Making Olive Oil
Promising Results for New Test for Pesticide Residues in Olive Oil
Biosensors that appear to offer a cheap and fast way to detect insecticide residues in olive oil have been developed by a team of French and Moroccan scientists.
Warm Weather Taking Toll on Greek Olives
The extended summer drought has lead some olive oil producing areas of Greece to lower oil production than usual, diminishing revenue in critical times.
Course Promotes Sustainable Development in Tunisia
The International University of Andalucía initiated a new course on Mediterranean olive growing in the African country of Tunisia.
Gino Celletti and Pieralisi: Olive Oil Technology Made Simple
The world leader in extraction systems has brought in Dr. Gino Celletti to help spread olive oil culture through its staff and customers.
Table Olives: Kalamata PDO a Mixed Blessing
Regions beyond Messinia would like to market table olives bearing the Kalamata appellation. The problem is that's not allowed.
Common Fund Nurseries to Serve as Models for New Technologies
A new olive tree nursery project in Tunisia, Algeria, Morocco and Egypt is designed to increase productivity and quality.
Olive Trees Face ‘Death by Saw’ in Greece
Besides price fluctuations and drought, olive oil farmers in Greece now have to cope with olive trees being stolen for firewood.
Going Organic in Andalusia
On a recent, very rainy trip to Andalusia I visited Almazara Caseria de la Virgen, an organic olive farm and mill near Alomartes.
Tasting Fresh Olive Oils in Italy
In Italy the olive picking season has started, with a different schedule for every region and the olive mills are working at full capacity.
Origins of Georgia’s Newborn Olive Oil Industry
It may have been a perfect convergence of conditions that led to the beginning of Georgia’s new olive oil industry.
Cyprus Moves Beyond Bulk
Every fall, just like his neighbors in his Cypriot village of Kivissili, Michalis Chrisidou dusts off a pair of clear plastic tanks to carry freshly pressed olive oil to last him the next few months.
The Hojiblanca varietal is capable of adapting to extremes in which other varietals cannot always guarantee their own survival.