Olives101.com

It’s not always the label on the wine bottle that attracts admiring attention at dinner parties. Sometimes it’s on the one containing green-gold extra-virgin olive oil. In the past 7 years there has been a small revolution in the winelands that has nothing to do with grapes. It gathered momentum when Italy’s Giulio Bertrand bought […]

By Carolyn O’Neil, If you enjoy a drizzle of extra-virgin olive oil on a crisp green salad or can’t wait to savor a salmon steak hot off the grill, then you are part of a happy and healthy nationwide nutrition trend. According to results of the 2007 Food & Health Survey recently released by the […]

By Savvy_lover, The oleic acid found in olives and virgin olive oil can make the difference between a complexion that looks and feels like old shoe leather – and one that looks like a rose petal. Oleic acid actually soaks through the membranes of skin cells plumping them up, which then makes fine lines and […]

By Sheila Keating, A firm, fruity olive is a beautiful thing, so why is it so hard to find? Purity of flavour is what olive-lovers crave, but frequently what is on offer is a plethora of antiseptic-tasting, flabby specimens, stuffed with synthetic pastes, or drenched with incongruous marinades. How do green and black olives differ? […]

Aspectrics produced an application note to describe the ability of its MultiComponent™ 2750 EP-NIR analyzer to achieve unequivocal quantification of corn, canola and olive oils. Coupled to an external Aspectrics halogen NIR source and a 2mm pathlength process transmission multimode fiber probe, the analyzer provides quantification of the percentage volume of corn, canola and olive […]