Making Olive Oil Study Shows Adding Water Decreases Yield and Quality, Even in Non-Irrigated Olives A new study suggested that adding water in the olive oil extraction process actually decreases yield. The Battle Over Kalamata PDO While the olives of the Kalamata variety are widely known, the PDO they carry is a cause of contention among producers in Greece. New World Fails in Push to Raise Campesterol Limit for Olive Oil New World producers have again failed in a bid to raise the limit for campesterol in olive oil, which they say acts as a trade barrier. First Carbon Footprint Calculator for the Olive Industry Spanish technology center Citoliva will present the first software to quantify the carbon footprint in the olive oil making process. Olive Tree Transcriptome Mapping Key to Industry Efficiency Researchers have mapped the transcriptome of the olive tree, a step that is hoped to improve efficiency and reduce cost of olive breeding. Olivapedia: Intensive Groves Intensive and super-intensive olive groves are different to the so-called traditional plantations because of their high plantation density. Scientists Say Zinc-Enriched Table Olives Offer Health Benefits Olives are usually preserved with table salt but scientists have found a way to increase their nutritional value by adding zinc salt. Genetics May Prove Valuable for Greek Olive Oil Producers While the olive oil industry in Greece is shaky, it is time for pioneering thinking and concerted efforts. Prizewinning Cooperative Credits Biodiversity, Early Harvesting for its Fruity Arbequina Olive cultivation amid almond, apple, pear and pine trees helped Oli d’Arbeca win the "sweet green fruity" prize at Fira de l’Oli. Manzanilla Cacereña Of humble origins, like those of the people who have been farming it for centuries, the Manzanilla Cacereña olive is one of the most prized varietals among all those existing in Spain. Casas de Hualdo: The Most Beautiful Olive Grove in the World Observed from any of the hills surrounding the mill, Case de Hualdo looks like the illustration of a very lovely picture postcard. Ultrasound Prevents Olive Oil from Going Solid in the Fridge An ultrasound treatment can prevent the harmless but unsightly crystallization that occurs when olive oil is kept cold. © 2014 Olive Oil Times. All Rights Reserved.