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