Featured Q&A With IOC Director Jean-Louis Barjol The executive director of the International Olive Council discusses Australian standards, mixed results in India and China and his ambitions in the United States. Catamarca Unveils New Research Facility for Olive Oil Production "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 The World of Olive Oil on Your iPhone 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. Italian Investigators Uncover “Falsified Foods” "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 Now Playing: Smartphones and Greek Olive Oil Production A new promotional video produced by the consulting firm foodstandard for a Greek agricultural union is a stunning presentation of modern olive oil production. ‘Artisanal’ Olive Oil Producers Meet in Rome to Talk Strategy 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. Conference in Italy Finds Modern Lessons in Ancient Farming At the Accademia dei Georgofili in Florence, experts focused on a very distant age to address current agricultural challenges and threats to the environment. An Olive Oil School in the South of France 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. Trieste Ready for Olio Capitale 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. Only Extra Virgin Olive Oil at Rome’s Forno Campo de’ Fiori 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. One Use for Olive Oil After its “Best By” Date 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. Change in the Air at California Olive Oil Council Meeting 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. © 2014 Olive Oil Times. All Rights Reserved.