Fresh extra virgin olive oil, with or without veil

ConclusionsThe role of the different components of fresh veiled EVOOs on the colloidal stability is far from being well known. The physiochemical state of veiled VOO may explicate the seeming contradictions on benefits from its dispersed matter. The hypothesis thatamphiphilic moleculespresent in veiled VOO may locate at the interface of colloidal water bags, is suggested. They likely may form apseudo-layer, protecting the inner content to some extent.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research