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  • Olive Oil Quality Seals? Take Your Pick

    by Denise Johnson and Nancy Flagg

    Quality seal programs certify the quality of the olive oils displaying their stickers so consumers can buy with confidence.

    Greeks Still World’s Top Olive Oil Guzzlers

    by Julie Butler

    Greeks still leads the world in per capita olive oil consumption, according to recent figures from the European Commission.

    Madrid Workshop Defines International Study on Olive Oil Fraud Detection

    by Julie Butler

    An international research project on olive oil authentication will be funded by the European Union.

    U.S. Continues to Dominate World Olive Oil Imports

    by Julie Butler

    The United States took in 40 percent of global olive oil imports in the first six months of this season, according to recent IOC figures.

    Replacing Some Carbs with Healthy Oils Can Slow Prostate Cancer

    by Elena Paravantes

    U.S. researchers find that men who consumed more vegetable fat had a lower risk of lethal prostate cancer.

    Researchers Recommend Vegetable Oils High in Omega 6

    by Elena Paravantes

    A study suggests soybean, canola and corn oil are heart healthy even though too much omega-6 is associated with several health conditions.

    Serraferran

    from

    The Arbequina variety provides a fresh fruitiness oil of green olives, with secondary vegetables flavors: grassy green, banana, almond, walnuts and hints of green almond with balanced bitterness, pungency, sweetness and a short final astringency.

    Orontes d’Antioch

    from

    Orontes d'Antioch extra virgin olive oil has a medium fruitiness and a balanced peppery finish. It is ideal for dressings and drizzles, where the flavor can be purely savored.

    Madrid Seeks the ‘Perfect’ Olive Oil

    by Naomi Tupper

    The Spanish capital has carried out tastings in shopping centers throughout the city to determine what locals consider to be best characteristics of extra virgin olive oil , all in a bid to create a new ‘super’ oil.

    Professional Olive Oil Training the Focus in Portugal

    by Michael Angelopoulos

    Three Universities are joining forces in Portugal to educate participants on quality olive oil production.

    Warm Potato Meze with Peas, Roasted Tomatoes and Dill

    An easy summer dish based on potatoes, peas and roasted tomatoes. Ideal “meze” (fingerfood and appetizer) to share with family and friends.

    Olive Oil Pretzels with Ouzo Mustard

    This snack is Greek inspired and an ode to one of my favorite snacks. Pretzels made with olive oil, coated in sesame with ouzo mustard.

    Olive Groves and ‘Fracking’

    by Marcos Catena Viedma

    It turns out that the biggest threat to our olive groves is not Chinese crops, Moroccan production, low prices or CAP reform.

    Climate Change Effects on Vines Should Alarm Olive Oil Producers

    by Costas Vasilopoulos

    A study predicts that the climate change will totally change the global map of wine making, and where wine goes, olives follow.

    Three-Day Celebration of Olive Oil in Sardinia

    by Alexandre Francois

    Olive oil lovers took part in a three-day cultural event "La degustatrice di olio d’oliva," held in the municipality of Alghero, Sardinia.

    Annual Chemists’ Meeting Shows Growing Interest in Olive Oil

    by Alexandra Kicenik Devarenne

    Olive oil is getting more attention in the scientific community of oil chemists who met in Montreal last week for their annual meeting.

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