Making Olive Oil
How Packaging Influences Olive Oil Quality
A look at ten years of data reveals the retail packaging that best preserves the nutrients in olive oil.
Freshness A Key Ingredient for Pasolivo
The family-run company attributes the brand’s success to making California Olive Oil Council (COOC) certification a top priority.
Researchers Recover Forgotten Olive Varieties in Spain
Researchers are working to characterize local olive specimens and recover rare olive varieties in Galicia.
New Strain of Plant Germ Killing Ancient Olive Trees in Italy
A new strain of lethal plant germ Xylella fastidiosa combined with fungi and an insect are blamed for the disease destroying century-old olive groves in Italy.
California Commission Releases Proposed Olive Oil Standards
The newly created Olive Oil Commission of California made its recommendations for new grade and labeling standards to the Secretary of Food and Agriculture.
How Expert Advice is Helping Catalonia’s Olive Oil Sector
IRTA olive oil expert Agustí Romero shares practical examples of helping improve olive oil marketing and quality.
An Extra Virgin Olive Oil Handbook
The Extra Virgin Olive Oil Handbook edited by Claudio Peri is a welcome resource for anyone who has been following the olive oil quality conversation
Soil May Have Most Impact on Certain Olive Oil Phytosterol Levels
A new study shows that soil quality may impact steryl glucoside levels in olive oils more than olive cultivar or farming methods.
Council Seeks Input on Olive Oil Definitions and Test Methods
Under a new system designed to boost transparency, the IOC has begun circulating proposals on new or revised methods of analysis, parameters or limits.
Most EVOOs Score Well in New Test for Phenolic Compounds
Half of the EVOOs bought at supermarkets and local stores have an excellent phenolic profile, according to a test using Nuclear Magnetic Resonance.
Making Connections at Cleo’s Fine Oils
One Maryland purveyor is encouraging customers to discover high-quality extra virgin olive oils and the people who craft them.
The Next Revolution in Olive Oil Production
A dramatic decrease in time and energy needed in the mill is likely to be the next big change in olive oil production, one expert predicts.