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Articles

• Mercacei  (6)
  • The Active Museum of Olive Oil and Sustainability Opens in Jaén 

    The Andalusian Government, and the Provincial Council of Jaén, opened the Active Museum of Olive Oil and Sustainability today in Mengíbar.

  • Lanzarote Promotes Ecological Olive Farming 

    The Canary Islands have a very limited production of olive oil. Lanzarote has decided to launch a campaign focused on promoting the introduction of ecological olive trees to save their agricultural economy.

  • 10th Edition of Madridfusión Celebrates Sweets and Seafood 

    Villa Campestri’s “OliveToLive” system, designed by Paolo Pasquali, is a nominee for a design and innovation award at the huge culinary conference this week in Madrid.

  • Olive Oil Takes Center Stage at Madrid Tourism Exhibition ‘Fitur’ 

    It was all about extra virgin olive oil at the international tourism fair, Fitur 2012, that took place in Madrid this week.

  • Andalusia Announces Working Group on Olive Oil Quality Standards 

    Andalusia’s Minister of Agriculture and Fishing, Clara Aguilera asks the Environment Minister Miguel Arias Cañete to urge Brussels to activate private storage aid.

  • Hospitals in Madrid Will Start the Day with a ‘Spanish Breakfast’ 

    HM Hospitals in Madrid will offer from now on the “Spanish Breakfast,” an initiative of the Spanish Olive Oil Interprofessional Organization, to patients and employees.

• Olive Oil World  (144)
  • Olive Oil Publications Collaborate 

    Olive Oil Times Publisher Curtis Cord called the cooperation with Mercacei “a great way to expand our coverage of business news with an established partner in Spain.”

  • 10th Edition of Madridfusión Celebrates Sweets and Seafood 

    Villa Campestri’s “OliveToLive” system, designed by Paolo Pasquali, is a nominee for a design and innovation award at the huge culinary conference this week in Madrid.

  • EU Codifies Marketing Standards for Olive Oil 

    In the interests of clarity and rationality, the European Union has this month published an updated version of its regulation on marketing standards for olive oil.

  • Another Extra Virgin Olive Oil for Kids 

    An extra virgin olive oil blended to woo young taste buds is being marketed by Almería-based Castillo de Tabernas.

  • Olive Oil Production in Rome 

    Cultivation and olive oil production have always been very deeply rooted in the culture of the Mediterranean peoples. From the 1st century AD, the emperors began to actively support the plantation of olive trees and the production of oil.

  • The Story of Golden Bless Olive Oil (So Far) 

    Theodoros was constantly asking me to help him to bring his oil to America. I tried to avoid him but when he started showing up my hangout – Jack’s Taverna, he took advantage of me at my weakest moments.

  • Mapping Puglia’s Ancient Olives 

    A project to map Puglia’s ancient and monumental olive trees using satellite technology is under way. Each tree will be individually cataloged and form part of a regional database.

  • Two Plead Guilty in Olive Oil Fraud Scheme, Sentenced to Two Years in Jail 

    Two Andalusian businessmen have been sentenced to two years’ jail for their part in the distribution of fraudulent olive in Spain in 2005 and 2006.

  • “Extra Virginity” Book Review Has Plenty of Quips, But Misses the Point 

    Dwight Garner, maybe giddy from the book’s title, manages a lot of zingers in his review of Tom Mueller’s “Extra Virginity” for the New York Times. But Garner’s ambivalence shows he just doesn’t get it.

  • French Consumer Magazine Compares Olive Oils, Finds Local Ones Better 

    French consumer magazine Que Chosir, gets in with the act, comparing thirty extra virgin olive oils sold in France and finding the ones made locally to be generally better (and more expensive).

  • Critical Information for Olive Oil Decision Makers 

    Top olive oil experts will share insights to help distinguish good quality olive oil from bad at a January 12 conference presented by the Culinary Institute of America and the UC Davis Olive Center.

  • Imperia Hosts Mediterranean Diet Forum, Olivolio Festival 

    Imperia was humming with olive oil events last week on the first anniversary of the Mediterranean Diet’s receiving Intangible Heritage status from UNESCO.

