Professional Olive Oil Training the Focus in Portugal
Three Universities are joining forces in Portugal to educate participants on quality olive oil production.
Thursday, May 23rd, 2013
Making Olive Oil | Olive Oil Production
Posted on May 21, 2013
Sicilian Olive Oil Seeks PGI Certification
Regional producers, mills, refiners and bottlers are joining forces to support an application to protect Sicilian olive oil.
Posted on May 20, 2013
California Proposes Olive Oil Commission
If a bill currently working its way through is successful, California could have a new commission to oversee its olive oil industry.
Posted on April 29, 2013
Study Shows Adding Water Decreases Yield and Quality, Even in Non-Irrigated Olives
A new study suggested that adding water in the olive oil extraction process actually decreases yield.
Posted on April 08, 2013
The Battle Over Kalamata PDO
While the olives of the Kalamata variety are widely known, the PDO they carry is a cause of contention among producers in Greece.
Posted on April 04, 2013
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.
Posted on March 22, 2013
First Carbon Footprint Calculator for the Olive Industry
Spanish technology center Citoliva will present the first software to quantify the carbon footprint in the olive oil making process.
Posted on March 13, 2013
Olive Tree Transcriptome Mapping Key to Industry Efficiency
Researchers have mapped the transcriptome of the olive tree, a step that is hoped to improve efficiency and reduce cost of olive breeding.
Posted on March 07, 2013
Olivapedia: Intensive Groves
Intensive and super-intensive olive groves are different to the so-called traditional plantations because of their high plantation density.
Posted on February 19, 2013
Scientists Say Zinc-Enriched Table Olives Offer Health Benefits
Olives are usually preserved with table salt but scientists have found a way to increase their nutritional value by adding zinc salt.
Posted on February 18, 2013
Genetics May Prove Valuable for Greek Olive Oil Producers
While the olive oil industry in Greece is shaky, it is time for pioneering thinking and concerted efforts.
Posted on February 10, 2013
Prizewinning Cooperative Credits Biodiversity, Early Harvesting for its Fruity Arbequina
Olive cultivation amid almond, apple, pear and pine trees helped Oli d’Arbeca win the "sweet green fruity" prize at Fira de l’Oli.
Posted on January 29, 2013
Manzanilla Cacereña
Of humble origins, like those of the people who have been farming it for centuries, the Manzanilla Cacereña olive is one of the most prized varietals among all those existing in Spain.
Posted on January 27, 2013
Casas de Hualdo: The Most Beautiful Olive Grove in the World
Observed from any of the hills surrounding the mill, Case de Hualdo looks like the illustration of a very lovely picture postcard.
Posted on January 16, 2013
Ultrasound Prevents Olive Oil from Going Solid in the Fridge
An ultrasound treatment can prevent the harmless but unsightly crystallization that occurs when olive oil is kept cold.
Posted on January 16, 2013
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Dispelling the Myths of Frying with Olive Oil
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- a reader: If this is about hygiene, then the new regulations should also deal with water pitchers, salt, pepper, bread, jam, sugar, vinegar, honey, bu...
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