There are hundreds of thousands of types of molds. All are fungi, which means they are many-celled organisms that reproduce by sending tiny seeds called spores into the air. Molds need four things to grow: food, air, the right temperature and water. Although fungi grow naturally "outdoors", molds are very common in buildings and homes and will grow anywhere indoors where there is sufficient moisture.

Not all olives, there are a few raw stores that sell truly raw sun cured olives. Anything in a can is most likely cooked.

The word "crushed" when used with olives does not mean the physical pressing down of the product. It actually indicates a slit being cut along the length of the olive which enables the olive to marinate and to mature. These are the preferred olives used by people who add various spices and flavours to their olives the crushing of the olive allows the olive to draw the flavour in. Check out Delphic's Olives range examples available on this website.

A fungus problem usually starts with an injury or harsh chemicals under the nail plate at the free edge, creating a pocket in which the fungus can develop. It grows through the nail, turning black/green when reaching the top. Filing will not kill it, This type of problem must be looked at by a doctor. Yeast is perhaps the most common. The free edge pulls away from the plate, and if not checked can continue to the matrix area. Mold can happen anywhere moisture collects.

Anything can mold as long as there is moisture or a food source. Carpet, including those made of natural fibers such as wool, that is kept clean and dry shouldn’t have a mold problem.

No, olives that have been processed for retail sale have been pickled and the antioxidant effect is dramatically reduced as a result. You would need to consume at least 4-6 ounces of olive oil a day to obtain the same antioxidant effect as one tablet of OLIVENOL™.

It is possible to grow olives in most regions of California. Olives are grown anywhere where the temperatures does not frequently fall below 20 degrees F any time during the winter. There are very large olive growing regions in the Central Valley as well as the North Sacramento Valley.

No, for oil the best maturity stage for ripe fruit flavor and good keeping quality is as the fruit is turning from yellow/green to purple on the outside skin and before the pulp turns black. Table olives are picked green and firm. But olives are also picked at all the other stages of ripeness depending on your desired style of oil.

A fungus is a microorganism derived from the plant family; it is a relative of the mushroom. Fungal infections differ from bacterial and viral infections that can affect the nails in that fungal infections are chronic, not tender, slow-growing, and localized. Bacterial and viral infections, on the other hand, are acute, tender, grow rapidly, and are blood borne, meaning they can affect more than one part of the body. A true fungal infection of the nail is called onychomycosis.