OLIVE NEWS

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health At the heart of the Mediterranean diet lies a golden thread—extra virgin olive oil (EVOO)—whose virtues continue to captivate scientists and clinicians alike. More than a culinary tradition, olive oil emerges as a […]

On 12 and 13 May 2025, the International Olive Council (IOC) held a coordination meeting at the University of Córdoba (Spain) to review progress on the update of the World Olive Encyclopaedia. The meeting brought together IOC Deputy Executive Director Abderraouf Laajimi; Head of the Olive Growing, Olive Oil Technology and Environment Unit, Lhassane Sikaoui; […]

La campaña 2024/25 marca una recuperación significativa en la producción mundial de aceite de oliva, con un repunte en todas las zonas.

Focusing on sustainability and the challenges facing the olive sector  The 64th meeting of the Advisory Committee of the International Olive Council (IOC) was held today in Úbeda, Spain, organised in collaboration with the Provincial Council of Jaén. Around eighty representatives from the IOC’s 47 member countries — including producers, consumers and traders in the […]

The olive flowering season commenced in Al-Jouf Region in recent days, with many farmers reporting profuse blooms, raising expectations for a substantial olive harvest from the region's farms and projects this year.

 

Diet is recognized as a modifiable risk factor in the prevention and treatment of obesity-related diseases. The Mediterranean diet is widely acknowledged as a healthy dietary pattern. It emphasizes plant-based foods and includes olive oil as the primary source of fat. This week’s newsletter highlights studies demonstrating that the Mediterranean diet may help reduce the risk of developing obesity-related disorders.

Coltivare olivi fa bene all’ambiente. Sì, perché sono in grado di assorbire CO₂ dall'atmosfera e di immagazzinarla in modo stabile e permanente, sia nella sua struttura perenne grazie alla sua longevità, sia nel terreno, aumentando il contenuto di materia organica attraverso pratiche agronomiche sostenibili. Proprio per questa specifica attitudine, il Consiglio oleicolo internazionale ha lanciato la fase pilota del progetto "Carbon Balance", aprendo le iscrizioni a produttori e organizzazioni olivicole

The Carbon Balance project assesses olive groves as natural carbon sinks, generating carbon credits for farmers through sustainable land management.

Gennaio e febbraio, secondo i dati ufficiali della Commissione europea, confermano un trend di consumi ed export superiori alla media degli ultimi cinque anni. Italia ancora leader in Canada, a un’incollatura dalla Spagna negli Stati Uniti e in Giappone

Il progetto pilota “Carbon Balance” del COI apre nuovi scenari economici per il settore olivicolo: il carbonio immagazzinato diventa un asset

Turquía es el segundo país del mundo en producción de aceite de oliva. Su cultivo está creciendo en 29 provincias, hasta el punto de representar el 2,4% de la superficie agrícola total... - Tecnología

AMMAN — Minister of Agriculture Khaled Hneifat on Tuesday launched the National Campaign for the Integrated Management of Olive Trees.Representatives from the plant wealth and agricultural extension sectors, the National Agricultural Research Centre (NARC), and stakeholders in the olive industry participated in the event, held at the ministry headquarters, the Jordan News Agency, Petra, reported.

By Laura Thomas An unprecedented opportunity for growth awaits the Australian olive industry, as consumer appetite for quality olive products swells while production fails to keep pace. Australia produced 14.5…

El Olive Oil World Congress es un proyecto participativo y abierto, al que ya se han sumado numerosas entidades públicas y privada, entre otras organizaciones relevantes. En sus palabras: “el OOWC es un proyecto que se construye entre todos, desde la base, con una visión integradora, donde el patrocinio no se limita a una cuestión económica, sino que representa un compromiso con el futuro del sector, con la innovación, la sostenibilidad y la proyección internacional del aceite de oliva”.

I sensi? Parlano alla nostra mente ancor prima che al palato. A guidare le decisioni del consumatore sono le tre aree del cervello: quella emotiva, quella razionale e quella istintiva. Cerchiamo di capire come possiamo trarre tutti i possibili vantaggi nel far percepire la qualità di un olio extra vergine di oliva oltre le consuete logiche

Una buona allegagione dell’olivo è legata soprattutto allo sviluppo del tubetto pollinico e alla capacità di fecondare l’ovulo, dando luogo all’oliva. La temperatura ottimale e quella critica sono molto vicine spiegando i problemi in fioritura

Olive mill wastewater has potential as a biopesticide, providing a sustainable solution for both the environment and the olive oil industry.

New research suggests that consumption of ultra-processed foods may increase the risk of type 2 diabetes and premature death.

The Mediterranean diet pri­or­i­tizes fruits, veg­eta­bles, whole grains, and mod­er­ate amounts of dairy, fish and poul­try, while dis­cour­ag­ing sat­u­rated fats and refined sug­ars. It also pro­motes extra vir­gin olive oil as the only daily fat for cook­ing and eat­ing.

La Dieta Mediterránea vuelve a ser protagonista en el terreno de la salud. Una nueva investigación internacional publicada en JAMA Network Open —revista de la Asociación Médica Americana— ha confirmado que una alta adherencia al patrón mediterráneo se asocia con una reducción significativa (6%) en la incidencia de varios tipos de cáncer vinculados a la obesidad.