olive oil quality

Business

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.
Special Report

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.

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?
Olive Oil Times Special

Entries Pour in for Sixth NYIOOC

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.