Olive Oil vs. Avocado Oil: A Culinary and Health Comparison Both extra virgin olive oil (EVOO) and avocado oil are nutrient-dense powerhouses rich in monounsaturated fatty acids. However, their unique...
The Rise of Austrian Olive Oil: From Istria to the Alps The story of Avistria, founded by Beatrix and Rudolf Nemetschke, represents a unique fusion of Austrian entrepreneurial precision and...
The Antitumor Potential of Extra Virgin Olive Oil A pioneering research project led by the Advanced Therapies Unit at Castellón Provincial Hospital is investigating the cancer-fighting properties of Sabor del...
Advanced Spectroscopy: Combating Olive Oil Fraud Olive oil adulteration—mixing high-quality extra virgin olive oil (EVOO) with lower-grade or seed oils—is a global challenge. Researchers in Morocco, France, and Germany are...
Circular Economy: Sustainable EVOO Packaging from Olive Waste The Olicomp3D research group—a consortium including Andaltec and the University of Jaén—has developed a breakthrough material for sustainable packaging. By combining olive...
Future of Olive Oil: Lab Analysis Meets Sensory Profiles The Italian Association of the Edible Oil Industry (Assitol) is pioneering a new scientific analytical method to complement traditional panel tests....
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