olive oil quality

Pulsed Electric Technology Increases Yield and Quality, Study Finds

A study from the University of Perugia confirms that pulsed electric field technology increases both the quality and yield for three different olive cultivars.

California Olive Oil Industry Adopts Stricter Labeling Requirements

The Olive Oil Commission of California announced new rules that will apply to large producers, including adding best by dates to all olive oil labels and tightening the rules regarding how olive oil provenance is labeled.
Special Report

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.
Olive Oil Times Special

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.
Special Report

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.