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Reduced Risk of Cardiovascular Events with Med Diet and EVOO or Nuts
A recently revised study suggested that a nutritious diet with healthy fat is more beneficial to the heart than a low-fat diet.
New Torrefaction Process Reduces Transportation Costs for Biomass
Researchers at Fraunhofer IGB developed an improved torrefaction process to make use of olive biomass.
Finding the Best Olive Oils in the World
Four-Year Project to Establish Foundation for Galician Olive Oil Sector
By 2021 Galicia expects to complete a four-year R&D project that seeks to establish solid foundations for a Galician olive oil industry based on indigenous olive varieties.
Researchers Propose New Tool Against Fraud
A new approach appears sensitive to detection of adulteration with lower grade oils.
Olive Oil Times Special
Extra Virgin Olive Oil
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.
UC Davis Olive Center Turns 10
The University of California at Davis Olive Center celebrates its tenth anniversary this week as a research and education center that continues to make an impact on the olive oil industry worldwide.
Olive Oil Health Benefits
Olive Council Scientific Conference at UC Davis
On January 17, a panel of experts will discuss the mechanisms of olive oil and their roles in the prevention of cancer, diabetes, cardiovascular and neurological diseases.
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.
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