Estimating the Effect of Biennial Olive Bearing to Forecast Syrian Olive- Oil Production by Using Box-Jenkins (ARIMA) Methodology

Processing Technology in Olive Oil and Table Olive Processing Technology in Olive Oil and Table Olive

Technological Aspects of Olive Oil Production

Virgin olive oil (VOO) is obtained exclusively by mechanical extraction from the olive fruit and can be consumed crude without any further physical-chemical treatments of refining. Its sensory and health properties are intimately linked to its chemical characteristics, in particular to several minor components, which are strongly affected by the operative conditions of oil processing and can th...

The History of Olive Oil

“The whole Mediterranean, the sculpture, the palm, the gold beads, the bearded heroes, the wine, the ideas, the shops, the moonlight, the winged gorgons, the bronze men, the philosophers,all of it seems to rise in the sour, pungent taste of these black olives between the teeth. A taste older than meat, older than wine. A taste as old as cold water. Only the sea itself seems as ancient a part of...

Olive oil and cancer

Numerosos estudios en los últimos años han determinado la existencia de una asociación entre las grasas procedentes de la dieta y el cáncer. Los ácidos grasos poliinsaturados (PUFA) de la familia n-6 pueden tener efectos proliferativos y angiogénicos, lo cual se debe en parte a que son especialmente sensibles a la peroxidación lipídica, formándose aldehídos que reaccionan con las bases del ADN ...

Olive Oil Extraction