The potential health benefits of olives will be the focus of
researchers at the first university-based olive research and
education center in North America based at the University of
Food professionals and culinary experts from around the world are
today gathering in the southern Italian region of Puglia for six
days of seminars, symposia and product tasting in an effort to
understand and promote the health benefits...
Fundamental research from the US suggests that an enzyme could
convert sugars in the presence of olive oil to form 'nano
organogels' - potentially leading to novel delivery systems for
food preservatives, flavours, and bioactive...
The health benefits associated with olive oil together with an
increased interest in Mediterranean foods have contributed to the
growth of an "invigorated" market for the product in the US,
according to a new report.
Olive oil has become the latest food to win the FDA's approval,
receiving a cautious nod that will allow the product to display a
qualified health claim for its potential to reduce coronary heart