olive oil research

Feb. 24, 2021

Even Dark Glass Bottles Leave EVOO Susceptible to Oxidation, Study Finds

Extra virgin olive oil in dark glass bottles suffers significant degradation in supermarket-like conditions, researchers in Italy found.

Feb. 3, 2021

Understanding Relationship Between Fungus and Climate May Curb Costly Olive Tree Pathogen, Researchers Say

Minor temperature changes with certain rainfall patterns provide the best environment for the fungus that causes Verticillium wilt to thrive.

Jan. 21, 2021

Researchers Develop a Method to Retrieve the Sugar in Olive Pits

The high quality of the raw material, mostly glucose, allows its use in food and pharmaceutical applications.

Jan. 15, 2021

Olive Council Sets Out to Study Global Consumption Trends

The International Olive Council says it will embark on a study to better understand consumption trends around the world.

Jan. 11, 2021

Compound Found in Olives Protects Against Symptoms of Neuroinflammatory Disorders, Study Shows

Mice suffering from experimental autoimmune encephalomyelitis, a similar disease to multiple sclerosis, experienced protective effects when injected with the phenolic compound oleacein.

Dec. 28, 2020

Olive Leaves Have Higher Levels of Phenols in the Summer, Research Shows

Summer harvesting might provide the best results for the growing number of farmers and companies investing in olive leaf-derived products.

Nov. 24, 2020

Study Sheds New Light on Benefits of High-Phenolic EVOO for Older Adults With Cognitive Impairment

New research demonstrated how the long-term consumption of high-phenolic, early-harvest extra virgin olive oil mitigates the effects of amnestic mild cognitive impairment in elderly people.

Nov. 23, 2020

New Production Technology Improves Olive Oil Quality

Tests show that high vacuum-assisted extraction technologies increase polyphenols and lower volatile compounds in extra virgin olive oils. Further tests are needed to understand their impact on yields.

Nov. 5, 2020

Polyphenols Found in Olive Oil Could Be Key Ingredient for Improving Food Safety

Researchers say olive oil rich in polyphenols could become a food additive ingredient for improving food safety and increasing protection for humans and livestock.

Oct. 14, 2020

Challenges Await Growers As Mediterranean Basin Becomes Hotter and Drier

Erratic and unseasonable rainfalls will face olive growers in Italy, while farmers in Andalusia may no longer receive adequate chill hours as winter temperatures rise.

Sep. 8, 2020

Authorities Investigate New Olive Tree Pathogen in Northeast Italy

The Venetian regional government has teamed up with farmers and researchers to find the cause of an ongoing outbreak

Aug. 31, 2020

Consuming High-Polyphenol EVOO Reduces Blood Pressure, Study Finds

Researchers found that consuming high-polyphenol extra virgin olive oil significantly reduced peripheral and central systolic blood pressure in healthy adults.

Aug. 27, 2020

NCI Funds Effort to Develop Oleocanthal as Cancer Prevention Tool

The National Cancer Institute awarded a grant for researchers to develop the nutraceutical phenolic compound as a functional food in the prevention of breast cancer.

Dec. 13, 2019

New Study Tracks Populations and Movements of Major Xylella Carrier

Tracking spittlebug movements throughout their lifespan, researchers have made recommendations to help curb the spread of the pest.

Dec. 12, 2019

Italian Farmers Support Cancer Research

Farmers teamed up with the AIRC Foundation for Cancer Research in Italy to develop a project to promote health education.

Oct. 28, 2019

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.

Oct. 1, 2019

Olive Oil Commission of California Funds Research

The OOCC's research projects for the new fiscal year will give the state's producers insight into the control of olive knot and olive anthracnose.

Sep. 5, 2019

EVOO Absorbs Polyphenols From Veggies When Cooked Together, Study Finds

Researchers found that polyphenols are exchanged between vegetables and olive oil during the sofrito preparation, becoming more accessible and easier to absorb after this type of preparation.

Aug. 28, 2019

Phenolic Compound in EVOO May Be Beneficial for Parkinson's Disease

A new study found that tyrosol delayed neurodegeneration and contributed to a longer lifespan in worms by reducing oxidative stress and inducing the expression of different protective genes.

Aug. 26, 2019

Following a MedDiet with EVOO Lowers Need for Medications in Diabetics

A major clinical study found that participants who followed a Mediterranean diet in which the main source of fat was extra virgin olive oil reduced the need to begin using diabetes medications by more than 20 percent compared with participants following a low-fat diet.

Aug. 19, 2019

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

Researchers found bag-in-box containers retained extra virgin quality standards longer than tin-plated steel containers.

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