Olive Oil

Total Antioxidant Capacity, Total Phenolic Content and In Vitro Predicted Bioavailability of Olive Oil Fortified with Herbs and Waste By-Products, towards Sustainable Development

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Nowadays, there is a high demand in many industrial countries for healthy foods and sustainable products and so to explore innovative food technologies, such as fortification with bioactive compounds such as antioxidants and polyphenols, that may be sourced from herbs or by-products. This study’s objective was to explore the fortification of refined olive oils with…

Importance–performance analysis of olive oil tourism activities: Differences between national and international tourists

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Olive oil tourism offers enormous potential in rural areas where extra virgin olive oil is produced. This sector is characterized by the high seasonality of its economic activity (from … >>> Vena-Oya, J., Parrilla-González, J.A. Journal of Vacation Marketing (2023) Recent related articles in this category All articles in this category >>>

An overview of herbal nutraceuticals, their extraction, formulation, therapeutic effects and potential toxicity

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Herbal nutraceuticals are foods derived from plants and/or their derivatives, such as oils, roots, seeds, berries, or flowers, that support wellness and combat acute and chronic ailments induced by unhealthful dietary habits. The current review enlists various traditional as well as unexplored herbs including angelica, burnet, caraway, laurel, parsley, yarrow, and zedoary, which are rich…

Olive leaf processing for infusion purposes

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Olive leaf is a by-product rich in bioactive compounds, such as polyphenols and triterpenic acids, with numerous biological activities for human health. Nowadays, the existence of dry olive leaves marketed for infusion elaboration is lacking. During the elaboration process, the drying and grinding stages are critical for the conservation of bioactive compounds, and, precisely, the…

Flavoured and fortified olive oils-pros and cons

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Flavouring and fortifying virgin olive oils is an increasing commercial trend, aiming to meet new consumers’ preferences and provide new differentiated products. These practices usually positively impact the oils’ sensory profile and chemical composition, increasing their natural richness on bioactive compounds. However, some negative effects have also been reported. This review provides a summary of…

Spices, condiments, extra virgin olive oil and aromas as not only flavorings, but precious allies for our wellbeing

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Spices, condiments and extra virgin olive oil (EVOO) are crucial components of human history and nutrition. They are substances added to foods to improve flavor and taste. Many of them are used not only to flavor foods, but also in traditional medicine and cosmetics. They have antioxidant, antiviral, antibiotic, anticoagulant and antiinflammatory properties and exciting…

Flavouring extra-virgin olive oil with aromatic and medicinal plants essential oils stabilizes oleic acid composition during photo-oxidative stress

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Essential oils (EOs) from medicinal and aromatic plants (MAPs) are well-known as natural antioxidants. Their addition to extra-virgin olive oil (EVOO) can contribute to reducing fat oxidation. The main aim of this study was to improve both food shelf-life and aromatic flavour of EVOO, adding different EOs of Sicilian accessions of common sage, oregano, rosemary…

Co-processed olive oils with Thymus mastichina L.—new product optimization

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Olive co-processing consists of the addition of ingredients either in the mill or in the malaxator. This technique allows selecting the type of olives, the ingredients with the greatest flavoring and bioactive potential, and the technological extraction conditions. A new product—a gourmet flavored oil—was developed by co-processing olives with Thymus mastichina L. The trials were…

Groves Need Rain Ahead of Harvest in Greece

Groves Need Rain Ahead of Harvest in Greece

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After more than four months of hot and dry weather in much of Greece, olive farm­ers and olive oil pro­duc­ers cite rain as the most crit­i­cal fac­tor for a sub­stan­tial olive oil crop in the coun­try in the com­ing 2024/25 crop year. “The drought has hit olive farm­ing through­out the Mediterranean,” said Yiorgos Kokkinos, the pres­i­dent…