buone prassi di fabbricazione

ANALISI COI DEL SENTIMENT DELL’OLIO D’OLIVA È POSITIVA PER CONSUMATORI

“Pronunciare le parole riferite all’olio extra vergine d’oliva è sempre positivo. Soprattutto quando questo alimento viene sapientemente utilizzato nelle diete alimentari da chef che ne esaltano i sapori e le...

This week on the Olive Health Information System website, the newsletter of the University of Navarra and the IOC dedicated to health

In this week’s newsletter, we bring forward a research study that points out the effect of plasma fatty acids (FAs) on the risk of cardiovascular disease. Investigators conducted a case-cohort study nested within the...

ARTOLIO project meeting in Israel

Tel-Aviv, Israel / 19.03.2023

From 19 to 24 February 2023 the ARTOLIO Profitable and Sustainable artisanal olive oil industry in the Mediterranean project held one of its most important meetings in Israel to analyse the results obtained until now by its...