06 Jun

Fair exports discussed at olive industry meeting

By Melinda, The international olive industry is one step closer to implementing regulations that will support fair exports and consumers interest. The step follows a hot topic session coordinated by the Australian Olive Association (AOA) at the American Oil Chemists Society (AOCS) annual meeting held in Seattle, USA, on 20 May. Paul Miller, president of […]

19 May

My Oil of Choice, Olive Oil!

By June M. Lay, My oil of choice is Olive Oil, because while a fat is a fat when we refer to calories, not all fats (including oils) are equal when we refer to our health. I’ve chosen Olive Oil because it leads by a margin when we compare it to other oils that are […]

04 Apr

Quality olive oil worth its weight in taste, nutrients

By Linda Hoffman, Olive oil is delicious and healthy, containing a monounsaturated fat, needed antioxidants and enzymes. We need to look for expeller first cold pressed oil, which means it has been produced without damaging heat and chemical solvents. The term “extra virgin” by itself is no longer sufficient to guarantee quality, as some imports […]

04 Apr

Olive Oil Eases Ride For Bypass Patients

By Charlene Laino, If you or a family member are scheduled for heart bypass surgery, stock up on the olive oil. That’s the advice of Greek researchers who found that an olive-oil-rich diet may lower the risk of having a heart attack or stroke or dying from cardiovascular disease in the month after heart surgery. […]

04 Apr

Olive oil, your health, your kitchen

Extra virgin olive oil has become such a symbol of healthy eating that it is hard to believe that it was once accused of increasing the harmful cholesterol. It was a fat, so it had to be bad for us. Extra virgin olive oil has become such a symbol of healthy eating that it is […]