On November 16th and 17th, the OLEUM researchers held an online workshop in Italian. The theme of the workshop was: "New analytical methods for the prevention and control of the quality and authenticity of olive oils: proposed by the European project OLEUM".
On November 1st and 2nd, the 2020 International Forum on Food Authenticity Technology and Industrial Development (2020 IFFATID) took place in Beijing. The theme of the session was ‘The OLEUM actual scenario: from the fraud to the countermeasures’.
In this video, Dr Nikolaos Nenadis goes through a new method developed by Aristotle University of Thessaloniki within the OLEUM project to determine total hydroxytyrosol and tyrosol content in olive oil to support the health claim for 'olive oil polyphenols' according to EC regulation 432/2012.
On Wednesday the 11th of December, the 2nd OLEUM Workshop took place in the FICO World Eataly, Bologna, Italy. The theme of the 2nd OLEUM workshop was ‘Hands-on New Analytical Method for Quality & Authenticity of Olive Oil’ and four analytical methods were discussed with the audience.
On Thursday the 24th of October, the 1st OLEUM Workshop took place in the Instituto de la Grasa, in Seville – Spain. The theme of the 1st OLEUM workshop was ‘Hands on New Analytical Method for Quality & Authenticity of Olive Oil’ and two analytical methods were discussed with the audience.
As part of the OLEUM project, a dedicated OLEUM Network has been created with the aim to enlarge the international body of expertise in the analysis of olive oils, by congregating a wide user community of laboratories and related stakeholders’ active in the analysis and authentication of olive oil.
Our newest infographic discusses all things Extra Virgin Olive Oil (EVOO). Outlining the different olive oil categories, as well as the health benefits, labeling requirement, packaging and storage tips and flavour and appearance characteristics of EVOO.