It is safe to cook or even fry with extra virgin olive oil and you do not need to worry about losing the nutrients or health benefits.

Fonte: What happens when you heat olive oil?

Flavored olive oils can be a great way to add flavor to marinades and dressings. Here are some things to keep in mind if you plan to make infused oils at home.

Fonte: Read this before making homemade infused olive oil

Oltre dieci mila, tra occupati diretti e indotto, con un fatturato che supera i 2,5 miliardi di euro. Vi presentiamo una fotografia aggiornata con i dati del settore nel quadro prospettato da Assitol per Olio Officina

Fonte: L’industria dell’olio d’oliva :: OlioOfficina Magazine

Having spent the winter in a deep state of lethargy, it is in the spring, summer and autumn that the olive tree undergoes the most stages — all of which will depend on how the buds have evolved.

Fonte: The Annual Olive Tree Cycle

The recent Olio Officina Festival gave the Italian audience the opportunity of getting a better view of the olive compartment in this North African country. Though endowed with a vast array of varieties that have adapted to its many environmental conditions, Tunisian oil production mostly relies on two cultivars: Chemlali, representing 70% of the olives employed, and Chetoui

Fonte: Olive farming in Tunisia :: OlioOfficina Globe

Unlike wine, olive oil does not improve with time. And while many might wonder how long an extra virgin olive oil will stay extra virgin, there are too many moving parts for a simple answer.

Fonte: When Does Olive Oil Lose Its Virginity?

La producción de aceite de oliva en el primer cuatrimestre (octubre-enero) de la campaña 2016/17 podría situarse en torno a los 1,062 millones de toneladas, según los datos avanzados, aún muy provisionales de la Agencia de Información y Control Alimentarios (AICA), que deberán ser refrendados a finales de este mes. De este volumen, casi 510.000 […]

Fonte: La producción de aceite de oliva suma 1,06 Mt en el primer cuatrimestre de la campaña 2016/17 – Agronegocios

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Fonte: [Novo post] Monterosa: O Homem por trás do Azeite – olivopampa@olivopampa.com.br – E-mail de Olivopampa

Hace dos décadas, las importaciones de aceite de oliva en Estados Unidos representaban el 30% del total de las importaciones mundiales. Actualmente suponen más del 38%… – Actualidad

Fonte: Cambio de tendencia en las importaciones de aceite de oliva en Estados Unidos

È ricco in vitamina E e di acidi grassi monoinsaturi, è stabile alle alte temperature e fluido a bassa temperatura, non crea schiuma né fumo, non sviluppa odore di rancido, non evidenzia trasferimenti di sapore o di colore. È con queste caratteristiche che Olitalia lancia sul mercato Frienn, l’olio

Fonte: L’olio per frittura firmato dallo chef e certificato dall’università di Bologna – Il Sole 24 Ore