The National Oil Office (ONH) responded to a video posted on social networks by a content creator through which he falsely clarified how to differentiate good olive oil from bad by freezing it.
“This technique is incorrect”, specifies the ONH which emphasised that the verification of the quality of the oil is done via chemical analyses in laboratories to ensure its quality.
“The freezing of olive oil is mainly due to its composition, especially the presence of fatty acids. The freezing of olive oil therefore depends on the quantities of acids and the temperatures to which it is exposed, it added.
In Tunisia, adds the ONH, olive oil of the Chemlali variety (in the centre and south of the country) can freeze at a temperature of 5°C to 10°C while olive oil of the Chetoui variety can only freeze in temperatures below 5°C.
“The published video may mislead consumers and damage the reputations of the various brands and companies mentioned,” cautions the ONH.
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