olive oil milling / page 4
Oct. 10, 2017
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.
Oct. 9, 2017
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.
Sep. 11, 2017
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?
Aug. 21, 2017 World
Aug. 2, 2017 Production
May. 15, 2017 World
Mar. 21, 2017 Production
Jan. 5, 2017 Food & Cooking
Dec. 31, 2016
Miller's Task Made Official by Apulia
The position of professionals responsible for the technical management of the mill was made official by Apulia with the institution of the Regional Register of Master Millers.
Nov. 4, 2016
For This Master Miller, 'It's All in the Craft'
Pacific Sun Farms miller Pablo Voitzuk says the magic of quality extra virgin olive oil lies in its fashioning.
Oct. 17, 2016
The First Zero-Impact Olive Mill to Produce Energy
Giovanni Cassese's designed a system built by Pieralisi that might just be the first completely environmentally sustainable olive mill.
Jul. 22, 2016
Master Milling Course Returns to Davis
The program will once again be led by Leandro Ravetti, one of the world’s leading experts in the growing, processing and standards of olive oil.
Dec. 10, 2015
Sustainable EVOO Production Reuses All Byproducts
Thanks to the great development of digesters for renewable energy during recent years, humid pomace can be used for the production of biogas.
Jan. 1, 2015
Traditional Olive Oil Production in Tunisia
Despite its rising place in the international ranking, Tunisian producers are still strongly tied to old traditions.
Oct. 3, 2014
UC Davis Master Milling Course to Squeeze Out Another Day
The expanded, four-day course will train people to be exceptional olive oil producers through world-class instruction on the nuances of the craft.
May. 16, 2014
The Next Revolution in Olive Oil Production
A dramatic decrease in time and energy needed in the mill is likely to be the next big change in olive oil production, one expert predicts.
Apr. 8, 2013
Study Shows Adding Water Decreases Yield and Quality, Even in Non-Irrigated Olives
A new study suggested that adding water in the olive oil extraction process actually decreases yield.
Apr. 4, 2013
Orobailén Named 'Spain’s Best Olive Oil Mill'
A promotional project uniting Catalonia, Valencia and Aragon is among those recently awarded prizes for spreading the culture of olive oil.
Jan. 14, 2013
One Answer to Higher Profits Might be in the Leaves
Some olive oil producers benefit by selling olive leaves to foreign markets where they are used to make teas.
Nov. 5, 2012
Tasting Fresh Olive Oils in Italy
In Italy the olive picking season has started, with a different schedule for every region and the olive mills are working at full capacity.
Oct. 8, 2012
'Eye-Opening' Milling Course at UC Davis
A three day course at the Olive Center that took a comprehensive look at all aspects of olive oil processing.
Sep. 25, 2012
New Twist on Traditional Olive Press
A Spanish company says it has developed a “breakthrough” for the ancient olive press resulting in olive oil higher in antioxidants.
Jul. 9, 2012
New Phase for Greek Olive Mills
A new environmental law makes things worse for the 2,300 olive mills -- more than half the mills in Greece -- still using the "three-phase" production system.