Olive Oil

Archaeological Exhibition Explores History of Olive Oil in the Mediterranean

Archaeological Exhibition Explores History of Olive Oil in the Mediterranean

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An exhi­bi­tion at the Collège de France in Paris, a five-cen­tury-old pub­lic insti­tu­tion of higher edu­ca­tion, research and debate, pre­sented archae­o­log­i­cal dis­cov­er­ies and objects from sev­eral French muse­ums, includ­ing the Louvre’s Department of Greek, Etruscan and Roman antiq­ui­ties, from the Archaic period to the fourth cen­tury CE. “Wines, oils and per­fumes: an archae­o­log­i­cal voy­age around the…

Madrid Design Festival 2025: ‘Uprooted’ olive roots in focus

Madrid Design Festival 2025: ‘Uprooted’ olive roots in focus

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Between 2014 and 2024, Spanish designer Jorge Penadés has been tirelessly researching the olive oil production systems of his birthplace in Andalucía. His decade-long research revealed that in this region – responsible for 20-25 per cent of global production and 80 per cent of Spain’s output – a significant amount of centuries-old native wood is…

Why Olive Oil Prices in Greece Aren’t Falling

Why Olive Oil Prices in Greece Aren’t Falling

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In Greece, the reduced olive oil prices at ori­gin are not reflected in the retail mar­ket, as con­sumers con­tinue to dig deep into their pock­ets when buy­ing olive oil in super­mar­kets and gro­cery stores. Producer prices for extra vir­gin olive oil in the coun­try have almost halved this year, rang­ing from €4.80 per kilo­gram in…

Decoding the Olive Fly’s Symbiotic Secret

Decoding the Olive Fly’s Symbiotic Secret

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The olive fruit fly (Bactrocera oleae) is the most sig­nif­i­cant olive grove pest in the Mediterranean region and world­wide. The dam­age is caused by its lar­vae, which feed on the olive fruit, caus­ing sig­nif­i­cant quan­ti­ta­tive and qual­i­ta­tive losses in fruit and oil. Each year, the pest accounts for more than 30 per­cent of the destruc­tion…

New Test Detects Tainted Olive Oil in Record Time

New Test Detects Tainted Olive Oil in Record Time

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The price of olive oil isn’t what it used to be. Recent droughts and floods across Europe have devastated thousands of once-reliable groves, leaving farmers with fewer crops and consumers with higher prices. Looking to capitalize on the crisis, fraudsters have since polluted the European market with tainted, adulterated olive oil. In the first quarter…

Extra virgin olive oil is the flavour of mechanisation

Extra virgin olive oil is the flavour of mechanisation

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Few foods can compete with olive oil. Its salubrious properties have turned it into one of the most recognisable symbols of healthy living as well as a sign of tacit resistance to the industrialisation of food and loss of authentic flavours. Its rich history, stretching back to the Greeks, Egyptians and Babylonians, plays an enormous…

Refreshing desserts with herb-infused olive oil

Refreshing desserts with herb-infused olive oil

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What’s the story Olive oil, long revered for its health benefits and culinary versatility, holds a secret: it can be the unexpected star of your desserts. Infusing olive oil with herbs creates a distinctive flavor profile, elevating traditional treats into gourmet delights. Discover five creative ways to use herb-infused olive oil for delectable desserts. These…

Shelf-life of flavoured olive oil with chili pepper: Comparison between co-milling fresh chili peppers with olives and typical infusion flavouring methods over 18 months of storage

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The aim was to study the shelf-life over 18 months of storage (no light and oxygen exposure) of chili peppers flavoured olive oils comparing flavouring methods of co-milling of fresh chili peppers with sound olives at mill scale with temporary and permanent infusion of dried chili peppers in olive oil. Tocopherols, secoiridoids and capsaicinoids by HPLC-DAD,…

In the West Bank, an essential olive harvest amid restrictions

In the West Bank, an essential olive harvest amid restrictions

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It’s olive season in Palestine. Children dart between the olive trees while the adults busy themselves among the branches, harvesting handfuls of sun-soaked fruit. The olives are abundant, and the trees are generous. “The harvest will be good, God willing,” Ibrahim Tos said with a smile, relieved to begin the picking October 10 on this…