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Showing posts with label
Arbequina
.
Show all posts
Showing posts with label
Arbequina
.
Show all posts
Friday, 5 June 2015
Blending Local olive oils with Arbequina or Picual oils produces high quality, distinctive EVOOs
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European Journal of Lipid Science and Technology. 2015 doi 10.1002/ejlt.201400357 Arbequina and Picual are the most common olive fr...
Monday, 9 February 2015
Assessment of extra virgin olive oil blends from monovarietal oils produced in NW Spain
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European Journal of Lipid Science and Technology DOI: 10.1002/ejlt.201400357 Arbequina and Picual are the most common olive fruit...
Sunday, 4 January 2015
Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv.
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Food Chemistry (2015) 176, 493-503 The current trend of the olive oil market is the production of high quality extra from traditi...
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