Quality seal programs certify the quality of the olive oils displaying their stickers so consumers can buy with confidence.
Greeks still leads the world in per capita olive oil consumption, according to recent figures from the European Commission.
An international research project on olive oil authentication will be funded by the European Union.
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.
U.S. researchers find that men who consumed more vegetable fat had a lower risk of lethal prostate cancer.
A study suggests soybean, canola and corn oil are heart healthy even though too much omega-6 is associated with several health conditions.
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 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.
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.
Three Universities are joining forces in Portugal to educate participants on quality olive oil production.
An easy summer dish based on potatoes, peas and roasted tomatoes. Ideal “meze” (fingerfood and appetizer) to share with family and friends.
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.
It turns out that the biggest threat to our olive groves is not Chinese crops, Moroccan production, low prices or CAP reform.
A study predicts that the climate change will totally change the global map of wine making, and where wine goes, olives follow.
Olive oil lovers took part in a three-day cultural event "La degustatrice di olio d’oliva," held in the municipality of Alghero, Sardinia.
Olive oil is getting more attention in the scientific community of oil chemists who met in Montreal last week for their annual meeting.