In recent years, a remarkable increase in olive oil consumption has occurred worldwide,
favoured by its organoleptic properties and the growing awareness of its health benefits …

Extra-virgin olive oil (EVOO) contains many bioactive compounds with multiple biological
activities that make it one of the most important functional foods. Both the constituents of the …

The aim of the present research was to study the effects of olive leaf addition (0 and 3%) on
the major antioxidants and the antioxidant activity of Neb Jmel and Oueslati olive oils. Olives …

In Lebanon, olive oil is an integral part of its history and culinary traditions. However, the
quality of this product, originating from different growing regions of the country, is rarely …

Virgin olive oil (VOO) is the pillar fat of Mediterranean diet. It is made from olive fruits and
obtained by squeezing olives without any solvent extraction. Respect to the seed oils, an …

Emulsion filled gels (EFG) can help food producers to reduce fat content in foods. The
present study evaluated the physical, chemical, sensorial and microbiological properties of …

Dietary guidelines recommend diets rich in plant foods, because they are associated with a
lower incidence of chronic diseases, such as cardiovascular disease and certain cancers …

Malaxation has been recognized as one of the most critical points in the mechanical
extraction process for virgin olive oil (VOO). It is a low and continuous kneading of olive …

Malaxation is a basic step in the mechanical olive oil extraction process that may affect yield,
quality, and health properties of virgin olive oil (VOO). The operative conditions of …

Fatty acids, phenolic compounds, and tocopherols of Coratina, Bosana, Semidana, and
Tonda di Cagliari virgin olive oils, were measured over a 45-day harvest period. Phenolic …