Category: Olive oil

This ARTICLE celebrates the contributions of two distinguished female researchers, Emma Burgos Ramos and María Rodríguez Pérez, invited speakers at the 4th Science & Wine World Congress – Energy, Sustainability, and Green Transition in Wine and Olive Oil Production. Both scientists have made significant strides in the fields of biochemistry, molecular biology, and nutrition, particularly in the study of polyphenols from olive oil and their impact on neurodegenerative and metabolic diseases. Their research has shed light on the protective effects of hydroxytyrosol against Alzheimer’s disease, the metabolic benefits of leptin, and the role of polyphenols in modulating gene expression. This post explores their academic journeys, key findings, and collaborative efforts in advancing sustainable health solutions through olive oil byproducts, reinforcing the connection between nutrition, sustainability, and disease prevention.

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.

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.

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.