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Basics / page 5

An olive tree with a thick trunk and green leaves in a natural outdoor environment. - Olive Oil Times
Basics

Oct. 13, 2015

To Filter or Not Filter? Well, it Depends.

University of California at Davis Olive Center researchers looked at the data to settle the age-old debate. What they found is that there's no clear solution.

Woman examining bottles of cooking oil on a supermarket shelf. - Olive Oil Times
Basics

Aug. 25, 2014

How Packaging Influences Olive Oil Quality

A look at ten years of data reveals the retail packaging that best preserves the nutrients in olive oil.

Close-up of a jar containing green liquid with a demon illustration visible inside. - Olive Oil Times
Basics

Nov. 15, 2010

Good Oils Gone Bad: Recognizing Olive Oil Defects

What good olive oil tastes like and how to recognize some of the defects in an oil past its prime.

A man wearing glasses and a checkered shirt smelling olive oil from a blue glass cup. - Olive Oil Times
Industrial olive oil processing machine with green accents and steam emerging from the equipment. - Olive Oil Times
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