Making Olive Oil

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.
Special Report

Study Finds Treatments Reduce Symptoms But Do Not Eliminate Xf in Olive Trees

The European Food Safety Authority (EFSA) has concluded that treatments used on olive trees in Apulia (Puglia) affected by the bacteria have resulted in a reduction in symptoms, but are not successful in eliminating the disease.

Olive Center’s Sensory Course Set for June

Held at the Robert Mondavi Silverado Sensory Theater, the course is open to professionals and others interested in a more thorough understanding of how to evaluate olive oil.
Olive Oil Times Special

Concerns About Dimethoate Ban Among French Olive Growers

Following a ban on the use of the insecticide dimethoate in France, French olive growers are concerned about the risk of damage to olive trees by the olive fruit fly, and increasing production costs.

Best Practices for Producing Flavored Olive Oil

The polyphenol content of flavored olive oil produced by addition of herbs to crushed olives before the malaxation step was almost three times higher than that of untreated olive oil.
Special Report

Research Confirms Xf to Blame for Desiccation of Salento Trees

A project funded by the European Food Safety Authority EFSA confirmed that the destruction was caused by the Xylella fastidiosa bacterium.

Andalusia Declares Its Agriculture Xylella-Free

After the completion of 600 tests on regional crops ranging from olives to almonds and citrus, Andalusia determines the plague has not penetrated its borders.