Researchers from Tunisia note that different oils have a range of physical, chemical and nutritional properties that can degrade oil quality when heated. Some of these changes can lead to the formation of new compounds that are potentially toxic

The oils obtained from olives of the species Olea ferruginea showed a chemical composition similar to that typical of the oils obtained from Olea europaea, except for negligible amounts of erucic acid and brassicasterol and a small presence of linoleic acid, slightly more than 1%.

Bad harvest in Spain and great in Greece. Higher imports by Canada, the United States, Australia and Japan and lower import levels in China and Brazil

The advantages of the innovative technique are many: a higher yield, improved nutritional quality of the oil and a greater resistance to oxidative processes

Simultaneous removal of pollutant ions from model water simulating secondary treatment. Researchers used a combination of Dowex Marathon-C + Amberlite IRA-67 resins

A bad harvest year in Spain and Italy, instead Greece and Tunisia celebrate record harvests. It will be a difficult campaign, not only for the quality, but also for the amount of olive oil. The global demand may exceed supply

The extracted DNA is stable overtime and amenable for molecular analyses but there is also the possibility of using the chromatographic fingerprint of the phenolic fraction of extra virgin olive oils coupled to chemometric classification techniques

The standards, which are based on scientific research at the UC Davis Olive Center, are unique to California production will establish a more stringent limit for free fatty acids, a negative attribute that signals a breakdown of olive oil quality due to exposure to heat, light and oxygen

The scientific results support the interest of natural diet components in the development of therapeutic products for arthritic conditions

Diverse flavoured olive oils were compared for composition. Differentiated effects were observed and corroborated by chemometrics but garlic and oregano decreased the formation of primary oxidation products.

In olive fruit tissue the presence of a battery of antioxidant enzymes was demonstrated, including catalase, four superoxide dismutase isozymes

In vitro bioaccessibilty of hydroxytyrosol increases in presence of thyme. Olive and thyme co-exposure in Caco-2 led to higher bioavailability of eriodictyol and naringenin

In the last weeks the prices of extra virgin and olive oil increased till 2,8 euro/kg in Spain and 4 euro/kg in Italy. The last drought season, in 2012/13, elevated US imported olive oil prices by 8%

Phenol enriched virgin olive oil improves human endothelial function. The benefits associated with polyphenol-rich olive oil consumption on cardiovascular risk could be mediated through an in vivo nutrigenomic effect in humans

Foliar nutrient fertilization causes a decrease of total phenols and tocopherols. Qualitative changes also in phenols and carbohydrates profiles. The results elucidated an evident association between environmental concentrations of nutrients and chemical composition of olive fruits

The next International Extra Virgin Olive Oil Savantes programme will be held at Hotel Fontecruz Toledo, in Toledo, Spain on 24th-26th September 2014

A countrywide survey elucidated major reasons for high acidity in olive oil. Geographic and environmental factors had no significant effect on oil acidity. High oil acidity evolved particularly from fungus-infected, fully ripened fruit

Olive Oil producers, Chefs, Food Bloggers and Foodies will work together to discover the very best Olive oils from the Southern Hemisphere & bring them together on the plate