Feb. 24, 2021
Extra virgin olive oil in dark glass bottles suffers significant degradation in supermarket-like conditions, researchers in Italy found.
Feb. 3, 2021
Minor temperature changes with certain rainfall patterns provide the best environment for the fungus that causes Verticillium wilt to thrive.
Jan. 15, 2021
The International Olive Council says it will embark on a study to better understand consumption trends around the world.
Jan. 11, 2021
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
Summer harvesting might provide the best results for the growing number of farmers and companies investing in olive leaf-derived products.
Nov. 24, 2020
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
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
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
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
The Venetian regional government has teamed up with farmers and researchers to find the cause of an ongoing outbreak
Aug. 31, 2020
Researchers found that consuming high-polyphenol extra virgin olive oil significantly reduced peripheral and central systolic blood pressure in healthy adults.
Aug. 27, 2020
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
Tracking spittlebug movements throughout their lifespan, researchers have made recommendations to help curb the spread of the pest.
Oct. 28, 2019
A study from the University of Perugia confirms that pulsed electric field technology increases both the quality and yield for three different olive cultivars.
Sep. 5, 2019
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
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
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
Researchers found bag-in-box containers retained extra virgin quality standards longer than tin-plated steel containers.