Our research team INOMED-2I participated in Noćnjak 2025 – the leading event dedicated to olive growing and olive oil production, held this year on the island of Rab and organized by the Cooperative Alliance of Dalmatia. 🫒
We presented the latest research findings, innovative approaches, and technologies in olive oil processing and analysis. Scientists from our project actively took part in the scientific-professional symposium, which our team member, Dr. Mirella Žanetić, moderated.
🫒 Mirella Žanetić gave a presentation titled:
“Chemical and Sensory Characterization of Olive Oils from the Island of Hvar”,
in which she presented a project conducted in collaboration with the Split-Dalmatia County (SDŽ):
📝 “Increasing the Competitiveness of Virgin Olive Oils from the Island of Hvar – Defining Quality Traits as a Basis for the Specification Needed to Obtain the Protected Designation of Origin (PDO)”.
Over the course of a two-year study, oils from the most common Hvar olive varieties were analyzed. The results form the foundation for drafting a product specification and initiating the process of protecting the name “Hvar Olive Oil” with PDO status.
🫒 Maja Jukić Špika gave a presentation titled:
🔬 “Antioxidants in Virgin Olive Oil: The First Line of Defense Against Oxidation” – as part of the Safe-H2O-Farm project.
Together with colleagues Natalija Bulaš, Mirella Žanetić, and Elda Vitanović, she highlighted the key factors influencing olive oil stability. Oxygen, metal ions, phenolic compounds, and tocopherols all play important roles in the oxidation process – but who ultimately comes out on top? 🏆 The presentation revealed the answer, and science confirms it: phenolic compounds and tocopherols are the strongest allies in the fight against oxidation, helping preserve the quality and nutritional value of the oil. 🫒🔥
💡 Through the projects INOMED-2I, Safe-H2O-Farm, and research activities in collaboration with Split-Dalmatia County (SDŽ), our team continues to develop strategies to optimize the stability, quality, and functional properties of virgin olive oils, providing a strong scientific foundation for origin protection and strengthening the competitiveness of local production.
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