olive oil research

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.

UC Davis and the University of Jaén Sign Collaboration Agreement

The schools come together in Jaén with a shared vision to create a worldwide network of esteemed universities dedicated to the advancement of the olive oil sector.
Special Report

Differences of Canola and Olive Oil Examined at ‘Olearum’ Congress

Olearum, a nonprofit association, celebrates its 9th annual congress in Jaén, Spain. Members, residents of Jaén and even a few international attendees showed to attend workshops and learn the benefits of olive oil over canola.

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.
Olive Oil Times Special

Increased Attention on Olive Oil Volatile Compounds

Increased attention is being paid to the study of volatile compounds in virgin olive oil and their interactions with the sensory profile.

Researchers in Spain Finding Ways to Make Fat in Chocolate and Meats Healthier

Health experts and the EU are pushing us to trade saturated fat for mono and polyunsaturated fats. It is not easy to give up our favorite foods, so Spain is finding ways to make them healthier.
Special Report

University of Jaén Aspires to Be Global Reference for Olive Oil Sector

The university’s newly appointed social council president, Castillo de Canena’s Francisco Vañó, affirmed the school’s goals at the recent World Olive Oil Exhibition in Madrid.

World Olive Oil Consumption Increased by 73 Percent Over a Generation

Global olive oil usage has increased by 73 percent over the last 25 years according to an analysis by the Italian farmer's group Coldiretti.