European Union

Olive Oil Scandal Uncovered in France

120 tons of Spanish olives were milled in Provence and sold with the prestigious AOP labels of the region.

Waste Not: Novel Application of Olive Mill Waste as Food Antioxidant

Researchers found that the discoloration and oxidation of meat patties were significantly delayed when they were treated with olive waste extract.
Special Report

New Deputy Directors at International Olive Council

The new senior management team is now complete with the addition of two new deputy directors, Mustafa Sepetçi in charge of administrative and financial affairs, and Jaime Lillo who will oversee the technical, economic and promotional units.

Olive Mill Waste Seen as a Renewable Resource for Biosurfactant Production

Researchers have discovered an innovative, cost-effective and environmentally viable process to recycle olive oil waste byproduct into valuable biosurfactants.
Olive Oil Times Special

Europe Opens New Infringement Procedure Over Italy’s Handling of Xylella

Italy has 60 days to respond to a formal letter and take steps to implement the requirements imposed by the European Commission.

IOC Approves New Limits for Fatty Acids, Restoring ‘Extra Virgin’ Status to Southern Italian Varieties

The International Olive Oil Council approved new limits for fatty acids, allowing some varietals with unique chemical makeups to meet the parameters for the extra virgin grade.
Special Report

Fire Devastates Ybarra’s Seville Facility

Almost half of the Seville based Ybarra factory was destroyed in a blaze that broke out Saturday afternoon. The company vowed to rebuild as soon as possible.

Research Shows Leccino Less Susceptible to Xf

According to a new study, the Leccino olive variety appears to be ‘tolerant’ to the attack of the Xylella fastidiosa bacterium that has wiped out large swaths of Italian olive-growing regions.