Exempt Status. Exempt classification is what determines whether an employee receives overtime pay. Employees who are considered exempt are exempt from the FLSA overtime rules: They aren't entitled to overtime pay.hese are salaried, non-exempt workers who are paid a fixed rate for an agreed-upon number of hours each week. When salaried, non-exempt employees work more than 40 hours in a workweek, they receive overtime pay that's 1.5 times their equivalent hourly rate.
Hydroxytyrosol and tyrosol are some of the many phenol compounds in olive oil. There are as many as 5 mg of polyphenols in every 10 grams of olive oil. Many other nut and seed oils have no polyphenols.
Olive oil shelf life is affected by several aspects of the production including harvesting, bottling, and storage. Olive oil has a relatively long shelf life partly due to its high content of mono-unsaturated fat. BUT...light, heat, and oxygen are all natural enemies of olive oil and contribute to its deterioration. It starts with the olives themselves. Green (unripe) olives have a higher vitamin E and polyphenol content. Vitamin e and polyphenols are anti-oxidants and since oxidization leads to rancidity, more antioxidants means less susceptibility and a longer olive oil shelf life. The length of time between harvest and pressing or crushing is also crucial.