Natalija Bulaš, a member of the Safe-H2O-Farm project team, gave a presentation titled: “Olives, Oil and Copper: The Invisible Network of Chemical Changes.” The lecture explored how copper-based treatments, essential for the protection of olives, can also have hidden effects on the final quality of virgin olive oil.
From the orchard to the bottle, copper residues, storage conditions, and oxidative reactions form a complex web of chemical processes that influence the oil’s taste, aroma, and antioxidant content. The participants gained new insights into how to minimize the negative impact of external factors and ensure the production of high-quality olive oil.
The key takeaway? Healthy olive groves and smart processing are crucial to preserving the integrity of this Mediterranean treasure.
