02 Jun
Spanish food scientists experiment with new textures and colours of olive oil.
A team of researchers at CTAEX (Centro Tecnológico Agroalimentario de Extremadura) have given olive oil a whole new look and feel in the hope that this will diversify and extend the use of what many people in Spain call liquid gold.
Spain is one [...]
Posted in Europe & U.K, Olive Oil by: Olives101
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15 May
By Dr. Erin Elster,
Anyone who has travelled to the Mediterranean can tell you about the wonderful, healthy food in that region. Much of the health benefits and flavor are due to the generous use of olive oil on salads, pasta, vegetables, fish, and almost anything else.
Researchers are learning that people who consume olive oil regularly [...]
Posted in Articles, Health, Olive Oil by: Olives101
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11 May
By Cynthia Graber,
By correlating fruit color with oil content measured via nuclear magnetic resonance (NMR), growers can find the optimal time to harvest their olives.
Olive oil producers generally guess the best time to harvest their olives by checking the fruit’s color. The olive has to hit that perfect spot where they’ve just turned ripe—purple to [...]
Posted in Business, Ecology & Environment, Middle East, Olive Oil by: Olives101
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