  • New Book Accuses Council of Holding Olive Oil to ‘Lowest Denominator’ 

    In the new book, Extra Virginity, there’s plenty of blame to go around for the “widespread dumbing down of olive oil quality,” but author Tom Mueller reserves perhaps his most direct castigation for the International Olive Council.

  • Extra Virginity 

    Tom Mueller humanizes the hotbed of olive oil today in a way that is clear, credible and compelling. Extra Virginity, which will be released on December 5th, could well prove to be a tipping point.

  • What Has Fashion To Do With Olive Oil? 

    Anything that is timeless transcends trends and fashion, and is the most modern approach to life. Olive oil to me is God’s gift to our planet.

  • Culinary Institute, Davis Olive Center Present Olive Oil Quality Seminar  

    The January 12 event at the Culinary Institute of America at Greystone in California’s Napa Valley, will immerse retail, foodservice, production and distribution professionals into the new world of olive oil quality.

  • Industry Group Pushes to Adopt Australian Olive Oil Standard in South Africa 

    The president of South Africa’s olive oil producers’ association said the country’s government has formed a committee to consider adopting Australia’s standard.

  • Pouring on the Olive Oil for Thanksgiving 

    For Thanksgiving, olive oil is flowing in the creative minds and kitchens of chefs and home cooks alike. EVOO elevates holiday flavors without changing the beloved classics.

  • Flos Olei Guide Awards Sicily’s Titone Best Extra Virgin Olive Oil of the Year 

    The Olive Oil Mill of the Year award went to the Italian producer, Azienda Agraria Viola, an Umbrian family business that consistently produces award-winning results.

  • Reactions Underscore “Super Premium’s” Long Road Ahead 

    Articles published on the same day in two major American newspapers put olive oil in the spotlight again. Readers’ comments in the Washington Post offered a glimpse at some American reactions to Association 3E’s super-premium initiative.

  • Pandolea Resumes “Bruschetta Tour” 

    Italy’s National Association of Olive Oil Women will embark on its annual campaign to improve the eating habits of children, while drawing attention to olive oil fraud, said its president, Loriana Abbruzzetti.

  • College Recognizes Olive Center’s Dan Flynn with Award of Distinction  

    The University of California at Davis College of Agricultural and Environmental Sciences chose the Olive Center director for its Award of Distinction.

  • Sperlonga 

    Lucy Vivante makes a day trip to Sperlonga in the Latina province and its famous grotto, or “spelunca,” for which the seaside town is named.

  • In Olive Council Memorandum, “Unease” Over Australian Standards 

    In a memorandum sent to Standards Australia, Codex Alimentarius and Australia’s agriculture and foreign affairs ministries, the IOC laid out what it sees as a troubling development.

  • Girolio d’Italia at the Starting Line 

    Get ready for a two-month journey across Italy to discover the country’s different tastes and cultivars with the newly pressed extra virgin olive oil.

  • Home Team Argentina Dominates Olivinus Olive Oil Competition  

    Argentine olive oil producers received the most prizes at the fifth annual Olivinus International Olive Oil Competition held in Mendoza.

  • Savon de Marseille 

    Big blocks of olive oil based soap have been crafted since the Middle Ages in the South of France. In 1688 it became law that only soaps made according to strict, ancient methods could be labeled “Savon de Marseille.”

  • Lungarotti: Preserving Olive Oil Heritage 

    A symbol of Umbrian wine since the ‘60s, when Giorgio Lungarotti founded Lungar Otti is still a family-run business, deeply linked to the land where it stands. Chiara Lungarotti and Teresa Severini lead the company today.

  • Dr. Marco Mugelli, Noted Olive Oil Expert, Has Died 

    Dr. Mugelli was a founder of the National Association of Olive Oil Tasters (ANAPOO) and developed innovative olive oil extraction systems designed to retain maximum flavors and health benefits.

