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This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Appleking250.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 10:37, 18 January 2022 (UTC)[reply]

Table "properties of vegetable oils". Rape oil (huile de colza / Rapsöl) should be included in the table. 83.253.72.105 (talk) 18:50, 27 August 2022 (UTC)[reply]

I came here to find out what the difference is between virgin and non-virgin olive oil. And was disappointed that it's not explained. In the Extraction section we learn that olive oil is extracted by a mechanical process, and that the oil produced in this way is called "virgin". But we never learn what non-virgin oil is. Someone decided that the definition of "extra virgin" is important enough to go in the lead, so I would expect to find an explanation of non-virgin, virgin, and extra virgin fairly prominent in the article. GA-RT-22 (talk) 00:35, 25 October 2022 (UTC)[reply]

Two new reviews [1] "Olive oil consumption seems to exert beneficial actions in terms of cancer prevention", the other review [2] "No significant association with cancer risk was observed". Psychologist Guy (talk) 22:07, 27 October 2022 (UTC)[reply]

The text was edited at some point to say that San Marino has the greatest per capita consumption of olive oil, and not Greece as was stated earlier.

I have a few concerns about this.

1) https://www.juanvilar.com/san-marino-es-el-mayor-consumidor-percapita-de-aceites-de-oliva-del-planeta/

This is not a proper wiki-worthy citation, are we supposed to trust a random consulting agency with zero data to back it up?

2) San Marino has a tiny population (34.000 people) making per-capita comparisons meaningless

3) The same source that was used for the edit puts Greece @12, Spain@11.7, Vatinacan @10.7 and Italy @8.2,

yet weirdly the person who made the San Marino edit did not bother to include this information but left it as "Greece, Spain and Italy, around 14 L;".

Panosfirbas (talk) 12:24, 19 December 2022 (UTC)[reply]

I'm not sure which edit you're talking about. My edit of 4 November did not change the part about San Marino, I simply changed the lead to match the article, as required by WP:LEAD. San Marino was added here: [3] If you think the information is wrong feel free to change it. GA-RT-22 (talk) 14:40, 19 December 2022 (UTC)[reply]

It's an old edit indeed, I'm sorry if this was the wrong place to talk about it. Panosfirbas (talk) 14:45, 19 December 2022 (UTC)[reply]

This is exactly the right place to discuss it. It's not up to us to decide whether the San Marino number is meaningless. I'll see if I can update the numbers for the other countries. GA-RT-22 (talk) 17:35, 19 December 2022 (UTC)[reply]

The links for the refs in the Nutrition section to the USDA database aren't working for me. This one works: [4] but it's to IA, it would be nice to get a live link direct to the USDA. GA-RT-22 (talk) 22:36, 25 December 2023 (UTC)[reply]

With this edit, I revised the section and updated the USDA source and URL for FoodData Central - the revised system of the National Nutrient Database since 2019. Zefr (talk) 07:06, 26 December 2023 (UTC)[reply]

Unless I missed some crucial information in my read through, the source for "The earliest surviving olive oil amphorae date to 3500 BC (Early Minoan times), though the production of olive oil is assumed to have started before 4000 BC" doesn't actually state that the amphorae dated from 3500BC; the earliest mentioned date I saw was 500BC ("As a result, scholars commonly assume that 5th-3rd century BC Greek amphoras carried wine"), which seems like a pretty significant misrepresentation to me. Itsevanffs (talk) 00:17, 17 March 2024 (UTC)[reply]

I don't have a copy of the source. Please fix the text to match what the source says. GA-RT-22 (talk) 04:27, 17 March 2024 (UTC)[reply]

The redirect Olivolja has been listed at redirects for discussion to determine whether its use and function meets the redirect guidelines. Readers of this page are welcome to comment on this redirect at Wikipedia:Redirects for discussion/Log/2024 November 5 § Olivolja until a consensus is reached. cogsan _{(nag me) (stalk me)} 18:19, 5 November 2024 (UTC)[reply]

The sidebar list refined oil's smoke point as 210 C. This isn't mentioned in the article and it's directly contradicted in the article itself. In fact the article states refining increases the smoke point. Where did the number 210 come from? 2601:240:E000:B300:1059:9C48:A5A6:B81C (talk) 05:23, 10 July 2025 (UTC)[reply]

Hi - I added the AI generated tag here, as the edits by FactPope show many indicators of being potentially LLM generated, and thus need review for accuracy, tone, sourcing, etc. Gnomingstuff (talk) 16:45, 27 September 2025 (UTC)[reply]

Extra virgin olive oil and olive pomace oil differ significantly in production method, chemical composition, and culinary use. Extra virgin olive oil is obtained solely by mechanical extraction from fresh olives, without chemical treatment or excessive heat. It must meet strict quality standards, including a free acidity of no more than 0.8%, and it retains natural antioxidants, polyphenols, aroma, and flavor compounds.

In contrast, olive pomace oil is produced from the residual olive pulp left after the first pressing. The remaining oil is extracted using industrial solvents and refined to remove impurities, then blended with a small percentage of virgin olive oil for flavor. Pomace oil has a higher smoke point but contains significantly fewer natural antioxidants and no sensory characteristics of extra virgin olive oil.

As a result, extra virgin olive oil is primarily used for raw consumption and low-to-medium heat cooking due to its nutritional value and flavor, while olive pomace oil is mainly used for high-temperature frying and industrial food production where flavor and polyphenol content are not essential. Marcodeluka85 (talk) 11:45, 6 December 2025 (UTC)[reply]