Ianir Milevski and Nimrod Getzov of the Israel Antiquities Authority methodically sampled pottery vessels found in the excavation at Ein Zippori in the Lower Galilee in order to ascertain what was stored in them and how they were used by the site’s ancient inhabitants

Hydrolysed protein mixed with a-cypermethin indicated the highest attractiveness. The residual attractiveness of bait spraying solutions is limited over time

Xylella fastidiosa has affected more than 300 species of cultivated and wild plants in the world and is transmitted by certain types of sap-sucking hopper insects

The incidence of osteoporosis and associated fractures is found to be lower in countries where the Mediterranean diet is predominant. These observations might be mediated by the active constituents of olive oil and especially phenolic compounds

Olive stone flour from solid-waste was used as reinforcement polypropylene composite. Composite with filler loading up to 70% was prepared using a melt processing

World olive oil consumption for the 2014/15 crop year is forecast to total 2823500 tonns. This would be 7% lower than the season before. The latest estimates supplied by countries point to a 27% drop in world olive oil production, forecast at 2393000 tonns, compared with the season before

EU-funded researchers are converting olive oil waste into heat and electricity to facilitate cost-effective and sustainable agricultural production

Olive oil contains omega-6 fats, a form of healthy polyunsaturates which blocks the body's response to inflammation in chronic conditions such as heart disease and arthritis. Olive oil unsaponifiable fraction, as poliphenols, exerts an anti-inflammatory role in inflammatory bowel disease patients.

The quality parameters were studied for each one of 29 compounds. The performance of the method assessing sensory quality was checked with samples

The aim of the study by Valentina Sabbatini is to estimate the equation of supply for olive oil in Italy

Some yeasts can damage the quality of the olive oil. The free fatty increased significantly in the inoculated-olive oil with high water content. The lipolytic activity of the yeasts in olive oil can by modulated by the polyphenols content

Similar phenolic profiles of the oils extracted from fruits stored at 4 °C and fresh harvested ones were found. C6 volatile compounds increased during ripening while a decrease was noted in oils extracted from fruits stored at 20 °C

For the first time, Spain stepped into the lead, accounting for 47% of the total tonnage. Next in line came Italy with 44% and Greece with 1%

Extra-virgin olive oil is flavorful and healthy, which could explain why sales of high-quality olive oil have tripled in America in the last two decades. But when you buy a bottle of extra-virgin olive oil, can you be sure the oil inside is, indeed, “extra virgin”?

During the initiative, Start Up Calabria was awarded the inventiveness of a group of ten chemical engineers. All women. The idea was brought forth at the Laboratory of Food Engineering, Department of Electronic and Computer Engineering modeling systems engineering of the University of Calabria

Olive oil can be extracted from olives without crushing thus saving energy. A yield of approximately 12% was obtained using low pressure supercritical fluid extraction process.

Olive oil has antioxidant and anti-inflammatory components. An oral diet provided with olive oil in patients with burn may accelerate wound healing and decrease the duration of hospitalization.

Greece, Tunisia and Turkey. Looking ahead a few years confirms that these three countries will be aggressive competitors for Italian olive oil