  • Talking Olive Oil with Der Feinschmecker Food Editor Kersten Wetenkamp 

    “Top olive oils offer unforgettable bursts of pleasure, and leave you wanting more. It is these moments of happiness that drive us each time to undertake such a huge organizational effort.” – Kersten Wetenkamp

  • European Olive Oil Producers Try New Label: Made in California 

    Suddenly olive oil companies in Italy and Spain and American importers of European products are introducing olive oils with a surprising new selling point.

  • Andalusian Minister Under Fire for Blaming Olive Oil Preservation, Not Fraud 

    Industry groups said María Jesús Montero’s comments had created confusion and demonstrated a failure to take seriously the possibility olive oil fraud was the culprit behind a highly-publicized investigation.

  • Lathera: A Winning Combination of Vegetables and Olive Oil 

    All Greeks have been raised on these simple to cook, but nutritionally complex dishes that remain a fundamental part of the Greek diet.

  • Australia Adopts New Voluntary Standards for Olive Oil 

    Australian Olive Association President Paul Miller said “the standard puts consumers in a much stronger position when it comes to making informed choices.”

  • Pitching Olive Oil Deep in Butter Country 

    Last week Saverio Romano, the Italian Minister of Agriculture, announced a three-year, €5 million campaign targeting the butter-rich countries of Belgium, the Netherlands, and Denmark.

  • New Guide Lets Olive Oil Producers Speak for Themselves 

    The guide, which is free for producers to list their brands, will index thousands of olive oils from every region, said Curtis Cord, publisher of Olive Oil Times.

  • Córdoba Recap: Voices for Olive Oil Quality  

    The Beyond Extra Virgin conference can fill a room with industry and government luminaries, but how 3E will actually reach its goal of establishing a higher benchmark for olive oil quality, and what the group’s ultimate aims are for doing so, remain…

  • Spain Goes Beyond Extra Virgin 

    Spains Olive Oil Interprofessional organized a vigorous program in Córdoba this week around the subject of premium olive oil production, evaluation, application and promotion.

  • Olive Council Denounces UC Davis Report’s “Undercurrent of Aggression” 

    The International Olive Council called the report “the same inexplicable criticism” that could cause “irreparable damage to the reputation of olive oil.”

  • New World Labs Release Latest Jab at Imported Olive Oils 

    In a redux of last Summer’s slamming of imported olive oils, California and Australian labs have teamed up to offer a critical assessment of the quality of America’s top-selling brands.

  • Women of the Olive Oil World Make Themselves Heard  

    One group of dedicated olive oil entrepreneurs, producers and experts are seeking solidarity and change in the male-dominated business culture of Italy.

  • Quality Olive Oil a Taste Not Yet Acquired by Most Consumers 

    While experts consider bitterness and pungency characteristics of high-quality olive oils, many consumers seem to favor other attributes associated with olive oil defects.

  • Fairway Market’s Steven Jenkins Started with a Map 

    “Year after year, I’d get in a car with my maps and drive down all the little roads seeking out villages that gave their names to certain foods.” Steven Jenkins

  • You Like Your Olive Oil With What? 

    New data visualization tools show what’s on our minds when we tweet about olive oil.

  • Wave of Experimentation in Paris Cuisine Elevates Olive Oil 

    In the new day that is beginning to shine on Parisian kitchens, young chefs are discovering what their southern cousins in Provence have long enjoyed.

  • Carol Firenze: The Passionate Olive 

    Five years after finding its 101 uses, Carol Firenze says tasting and discussion will lead consumers to a greater understanding of olive oil.

  • Good Oils Gone Bad: Recognizing Rancidity and Other Defects 

    Continuing our series of articles addressing common consumer questions, how to recognize some of the defects found in olive oil past its prime.

  • An Introduction to Olive Oil Tasting 

    In the first in a series of articles addressing basic consumer questions about olive oil written by leading experts, Alexandra Kicenik Devarenne explains olive oil tasting and food-pairing.

  • Joëlle Laffitte: Notes from the Farmers Market 

    One of the most important lessons I’ve learned in this country is that when buying certain ingredients, there is a time to hold onto your money, and there is a time to let it go.

