Olive Oil Science

The ancient Greeks said that the goddess Athena had created the olive tree. According to ancient Greek mythology, the olive tree was a gift by the goddess Athena to the city of Athens, when a competition between her and the god Poseidon took place in order to decide on the city’s patronage. The legend says that […] read more

Gastronomic experience can be a factor of motivation to improve the quality of extra virgin olive oil served at the restaurant. This is the right time to change the marketing at the restaurant, because extra virgin olive oil is an element that embodies the different aspects of the expected and perceptible quality of a food: […] read more

A research paper recently published by the scientific group of  Rosa M. Lamuela-Raventos et al.(2022), from the Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, Spain, clearly demonstrated the following key findings of Extra Virgn Olive Oil (EVOO): Highlights •EVOO, rich in Mono-Unsaturated Fats (MUFA), is less prone to oxidation than MUFA rich […] read more

Light is the num­ber one enemy for any pack­aged extra vir­gin olive oil. The more a pack­age of EVOO is exposed to light, the more its con­tent will lose its health ben­e­fits and fla­vor pro­file. This means that trans­par­ent bot­tles con­stantly exposed to light will not remain ​‘extra vir­gin’ for more than just 3-4 weeks. Unfortunately, […] read more

Olive oil filtration is an important stage of olive oil production, as it helps to remove any solid microparticles and moisture, increasing the oil’s shelf life and preserving all of its qualitative and organoleptic characteristics (positive fruity flavors). A bottle of unfiltered olive oil is a rancid oil with unwanted attributes trapped inside, as well […] read more

To say that Covid has thrown a wrench in the works of the entire planet is no exaggeration. Having a vaccine is a large part of the solution to this global health crisis. So is building a stronger immune system. The anti-inflammatory, antioxidant and immune system properties of the Mediterranean Diet, and in particular of […] read more

With schools reopening, kids may use all kinds of excuses to skip doing their homework. But guess what… Research has shown that students are able to learn better when they’re well-nourished, and healthy meals have been linked to higher grades, better memory and alertness, and faster information processing. Extra virgin olive oil helps children’s growth […] read more

Did you know that Extra Virgin olive oil will add a ton of smooth flavor and cut through the “bite” of alcohol? Bartenders swear by it. Take the ‘Torali Martini’ by Leo Enriquez, Food & Beverage Manager, at The Ritz-Carlton, in Chicago, IL. Just add the following ingredients 1 ½ oz. Plymouth Gin, 1 ½ […] read more

Consumers interested in the health benefits often ask how to find high-polyphenol extra virgin olive oils. Only a few brands list polyphenol contents online, but often as just a plain number, without an explicit mention of the units in which the polyphenol values were measured. This creates confusion since different polyphenol test methods may be […] read more

Oxidative stress is defined as an imbalance between the oxidant and antioxidant systems of the body, in favor of the oxidants. Oxidative stress produced by free radicals has been linked to the development of several diseases such as cardiovascular, cancer, and neurodegenerative diseases. Olive oil is the main source of fat of the Mediterranean diet […] read more