Talk:Olive oil

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Main producing countries[edit]

Can the market section at the beginning be moved or combined with the global consumption / global market section. Perhaps it could be clarified with current figures (e.g. ) —Preceding unsigned comment added by (talk) 01:14, 31 December 2009 (UTC)

The section "Global market: The main producing countries are:" lists countries whose production stats are given as nil. Can this be clarified, or corrected. (talk) 13:30, 25 April 2008 (UTC)

Good point. Those countries do have significant consumption, and I have changed the text above the table to reflect that. Grafen (talk) 21:52, 25 April 2008 (UTC)

Though Greece is not the first (it's third in the rank) and not even the best quality oil producer, this section is mainly dedicated to Greece, with o references. This seems an unjustified advertisement for Greek oil. You should reference or correct this section, or delete it. (Eschatos1 (talk) 18:22, 8 September 2010 (UTC))

According to Hippocrates, Greek Olive Oil dates back thousands of years and is mentioned by Homer. Some of the Olive trees in Greece have been dated at over 3000 years old. According to scientists the first olive cultivation worldwide took place in the Hellenic Republic and began on Crete in 3500BCE. (talk) —Preceding undated comment added 05:59, 29 December 2013 (UTC)

Olive oil producers and marketers from Greece were among the more than 700 contestants from all over the world that participated in the New York International Olive Oil Competition last week. Greek brands won two Gold awards and thirteen Silver in the 24 award categories They did not manage to receive a “Best of Class” distinction given to the top scoring oil in each category. The most awards in the competition were garnered by Italy, Spain and the USA with a total of 83, 51 and 36 prizes respectively.

For Greece, the two Gold awards were earned by Olea Juice and AiQ 0,5, two products that are made from olives of the Koroneiki and Manaki varieties. They are considered gourmet olive oils sold in delis and specialized stores. AiQ Executive Director Aris Xenofos told Agrotypos agricultural news portal, “Olive oils that excel in competitions like this become widely known and are highly appreciated by consumers and chefs worldwide.” — Preceding unsigned comment added by (talk) 06:06, 29 December 2013 (UTC)

Fat Composition[edit]

This table is very misleading. Olive oil contains only very low proportions of the compounds listed, certainly not in the 20-60% range as stated. Whoever included this table has no conception of the chemical composition of olive oil, and the table should be removed or revised immediately. The point is that the major constituents are triglyceride esters (as correctly noted further down the page). These compounds can be regarded as reaction products between glyceryl and fatty acids (fats). Presumably the 'Fat Composition' refers to the the proportion of combined fats rather than to free fats: this should be made clear in the main article. Andrew Smith —Preceding unsigned comment added by (talk) 09:22, 13 February 2010 (UTC)

Olive Oil Fraud - Disgusting adulterant: what is it?[edit]

I just ran into two bottles of "olive oil" in a row from two different Italian sources (Capatriti, Wal-Mart store brand) with the same disgusting property: about half an hour after eating, while the food itself was still in the stomach, the larger part of the "olive oil" had made its way all the way to the end of the gastrointestinal tract and was ready to ooze out unaltered in a most repellent fashion. While I haven't actually done any tests for adulteration, I don't believe that could happen if it was cut with any normal vegetable oil - I think we're talking about something like mineral oil that doesn't even have a carboxy group on the end of it to catch on a bile salt. I've since switched back to an old brand that is bottled in the U.S. from Spanish oil and luckily never saw the flag of Italy darken the horizon, and that seems to have fixed the problem for now (and as a bonus, it even has a nice olive smell and taste...), but what is this crap? Wnt (talk) 06:19, 11 March 2009 (UTC)

