Featured Stories | Olive Oil Times

Pouring on the Olive Oil for Thanksgiving

by Lori Zanteson

For Thanksgiving, olive oil is flowing in the creative minds and kitchens of chefs and home cooks alike. EVOO elevates holiday flavors without changing the beloved classics.

Posted on November 01 2011

New World Labs Release Latest Jab at Imported Olive Oils

by Olive Oil Times Staff

In a redux of last Summer's slamming of imported olive oils, California and Australian labs have teamed up to offer a critical assessment of the quality of America's top-selling brands.

Posted on April 13 2011

Q&A With IOC Director Jean-Louis Barjol

by Alice Alech

The executive director of the International Olive Council discusses Australian standards, mixed results in India and China and his ambitions in the United States.

Posted on April 07 2011

Catamarca Unveils New Research Facility for Olive Oil Production

by Tom Baker

"Producers will gain access to technical assistance in the field and at the pilot plant with the aim of improving the quality of their products." - Flavio Fama, National University of Catamarca

Posted on April 03 2011

The World of Olive Oil on Your iPhone

by Lucy Vivante

A guide to the world's best olive oils is just one part of the first comprehensive iPhone app for olive oil consumers, enthusiasts and industry professionals.

Posted on March 31 2011

Italian Investigators Uncover “Falsified Foods”

by Lucy Vivante

"Because Italian foods are the most prized in the world, it's clear we also have primacy in falsified foods" - Cesare Patrone, head of the Corpo Forestale

Posted on March 31 2011

Now Playing: Smartphones and Greek Olive Oil Production

by Elena Paravantes

A new promotional video produced by the consulting firm foodstandard for a Greek agricultural union is a stunning presentation of modern olive oil production.

Posted on March 29 2011

“Artisanal” Olive Oil Producers Meet in Rome to Talk Strategy

by Lucy Vivante

Everyone seemed to agree that differentiation from mass-market brands was key, and it would take a long time and a lot of hard work for high quality olive oil to garner the price it deserves.

Posted on March 28 2011

Conference in Italy Finds Modern Lessons in Ancient Farming

by Laura Rose

At the Accademia dei Georgofili in Florence, experts focused on a very distant age to address current agricultural challenges and threats to the environment.

Posted on March 24 2011

An Olive Oil School in the South of France

by Alice Alech

A port town on the Mediterranean coast of France believes that educating young children is a great way to achieve and maintain a healthy olive oil culture for future generations.

Posted on March 21 2011

Trieste Ready for Olio Capitale

by Laura Rose

With over two hundred extra virgin olive oils and buyers from seventeen countries in Trieste this weekend, an ancient city of trade becomes the olive oil capital.

Posted on March 16 2011

Only Extra Virgin Olive Oil at Rome’s Forno Campo de’ Fiori

by Lucy Vivante

Ever wonder what kind of oil they use at your local pizzeria? At Rome's legendary Forno Campo de Fiori it's only fresh local extra virgin olive oil, and lots of it.

Posted on March 16 2011

One Use for Olive Oil After its “Best By” Date

by Umut Egitimci

For once it doesn't matter if it's fruity, bitter or pungent. It just need to be slippery. Still, nothing but olive oil will do when wrestlers square off in this ancient ritual.

Posted on March 14 2011

Change in the Air at California Olive Oil Council Meeting

by Lori Zanteson

There was a sense at this week's meeting in Monterey that the local industry stood at a pivotal moment with unprecedented challenges and opportunities.

Posted on March 10 2011

The Biggest Farm in France? Take the Subway

by Laura Rose

This year's Salon International de l'Agriculture in Paris celebrated the placement of French cuisine on UNESCO's revered list of human cultural heritage.

Posted on March 08 2011