Fresh extra virgin olive oil, with or without veil

摘要

Background: Fresh virgin olive oils (VOO) constitute a complex colloid emulsion-sol. Their features are different to the product in which they convert after filtering or resting a time in the storage tanks. Several studies have indicated the oxidative stability of unfiltered VOO is better preserved than that in the filtrate ones. However, this issue is controversial. Besides, the existing knowledge on veiled olive oils is little.