N.B. For what it's worth the refrigeration test mentioned in the article actually did distinguish between these: after three days, the Capatriti formed only a haze at the bottom, the Wal-Mart nearly congealed but had some loose liquid at top, but the Pompeiian was so solid it took half a minute under the hot water to get any liquid at all. Wnt (talk) 12:35, 18 March 2009 (UTC)
Pretty weird. Sounds like the kind of GI symptoms that you get from consuming foods cooked in olestra. Not sure what your adulterant might be though. —/Mendaliv//Δ's/ 07:11, 11 March 2009 (UTC)
Interesting discussion, but doesn't belong here. See WP:Talk: "Talk pages are for discussing the article, not for general conversation about the article's subject...." --macrakis (talk) 07:34, 11 March 2009 (UTC)
Well I'd add some information about it to the article, once I know what to look up... Wnt (talk) 09:24, 11 March 2009 (UTC)
  • Note: I just added to Olive oil regulation and adulteration a description of adulteration with actual mineral oil from 1887, and detailed the test to determine this at the time, but that was strictly a wild guess on my part. I'd rather enter detailed information about something that I know is relevant to modern times. Wnt (talk) 09:59, 11 March 2009 (UTC)

No, it's not interesting and it's not pertinent. I think the word to describe the conversation is "stupid." (talk) 19:00, 10 March 2011 (UTC)

From reading a book dedicated to olive oils, it seems most of the olive oil in the USA is a blend of olive oils and something else. The wikipedia article at Olive_oil_regulation_and_adulteration describes olive oil fraud situations as does the book "Extra Virginity- The Sublime and Scandalous World of Olive Oil" by Tom Mueller. A better description of the home refrigeration test is needed along with temperatures at which various oils and olive oil solidifies. That way, armed with a thermometer, various brands of oils can be tested by consumers and opinions expressed on consumer forums. Without temperatures, one can only observe as the oil is cooled various percentages that solidify out of solution. I had a 3 liter bottle of "Members Mark" olive oil from Sam's Club (a USA warehouse shopping club); Members Mark is the store brand oil from Sam's Club (Wal-Mart). It took about 2 weeks to test the oil. I then moved it to a standalone small spare refrigerator in the garage. More or less, about every half day, I would adjust turn the temperature down a small amount as well as look at the clear plastic bottle. My goal was to cause different oils to solidify out of solution; if it was 100% olive oil, then I expected all of the oil should congeeal at the same time. About ten percent of the oil solidified out of solution and as the temperature continued to go down and this separated quantity was stable as the temperature declined. About 40% solified out of solution at another lower temperature. By this time, it was pretty hard to visually estimate the percentage so I stopped the testing. So, my guess is that Sam's Club sells "olive oil" that is apparently a blend of olive oil mixed with non-olive oils of significantly differing solidification temperatures. My opinion then is that the house branded Sam's Club olive oil is not 100% olive oil. It has a nice green color, but can be done with colourants.AnimeJanai (talk) 07:13, 2 August 2012 (UTC)


I have not found anything in the main item on the topic of 'winterisation' as part of the processing of olive oil. I became aware of this process, applied to 'extra virgin' oil after buying some olive oil from the local supermarket which did not have the characteristics I am used to in olive oil.

I habitually keep oil in the fridge at a temp of about 5 to 8 C and at this temp olive oil characteristically becomes cloudy and precipitates a layer of pasty material which settles to the bottom of the bottle. The deposit melts and clears again when the oil is warmed to room temp. This behaviour is quoted as a distinctive property of olive oil in 'Textbook of Pharmacognosy' TE Wallis, Churchill Ltd, London, 1962. It is caused by the presence, as a natural constituent, of high-melting point esters among the normal mixture of compounds in the oil.

But my latest bottle remains perfectly clear (with the usual yellow-green colouration), and this lead me initially to suspect that this is not olive oil at all and is being sold fraudulently.

But after doing some internet research, I came across a 'Freezing Olive Oil' page, and I now think that it is likely that the oil has been 'winterised' - i.e. chilled, and the liquid part poured off for sale, the semi-solid deposit being discarded. This is supposed to result in a more aesthetically appealing product.

I am not certain about the status of oil which has been treated in this way. It seems to me that if an oil is marketed that does not contain all of the usual constituents of olive oil in the normal range of proportions it cannot properly be called 'olive oil' at all, let alone 'extra virgin'. Some comment on this might be appropriate in the main article.

