“Veiled” extra‐virgin olive oils: Dispersion response related to oil quality

A cloudy (“veiled”) extra‐virgin olive oil was stored 10 mon at room temperature and monitored at 15‐d intervals. The oil was very stable under oxidizing conditions; a slight increase in free acidity (from 0.2 to 0.3%, expressed as oleic acid), a notable rise in the amount of diacylglycerols and a minor increase in peroxide content were observed. Turbidity disappeared after a few months due to chemical bonding between a nitrogen‐containing component and the free acids that were released over time. The material in suspension, therefore, contained some chemical groups capable of acting as antioxidants.