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...
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,...
Advanced Detection of Olive Oil Adulteration with Forward-Low Fluorescence Spectroscopy Olive oil adulteration represents a persistent problem in the food industry, compromising quality, nutritional value, and consumer confidence. Faced with...
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...
Olive Oil Density: A Physicochemical Parameter in Determining Quality Extra virgin olive oil (EVOO) is a fundamental pillar of gastronomy and nutrition in Mediterranean cultures and, increasingly, globally. The complexity...
The Optical Revolution Transforming EVOO Quality Measurement Extra virgin olive oil (EVOO) is a pillar of the Mediterranean diet, valued not only for its flavor but also for its health...
The future of olive oil is in danger A scientific study, with the precision of a scalpel and the urgency of a scream in the night, puts its finger on...
Vegetable Oil Analysis: Production, Characteristics, and Comparison with Olive Oil The world of culinary fats is vast and varied, with vegetable oils occupying a prominent place alongside the iconic olive...
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