olive oil milling

UC Davis Introduces Growing, Milling and Branding Master Class

The UC Davis Olive Center is introducing a new class on olive growing, milling, and branding in June, bringing expert instructors together for a two-day immersion through classroom and field instruction.

Why Some Producers Are Not Ready to Give Up Their Traditional Presses

Inefficient and difficult to maintain, traditional presses are often dismissed as a relic of another era. Olive Oil Times found some producers who say they are not about to abandon their old presses anytime soon.
Special Report

Freezing Olives After Harvest Doesn’t Affect Olive Oil Quality

Scientists found a possible solution to the reduction in quality that comes from storing olives at ambient temperatures -- storage at moderate freezer temperatures.

Researchers Convert Olive Mill Wastewater for Practical Uses

Research has discovered how to reduce the detrimental effect of olive oil mill wastewater on the environment.
Olive Oil Times Special

Researchers Show How Crushing Speed Affects Yield and Quality

Quality parameters were unaltered by crushing speed, but extraction efficiency and chlorophylls content increased with faster hammer mill rotor speed in a continuous industrial process.

Phenols in Olive Mill Byproducts Can Be Effective Preservatives in Fresh Meats

A study in Italy revealed that phenols can be used as antioxidants in raw and cooked fresh pork sausages, preventing lipid oxidation and in limiting the oxidative degradation of cholesterol.
Special Report

What Does the Future Hold for Pitted Olive Oils?

With more producers taking advantage of advances in milling technology, are pitted oils set to become a more common sight on store shelves or are they destined to remain a niche product?

Award-Winning Producer Seeks Investors for Underground Mill

Tamia's Pietro Re conceived an ultramodern, multi-purpose and sustainable mill -- and he's looking for backers.