World of Olive Oil

The Active Museum of Olive Oil and Sustainability Opens in Jaén

by Pandora Penamil Penafiel

The Andalusian Government, and the Provincial Council of Jaén, opened the Active Museum of Olive Oil and Sustainability today in Mengíbar.

Posted on February 01 2012

Olive Oil Takes New Form

by Naomi Tupper

The release of the commercial product Ferran Adrias' famed olive oil caviar, Caviaroli, has opened the doors to molecular gastronomy in any kitchen. The product is made using a patented process differing from normal techniques

Posted on January 30 2012

Olive Oil Publications Collaborate

by Denise Johnson

Olive Oil Times Publisher Curtis Cord called the cooperation with Mercacei "a great way to expand our coverage of business news with an established partner in Spain."

Posted on January 26 2012

No Excuses for Poor Olive Oil Labeling

by Julie Butler

Olive oil labels should capture attention, comply with the law, and provide all the information consumers want. But Spanish marketing expert David Martínez Roig says many are doing the bare minimum.

Posted on January 26 2012

10th Edition of Madridfusión Celebrates Sweets and Seafood

by Pandora Penamil Penafiel

Villa Campestri’s "OliveToLive" system, designed by Paolo Pasquali, is a nominee for a design and innovation award at the huge culinary conference this week in Madrid.

Posted on January 23 2012

EU Codifies Marketing Standards for Olive Oil

by Julie Butler

In the interests of clarity and rationality, the European Union has this month published an updated version of its regulation on marketing standards for olive oil.

Posted on January 18 2012

Another Extra Virgin Olive Oil for Kids

by Julie Butler

An extra virgin olive oil blended to woo young taste buds is being marketed by Almería-based Castillo de Tabernas.

Posted on January 14 2012

New Sensory Analysis Course to Highlight Olive Oils from La Rioja

by Charlie Higgins

A new program designed to raise awareness of the benefits and properties of olive oil will begin this month in Spain's La Rioja province and culminate with a tasting benefit in June.

Posted on January 14 2012

Olive Oil Production in Rome

by Olivarama

Cultivation and olive oil production have always been very deeply rooted in the culture of the Mediterranean peoples. From the 1st century AD, the emperors began to actively support the plantation of olive trees and the production of oil.

Posted on January 02 2012

The Story of Golden Bless Olive Oil (So Far)

by Gus Kolias

Theodoros was constantly asking me to help him to bring his oil to America. I tried to avoid him but when he started showing up my hangout - Jack’s Taverna, he took advantage of me at my weakest moments.

Posted on December 27 2011

Mapping Puglia’s Ancient Olives

by Lucy Vivante

A project to map Puglia's ancient and monumental olive trees using satellite technology is under way. Each tree will be individually cataloged and form part of a regional database.

Posted on December 19 2011

Two Plead Guilty in Olive Oil Fraud Scheme, Sentenced to Two Years in Jail

by Julie Butler

Two Andalusian businessmen have been sentenced to two years’ jail for their part in the distribution of fraudulent olive in Spain in 2005 and 2006.

Posted on December 17 2011

“Extra Virginity” Book Review Has Plenty of Quips, But Misses the Point

by Curtis Cord

Dwight Garner, maybe giddy from the book's title, manages a lot of zingers in his review of Tom Mueller's "Extra Virginity" for the New York Times. But Garner's ambivalence shows he just doesn't get it.

Posted on December 13 2011

French Consumer Magazine Compares Olive Oils, Finds Local Ones Better

by Alice Alech

French consumer magazine Que Chosir, gets in with the act, comparing thirty extra virgin olive oils sold in France and finding the ones made locally to be generally better (and more expensive).

Posted on December 11 2011

Critical Information for Olive Oil Decision Makers

by Lori Zanteson

Top olive oil experts will share insights to help distinguish good quality olive oil from bad at a January 12 conference presented by the Culinary Institute of America and the UC Davis Olive Center.

Posted on December 06 2011