Making Olive Oil

Master Milling Course Returns to Davis

The program will once again be led by Leandro Ravetti, one of the world’s leading experts in the growing, processing and standards of olive oil.

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

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.

Olive Oil Production Gives Back to Environment More than it Takes

The latest research indicates that the carbon sink effect from olive trees in the biomass and soil is much higher than greenhouse gas emissions from production.
Olive Oil Times Special

Olive Oil from Croatian Island of Krk Gets PDO

Bottles of extra virgin olive oil from Krk will now be labeled with its official appellation “Krčko maslinovo ulje” and its packaging will feature a specially designed logo.

Mobile Milling Comes to Texas

The mill-on-wheels can be brought directly to Texas groves, providing farmers and producers with an on-site solution to a very narrow timeline.
Special Report

Farmer Produces EVOO from Rescued and Newly Discovered Olive Varieties

La Zadruga is a farm on the west bank of Lake Garda which produces high-quality EVOO from rare, rescued and newly discovered varieties.

Some of the Best Olive Oils are Made in Croatia

This Mediterranean country bordering the Adriatic Sea has been growing olives for centuries but has only recently been gaining recognition as a small but significant producer of high-quality extra virgin olive oil.