  • UC Davis Study Questioned 

    Questions were raised concerning the sample used to support a finding that 10 percent of the California olive oils tested failed to meet standards for extra virgin olive oil. Later, a typo was blamed for the discrepency.

  • Report: Most Imported Extra Virgin Olive Oils Aren’t Extra Virgin 

    A new report found 69 percent of imported olive oils and 10 percent of California olive oils labeled as extra virgin failed to meet the IOC/USDA standards for that classification.

  • Letter from the Publisher 

    I always admire the spirited participants in every corner of the olive oil world. One has only to read the impassioned words of people quoted in our pages to see just how interesting this subject can be…

  • Arbiters of Taste 

    Fabrizio Vignolini directs Liguria’s National Organization of Olive Oil Tasters where more than 5,000 experts have trained to appreciate the complexities of olive oil.

  • Olive Oil, Athlete Go in Stride 

    It’s no coincidence that winning athletes of the first Olympic games were crowned with olive wreaths. Olive oil and the athlete share a rich and celebrated history.

  • Will that be filtered, or non? 

    For some people, when it comes to extra virgin olive oil, less is definitely more – at least when it comes to processing.

  • Guide to Planet Olive 

    The modern birth of olive farming came about in Crete in 5000 B.C. and expanded to Italy roughly ten minutes later.

  • Grades of Olive Oil: Know the Lingo 

    Don’t be fooled by words like “Pure” and “Fine” when shopping for olive oil. Only “Extra Virgin” means the oil is free of defects and was extracted without harsh heat or chemicals.

  • Glossary of Olive Oil Tasting Terms 

    International Olive Oil Council – Sensory Assessment Vocabulary Tasting Terms

  • World of Olive Oil  (74)
    • The Active Museum of Olive Oil and Sustainability Opens in Jaén 

      The Andalusian Government, and the Provincial Council of Jaén, opened the Active Museum of Olive Oil and Sustainability today in Mengíbar.

    • Olive Oil Takes New Form 

      The release of the commercial product Ferran Adrias’ famed olive oil caviar, Caviaroli, has opened the doors to molecular gastronomy in any kitchen. The product is made using a patented process differing from normal techniques

    • No Excuses for Poor Olive Oil Labeling 

      Olive oil labels should capture attention, comply with the law, and provide all the information consumers want. But Spanish marketing expert David Martínez Roig says many are doing the bare minimum.

    • New Sensory Analysis Course to Highlight Olive Oils from La Rioja  

      A new program designed to raise awareness of the benefits and properties of olive oil will begin this month in Spain’s La Rioja province and culminate with a tasting benefit in June.

    • How Fairway Market Sells So Much Olive Oil 

      Want to know how Fairway sells so much olive oil? It’s not the mind-numbing variety, nor the nearly overwhelming barrage of informational signage and colorful posters that accompany this remarkable array.

    • Olive Oil Finds Its Way in North India’s Kitchens 

      Olive oil appears to be making inroads in the kitchens of one of the most modern cities in North India, Chandigarh, where its use is rising in the traditional parantha.

    • Still No Standard For Defining ‘Virgin’ 

      A short film by Michael Davies which hinges on the the awkward question “What’s ‘virgin’ mean?” has gone viral and is inadvertently promoting awareness of olive oil.

    • Sperlonga 

      Lucy Vivante makes a day trip to Sperlonga in the Latina province and its famous grotto, or “spelunca,” for which the seaside town is named.

    • Girolio d’Italia at the Starting Line 

      Get ready for a two-month journey across Italy to discover the country’s different tastes and cultivars with the newly pressed extra virgin olive oil.

    • Spanish Company Introduces Olive Oil Supplement for Pets 

      The maker of Felicitá says it can help prevent cardiovascular disease and cancer, reduce shedding, strengthen claws, and improve digestion.

    • Slow Food Dairy Event Explores Cheese and Olive Oil Pairings 

      At Slow Food’s “Cheese” – the big event dedicated to the dairy world held every two years in Bra, Piedmont – olive oil and cheese became closer friends.

    • Home Team Argentina Dominates Olivinus Olive Oil Competition  

      Argentine olive oil producers received the most prizes at the fifth annual Olivinus International Olive Oil Competition held in Mendoza.

