Rising temperatures boost olive growing in Bosnia

Winemaker and olive grower Jure Susac's land in Bosnia used to be blanketed with frost or even snow by autumn's end, but years of rising temperatures now mean balmy weather late into the year.

Natural substances show promise against coronavirus

Three natural compounds present in foods such as green tea, olive oil and red wine are promising candidates for the development of drugs against the coronavirus. In a comprehensive screening of a large library of natural ...

A new tool to verify the geographical origins of virgin olive oil

Olive oil is one of the most prestigious agri-foods in Spain and it is the base of the Mediterranean diet. Adulteration and commercial fraud cases occur when it comes to the origin and varieties of a product with such an ...

Report evaluates food diversity in 10 Mediterranean countries

The Mediterranean diet is underpinned by diverse foods. However, after assessing agrobiodiversity consumption, production and conservation in the region, researchers say that further actions are needed—particularly on farms—to ...

Artificial smelling to control food quality

A team led by Santiago Marco, professor at the Department of Electronic Engineering of the UB and member of IBEC, has optimized the use of a technique that analyzes, at a molecular level, the present substances in the aroma ...

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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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