Making Olive Oil

Waste Not: Novel Application of Olive Mill Waste as Food Antioxidant

Researchers found that the discoloration and oxidation of meat patties were significantly delayed when they were treated with olive waste extract.

Olive Mill Waste Seen as a Renewable Resource for Biosurfactant Production

Researchers have discovered an innovative, cost-effective and environmentally viable process to recycle olive oil waste byproduct into valuable biosurfactants.
Special Report

New Blight Alarms California Olive Growers

The pathogen Neofabraea has been observed on both Arbosana and Arbequina trees in the Sacramento Valley, Glenn County and San Joaquin.

Master Milling Course Returns to Davis

The program will once again be led by Leandro Ravetti, one of the world’s leading experts in the growing, processing and standards of olive oil.
Olive Oil Times Special

IOC Approves New Limits for Fatty Acids, Restoring ‘Extra Virgin’ Status to Southern Italian Varieties

The International Olive Oil Council approved new limits for fatty acids, allowing some varietals with unique chemical makeups to meet the parameters for the extra virgin grade.

Research Shows Leccino Less Susceptible to Xf

According to a new study, the Leccino olive variety appears to be ‘tolerant’ to the attack of the Xylella fastidiosa bacterium that has wiped out large swaths of Italian olive-growing regions.
Special Report

Olive Oil Production Gives Back to Environment More than it Takes

The latest research indicates that the carbon sink effect from olive trees in the biomass and soil is much higher than greenhouse gas emissions from production.

Olive Oil from Croatian Island of Krk Gets PDO

Bottles of extra virgin olive oil from Krk will now be labeled with its official appellation “Krčko maslinovo ulje” and its packaging will feature a specially designed logo.