A simplified method to categorize olive oil

Olive oil classification is currently very costly and slow. In order to categorize oil into extra virgin (EVOO), virgin (VOO) and lampante olive oil (LOO), an offical method is used, consisting of a physicochemical analysis ...

Laser diode detects counterfeit olive oil

Researchers at the Complutense University of Madrid (UCM) and the Scintillon Institute in the U.S. have designed a sensor that can detect counterfeit olive oil labeled as extra virgin or protected designation of origin.

Authenticating the geographic origin of hazelnuts

Hazelnuts, like olive oil, cheese and other agricultural products, differ in flavor depending on their geographic origin. Because consumers and processors are willing to pay more for better nuts—especially in fine chocolates ...

Olive oil and fungus protect wood from wood rot

Elke van Nieuwenhuijzen will be receiving her doctorate next Wednesday, 7 November, at Eindhoven University of Technology for her study of black fungus on oiled wood that behaves like a 'biofinish.' This layer colors the ...

Italy's oldest olive oil discovered in peculiar pot

Olive oil is a staple of Italian cuisine. It's been that way for thousands of years. And new chemical analysis conducted on ancient pottery proves the liquid gold has existed in Italy hundreds of years longer than what anthropologists ...

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Olive oil

Olive oil is a fruit oil obtained from the olive (Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The wild olive tree originated in Asia Minor and spread from there as far as southern Africa, Australia, Japan and China. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean.

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