Food Synergy: The Power of Olive Oil and Black Pepper Modern nutrition has evolved from simply counting calories to understanding “bioavailability”: the proportion of nutrients that our body actually manages...
Turkey Anticipates a Drastic Drop in Olive Oil Production The Turkish olive oil sector is preparing to face one of the most difficult and challenging seasons in recent years. Projections...
Tunisian Olive Oil Tunisia has established itself as the third-largest global exporter of olive oil, an achievement that highlights the vital importance of this sector to the national economy. Tunisian...
The Adulteration of Extra Virgin Olive Oil (EVOO) Adulterating olive oil is a persistent fraud despite the fact that this food is one of the most controlled and subject to...
Fighting Visceral Fat Dr. Saurabh Sethi, a gastroenterologist graduated from Harvard and Stanford, has identified seven key superfoods whose incorporation into the diet can significantly help reduce visceral fat. This...
The Organic Olive Sector in Spain And Andalusia as the World Engine of Sustainable EVOO. In the last decade, the Spanish olive sector has undergone an irreversible structural transformation, with...
Effective Tool in the Fight Against Adulteration and Fraud A team of researchers from the Universities of Bari and Milan has developed an innovative, non-destructive analysis system for the rapid,...
The Emergence of French Olive Oil: The Case of the Gier Valley The France Bleu report on «L’huile d’olives de la Vallée du Gier» (Olive oil from the Gier Valley)...
Austrian Olive Oil at the Heart of Istria The story of Avistria is an inspiring testament to Austrian olive oil, and how entrepreneurial passion, originating in Austria, can conquer and...
Tunisian Innovation to Valorize Olive Oil Waste Tunisia, aware of the environmental challenge posed by the by-products of its vast olive oil sector, is firmly committed to research and innovation...
Olive Oil from the UK The United Kingdom has launched its first domestic olive oil, a project born from a casual conversation in a Cornish pub and led by Nik...
Innovative packaging for EVOO: using olive tree waste and olive pits A research group called Olicomp3D, comprised of Andaltec, the Universities of Jaén and Cádiz, the company Matersia, and the...
Bioactive Compounds of the Olive Tree Recent research has explored how bioactive compounds derived from the olive tree, such as polyphenols, secoiridoids, and triterpenes, modulate the gut microbiota and promote...
Artificial intelligence reveals the secret of olive oil’s aroma The aroma of EVOO is not just a pleasure for our senses; it is a window into its history, its origin,...
The Future of Olive Oil: Major Producers and Global Challenges Olive oil is experiencing a moment of splendor in the United States. Its presence in supermarkets has grown exponentially, and...
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