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.
On Monday the 6th of May, a special OLEUM session took place at the 2019 American Oil Chemists Society (AOCS) annual meeting in St. Louis, Missouri, USA. The theme of the session was ‘The OLEUM project advancements for a global strategy to guarantee olive oil quality and fight fraud’.
Want to learn how olive oils are produced? Check out our infographic on 'how are olive oils produced?'
On 1 March 2018, researchesrs from OLEUM will attend New Food's annual conference, Food Fraud: A global insight
On November 14th 2017, OLEUM was presented at the 31st EFFOST International Conference in Sitges, Spain.
OLEUM was presented at the European Researchers' Night 2017 in an interactive laboratory focusing on how to recognise good quality olive oils.
