Olive extract could soothe skin after UV damage
By Katie Bird,
An extract from olive leaves and oil could be useful as a soothing ingredient after UV exposure say scientists.
Oleuropein exhibits antioxidant and free radical scavenging activities which may go some way to explain the soothing qualities of the compound say scientists led by P. Perugini from the University of Pavia, Italy.
The research, published in this month’s issue of the International Journal of Cosmetic Science, also investigated the protective effects of the compound against UVB irradiation however these were not found to be significant.
Oleuropein soothes the skin after UV damage
In order to test the soothing effects of the compound the team applied the extract to ten females between the ages of 20-30 years.
The extract was applied to the subjects in two forms – an oil and water emulsion and an emulsion gel – 24 hours after irradiation with UVB.
These two areas were then compared with two areas that were irradiated but left untreated.
The oleuropein formulations reduced erythema (skin reddening), transepidermal water loss and blood flow to the skin (increased blood flow can be the result of an inflammatory reaction) by 22, 25 and 30 per cent according to the scientists.
Posted in Health by: Olives101
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Australia’s Heatwave shrivels olive crop
As South Australia endures the 15th day of its heatwave, Eyre Peninsula olive growers are battling in the lead up to next month’s harvest.
At Lincoln Olive View Estate, production is expected to drop by as much as 10,000 tonnes, with some trees bearing just a few kilos of olives.
Grower Kevin Burner says he must make more than a $600 profit per tonne this season to cover costs.
“We’re dry farming at present,” he says.
“We haven’t been for the last couple of years, but having not had the early summer rains this year that we had last year certainly hasn’t helped them.
“I think we will struggle because we had a problem with the black scale that went through earlier this year.
“We didn’t quite get on top of it quick enough.
“But I suspect there’s still probably somewhere between 20 to 25 tonnes here this year.”
Posted in Australia | NZ, Ecology | Environment, Olive Oil, Olive Tree by: Olives101
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Far from Spain, olives may have a home in Oregon soil
By Liz Crain,
The Mediterranean region cultivates the majority of the world’s olives, but when it comes to domestic olives, California is the largest producer, cultivating roughly 10 percent of the world’s table olives.
Oregon has been typically considered either too cold or too rainy for olive cultivation, but farmers are beginning to realize that the state’s loamy clay soil and generally temperate climate are surprisingly hospitable to the gnarly, slow-growing trees.
Penny and Ken Durant of Red Ridge Farms in Dayton are so convinced that they’ve recently planted several groves of Spanish olive trees in hopes of pressing local, top-shelf olive oil by as early as 2008.
In the early 1970s the Durants were among the first Oregon oeno-pioneers to break ground, cultivating wine grapes in the red hills of Dundee. It makes sense that the Durants recently have transferred this pioneering spirit to the untilled territory of Oregon olives.
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Posted in Ecology | Environment, North America, Olive Oil by: Olives101
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High-end olive oil for connoisseurs in Boston
By Elisabeth Townsend
The top shelves are filled with fetching boutique olive oils that cost a pretty penny. The bottom are chockablock with the generic-looking oils in big metal cans. Given the recent scandals about adulterated olive oil, especially in Italy, a shopper can’t be completely sure of what’s in the container.
And how can you know which one you like when they’re sealed in those bottles or cans? The characteristic bitter, fruity, and peppery elements can vary widely, depending on the olive variety, ripeness, and harvest.
The answer is as simple as turning on a spigot. Three stores in Concord let customers fill their own bottles with extra virgin olive oil.
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Posted in North America, Olive Oil by: Olives101
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The humble olive
JAMES HIPKISS writes on the history, varieties and best ways to enjoy olives.
Most Malaysians are familiar with olive oil. It is now commonly available in ever increasing varieties in nearly all supermarkets and specialist shops.
However, the olive itself is not so commonly used here, and perhaps not so often seen in most Malaysian kitchens.
After all, the olive tree is not native to tropical countries, and its fruit rather small, stony, not sweet on the tongue and cannot be eaten straight from the tree.
You could call it an acquired taste, not love at first bite perhaps, but once one is familiar with its unique flavour, the olive is something that you tend to keep a jar, tin or a packetful in the kitchen at all times.
So what of its history, its varieties and the best ways to enjoy it?
Continue Reading »
Posted in Articles, Asia, Olive Oil, Olive Tree by: Olives101
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