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Making Olive Oil:

Best Practices for Producing Flavored Olive Oil

The polyphenol content of flavored olive oil produced by addition of herbs to crushed olives before the malaxation step was almost three times higher than that of untreated olive oil.
April 27, 2016
NYIOOC

U.S. Wins 50 Awards at International Olive Oil Competition

American olive oil producers had their best showing yet at the 2016 New York International Olive Oil Competition.

Best Practices for Producing Flavored Olive Oil

The polyphenol content of flavored olive oil produced by addition of herbs to crushed olives before the malaxation step was almost three times higher than that of untreated olive oil.
NYIOOC

Italian Producers of the World’s Best Olive Oils Express Elation

NYIOOC award-winning olive oil producers reacted with elation to the news that their products were among the best in the world, just a year after one of the worst years on record.
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Health

EVOO Phenols Enhance Osteoblast Cell Growth for Better Bone Health

Treatment of osteoblasts or bone-forming cells with extra virgin live oil phenols increased the number of cells by 11 to 16 percent.

Thyme-Enriched EVOO Prevents DNA Damage

Extra virgin olive oil enriched with its own phenolic compounds and the phenolic compounds of thyme prevent DNA damage.
OPINION

Med Diet Associated with Lower Hip Fractures

Results from a large observational study show the Mediterranean diet is associated with significantly lower risk of hip fractures in women.
MORE FROM Health
NYIOOC

U.S. Wins 50 Awards at International Olive Oil Competition

American olive oil producers had their best showing yet at the 2016 New York International Olive Oil Competition.

EU Approves PGI for Sicilian Extra Virgin Olive Oil

The European Commission approved the Protected Geographical Indication 'PGI Sicilia’ for extra virgin olive oil produced on the island.
European Union

U.S. Congress Directs FDA to Test Imported Olive Oils

The U.S. House Agricultural Committee directed the FDA to look into creating a sampling and testing system for imported oils and to report back to Congress on its findings.
MORE FROM Business

Best Practices for Producing Flavored Olive Oil

The polyphenol content of flavored olive oil produced by addition of herbs to crushed olives before the malaxation step was almost three times higher than that of untreated olive oil.

Research Confirms Xf to Blame for Desiccation of Salento Trees

A project funded by the European Food Safety Authority EFSA confirmed that the destruction was caused by the Xylella fastidiosa bacterium.
Special Report

Andalusia Declares Its Agriculture Xylella-Free

After the completion of 600 tests on regional crops ranging from olives to almonds and citrus, Andalusia determines the plague has not penetrated its borders.
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