Sharp drop in Italian olive oil production expected, but quality remains high
Production estimates processed by ISMEA in collaboration with Italia Olivicola
HEALTH
The health benefits of monounsaturated fatty acids of olive oil
The most common monounsaturated fatty acids (MUFA) in daily nutrition is oleic acid, followed by palmitoleic acid, and vaccenic acid. Moreover, oleic acid represents the topmost MUFA provided in the diet (~90% of all MUFA). No
GASTRONOMY - TOURISM
The associations between the hedonic and health properties of olive
Olive oil has been consumed since ancient times and appreciated as a source of nutritious fats and as medical remedy, in addition to being praised in ceremonies. Today, when health is one of the top priorities
ENVIRONMENT
Biochar: Nature’s wisdom in human hands
By Dr. Michael Ainatzoglou * [GR] *MD, DDS, Phd, Oral and Maxillofacial Surgeon Also : Indepentant, Olive and Environmental researcher, olive cultivator ( www.damaskinoelies.com e-mail : info@damaskinoelies.gr), member of the Scientific Society of Olive Encyclopaedists (4E)
SCIENCE
The quality of olive oil filtered without vertical centrifugation
The effect of filter press filtration on the shelf life of extra virgin olive oil (EVOO) is studied. Olives were harvested and processed on the same day by a continuous industrial plant equipped with a hammer