    • Flavored Olive Oil Adds Zing to Traditional Indian Dishes 

      Indian cooks have traditionally used groundnut or almond oil to add different flavors to their homemade dishes. Now olive oil is the rising star creating more chic Indian fare.

    • The Olive Merchant 

      Even in a city rife with nostalgia, where crumbling European-style haciendas offer constant reminders of its glory days, La Casa de Las Aceitunas is a dusty gem you’d be hard pressed to find anywhere else.

    • International Congress “Beyond Extra Virgin” Coming to Córdoba 

      The 5th edition of Beyond Extra Virgin will kick off in Córdoba on June 8 with the title: “Olive Oil Opportunities: Adding Value Through Excellence.”

    • Farther Afield on the Olive Riviera 

      The tiny island of Palmaria, just a hop from the Ligurian coast of Italy, is an escape from an escape, a getaway that seems to exist beyond the known world.

    • Popular Television Series Will Pitch Olive Oil to Kids in Spain 

      A new season of “Lazy Town” sponsored by the Interprofesional del Aceite de Oliva will promote olive oil as part of an overall emphasis on exercise and healthy eating.

    • Giorgio Armani Designs Vestments with Olive Motif for Sicily Bishop 

      It’s an Armani design out of reach for all but one. Vestments worn by the bishop of Pantelleria are adorned with olive branches, starfish, scallops and seaweed.

    • An Escape to the Olive Riviera  

      Along the rich, agricultural coast of Liguria, wild and cultivated olive trees cover the scenery in a cool green, culminating in this awe-inspiring outpost of Riviera life.

    • Ready For Your Spanish Breakfast? 

      “Our goal is to see the Spanish Breakfast incorporated in the cuisine offered by catering establishments around the world.” – Pedro Barato, Interprofesional del Aceite de Oliva Español

    • How Italian Food Became as American as Apple Pie  

      A new book by John F. Mariani explains how Italian immigrants in the late 1800′s brought ideas about food that would completely reshape the American dining landscape.

    • La Tête dans Les Olives 

      “You hear about it, you collect data but the only pertinent information is the one that your mouth will give you when you try (the oil). It erases all the past and sets the scale of values” – Cedric Casanova

    • New World Labs Release Latest Jab at Imported Olive Oils 

      In a redux of last Summer’s slamming of imported olive oils, California and Australian labs have teamed up to offer a critical assessment of the quality of America’s top-selling brands.

    • The World of Olive Oil on Your iPhone 

      A guide to the world’s best olive oils is just one part of the first comprehensive iPhone app for olive oil consumers, enthusiasts and industry professionals.

    • Italian Investigators Uncover “Falsified Foods” 

      “Because Italian foods are the most prized in the world, it’s clear we also have primacy in falsified foods” – Cesare Patrone, head of the Corpo Forestale

    • Conference in Italy Finds Modern Lessons in Ancient Farming 

      At the Accademia dei Georgofili in Florence, experts focused on a very distant age to address current agricultural challenges and threats to the environment.

    • An Olive Oil School in the South of France  

      A port town on the Mediterranean coast of France believes that educating young children is a great way to achieve and maintain a healthy olive oil culture for future generations.

    • Only Extra Virgin Olive Oil at Rome’s Forno Campo de’ Fiori 

      Ever wonder what kind of oil they use at your local pizzeria? At Rome’s legendary Forno Campo de Fiori it’s only fresh local extra virgin olive oil, and lots of it.

    • One Use for Olive Oil After its “Best By” Date 

      For once it doesn’t matter if it’s fruity, bitter or pungent. It just need to be slippery. Still, nothing but olive oil will do when wrestlers square off in this ancient ritual.

    • It’s Life on the Farm in Italy, For a Week  

      The agriturismi offer a very personal introduction to rural living in Italy, allowing you to experience the process of growing food and a fundamental way of life.

    • On the Ancient Path of Olive Oil in Puglia  

      Along the “Olive Oil Roads” ancient farms have become museums where you can learn about the local history of olive oil and its traditional production.