Andrew Smith

Thank you for sharing this bit of information with us. I personally don't have a need for cooking oils at home. One day, I bought a new pan, and decided to "season" it according to the instructions. As I don't need a huge bottle of oil, I bought the smallest bottle on the shelf of my local store, which is labelled as
"GEM Extra Virgin Olive Oil, Cold Pressed" (8.5 fl oz, UPC 041618 080206).

Like yourself, I keep my bottle in the refrigerator, and just like one of your bottles, mine also displayed a coagulated property, eventually becoming so solidified that I became concerned if it would be extractable, or if it was going bad. Right now, I have a glass and funnel in my refrigerator into which I’m running the contents through a coffee filter. So far, the oil collected in the glass is liquid, and the thick part appears to remain in the filter. When I wash the oil bottle, I’m going to repeat the filtration before returning the oil to the bottle. To me, this is somewhat suggestive of the curds and whey of milk. If anyone can provide further insight as to what’s being observed, your input would be of value to the article.
Christopher, Salem, OR (talk) 07:32, 9 November 2010 (UTC)


'Olive oil is composed mainly of the mixed triglyceride esters of oleic acid and palmitic acid and of other fatty acids..'

This sentence is incompatible with the 'Fat Composition' table which indicates high proportions of fatty acids. Please clarify whether the major constituents of olive oil are fatty acids or triglyceride esters.

Andrew Smith —Preceding unsigned comment added by (talk) 10:04, 1 July 2009 (UTC)

You have encountered some slightly sloppy (from the chemistry standpoint) terminology usually used by nutritionists: because all fats are glyceryl triacylates (medical types like to call them triglycerides, as if there were three glycerin moities in the molecule, instead of only one with three fatty acid moities) which are readily saponified by the human body, the composition is usually expressed in terms of the fatty acids which result from saponification of the fat. — Jay L09 (talk) 19:43, 16 March 2011 (UTC)

Fatty acid composition is a standard for describing vegetable oil. "Triglyceride" is also used in the industry because it is less of a mouthful. The great sin in this table is the fatty acid composition of fully hydrogenated oils. The listings for soy and palm are just plain wrong. The fully hydrogenated forms of these oils have huge saturated percentages and little to no monounsaturated fatty acids. If they have significant monounsaturated acids then they aren't fully hydrogenated. The 18:1, 2 and 3's will be hydrogenated to the point where they almost all become C18:0. The degree of hydrogenation of an oil is determined by chemically mimicking the hydrogenation process. Instead of using hydrogen to break double bonds, iodine is used in a wet process. The iodine is then assayed to numerically describe the number of double bonds that the hydrogenation process has not yet broken. Monounsaturated means that a fatty acid has one remaining double bond that has not been hydrogenated. Only when the practically all of those bonds have been broken by adding hydrogen can an oil be called fully hydrogenated. Whoever made this table must have misunderstood a reference. (talk) 03:28, 29 March 2013 (UTC)

Tree density[edit]

I was originally going to fold in properly the info on tree density, but realized it would be more appropriate in Olive, so I mentioned it on Talk:Olive#Tree_density. --Ronz (talk) 17:16, 17 February 2010 (UTC)

When should you NOT use Olive oil for frying ?[edit]

I keep seeing mixed reviews about the subject. Can someone point to a WP:RS so we could add it to the article ? Talgalili (talk) 09:52, 19 March 2010 (UTC)

You should NOT use olive oil when a salesman working for another edible oil industry is watching you. — Jay L09 (talk) 19:46, 16 March 2011 (UTC)
Oils should not be used above their "smoke points". There are canola and safflower oils, for example, that can go 100 degrees higher, at least according to this page, and should be used instead of olive oil for frying. It's interesting that the temperature cited in the Wiki article is 420°F, however the reference reads 325°F (talk) 01:04, 20 March 2011 (UTC)

What does "extra virgin" actually mean?[edit]

The words are used, but not defined. (Or if it is, I missed it.) --Billpg (talk) 19:10, 18 April 2010 (UTC)

