High-field 31P NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of olive oils, 34 extra virgin olive oils from various regions of Greece, and from different olive varieties, namely, 13 samples of refined olive oils and 12 samples of lampante olive oils. Classification of the three grades of olive oils was achieved by two multivariate statistical methods a...

The quality of virgin olive oil obtained in the milling process is directly bound to the characteristics of the olives. Hence, the correct classification of the different incoming olive batches is crucial to reach the maximum quality of the oil. The aim of this work is to provide an automatic inspection system, based on computer vision, and to classify automatically different batches of olives ...

BACKGROUND The thaumatin-like protein (TLP) Ole e 13 in raw olive fruit is responsible for occupational allergy in olive oil mill workers. However, these workers do not experience allergic symptoms after ingestion of edible olive. OBJECTIVES To analyze the presence of IgE-reactive TLP in raw and edible olive fruit and to assess the allergenic potency of both sources. METHODS The content of ...

This study examines the economic development of the Greek Olive Industry. Its focal point is the impact of recent socio-economic processes on the structure and organisation of the industry. In the first part, which is concerned with the rural sector, it is argued that olive cultivation and its development through time, has been constrained by a number of social, structural and institutional fac...

Olive scale (Parlatoria oleae (Colvée)) is a common pest in Mediterranean olive orchards which primarily causes damage on olive fruits. The quality of virgin olive oil is strongly related to the health status of the olive fruits from which is extracted. In this paper the effects of olive scale (Parlatoria oleae (Colvée)) attack on the oil yield, chemical and sensorial quality, as well as on the...