From Grove to Global Markets: Olive Oil Production, Trade, and Innovation

Key Highlights & What to Expect: 

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  Global Olive Oil Market Outlook: Analyzing Import/Export Dynamics and Future Demand Trends
  Prof. Leticia Gallego Valero, Department of Economy, University of Jaén
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  Enhancing efficiency and quality in olive oil production with cutting-edge farming and filtration technologies.
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  Exploring biodegradable packaging made from olive stone powders to promote sustainability in the olive oil industry.
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  Life Cycle Assessment of the Olive Oil Production - Harvesting, Operations and Subsequent Processing
  Mattia Rapa, Department of Management, Sapienza University of Rome, Italy
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  Discussing how enzymes improve olive oil yields and promote more sustainable extraction methods.
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  Producing authentic virgin olive oil rich in Bioactive Compounds
  Hafida Hanine, Faculty of Science and Techniques, Sultan Moulay Slimane University
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  Implementing DNA-based sensors to maintain the authenticity and purity of olive oil.
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  Exploring the potential of HvOle molecules from olives for anti-aging treatments in cosmetics.
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  Understanding how stink bugs affect the quality of olive oil and ways to mitigate their damage.
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  Investigating how the flavor profile of EVOO evolves over time and its impact on shelf-life.
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  Establishment of a biorefinery for the Valorization of Olive waste, leaves and  by-products 
  Dr, Salah Chaji, Department of Drug Science and Technology, University of Turin
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  Converting Olive mil pomace to a highly beneficial applications
  Dr Daisy MJ Quina, Associate Professor, Aggregation in Chemical Engineering, University of Coimbra
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  Addressing the impact of olive lace bugs on olive groves and how to control their spread.
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  Reviewing the latest developments in combating Xylella and ensuring olive grove biosecurity.
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  Techniques and strategies for achieving the perfect balance in olive oil blending.
  Catherine Fogel, Managing Director, Olivoteque
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  Assessing carbon balance strategies for improving environmental sustainability in olive orchards.
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  Olive Polyphenols as Antioxidant and Anti-Inflammatory Agents - Expanding role in pharmaceuticals, dietary supplements, and cosmetic
  Prof. Monica Bucciantini, Department of Experimental and Clinical Biomedical Sciences, University of Florence
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  Understanding the aromatic profiles of olive oils and their importance in sensory evaluation.
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  Highlighting the role of sensory analysis in ensuring VOO meets market quality expectations.
  Dr. Maja Jukić Špika, Senior Scientific Associate, Institute for Adriatic Crops and Karst Reclamation, Croatia
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  Ensuring high standards for quality and authenticity in the olive oil market.
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  Using AI and advanced milling technologies to enhance olive oil production outcomes.
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  Exploring the Oleaceae family, including Fraxinus, Jasminum, and other species related to olives.
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  Latest strategies and technologies for maintaining olive oil quality and proper storage.
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  Olive oil extraction process, product categories, and valuable by-products.
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  Analyzing olive oil quality using laboratory techniques based on chemical and sensory characteristics.
  Isabel Kasper Machado, Professor, UFCSPA - Federal University of Health Sciences of Porto Alegre
  Dr. Juliano Garavaglia, Professor, Department of Nutrition, Federal University of Health Sciences of Porto Alegre
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  Best practices for maintaining healthy olive trees, including pruning, pesticide application, and more.
  Apostol Deludis, Founder & CEO, APOS Olive Oil
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  Addressing the treatment and sustainable reuse of olive mill wastewaters in the olive oil industry.
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  Exploring innovative energy solutions to reduce the environmental impact of olive oil production.
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  Innovations in modular crusher technology aimed at improving olive oil quality and efficiency.
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  Growing popularity of artisanal and minimally processed edible oils
  Vasilis Leonidou, Executive Chef , Avli Restaurant
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  Leveraging olive oil to enhance drug delivery, stability, and efficacy in pharmaceutical formulations.
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  Exploring olive oil’s ability to dissolve lipophilic compounds and improve active ingredient bioavailability.
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  Examining how environment shapes the distinct characteristics of various olive oil varieties.
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  Developing olive oil enriched with phenol-rich hydroxytyrosol for enhanced health benefits.
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  Exploring how high antioxidant and MUFA content enhances overall health and cognitive function
  Lara Lopes, Pedagogical, Atlântico Business School
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  Innovations driving the production of environmentally sustainable and carbon-neutral EVOOs.
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  Showcasing the adaptability of Japan’s olive oil producers in overcoming environmental adversities.
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  Exploring Argentina’s growth in olive oil production and trade opportunities.
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  Latest on Trade Agreements, EU-Mercosur, to bolster Latin America's position in the global olive oil market
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  Advancing transparency in the origin and production process of olive oil.
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  Development of sustainable packaging solutions with UV protection to preserve olive oil quality.
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  Exploring how the malaxation process with centrifugation enhances oil quality and extraction efficiency.
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  How organic, extra virgin, and PDO certifications benefit producers and promote environmental efforts.
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  Exploring cutting-edge methods like UAE, MAE, PLE, PEF, HVED, and SFE for olive oil extraction.