The Olive Wellness Institute is a science repository on the nutrition,
health and wellness benefits of olives and olive products, which is
all subject to extensive peer review.


Effect of cooking on olive oil quality attributes

Changes in chemical compositions of olive oil under different heating temperatures similar to cooking

Changes in phenolic composition and antioxidant activity of virgin olive oil during frying

Changes in Phenolic Composition and Antioxidant Activity of Virgin Olive Oil during Frying

Influence of Heat on Biological Activity and Concentration of Oleocanthal: a Natural Anti-inflammatory Agent in Virgin Olive Oil