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Paul Vossen
Nothing is mentioned about oil flavor, nor the cost of freezing the olives. This is an incomplete study or report or both.
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Maria Paola O'Live & Italy
I agree with you, plus nothing is mentioned about the develop of the organoleptic characteristic in the time, and how polyphenols react to the freezing of the olives. If we have a coi codified defect called frostbitten there is a reason....:-)
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CRETA FARM is producing for many years, delicatessen meat products with olive oil in Crete-Greece. The difference in the taste and the essence for same products, from the same firm, with and with no olive oil is clear. By far above stand the ones with olive oil.