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fruto cuya estructura vegetal está afectada por temperaturas inferiores a 0 ºC, presentando deshidratación y coloración marrón parda en el pericarpio y mesocarpio. Produce aceite con deficientes características sensoriales, destacando el perfil de madera y/o algarroba
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IOC ANALYSIS OF OLIVE OIL SENTIMENT IS POSITIVE FOR CONSUMERS
Roma/Andria - Italia / 21.03.2023
“Saying the words ‘extra virgin olive oil’ is always positive. Especially when this foodstuff is expertly used in diets by chefs who enhance its flavours and health properties”. This was stated by the...
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...
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