Cloudy olive oil

Extra virgin olive oil is produced in a form of an emulsion or dispersion, which can persist for several months before full deposition of a residue. Today, there is a growing interest in cloudy (veiled) extra virgin olive oil, which some consumers consider as more green and not over-processed. However, this is not correct because the additional processing is only precipitation and filtering. 

2-glycerol diester of linolenic acid and the a-l,6-digalactosyl derivative of the glycerol linolenate-oleate diester. The physicochemical characteristics of such compounds and the stable emulsions formed may allow an increase in the transfer of hydrophilic phenolic compounds (mainly o-diphenols), which are strong antioxidants. 

A lipoxygenase activity has been detected in freshly prepared olive oils (Georgalaki el al. 1998). Taking into consideration the higher stabilities of cloudy oil, it can be postulated that the polar phenolic compounds present act not only as primary antioxidants, but also as inhibitors of oxidising enzymes. 

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