olive oil research

UC Davis Researcher Advises ‘Opt Out of Olive Oil’

A faculty member at the University of California, Davis School of Medicine wrote a post on her department's blog urging people to avoid the use of olive oil.

New Phenolic Compounds Found in EVOO

New phenolic compounds belonging to the oleuropein and ligstroside aglycon family have been discovered in oils from the Koroneiki and Mission olive varieties.
Special Report

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.
Olive Oil Times Special

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.
Special Report

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.