olive oil research / page 64
May. 11, 2011
Use Any Olive Oil You Like, "As Long as it's Green and Bitter"
Dr. Covas explains why lipid oxidation matters, and that the key to benefiting from EVOO is not to take it as a medicine. “You must enjoy it.”
May. 5, 2011
Carme Ruscalleda Can't Imagine Cooking Without Olive Oil
The only female chef in the world to earn six Michelin stars, Carme Ruscalleda was in the spotlight this week for her promotion of extra virgin olive oil.
May. 4, 2011
A New Way to Detect Olive Oil Adulteration
Researchers at the Universidad de Alcalá in Madrid have patented a new system for testing oil purity and quality which they hope to implement in food testing labs around the world.
Apr. 13, 2011 World
Apr. 3, 2011 S. America
Catamarca Unveils New Research Facility for Olive Oil Production
Mar. 21, 2011 Featured
Mar. 21, 2011 Production
Mar. 11, 2011 Business
New Figures Show Growth in Imports and Higher Prices for Italian Olive Oil
Feb. 22, 2011
Researchers Look at Cyperus as an Olive Oil Substitute
Researchers say the cultivation of the plant would help Egypt and the rest of the Middle East decrease cooking oil imports and find use for desert land.
Jan. 21, 2011
Report Finds North Americans Hungry for Olive Oil, Often Misled
A new report commissioned by the Olive Council about the North American olive oil market shows more demand, and more confusion as consumers sift through competing messages.
Oct. 29, 2010
Extra Virgin Olive Oil Can Reduce Oxidative Stress
Researchers found extra virgin olive oil and hydrophilic fraction intake induced a significant increase in antioxidant enzyme activity and a decrease in markers of liver damage.
Sep. 19, 2010
Using MRI to Measure Fatty Acids in Olive Oil
Scientists from a Spanish university have discovered that magnetic resonance imaging (MRI) can identify fatty acids and other metabolites present in foods such as olive oil and cheese.
Sep. 9, 2010
What You Didn't Know About Olive Pomace Oil: Uses, Benefits and Controversies
Olive pomace oil is made using chemical solvents and heat. Still, the lowly olive oil grade offers some health benefits and useful culinary applications.