"The fruit from the olive is featured for its low oil content.
So far, there was not much information about the phenolic profile of wild ivory-white olives. Now, the commercial use of the fruit of the wild olives is minoritarian in the food industry, although some peninsular regions use it to make great ecological quality oil. europaea), cultivated from ancient times in order to get oil. var Sylvestris)-a tree from the oleaceae family-is the ancestor of the olive tree ( Olea europaea L.
Wild olive: the wild variety of the cultivated olive The study also counted on the participation of the University of Barcelona's (UB's) Scientific and Technological Centres, among other supporting infrastructures. The study is also signed by experts from the Institute of Nanoscience and Nanotechnology of the UB (IN2UB), the Institute of Agrifood Research and Technology (IRTA), and the Institute for Research and Training in Agriculture, Fisheries, Food and Eccological Production (IFAPA). Lamuela, professor at the Faculty of Pharmacy and Food Sciences of the University of Barceloa and the Physiopathology of Obesity and Nutrition Networking Biomedical Research Centre (CIBERobn). The study represents a first approach to the characterization of wild ivory-white olive trees in Catalonia, and is led by Rosa M. The study, based on the analysis of fruits from wild olive trees of the natural reserve of the Medes islands (Catalonia), reveals that the parameters of the quality of oil are within the values the International Olive Council allows. The oil from wild olive trees has excellent sensorial, physicochemical, and stability characteristics from a nutritional point of view, according to an article published in the journal Antioxidants.
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