Never been kissed ?Eregli bob (talk) 13:15, 10 June 2012 (UTC)

Virgin Olive Oils: The oil obtained from the fruit of the olive exclusively with mechanical processes and other physical processes, in conditions that do not cause alternations in the oil, and which have not undergone any treatment apart from washing, decantation, centrifugation and filtration, excluding oils obtained with solvents or with chemical or biochemical reagents or with processes of reesterification or any mixture with oils of other nature. —European Union Law 1513/2001

There's also EU Directive 796, passed in 2002, which sets out quality requirements for each grade of oil. AnimeJanai (talk) 08:15, 2 August 2012 (UTC)

the artical says it cant have over 0.8 of acidity, and here in portugal the limit is actually o.7 acidity. care to check that again? also, in cosmetical use, you forgot to mention it is frequently used on the hair. oh, and that it's also used for preserves (rubbing cheese and smocked saussage with olive oil to prevent the growth of fungus/ to botle goat cheese in olive oil with herbs)  — Preceding unsigned comment added by (talk) 00:50, 28 February 2014 (UTC) 
I always thought it meant "from the first pressing", but the article makes reference to "mechanical pressing only" which doesn't conform to the Latin. Am I just wrong? ▫ Urbane Legend chinwag 01:16, 19 July 2015 (UTC)
The meaning of technical terms isn't generally exactly predictable from etymology. --Macrakis (talk) 10:33, 19 July 2015 (UTC)

Regarding 'Retail grades in IOOC member nations'[edit]

I've found much of the wording in this section is copied verbatim from Olive Oil Source' product grade definitions page. My Wikipedia editing knowledge is rusty and I've forgotten where to draw the line between citation and plagiarism, so I'm tossing the info on here for more experienced folks to deal with. Teceangl (talk) 11:11, 28 September 2010 (UTC)

Previous USDA Ratings[edit]

While cleaning up the current USDA grading reference, I noticed that the reference to the old ratings is the same. Did I overlook something, or did someone confuse the two some time ago? --Ronz (talk) 19:46, 16 March 2011 (UTC)

The USDA placed the new grading reference in the location of the old one, so it isn't the fault of any editor.
I cannot find documentation on the older USDA ratings to rectify this. --Ronz (talk) 17:51, 17 March 2011 (UTC)

Maintenance templates for sections[edit]

Too many banners in the article per WP:Overtagging. Anyone else who feels the same should feel free to remove them or restore my edit. Lambanog (talk) 17:25, 17 March 2011 (UTC)

They've been there since July 2010, so I don't think there's much opposition to them. They definitely all apply, and are helpful in identifying specific problems in this lengthy article. --Ronz (talk) 17:43, 17 March 2011 (UTC)


I removed the material from the lede on varieties and production to a new section for expansion. --Ronz (talk) 17:58, 17 March 2011 (UTC)

Health and teaspoons[edit]

The health label appears to say vaguely "you do not increase fat consumption by doing it". Does it mean it would be healthier to have ZERO consumption of fat? (including olive's) -- (talk) 21:16, 8 April 2011 (UTC)

no definition for "virgin olive oil"[edit]

There's no non-circular definition of the term "virgin olive oil" in this article; what the heck is it? Make sure to define it before using the term elsewhere in the article. philiptdotcom (talk) 06:38, 26 June 2011 (UTC)

Are there any bad health consequences?[edit]

This article has no information at all on if there are any bad effects on health from regularly consuming moderate and large amounts of olive oil. If there are any, can they be added to the article? For example, would it increase the risk of heart disease or increase the amount of fatty tissue surrounding the heart? Wsmss (talk) 18:58, 11 August 2011 (UTC)

Properties - Comparison[edit]

It will be helpful if the properties are arranged as a comparison table for the different types of Olive oils, like below.