    • An Olive Oil Immersion in Mendoza 

      Steps from Mendoza’s Hotel Internacional, Verolio is a place to fall in love with fresh local olive oils, delicious Argentinian dishes and great wines.

    • In Italy, a Festival for Every Food (Including Olive Oil ) 

      What the sagre lack in regular restaurant refinement, they more than makes up with authenticity, and the chance to see the exuberant congeniality of small town Italian life.

    • Celebrating Olive Oil Culture and Cuisine in Burhaniye 

      Each year locals and a few lucky tourists gather in this small town on the Aegean coast to salute olive oil culture with music, dance, exhibitions and great food.

    • A Painter of Olive Harvests 

      Mariella Gualtieri remembers a man hired to help with the harvest. Seeing her small hands shivering he said, “If only olives were the size of oranges, we’d finish sooner.”

    • Sonoma Valley Olive Season 

      After the flood of tourists have retreated to their routines and the oenophiles have returned to their wine cellars, a new type of visitor is making a trip to Sonoma during the winter and exploring its burgeoning olive oil industry.

    • Richard Gawel on a Tear 

      The noted expert and irreverent olive oil guy from Adelaide is known to lash out at bad olive oil, human rights affronts and whatever else annoys him.

    • Olive Oil an Important Part of the Festival of Lights  

      One of the most important rituals of the festival celebrates the miracle of the flask of olive oil that was supposed to last for one day but burned for eight.

    • Olive Oil Flows at Harvest Time on Crete 

      A visit to Crete during harvest time is an opportunity to see olive growers and mills at full tilt and to sample the region’s flagship olive oil pressed just minutes before.

    • Mediterranean Diet Makes UNESCO’s Intangible Heritage List 

      The UNESCO Intergovernmental Committee inscribed 51 new elements on UNESCO’s Lists of Intangible Heritage including the Mediterranean Diet.

    • Book Details the History of Olive Oil in Andalusia 

      The 430-page book, available for download, presents an exhaustive analysis of the olive oil world, from its origins to its current use and their importance in the socio-economic development of Andalusia.

    • Ayvalik’s Fabled Olive Oil 

      It’s a pity that Ayvalik’s olive oil can only be enjoyed locally, in places like Fasulye, where Muazzez Uludere Eris cooks up vegetarian dishes including her signature kidney beans.

    • Fabrizia Cusani and Giampaolo Sodano 

      With a guidebook to Italy’s olive mills, an educational television show about EVOO, and a film drama in which olive oil plays the leading man, this team gets the word out.

    • Leonardo Colavita and the UC Davis Olive Oil Report 

      “We’ve worked hard to make a name for ourselves. What do they think? That we’re out to ruin our name, our brand for a little trick worth a few bucks?” Leonardo Colavita

    • Olive Tree Seeks Caring Family for Long-Distance Relationship 

      Olive tree “adoption” programs offer a closer connection with the source of high-quality extra virgin olive oil, and a way to support small-scale olive oil production.

    • Scores Follow Live Updates from Beyond Extra Virgin IV 

      Olive oil pros and enthusiasts around the world who couldn’t make it to the three-day Beyond Extra Virgin conference tuned in to the Twitter updates streamed live on Olive Oil Times.

    • UNESCO “Cultural Heritage List” to Include the Mediterranean Diet 

      The Intangible Cultural List was started in 2003 and now comprises some 166 entries, including Croatian Lace Making, Argentinean Tango and Tibetan Opera.

    • EVOO and A-Rod: The Dawn of Olive Oil’s Era of Testing 

      The lawsuit was announced in typical American fashion, complete with a celebrity chef. Maybe this is what it needed to come to. Nothing happens here without buzz.

    • New Casaliva from “Grotto of Catullus” will be Pure Poetry 

      The restoration of an ancient olive grove will preserve the Sirmione landscape so beloved by the Latin poet.

    • Cooking with Olive Oil in China 

      The rise in the use of cooking oils has been provoked by the economic growth of the past two decades which has made oil, once scarce and prohibitively expensive, common and affordable.

