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,...
Historical Record in Production, Exports, and Consumption The global olive oil sector is experiencing unprecedented growth, having reached a historical record in world olive oil production, exceeding 3.5 million tonnes....
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)...
Liva de Austria oil in the heart of Istria The history of Avistria is an inspiring testimony to Austrian olive oil, and how the entrepreneurial passion, originally from Austria, can...
Olive Oil to Reduce Oxidative Stress Extra virgin olive oil (EVOO) is recognized by the nutrition expert community as a fundamental nutraceutical component for the dietary approach to chronic systemic...
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...
Excellence of Greek EVOO in the Japanese Market Greek EVOO in Japan resoundingly demonstrated its quality at the recent Olive Japan International Olive Oil Competition in Tokyo, the largest olive...
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...
Surrey Researchers Will Help Transform European Olive Mill Waste into Bioproducts and Clean Fuel A new project seeks to convert European olive mill waste into sustainable bioplastics, clean energy, and...
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...
Olive Oil Packed in Algae: A Breakthrough in Sustainable Food This is a collaboration between Cypriot olive oil company Oleaphen and British algae packaging company Notpla to create a 5ml...
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