The Mediterranean diet (MedDiet) is renowned for its health and sustainability benefits, emphasizing nutrient-dense foods such as fruits, vegetables, olive oil, and whole grains while limiting processed and red meats. However, its widespread adoption hinges on nutrition literacy, the ability to access, understand, and apply dietary information. This article explores how nutrition literacy empowers individuals to adopt a MedDiet, addressing barriers such as cultural differences, economic constraints, and knowledge gaps. It highlights strategies to enhance adherence such as educational programs, community-based initiatives, and supportive public policies. This article calls for innovative research contributions to the Nutrients Special Issue, aiming to advance the role of the MedDiet in promoting health and sustainability through improved nutrition literacy.

Advancing Sustainability: Linking Wine and Olive Oil Production to a Greener Future
Sustainability of wine and olive oil production is crucial for addressing climate change, resource scarcity, and shifting consumer demand. By integrating tradition with innovation, these industries can adopt practices, such as regenerative farming, renewable energy, and precision agriculture, to enhance environmental, economic, and social outcomes. The 4th Science & Wine World Congress in Porto will highlight these advancements, featuring workshops, case studies, and expert discussions on sustainable vineyard and olive farming practices, climate resilience, and the socioeconomic dimensions of sustainability. This event underscores the role of research, collaboration, and policy in driving a greener future for agriculture.

Blanching of olive fruits before storage at different conditions: Effects on oil yield, lipase activity and oxidation
This study examined the impact of blanching olives and various storage conditions on the quality of extra-virgin olive oil. Blanching, achieved by immersing olives in hot water at 100°C for 3 min, effectively reduces lipase activity, preserves phenolic compounds, and enhances oxidative stability, especially when combined with cold storage at 8–10°C in perforated crates. Although the oil yield was slightly lower under cold conditions, the overall quality of the oil, including lower free fatty acid levels and higher antioxidant activity, was significantly improved. These findings highlight blanching and optimized storage as practical strategies to enhance the quality of olive oil production.

Enhancing Cantal cheese quality with olive leaf extract: A scientific exploration
This study explored the incorporation of olive leaf extract (OLE) into Cantal cheese to enhance its quality, functionality, and shelf life. OLE, which is rich in phenolic compounds such as oleuropein, significantly increased the antioxidant activity and microbial stability of cheese, inhibiting spoilage and pathogenic microorganisms without compromising its nutritional composition. Textural properties, such as hardness and cohesiveness, improved due to protein-polyphenol interactions, although slight changes in elasticity and color were noted. These findings highlight OLE’s potential of OLE as a natural preservative and functional ingredient, offering sustainable solutions for repurposing olive byproducts. Optimizing OLE concentrations to maintain beneficial microbial activity and ensure consumer acceptance remain key areas for further research. This innovative approach aligns with modern sustainability and health trends, paving the way for advancements in the dairy and functional food markets.

Olive Oil as a Tourist Attraction: An Analysis of Demand
The article “Olive Oil as a Tourist Attraction: An Analysis of Demand” explores the rise of oleotourism—tourism focused on olive oil production and culture—in Córdoba, Spain. Researchers Dancausa Millán and Millán Vázquez de la Torre analyze oleotourism’s potential for economic development and cultural preservation in rural communities. Their study uses econometric models to predict growing demand for olive oil tourism, which, despite being seasonal, could create stable employment opportunities if diversified with activities like festivals and workshops.

Olive Oil Industry By-Products as a Novel Source of Biophenols with a Promising Role in Alzheimer Disease Prevention
I am excited to share that this week’s post is about a review paper that I am proud to co-author, titled Olive Oil Industry By-Products as a Novel Source of Biophenols with a Promising Role in Alzheimer Disease Prevention. This study highlights the potential of olive oil by-products, which are often considered waste, as a valuable source of bioactive compounds that could play a key role in preventing Alzheimer’s disease. This research not only contributes to the growing body of knowledge on neurodegenerative disease prevention but also aligns with sustainable practices in the olive oil industry. Stay tuned to dive deeper into the exciting findings and implications of this study.

4th Science & Wine World Congress – Energy, sustainability, and green transition in wine and olive oil production
The 4th Science & Wine World Congress, scheduled for May 28-30, 2025, in Porto, will gather experts and stakeholders in energy, sustainability, and agriculture. This year’s congress, held under the University of Porto’s auspices, will spotlight sustainable practices and the green transition in wine and olive oil production. Selected to coincide with World Energy Day on May 26, the congress emphasizes the significance of green energy solutions for these industries. Attendees can explore energy-efficient practices like renewable energy use, precision agriculture, and waste heat recovery, as well as innovative technologies like digital labeling and smart farming. These advancements not only reduce environmental impacts but also enhance product quality and efficiency.

Green synthesis and two-step chromatographic separation of thiocanthal and thiocanthol: Two novel biologically active sulfur derivatives of oleocanthal and oleacein from extra virgin olive oil
This study presents a novel, eco-friendly method for synthesising two bioactive sulfur derivatives, thiocanthal and thiocanthol, from extra-virgin olive oil (EVOO). These derivatives are obtained through green aqueous sulfonation of oleocanthal and oleacein, two phenolic compounds with known anti-inflammatory properties. This process involves mixing EVOO with sodium metabisulfite and purifying the products using chromatographic techniques, resulting in water-soluble compounds.

Green synthesis of nanoparticles from olive oil waste for environmental and health applications: A review
This study explores the green synthesis of nanoparticles (NPs) from olive oil waste (OOW) and their potential applications in environmental remediation and healthcare. Olive oil production generates significant amounts of waste that is rich in polyphenols, lipids, and other bioactive compounds that can be repurposed for NP synthesis. Green synthesis methods utilizing natural reducing and stabilizing agents from OOW offer an eco-friendly alternative to conventional NP production, minimize environmental impact, and support sustainable practices. OOW-derived NPs have shown promise for water purification, pollutant degradation, and as antimicrobial agents, with applications extending to drug delivery and cancer therapy in healthcare. Despite the challenges in standardizing synthesis protocols and scaling production, the conversion of OOW into NPs represents a valuable approach to waste management and sustainable nanotechnology, aligning with circular economy principles.

Lifestyle, Diet, Wine & Health Congress 2025: A Pinnacle of Health Science Research
The second edition of the “Lifestyle, Diet, Wine & Health” congress, partnered with Science and Wine, will be held in Rome, Italy from March 26-28, 2025. This international event brings together leading scientists to present the latest research on healthy lifestyles, combining information on active living, balanced Mediterranean-style diets, and moderate wine consumption.