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Researchers from the University of Granada and the University of Barcelona have shown that treatment with maslinic acid, a triterpenoid compound isolated from olive-skin pomace, results in a significant inhibition of cell proliferation and causes apoptotic death in colon-cancer cells. Maslinic acid is a novel natural compound and it is able to induce apoptosis or […]

Good quality extra-virgin olive oil contains health-relevant chemicals, ‘phytochemicals’, that can trigger cancer cell death. New research published in the open access journal BMC Cancer sheds more light on the suspected association between olive oil-rich Mediterranean diets and reductions in breast cancer risk. Javier Menendez from the Catalan Institute of Oncology and Antonio Segura-Carretero from […]

The study tested the ideal ripening stage to extract an olive oil with proper chemical profiles and the best oxidation levels. The chemical composition and quality of virgin olive oil may be influenced by genotype and different agronomic and technological factors. Extra virgin olive oil is considered to be the best olive oil for its […]

The Australian Olive Association is predicting a 30% to 40% increase in olive oil production in 2009. This growth of the industry has been underpinned by research and development done with the support of the Rural Industries Research and Development Corporation. Paul Miller, president of the Australian Olive Association, said research and development funded by […]

More than a mere agricultural produce, the olive tree and the oil it produces, are deeply entrenched in Tunisia’s Mediterranean culture. With a production estimated this year at 165,000 tons, Tunisia is the world’s second largest olive oil producer after the European Union. In spite of the fact that this year’s yield is inferior to […]