Comparative properties of common cooking fats (per 100g)
Total Fat Saturated Fat Monounsaturated Fat Polyunsaturated Fat Smoke Point
Extra-virgin olive oil 100g xxx xxx xxx xxx
Virgin olive oil 100g xxx xxx xxx xxx
Pure olive oil 100g xxx xxx xxx xxx
Olive oil 100g xxx xxx xxx xxx
Olive pomace oil 100g xxx xxx xxx xxx
Refined olive oil 100g xxx xxx xxx xxx
U.S. Extra Virgin Olive Oil 100g xxx xxx xxx xxx
U.S. Virgin Olive Oil 100g xxx xxx xxx xxx
U.S. Olive Oil 100g xxx xxx xxx xxx
U.S. Refined Olive Oil 100g xxx xxx xxx xxx

Anish Viswa 04:52, 6 October 2011 (UTC)

Whilst we are comparing oilve oil to other oils can we also include a) coconut oil and b)safflower oil? []
What would be the point of this table? I doubt there is any significant difference among EVOO/VOO/OO/ROO/PO in saturated fat content, compared to the (small) natural variation among individual oils (by variety, by region, by ripeness at harvest, etc.). Smoke point is presumably higher in the more-refined oils. --Macrakis (talk) 12:09, 20 March 2013 (UTC)

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Criminal trade with illegal olive oil[edit]

There is a big trade with illegal olive oil, could be mentioned. --Mats33 (talk) 23:33, 6 November 2011 (UTC)

Some of the various olive oil fraud trade is described in the book "Extra Virginity- The Sublime and Scandalous World of Olive Oil" by Tom Mueller. The book has a lot of info about fradulent olive oil and of past accusations and convictions of olive oil companies.AnimeJanai (talk) 08:00, 2 August 2012 (UTC)

Potential refs[edit]

Moved from Further reading:

--Ronz (talk) 23:41, 26 January 2012 (UTC)

Possible copyvio[edit]

New addition, which frankly, looked almost too good to be true for an addition from a new editor, looks like it came from here and was just ref formatted for wikipedia. I have removed it. Yobol (talk) 15:52, 8 March 2012 (UTC)

About "Unique extra virgin olive oils" POV[edit]

Why only Greek oils? The text does not explain any reason for only listing such oils - and any such reason would require a proper reference. What's the point in listing such oils at all on the Wikipedia page? In all fairness, I'm Italian, but I don't think my point is less valid.--Blaisorblade (talk) 13:10, 10 June 2012 (UTC)

Agreed, it does not represent a worldwide view on the topic, and if it did, it would be incredibly long listing that bordered on spam. The lack of reference is just a cherry on top. Removed. Pro crast in a tor (talk) 21:19, 15 June 2012 (UTC)


... an endless source of fascination and wonder and the fountain of great wealth and power.

— This prose must have been squeezed from purple olives. Sca (talk) 12:33, 1 July 2012 (UTC)

Removal of unsourced paragraph[edit]

The first paragraph of Eastern Mediterranean history has been unsourced for over a year. Are there any objections to its removal? Mind my edits (talk) 21:08, 5 August 2012 (UTC)

Composition vague[edit]

Constituents section just says "Olive oil is composed mainly of the mixed triglyceride esters of oleic acid and palmitic acid and of other fatty acids, along with traces of squalene (up to 0.7%) and sterols (about 0.2% phytosterol and tocosterols). The composition varies by cultivar, region, altitude, time of harvest, and extraction process."

Can we have some typical % of oleic and palmitic acid perhaps with ranges from various sources or of various grades ? preferably with some reliable sources identified ? - Rod57 (talk) 01:55, 19 August 2012 (UTC)

Found some : olive oil source has ranges of % with references so have used it for initial table. Also found an academic source that confirms %. Could add % for different grades etc as extra columns ?
[1] has data on 572 Italian olive oils.
Variability of fatty acid composition in olive (Olea europaea L.) progenies has data on 3 Spanish varieties (‘Arbequina’, ‘Frantoio’ and ‘Picual’) and their crossbreeds.
[2] has similar for Iranian crop. - Rod57 (talk) 01:55, 19 August 2012 (UTC)

Comparision table should be split out[edit]

