Making Olive Oil
The Hojiblanca varietal is capable of adapting to extremes in which other varietals cannot always guarantee their own survival.
Spanish Olive Oil Under Constant Threat from Climate Change
Spanish olive oil production has doubled in the last ten years, but climate change may mean a setback for the global production leader.
An Interview with Maximiliano Arteaga Blanco
His young company has become an international benchmark offering services designed to help olive oil producers achieve the best quality.
How Terra Creta Makes and Markets Olive Oil
"Sometimes you just need good ideas instead of an awful lot of money." Terra Creta export manager Fotis Sousalis
Olive Farming in India’s Rajasthan Rolls On
In it's fourth year, an olive cultivation project in Rajasthan, India is progressing nicely with oil yield testing within the target range.
More Organic Olive Groves in Andalusia
In 2011 there were 21 percent more organic olive groves than the previous year in the world's leading olive oil production region.
‘Eye-Opening’ Milling Course at UC Davis
A three day course at the Olive Center that took a comprehensive look at all aspects of olive oil processing.
Two More Greek Regions Apply for Olive Oil PDOs
A 'Protected Designation of Origin' label signals the verified quality of extra virgin olive oil and it is a prize pursued by many oil producing regions of Greece.
Olive Oil Production on Fuerteventura Shows Early Signs of Promise
Although better known as a tourist destination, the Canary island of Fuerteventura is making its mark on the extra virgin olive oil market.
Olive Cultivation Begins in Pakistan with Italy’s Help
The government of Pakistan, with technical and financial help from Italy, is supporting initiatives for olive cultivation in the country.
Rain, Olive Oil Prices Drop in Spain
Rain in southern Spain in the last few days could boost the expected lean olive oil production this season, which officially starts Monday.
New Twist on Traditional Olive Press
A Spanish company says it has developed a “breakthrough” for the ancient olive press resulting in olive oil higher in antioxidants.