    • Coldiretti’s “Green Oscars” Encourage Agricultural Innovation 

      Coldiretti, Italy’s largest farming group and lobby, held its fourth Oscar Green Awards to support and encourage innovation in agricultural pursuits.

    • Snapshot of Olive Oil Choices in One American Neighborhood 

      I thought I’d head down to my local Stop & Shop, behold the selection and confirm that the monounsaturated revolution had reached Boston.

    • In America, Olive Oil from Coast to Coast 

      You can thank the booming California industry for the buzz around olive oil in the States these days, but East Coasters aren’t exactly virgins to the concept.

    • Rediscovering the Origins of Olive Oil in Turkey 

      Recent research reinforces Anatolia’s prominence in the history of olive oil, while consumption in Turkey remains well below that of its Mediterranean neighbors.

    • Crete On The Half Shell 

      Byron Ayanoglu found that olive picking on Crete, while hard work, has elements of fun and celebration.

    • An Olive Oil Cultural Center And Museum in Jaén 

      The project, known as “Almazara Escaparate”, has an estimated budget of more than 1,300,000 Euros.

    • Olive Oil Production Branches Beyond Tradition 

      The boom is fueled by two developments, a growing appreciation of extra-virgin olive oil as a healthier fat and technological advances.

    • Marseille and the History of Olive Oil 

      As the gateway from the Mediterranean to the French canal system, Marseille was the point through which olive oil exported from Spain, Italy, Greece and the Middle East flowed.

    • Symbolism of Olive Oil 

      In her first article for Olive Oil Times, Dr. MP Graziani takes a look at the strongest currents in the long history and rich symbolism tied to olive oil.

    • French Chefs Compete for EVOO Cooking Awards 

      The competition is tapping into growing awareness by France shoppers of the many benefits of extra virgin olive oil.

    • At La Pergola, Searching For The Best  

      For Rome’s famed La Pergola resturant Simone Pinoli looks for DOP, organic extra virgins, and the use of typical cultivation methods of the region.

    • Fiesta de Olivo 

      The olive festival is a celebration of the local traditions in the rural communities that are sustained by the olive’s much-anticipated harvest.

    • Producer Profile: Kyneton 

      Embracing the health benefits of fresh, Australian-made extra virgin olive oil.

    • The Gods Must Be Foodies 

      Olive oil really found its legs when it won a popularity contest between two Greek gods, Poseidon and Athena.

    • 150 Years Before the “Mediterranean Diet” 

      In 1822 Paris purveyor A L’Olivier opened in the Marais selling olive oil and cod liver oil during the Bourbon Restoration.

    • Guide to Planet Olive 

      The modern birth of olive farming came about in Crete in 5000 B.C. and expanded to Italy roughly ten minutes later.

    • We Olive Shops 

      At We Olive stores, there are bulk casks to fill up your own bottles and a larger center bar where shoppers can saddle up and taste a variety of oils.

    • Dawn of Olive Oil 

      The chiseled, oiled look of the Spartan soldiers in the movie “300” was not such an exaggeration. They rubbed olive oil on their bodies before athletic events to accentuate the male form.

    • Massimo’s Oil 

      We dined al fresco, at a hand-hewn farm table that stretched across an ancient patio overlooking an olive grove. I watched carefully, but not too carefully, for signs that Marcella knew about the relationship.

    • A little Truffle with your Olive Oil? 

      Experience the taste of real truffles without the crazy cost.

    • Castelas Olive Oil 

      After a warm welcome the attention turned quickly to the extra virgin olive oil before us.

    • The Olive Tree Museum in Nyons, France 

      For two millennia the olive tree has known phases of development and of regression due mainly to especially destructive frosts. Amongst the most significant were the years 1709 1766 1789 1890.

    • Producer profile: Fèlsina  

      Video showing small, modern production of extra virgin olive oil near Sienna Italy

    • Olive Oil Cuisine: Textures of the Future 

      Recent technical advances and the inventiveness of a group of young Spanish chefs have subjected extra virgin olive oil to all manner of interpretations.