The comparision table (under culinary use) comparing composition of different vegetable oils should be separated out into its own article - perhaps vegetable oils composition or vegetable oils comparision ? We wouldn't want to repeat this table in each of 20+ vegetable oil articles; a similar table is in safflower oil. - Rod57 (talk) 00:57, 19 August 2012 (UTC)

Density at 20 °C or 15.5 °C?[edit]

"Specific gravity at 20 °C 0.9150–0.9180 (@ 15.5 °C)" — Preceding unsigned comment added by Darsie42 (talkcontribs) 16:50, 22 August 2012 (UTC)

I found "The density of olive oil at 20 degrees Celsius is 7.6 pounds per U.S. gallon" in United States Department of Agriculture: "Grading Manual for Olive Oil and Olive-Pomace Oil" and put that in the infobox (converted to kg/m3). Darsie42 (talk) 20:40, 25 June 2013 (UTC)

"Health Damages" section[edit]

I removed this section as the content does not have anything to do with the heading UKWikiGuy (talk) 12:00, 3 September 2012 (UTC)

Unsaturated oils, such as olive oil, have a short shelf life and are prone to becoming rancid from [[oxidation]], which will produce toxic byproducts and a bitter taste.<ref>[]</ref> Protection of unsaturated oils from heat and light will delay spoilage.

anon IP's POV tagging from Sept 2012[edit]

Well, someone tagged the Adulteration section but didn't take it to the Talk Page, so I'm putting it here: (talk) (→‎Adulteration: This section currently reads like a smear campaign against Spanish and Italian olive oil producers written by their competitors

No Reliable Sources are given to dispute the section, just someone's POV, apparently. Should this be discussed further or just removed as not a valid application of the tag? The section appears well-referenced with 12 citations, and a quick look through of five of them support the text of the article. The Madrid-anon may be reacting from personal reasons rather than Wiki editing standards. HammerFilmFan (talk) 19:05, 18 February 2013 (UTC)

"Spain ..., its primary export market being Italy, where it is blended and rebranded for re-export as Italian Oil, particularly to the United States"[edit]

I had the above statement removed since on the one hand is not supported by any evidence on the other hand is clearly derogatory. Reading those passages one can think that 1) Spaniards do not want to make business directly with US for no clear reasons; 2) Italians are cheaters and 3) Americans are so stupid to buy fake oil.

It goes without saying that sometimes it may happens that some corrupt men try to pass as Italian something else. However, it is extremely exagerated to state that this misconduct is systematically (cit: "Italy, where it is blended and rebranded for re-export").

The guy who added the above statement should provide some reasonable proof, apart from his personal knoweldge, about what he maintains. As long as he has not done that, the statement should be regarded as unfounded, unsupported and contrary to Wikipedia rules and therefore unallowable.

      • While there is a lack of references for the statement, the proposition that the statement is derogatory doesn't hold water . . . Spaniards have contended for years that Spanish Olive Oil is imported into Italy and rebranded as Italian. Spaniards were unable to "make business with the US" or compete against Italian exporters during the Franco years, leading to a stranglehold on the American Oil market by Italian exporters. This doesn't mean that "Spaniards don't want to make business with the US." And Italians are not cheaters for re-exporting Spanish olive oil under Italian brand names; however, they might be "cheaters" as they export more olive oil than they produce according to: [1]. And Italians may be blending other oils into their export Olive Oil according to: [2]. Perhaps some references to support your three allegations would be in order. Such speculation without references seems specious when attacking another statement for lacking references.

I think that the original statement with references could read: "Spain ..., its primary export market being Italy, where it is blended and rebranded for re-export from Italy, particularly to the United States"

By doing that, we've acknowledged that Spanish oil imported to Italy is exported to other markets without the contentious statement that this oil is purported to be Italian in orign. . . merely that it is exported by Italy to other countries regardless of source. StateOfTheUnion (talk) 11:11, 20 March 2013 (UTC)

