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Displaying items by tag: science

In this experiment olive oil quickly spreads on the water surface, creating a protective layer that vanishes the waves in this small lake
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Cretan Iama is the fruit of years of research by distinguished researchers from the University of Crete in cooperation with Olvos converted the indigenous knowledge into substantial knowledge.

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A recent study at the University of Granada in Spain has found that frying vegetables in extra virgin olive oil changes them for the better, adding phenolic compounds, which have antioxidant properties. Boiling and other methods of cooking veggies have no such benefit.
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In a very interesting article published in September 2008, Anne Meneley, Associate Professor of Anthropology in the University of Trent, discusses about the "Oleo-signs" and "Quali-signs"

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New study ran for 5 years on 7.400 women and men between 55 and 80 years old in Spain suggests that an eating plan that includes healthy fats, susch olive oil and nuts does not boost weight.

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