Maslinic acid, the waxy triterpene on an olive's skin, has spent two decades generating exciting laboratory headlines. Here is what it actually…
L’hydroxytyrosol, le polyphénol emblématique de l’olive, revient sans cesse dans les travaux de laboratoire sur la santé oculaire. Voici ce qu’il est…
Garlic and herbs sitting in olive oil are the classic home route to botulism. Here is the actual mechanism, and how to…
Polyphenols are the reason extra virgin olive oil is talked about as a health food. What they are, what raises and destroys…
Vitamin-fortified olive oil appears on shelves every few years. What fortification actually does, what a good extra virgin already contains, and why…