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. The study, based on the analysis of fruits from wild olive trees of the natural reserve of the Medes islands, reveals that the parameters of the quality of oil are within the values the International Olive Council allowed.

The study represents a first approach to the characterization of wild ivory-white olive trees in Catalonia, and it is led by Rosa M. Lamuela, professor at the Faculty of Pharmacy and Food Sciences of the UB and the Physiopathology of Obesity and Nutrition Networking Biomedical Research Centre (CIBERobn). 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). The study also counted on the participation of the Scientific and Technological Centres of the UB (CCiTUB), among other supporting infrastructures.

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