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Editor's Picks / page 5

Nov. 9, 2021

Celebrating the Fruit of An Ancient Tree in Montenegro

The Old Olive Tree in southern Montenegro is thought to be the oldest in Europe and the third-oldest in the world.

Nov. 4, 2021

Tunisian Olive Oil Producers Thrive Despite Political Turmoil

While one of the worldโ€™s largest olive-producing nations undergoes shifts that worry international observers, olive growers are more concerned about climate change.

Oct. 4, 2021

Following a Mediterranean Diet May Reverse Cognitive Decline in Elderly

New research shows that adhering to a Mediterranean diet can help restore memory functions and reverse cognitive impairment due to aging.

Aug. 13, 2021

Northern Italian Producers Share Secrets of Success at World Olive Oil Competition

A unique climate paired with a focus on local varieties helped propel producers from across the north of the country to success at the 2021 NYIOOC.

Aug. 12, 2021

People Here Use More Olive Oil than Anywhere Else in The World

Sammarinese consume an average of 22 kilograms of olive oil each year, or about a liter every two weeks.

Aug. 5, 2021

Californiaโ€™s Olive Oil Producers Face Uncertain Future as Historic Drought Continues

While some farmers remain optimistic that research and preparation will yield a fruitful future, others worry about the diminishing prospects of surface irrigation.

Jul. 30, 2021

Just when Olive Oil Tourism Was Trending in Turkey, the Pandemic Hit

The Covid-19 pandemic has decimated Turkeyโ€™s fledgling olive oil tourism industry. However, producers believe agritourism is the future of the sector.

Jul. 23, 2021

One-Fifth of Italy at Risk of Desertification, Irrigation Experts Warn

With less rain and water-saving infrastructure lacking, experts warn that the water crisis in Italy costs farmers โ‚ฌ1 billion per year.

Jun. 1, 2021

The Farmer Behind the Dramatic Rise of Dalmatian Olive Oils on the World Stage

Tomislav Duvnjak organized local producers to help them enter the NYIOOC. The result was a record haul for the coastal Croatian region.

May. 28, 2021

Olive Oil One Factor in Extraordinary Longevity of Some Sardinian Residents

A new study shows that the consumption of olive oil played a role in maintaining cardiovascular health and mobility in elderly Sardinians.

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Feb. 6, 2021

Dr. Gundryโ€™s Olive Oil: Controversial Pitchman Peddles a Dose of Deception

A video advertisement for polyphenol-rich olive oil features a Beverly Hills doctor making questionable claims.

Mar. 23, 2020

Coronavirus Deals Another Blow to an Industry Already Reeling

An Olive Oil Times survey reveals growing despair and uncertainty for an industry that seemed under attack even before the pandemic arrived.

Jan. 16, 2020

Olive Oil Times Survey Shows a Better Harvest, While Challenges Persist

Producers around the world were asked to rate this year's harvest and share their concerns. Climate change, low prices and a lack of consumer knowledge are at the top of their minds.

Dec. 11, 2019

Extra Virgin Olive Oil Consumption Can Protect Against Dementia

Tests on lab mice demonstrated that extra virgin olive oil delays the onset of cognitive impairment and dementia.

Dec. 5, 2019

Nearly One-third of World's Olive Oil Made from Picual

The newly published reference guide, International Olive Growing: Worldwide Analysis and Summary, sheds light on a number of interesting olive oil-related statistics.

Sep. 19, 2019

Scientists Find Earliest Evidence of Olive Oil in Central Europe

Early Celts in the French region of Burgundy imported olive oil from the Mediterranean around 500 BCE, a new study shows. The find is the earliest evidence of olive oil use in Central Europe.

Sep. 12, 2019

Six Years With No Cure: The Continuing Consequences of Xylella

While the body of research on Xylella fastidiosa has expanded significantly since its discovery, so has the complexity of the disease. With no cure in sight, farmers must learn to adapt.

Sep. 5, 2019

EVOO Absorbs Polyphenols From Veggies When Cooked Together, Study Finds

Researchers found that polyphenols are exchanged between vegetables and olive oil during the sofrito preparation, becoming more accessible and easier to absorb after this type of preparation.

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