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Making Olive Oil
Five Years Later, UC Davis Report Still Sends Shockwaves
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.
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.
On the Preservation and Maintenance of Monumental Olive Trees
Tips on the preservation and maintenance of monumental olive trees by the leading expert Giorgio Pannelli.
Finding the Best Olive Oils in the World
In Liguria, Olive Oil from a Golf Course
Ligurian producer Franco Boeri Roi makes a Taggiasca olive oil from the trees growing in a golf club in Sanremo.
The Art of Olive Oil: Greek Package Designs Draw from Deep Cultural Roots
Greek olive oil producers and their designers are presenting innovative brands and packages inspired by a rich cultural heritage.
Olive Oil Times Special
Extra Virgin Olive Oil
Irrigating with Wastewater Found Not to Affect EVOO Quality
A study finds that irrigating olive trees with treated wastewater could be an effective way of preserving resources without affecting quality.
How Terroir Affects EVOO Quality in Chile
A recent study found that the geographical location had a greater influence on the concentration of sensory compounds in extra virgin olive oil than cultivars.
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