On January 30, the 2015 edition of Enoliexpo Adriatica Fair was inaugurated in Fermo. During the Fair the technological developments in the field of oenology and olive milling were discussed.
During the opening conference of the event, Prof. Maurizio Servili, from the University of Perugia, presented the results of research conducted over the past five years on the chemistry makeup of 5,000 samples of Italian extra virgin olive oils.
The median percentage of oleic acid compared to the total fatty acid composition was 75 percent; the content of phenolic compounds of the analyzed oils was greater than 300 mg/Kg, with a median of 452 mg/Kg; the median value of α‑tocopherol was 209 mg/Kg.
From the results, the researchers said, we can deduce the strong link between the chemical compounds and the olive cultivars and production areas. “The sensory characteristics of some Italian EVOOs can be considered unique and difficult to reproduce in other olive-growing areas in the world,” Servili said, “because of their high content of oleic acid and the presence of phenolic compounds such as α tocopherol and squalene.”
The Prof. Servili’s research was conducted with the collaboration of Unaprol (the National Union of Associations of olive producers) which is also helping to develop new methods in oil extraction technology and sustainability. (During milling only a small percentage of olives are extracted and exploited — the oil never exceeds 20 percent of the total mass — while the rest of it is disposed off.)
“The increase in the profitability of the Italian olive oil sector,” said David Granieri, Unaprol President, said during the conference, “can improve thanks to the studies supported by Unaprol, through a more rational and complete use of the olives in milling, by generating new economic opportunities in the supply chain and related industries connected to it.”
Unaprol invested over €1 million in scientific research in the last three years, Granieri stated.
Related Articles
Dec. 4, 2023
How the Iberian Ant Can Help Control Pests in Olive Groves
Researchers found that Iberian ants naturally prey on olive moth larvae in olive groves without disrupting the rest of the ecosystem.
Apr. 22, 2024
How Oleuropein Influences Extra Virgin Olive Oil Taste and Health Benefits
Along with oleocanthal and hydroxytyrosol, oleuropein is one of the main polyphenols found in extra virgin olive oil that determines its sensory characteristics and health benefits.
Oct. 13, 2024
Mediterranean Diet Adherence Linked to Lower Risk of Atrial Fibrillation
A recent study has described the Mediterranean diet as a robust preventative strategy against the development of atrial fibrillation, potentially due to its polyphenols.
Jun. 25, 2024
WHO Reports Hundreds of Thousands of Annual Deaths in Europe Linked to Ultra-Processed Foods
The World Health Organization accused the food and beverage industry of spreading misinformation and lobbying against public health initiatives.
May. 7, 2024
Mediterranean Diet and Exercise Associated with Better Gut Health in Older Adults
The study demonstrated these improvements to gut health yielded significant cardiovascular health benefits in older Mediterranean adults.
Apr. 22, 2024
Olive Milling Byproducts May Improve Animal Feed
Diets including olive tree leaves and olive oil pomace did not negatively impact the health of sheep or their milk quality while decreasing methane emissions.
Nov. 13, 2024
Early Intervention with EVOO Shows Promise in Reducing Down Syndrome Symptoms
New research in mice suggests that extra virgin olive oil consumption could mitigate neurodegenerative effects caused by Downs syndrome.
Sep. 16, 2024
University of California Releases Manual on Growing Olives for Oil Production
The Olive Production Manual for Oil covers olive farming, from positioning orchards to milling, with chapters written by experts in each field.