Olea europaea L. fruit is a peculiar vegetal matrix containing high levels of fatty acids (98–
99% of the total weight of extra-virgin olive oil, EVOO) and low quantities (1–2%) of …

Background In the last years, the consumption of olive oil has experienced a sharp rise due
to its organoleptic and healthy properties and with this the wastes and by-products derived …

Research into finding new uses for by‐products of table olive and olive oil industry are of
great value not only to the economy but also to the environment where olives are grown and …

Olive oil production is a significant source of economic profit for Mediterranean nations,
accounting for around 98 percent of global output. Olive oil usage has increased …

Olive trees are the oldest known cultivated trees in the world and present-day cultivation is
widespread, with an estimated magnitude of 9 million hectares worldwide. As the olive oil …

Olives and Olive Oil in Health and Disease Prevention, Second Edition expands the last
releases content and coverage, including new sections on materials in packaging, the …

In this study, ɛ-polylysine (ɛ-PL) or ɛ-polylysine nanoparticle (ɛ-PLN) combined with plants
extracts (including green tea, olive leaves and stinging nettle extracts) were used as nitrite …

Consumption of olive products has been established as a health-promoting dietary pattern
due to their high content in compounds with eminent pharmacological properties and well …

Olive agro-industry is a chemical-and energy-intensive agricultural activity and given its
large scale globally is faced with serious challenges from the sustainability perspective. On …

Olive tree (Olea europea L.) leaves represent around 10% of the total weight of olives
arriving at any given mill, which are generally discarded, causing economic and …