world.openfoodfacts.org/category/refined-olive-oils refined olive oils] as a label for this category. Not sure whether this refined category is the same as the pomace category, we should check the labels of the products.
+The virgin olive oils are created using a first pressing of olives. The second extraction is based on what is left over and are called pomace olive oil ([https://en.wikipedia.org/wiki/Olive_oil wikipedia]). OFF also has a category [https://world.openfoodfacts.org/category/refined-olive-oils refined olive oils]. Not sure whether this refined category is the same as the pomace category, we should check the labels of the products.
 Possible origins are now [https://world.openfoodfacts.org/category/olive-oils-from-france France] (30 products), [https://world.openfoodfacts.org/category/olive-oils-from-greece Greece] (43 products) and [https://world.openfoodfacts.org/category/olive-oils-from-italy Italy] (49 products). We should add at least Tunisia, Maroc, Algeria, Spain, Argentina and South Africa to these.