A very common practice, which is not fraudulent, but certainly misleading, is to market olive oil "packed in Italy" or "exported from Italy" which (as documented in fine print on the packaging) consists of a blend of oils from other countries. Filippo Berio documents this practice quite clearly on their site: "Most Olive Oils in supermarkets are blends from different producing countries, and labelled with the town or country in which the oil was ‘packed in’."[3] There are no doubt also cases where the package labelling is frankly fraudulent, but that's another matter.... --Macrakis (talk) 11:58, 20 March 2013 (UTC)
        • The onus to demonstrate the validity of a statement relies solely on the one who propose that statement. Thus, it seems rather specious to ask people to provide sources to support objection of other people's unsupported statement. In other words, it is not up to me to demonstrate the validity of the unsourced phrase I am objecting to. With the due respect for your opinion, I can see you seem to try to arbitrary merge statements taken out from their original context from some unlinked sources which actually do not say that Italian Oil producers are cheaters (In US, a journalists or analyst recklessly stating that would be prosecuted without mercy for defamation). The sources you had provided do not say that "Italians may be blending other oil", rather that some olive producers can do that. Again, since the objected phrase merely labels the ITALIAN oil producers, i.e. oil producers characterized by the fact of being ITALIAN, as "cheaters" is derogatory in its nature and therefore unallowable. — Preceding unsigned comment added by (talk) 14:05, 2 April 2013 (UTC)


April 5 changes[edit]

I notice that quite a lot of content was deleted today. While I haven't had the time to read through all of it, I do agree that this article is in desperate need of cleanup, and that it's full of holistic medicine claims, unreferenced (or poorly referenced) statements, and so on. I commend Zefr for making some bold changes with the aim of improving the article.

However, some of the content I recently added in regards to skin care was backed up by peer-reviewed medical journals. Olive oil in skin care is a topic of heated debate and research in the scientific community (search "(skin) AND olive oil" here: [4]). I have to admit I was slightly miffed when I came to add more scientific content about olive oil's application in skin care, only to find that my hours or so of doing research yesterday had been wiped.

I believe that the section should remain, but that we should be prudent about junk sources and original research. - Sweet Nightmares 14:18, 6 April 2013 (UTC)

SweetNightmares: two references for preliminary research cited as potential anti-cancer mechanisms of olive oil in skin remain, but other references that existed in the section on potential skin effects were WP:SPAM and not WP:MEDRS. As basic research is both peer-reviewed and the foundation for clinical research, it is applicable but not proof of clinical efficacy which, when of sufficient scientific substantiation, becomes eligible for FDA review as a health claim.
The amount of spam existing around the possible internal and external health effects of olive oil was significant, requiring substantial pruning. As evidence of the scientific rigor applied during regulatory review on a potential health claim, such as by the FDA, see[5], currently ref 59. I will continue to watch and edit this page for its information on research, nutrition and regulatory status on health claims for olive oil. --Zefr (talk) 16:37, 6 April 2013 (UTC)
Are you an expert in the field? An MD? I myself have no medical training (though I do have a BA), but that does not mean we cannot leave statements such as those you deleted. Prior to your intervention, I did remove some of the worst offenders "[it's] quite popular with fans of natural health remedies," "Olive oil has been known for generations not only for its healing qualities but also as a natural, deep penetration moisturizer, regenerating skin cells and softening the tissue."). Some of the remaining statements were lacking citation, or could have used better citations, but that's why we have the {{citation needed}} and {{refimprove}} templates.
For example, the oil cleansing method hasn't shown up a whole lot in the mainstream news yet, and there have been no clinical trials on it, but there have been a couple studies (to which I do not have access) comparing it with other emollients for topical use on the face.[6] It's also worth mentioning that this is not a medical treatment, only a method of self-maintenance, so it doesn't fall under WP:MEDRS. The fact is that people (such as ancient Greeks/Egyptians) have used it to clean their faces and bodies in the past, and people continue to do so today. How can a plain true/false statement that doesn't tout it as snake oil possibly be controversial?
Another part that got deleted dealt with removal of earwax. While I did not put this here, in an effort to improve the article, I spent quite a bit of effort to verify the source. I finally found the article itself, which was written by an MD and published in the Ear, Nose, and Throat Journal. If you are still not satisfied, I could probably find this on WebMD or eMedicine to satisfy WP:MEDRS.
A final piece of information, which I added yesterday, discusses the presence of squalene and its potential effect on seborrheic dermatitis, acne, psoriasis, and atopic dermatitis. It was published in the Journal of Cosmetic Science.
I would like to remind you that this is Wikipedia. It is a starting point for information, not a place where users are supposed to come to self-diagnose or treat. While I agree we need to be careful in making health claims, much of the content you deleted was not spam, came from a reliable source, and deserves to stay. Furthermore, because Wikipedia is worldwide, FDA practices are irrelevant and should not serve as a standard here per WP:WORLDVIEW. - Sweet Nightmares 18:10, 6 April 2013 (UTC)
FDA qualified health claim review and WP:MEDRS are proxies for verifiable scientific substantiation about factual statements that can be used in a Wikipedia article concerning human health. An example review from the EU food safety authority concerning the lack of evidence for health effects of olive oil polyphenols is here.[7] We should hold any information about possible olive oil health effects, whether used internally or externally, to the same high standards of science or evidence from reliable sources. This is another publication on olive oil squalene and potential for lowering cancer risk.[8] Perhaps you could create a new section here on Talk for material like your draft on skin effects, allowing a collaborative edit before putting it into the Article.--Zefr (talk) 03:18, 7 April 2013 (UTC)
What's that? I can't hear you from your high horse. - Sweet Nightmares 14:11, 7 April 2013 (UTC)
Please focus on content. --Ronz (talk) 16:37, 7 April 2013 (UTC)

