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.

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Articles
Announcing the 2021 Olive Wellness Institute Grant

Announcing the 2021 Olive Wellness Institute Grant

Are table olives good for you?

Are table olives good for you?

OWI celebrates 3 years – key highlights and next steps

OWI celebrates 3 years – key highlights and next steps

Maslinic Acid, a Natural Phytoalexin-Type Triterpene from Olives — A Promising Nutraceutical?

Maslinic Acid, a Natural Phytoalexin-Type Triterpene from Olives — A Promising Nutraceutical?

Erythrodiol, a natural triterpenoid from olives, has antiproliferative and apoptotic activity in HT-29 human adenocarcinoma cells

Erythrodiol, a natural triterpenoid from olives, has antiproliferative and apoptotic activity in HT-29 human adenocarcinoma cells

Antiproliferative and apoptosis-inducing effects of maslinic and oleanolic acids, two pentacyclic triterpenes from olives, on HT-29 colon cancer cells

Antiproliferative and apoptosis-inducing effects of maslinic and oleanolic acids, two pentacyclic triterpenes from olives, on HT-29 colon cancer cells

Cancer Chemopreventive Activity of Hydroxytyrosol: A Natural Antioxidant from Olives and Olive Oil

Cancer Chemopreventive Activity of Hydroxytyrosol: A Natural Antioxidant from Olives and Olive Oil

Table olive polyphenols: A simultaneous determination by liquidchromatography–mass spectrometry

Table olive polyphenols: A simultaneous determination by liquidchromatography–mass spectrometry

Physicochemical, Microbiological, and Organoleptic Profiles of Greek Table Olives from Retail Outlets

Physicochemical, Microbiological, and Organoleptic Profiles of Greek Table Olives from Retail Outlets

Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives

Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives

Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives

Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives

Types of traditional Greek foods and their safety

Types of traditional Greek foods and their safety

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