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.
The Biggest Farm in France? Take the Subway
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.
On the Ancient Path of Olive Oil in Puglia
Along the "Olive Oil Roads" ancient farms have become museums where you can learn about the local history of olive oil and its traditional production.
Chilean Olive Oil Exports Sharply Higher
Following a trend led by its booming wine market, Chile’s olive oil industry expanded sales worldwide last year according to statistics just released.
An Olive Oil Immersion in Mendoza
Steps from Mendoza's Hotel Internacional, Verolio is a place to fall in love with fresh local olive oils, delicious Argentinian dishes and great wines.
Gawel: IOC Response to Olive Oil Standards More “Rhetoric”
The Australian olive oil expert said that in criticizing the proposed standards the IOC failed to provide data to support its rationales such as how certain limits were set.
European Commission Rejects Private Storage of Olive Oil
The European Commission says the bargaining clout of large-scale distributors is at the root of Spain's olive oil price plunge — not a market disturbance.
Olive Council Calls Proposed Aussie Standards “Barriers to Trade”
The International Olive Council issued a statement calling for the reconsideration of the proposed olive oil standards for Australia and New Zealand.
Edwin Frankel: Taking California Olive Oil to Higher Standards
Bold and controversial, his recently published findings have gripped the attention of the industry as they pave the way toward scientific strides for California olive oil.
The Rise of Olive Oil Baking
With a push into the limelight from cutting-edge pastry chefs, olive oil is becoming a favorite dessert ingredient in restaurants and home kitchens everywhere.
Quality Olive Oil a Taste Not Yet Acquired by Most Consumers
While experts consider bitterness and pungency characteristics of high-quality olive oils, many consumers seem to favor other attributes associated with olive oil defects.