olive oil quality

Bag-in-Box Containers Prove Superior for Olive Oil Storage

Researchers found that olive oil stored in bag-in-box containers retained extra virgin quality standards for longer periods of time in both room temperature and abuse temperature storage conditions that olive oil stored in tin-plated steel containers.

Olive Council, Europe Collaborate on Limiting Contaminants in Olive Oil

The IOC has told the EU the threshold for safely being able to consume the chemical 3-MCPD, which is found in refined vegetable oils.
Special Report

Study Finds Olives Grown at Higher Altitudes Yield Better Quality Oils

A study conducted by Jerash University found that oils produced from areas of higher altitude in Jordan had a longer shelf life and higher nutritional values.

Facial Recognition May Complement Taste Tests

Researchers are developing facial recognition software with the aim to enhance the accuracy of panel testing.
Olive Oil Times Special

Six-Day Program in London to Train New Generation of Olive Oil Experts

Few spots remain in the first London edition of the renowned program on olive oil quality assessment.

Harvesting by Hand Leads to Lower Levels of Oxidation, Study Finds

Researchers found that olives harvested by hand and processed with the first 36 hours had lower levels of oxidation.
Special Report

World Olive Oil Consumption Hasn’t Risen Since 2003, Even With 1B More People

Countless studies have proved the health benefits of olive oil. Why are we consuming less today than we did 14 years ago?

Entries Pour in for Sixth NYIOOC

Producers overcame yet another challenging harvest season to ready their products for olive oil's biggest stage.