The growing potential of integrating olive heritage with tourism has grown exponentially in recent years. Several Mediterranean countries, particularly islands, have recognized how this value chain generates significant benefits in rural regions, opening other destinations in areas that, until recently, were considered less favourable for conventional tourism. Developing a tourism model based on olive groves,…
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…
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…
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…
Did you know olive oil can go off? In fact, some experts say the best-quality kind should be used within months of purchase. And much to my horror, I recently learned that the worst place to store the stuff is beside the hob, where it’s exposed to lots of heat and light. Still, there’s been…
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…
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…
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…
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…
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,…