Sydney, Australia October 20th: In recent days, a delegation from the International Olive Council arrived in Sydney, consisting of Maria Juarez, Head of Promotion and Economic Affairs, Dr Imene Trabelsi Trigui, Head of Promotion, and Dr. Wenceslao Moreda, Principal Scientist and IOC expert. Their visit aimed to present and showcase a series of hosting events…
Tag: Olive Oil
Is Smart Packaging for Extra Virgin Olive Oil Widely Accepted by Consumers?
Extra Virgin Olive Oil is a staple in the Mediterranean diet and plays an important role in international food commerce. However, olive oil is an ancient food and is probably the most studied oil and owns its right to the accolade in daily health and well-being. However, in order to secure the healthful properties provenance…
Does oxygen in the headspace of the packaging container influence Olive Oil quality?
Extra Virgin Olive Oil is the oil obtained from fresh olive fruit in perfect condition picked at optimal maturation with the utmost care and attention to the mechanical extraction processing to achieve the oil. Olive Oil is the only vegetable oil that can be consumed directly in its raw state and contains important healthful nutritional…
An Olive Oil Massage May Help Reduce The Effects of Restless Leg Syndrome
11/11/19: The symptoms of restless legs syndrome (RLS) are associated with a reduction in quality of life and mental health. There are no known cures for RLS and treatments with lifestyle changes and medications including opiates, anticonvulsants, dopamine antagonists and others. A new study has found a novel use for olive oil in an alternative…
Olive Pomace Extract Improves Growth in Meat-Chickens
11/11/19: Agricultural eco-innovation is based on circular economy and cradle to cradle concepts. This innovative concept aims at “zero waste” economy or a sustainable production where new products and applications are created from by-products of agricultural wastes, namely olive pomace. Extra Virgin Olive Oil is well known for its high antioxidant capacity, however, some phenols…
Pulsed Electric Field (PEF) increases olive oil yield and quality seeking Australian Performance Test
New technology using pulsed electric field also known as PEF is about to advance olive oil extraction in Australia. In Europe during early trials, the oliveCEPT® was shown to increase olive oil yield by at least 5% (and up to 15%) and also improves quality in terms of polyphenols, colour, and fruitiness. There are also…
Nanoemulsions with Olive Oil extend the shelf life of Rainbow Trout
TURKEY: Aquaculture has arisen as one of the most promising and rapidly growing industries, providing nutritious, high-quality animal protein and providing income and employment around the world. With a product of such economic importance extending the shelf life is essential. Fish farmed in aquaculture typically spoil very quickly due to their rich unsaturated fatty acid…
Olive Oil In Distribution: Have your say
If a product is deemed Extra Virgin Olive Oil and has been tested prior to distribution with no faults whatsoever and then the product is put into the hands of the distributor (or retailer). Do you think the responsibility lies with the producer or the distributor/retailer if any mishandling has resulted in the demise of quality of that product? Why? Have your…
Lab Tests Explained
Harvest time is a busy time for all growers and processors alike. However, as we get caught up in the haste of the season, the way in which olives have been handled pre-through to post-production will certainly show up in chemical testing results. I know we always harp on improving quality, however, ensuring you are…
Is Palm oil really a suitable alternative to olive oil for deep frying?
The below article is nonsense as the unilateral view is only looking at heat stability. If we were all guided by this we would all be frying with lard! The health issues associated to higher saturated fatty acid oils like palm and the reduced number of minor components due to refining should be part of…
Slick Extra Virgin» Interesting research results but don’t believe everything you read about olive oil
Olive fruit cultivar Arbequina was sampled every 15 days for 6 months from 6 trees at the perimeters of one conventional and one organic grove. With the exception of when the olives were totally black, the total polyphenols and the ability to act as antioxidants was the same or higher at all ripening stages in…
GROWING OLIVES: Research confirms importance of right Olive Oil Storage
When it comes to oil storage you need to consider the impacts on quality in relation to the proposed storage to be used. This article is about some of the latest research as funded by RIRDC to determine the best storage for your oil. Remember just because a manufacturer states the container(s) are food-grade doesn’t…