AUSTRALIAN scientists are developing a world-first test to measure how long olive oil can be stored without losing its taste.
Industry and Investment NSW research scientist Rod Mailer said tests could already determine extra virgin olive oil's authenticity.
"Now we are looking at the factors which cause oil to oxidise," Dr Mailer said.
"The aim is to identify how to extend oil stability so that the fruity olive oil flavour lasts longer."
Dr Mailer said the aim was to combine the long-lasting qualities of younger, bitter early-harvest olives with the mellow taste of shorter-living, older olives.
- For details phone the Australian Oils Research Laboratory on (02) 6938 1818.