Olive oil publications[edit]

I noticed there is a web publication dedicated to olive oil: "Olive Oil Times" - I think it's worth to mention such websites somewhere. Maybe at "External links" section. If there are many such publication, maybe there can be a separate page with a list of such sites. —  Ark25  (talk) 12:51, 10 September 2014 (UTC)

How many kilograms of olives are required to make 1 liter of olive oil[edit]

I think this information should be included in the article. It seems it takes between 4 and 8 kilograms. [9] [10] [11]

Another estimate is: a ton of olives do not we get more than 15 to 16 liters of oil, value optimistic. = 62.5 kilograms of olives for 1 liter of oil. [12] Ark25  (talk) 02:20, 27 October 2014 (UTC)

Health in cooking[edit]

I added this, but it got removed:

There are claims that olive oil and other cooking oils are unhealthy if cooked at high enough temperatures to smoke.[1]

I think many people will be looking for *some* info about this. Nkn7391 (talk) 02:42, 8 May 2015 (UTC)


smoke points, extra virgin vs. refined[edit]

Does anyone know the source for the smoke points listed here? The web site lists 320F for all three of their extra virgins and 470F for their refined. The Wikipedia number of 410F is much lower than I have ever seen listed on a refined. Gouncbeatduke (talk) 18:10, 6 July 2015 (UTC)

smoke points, extra virgin vs. refined[edit]

The North American Olive Oil Association lists ranges for olive oil smoke point. Extra virgin olive oil smoke point range 350⁰ - 410⁰ F. Olive oil and light-tasting olive oil smoke point range 390⁰ - 470⁰ F. and Are these acceptable sources for the smoke points of refined v extra virgin olive oil? — Preceding unsigned comment added by HmmmOPt (talkcontribs) 18:55, 30 August 2016 (UTC)


The infobox asserts:

> Solidity at 20 °C (68 °F) 1,000 °C (1,830 °F)

I have never come across solidity as a quantifiable thing, and cannot imagine how it could be quantified on a temperature scale. The article on Solidity is about Ethereum programming, which is nothing to do with olive oil (snake oil, perhaps). Could the infobox grow a link to an explanation of this measurement?

Yeah, "solidity at 20 °C = 1,000 °C" makes no sense at all. Looking at the documentation for {{infobox oils}}, it seems that this template field should simply indicate whether it is a solid or liquid at 20 °C. So I have changed it to indicate that olive oil is a liquid at 20 °C. Deli nk (talk) 12:54, 24 July 2017 (UTC)