olive oil research

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.

Jul. 1, 2020

Using Technology and Old Photos to Map Erosion in Jaén's Olive Groves

Researchers from the University of Jaén have developed a tool to more precisely monitor soil erosion. It may help growers to estimate future damage and put in place preventive measures.

Jun. 23, 2020

Hot Weather Reduced Olive Oil Quality and Yield in Small Study

Science may provide the answer to the consequences of global warming on olive trees to find cultivars with built-in tolerance to temperature extremes.

Apr. 22, 2020

EU Program Offers Funding for Projects That Combine Robotics, Agriculture

Robotics companies and farmers can compete for grants from a program aimed at strengthening the European network of digital innovators.

Feb. 26, 2020

How Fatty Acids in EVOO Help Mitigate Age-Related Diseases

The monounsaturated fatty acids found in olive oil have been associated with healthier aging when combined with fasting and exercise

Feb. 26, 2020

Polyphenols Shown to Have Distinct Anti-Bacterial Properties

Research on the antibacterial activity of olive varieties grown in southern Italy shows promise for natural treatments against E. coli and Pseudomonas aeruginosa.

Feb. 3, 2020

Gelato With EVOO Is a Functional Food, Italian Researchers Say

Research carried out at the University of Naples Federico II shows that extra virgin olive oil can be added to the Italian-style artisanal ice cream as a functional ingredient.

Jan. 15, 2020

New Chemical Approach to Compromised EVOO

UC Davis researchers have developed a more rapid and cost-effective process to determine the reliability of a product bottled with an extra virgin olive oil label.

Jan. 15, 2020

Where the World's Olives Live Side by Side

From a distance, this olive grove on the outskirts of Córdoba looks just like any other field. But it is home for more than 1,000 olive cultivars from 29 countries, from Iran to the Americas, passing through all of the Mediterranean Basin.

Dec. 19, 2019

Bacteria in Table Olives May Help Eliminate Heavy Metals During Digestion

The same genetic traits that allow the Lactobacillus pentosus bacteria to survive the table olive fermentation process may also help the microorganisms to bioquench and eliminate harmful heavy metals.

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.

Jun. 4, 2019

New Method to Detect Mycotoxins in Olive Oil

The method is easy, fast and low-cost, allowing scientists and officials to determine if mycotoxin levels in samples of olive oil exceed the limit that can be safely consumed.

Jun. 3, 2019

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.

May. 21, 2019

Oregon Project Aims to Promote Olive Oil Sector

Local growers and researchers from Oregon State University are teaming up to solve some of the biggest problems facing the state's fledgling sector.

Apr. 3, 2019

Scientists Map Risk of Exposure to Xylella

The study showed that southern Spain and other temperate locations between 40 and 50 degrees latitude are at the greatest risk for the spread of Xylella fastidiosa.

Apr. 3, 2019

Facial Recognition May Complement Taste Tests

Researchers are developing facial recognition software with the aim to enhance the accuracy of panel testing.

Mar. 18, 2019

Frequent Olive Oil Consumption May Reduce Risk of Blood Clots

In a recent study, the participants who consumed the most olive oil had the least platelet accumulation, which could lead to heart disease and stroke.

Mar. 11, 2019

Omics Ensure the Authenticity of Portuguese Olive Oils

Genomics and metabolomics are at the core of a research study to authenticate and trace Portuguese extra virgin olive oils.

Feb. 28, 2019

University Receives Donation of Ancient Olive Varieties

The seedlings, which were recently donated by Banco Santander, will be studied before given new life when they are planted at the Rabanales University campus.

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