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 …

All of the matrices entailed in olive oil processing were screened for the presence of known
and new phenol constituents in a single study, combining an ultra high pressure liquid …

The reuse of agronomical residues is a pending goal for sustainable agriculture. Particular
residues in olive-oil-producing countries are leaves, wastewater, and olive pomace. Olive …

Extra virgin olive oil (EVOO) is largely used in Mediterranean diet, and it is also worldwide
apprised not only for its organoleptic properties but also for its healthy effects mainly …

Background During the last decades, olive oil consumption has experienced a continuous
increase due to its unique organoleptic properties and its related beneficial properties …

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 …

Olive tree is a traditional plant which fruits (Olea europaea L.) are used for olive oil
production, especially in Mediterranean countries. Olive oil extraction produces by-products …

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 …

BACKGROUND Olive oil extraction generates a large amount of residue consisting mainly of
the pomace and leaves when using a two‐phase centrifugation system. The aim of this study …

Simple Summary Olive oil is the most common vegetable oil used for human nutrition, and
its production represents a major economic sector in Mediterranean countries. The milling …