Making Olive Oil

European Union

Tunisia Seeks Renewal Through the Olive Tree

Seven years after a sweeping revolution in 2011 ended a decades-long dictatorship, production of high-quality extra-virgin olive oil has become a symbol of renewal and rallying call.

In Defense of ‘Black Fruity’

The French association Afidol shed light on the misinterpreted taste of "black fruity" oil and the controversy behind the ancestral tradition of controlled fermentation.
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Olive Skills Help Rehabilitate Turkish Prisoners

In addition to pressing the olives grown on prison land, the facility also charges locals a small fee to process their olives.

Quarter of Earth’s Land Threatened by Aridity, Drought, Wildfires

A new study warns that aridification, drought and wildfires could affect a quarter of the earth's land if average world temperatures continue to rise.
European Union

PGI for Apulian Olive Oil Underway

Olio di Puglia obtained the approval by the Italian Ministry of Agriculture and is waiting for the final EU approval.

How Microorganisms Affect the Sensorial Qualities of Olive Oil

Yeasts are among the microorganisms present in olive oil and, depending on their enzymatic activities, they can either improve or damage the oil quality.
Making Olive Oil

Proper Application of Fertilizers May Lead to More Consistent Olive Harvests

A study finds that periodic fertilization with nitrogen, phosphate and potassium decreases the alternate bearing pattern of olive trees.

New Project in Greece Aims to Decrypt Domestic Olive Cultivars

Greece seeks to analyze the genome of olives to safekeep its cultivars and make better products.