Olive Oil World
Julian Medina’s ‘Toloache’ to Feature Elite Olive Oils
Medina will show how extra virgin olive oils can enhance and elevate his contemporary Mexican cuisine.
Thank You, Preedy and Watson
This book has everything scientific you’d ever need to know about olives and olive oil, and yet it doesn’t wear you down.
New York Restaurants to Feature Olive Oils from Around the World
Some of the 700 olive oils competing in the New York competition will be featured at selected restaurants throughout the city.
New World Fails in Push to Raise Campesterol Limit for Olive Oil
New World producers have again failed in a bid to raise the limit for campesterol in olive oil, which they say acts as a trade barrier.
Appliance Easily Makes Soap from Used Household Oil
A patented appliance transforms used kitchen oil, including olive oil, into biodegradable soap in a practical and safe way.
Seamus Mullen’s ‘Tertulia’ Selected for Olive Oil Event
The acclaimed West Village restaurant will show how extra virgin olive oils can be paired with foods to enhance and elevate tastes.
New York International Olive Oil Competition Issues Last Call for Entries
Olive oil producers around the world who have not registered for the New York International Olive Oil Competition have until Friday.
Davis Researchers Put Olive Oil ‘Fridge Test’ to the Test
Researchers have hopefully put an end, once and for all, to the myth of the home "fridge test" to determine olive oil quality.
Brooklyn’s New Olive Oil Destination
Checking in with Greg Bernarducci and Elizabeth Weiss, who opened their olive oil specialty store in Brooklyn last fall.
Countdown to New York International Olive Oil Competition
An expected 600 entries from every region will be judged over three days in the world's most important olive oil contest.
Olive Oil Based ‘Marseille Soap’ in Danger
The most famous soap in the world has many imitators, and now the makers of authentic Savon de Marseille are beginning to fight back.
Software for Improved Olive Oil Evaluation Developed in Spain
Researchers at the University of Jaén have developed software to improve the evaluation and classification of extra virgin olive oils.