Research on table olives has shown that the consumption of this product can strengthen consumers’ natural immune systems. Table olives could be the main fermented probiotic vegetable product sold in the future. The latest data provided by researchers from the PROBIOLIVES Project shows that some of the lactic acid bacteria (LAB) generated in the fermentation of table olives have better results than other forms of bacteria that have been recognised as probiotic microorganisms and that are currently used in many milk products.
IOC mission to Slovenia
Slovenia / 26.02.2024
The Slovenian Institute for Oliveculture hosts the IOC’s Technology and Environment Unit The IOC’s Olive Growing, Olive Oil and Environment Unit travelled to Slovenia from 14 to 17 February at the request of the European...
This week on OHIS
MADRID, SPAIN / 23.02.2024
The Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Olive oil is a key component of the Mediterranean diet (MedDiet), which has potential health benefits on...