  • Tasting Olive Oil  (7)
    • Sensory Evaluation Classes Return to Paso Robles Olive Festival 

      In their second year at the Olive Festival, the classes are part of the olive oil short courses offered by the U.C. Davis Olive Center.

    • Good Oils Gone Bad: Recognizing Rancidity and Other Defects 

      Continuing our series of articles addressing common consumer questions, how to recognize some of the defects found in olive oil past its prime.

    • An Introduction to Olive Oil Tasting 

      In the first in a series of articles addressing basic consumer questions about olive oil written by leading experts, Alexandra Kicenik Devarenne explains olive oil tasting and food-pairing.

    • Extra Virgin Juice 

      It’s the JUICE that contains the polyphenol antioxidants, vitamin E and other other healthy compounds.

    • Tasting Olive Oil 

      Each olive oil has its own unique character, which varies according to numerous factors, including the varietal, or type of olives used, where the olives are grown, their ripeness when harvested.

    • Grades of Olive Oil: Know the Lingo 

      Don’t be fooled by words like “Pure” and “Fine” when shopping for olive oil. Only “Extra Virgin” means the oil is free of defects and was extracted without harsh heat or chemicals.

    • Glossary of Olive Oil Tasting Terms 

      International Olive Oil Council – Sensory Assessment Vocabulary Tasting Terms

  • Grades of Olive Oil  (13)
    • Critical Information for Olive Oil Decision Makers 

      Top olive oil experts will share insights to help distinguish good quality olive oil from bad at a January 12 conference presented by the Culinary Institute of America and the UC Davis Olive Center.

    • Aussie Standard Wrapped, Paul Miller Pitches New World Olive Oil Quality ‘Alliance’ 

      Miller leads a new alliance that aims to connect producers and consumers with an olive oil quality indexing system and restoring the “good brand” of extra virgin.

    • International Olive Council Studying Oils Beyond the Limits of its Standard 

      The IOC invited producers to help it better understand olive oils that fell outside of its standards. The limited response was discussed last week in Madrid.

    • In Olive Council Memorandum, “Unease” Over Australian Standards 

      In a memorandum sent to Standards Australia, Codex Alimentarius and Australia’s agriculture and foreign affairs ministries, the IOC laid out what it sees as a troubling development.

    • Australia Adopts New Voluntary Standards for Olive Oil 

      Australian Olive Association President Paul Miller said “the standard puts consumers in a much stronger position when it comes to making informed choices.”

    • Seville Meeting Asks “What Do Consumers Know About Olive Oil?” 

      Consumers’ knowledge about olive oil quality, and controversial new EU rules designed to crack down on deodorized oils are on the agenda of a new annual conference in Seville.

    • Australia, New Zealand Draft New Olive Oil Standards 

      A draft of new olive oil standards for Australia and New Zealand reveals strict labeling guidelines, while leaving a key international EVOO benchmark unchanged.

    • New U.S. Olive Oil Standards in Effect Today 

      Producers who choose to label their product “US Extra Virgin Olive Oil” may now begin the process of having it inspected and certified by the USDA.

    • Understanding the New USDA Olive Oil Standards 

      Next month new USDA standards for olive oil go into effect. Alexandra Kicenik Devarenne and Paul Vossen address common questions about what the standards mean for producers.

    • Olive Pomace Oil: Not What You Might Think 

      You were seduced by a nice package, low price and claims like “Premium Flavor” or “Made in Italy” before learning you didn’t buy olive oil at all. You’re not alone.

    • Report: Most Imported Extra Virgin Olive Oils Aren’t Extra Virgin 

      A new report found 69 percent of imported olive oils and 10 percent of California olive oils labeled as extra virgin failed to meet the IOC/USDA standards for that classification.

    • Make Sure You’re Getting Extra Virgin 

      Under the federal Food and Drug guidelines, products labeled and sold as extra-virgin olive oil must be cold pressed, have a low-acidity, and be made entirely from oil obtained from the fruit of the olive tree.

    • Grades of Olive Oil: Know the Lingo 

      Don’t be fooled by words like “Pure” and “Fine” when shopping for olive oil. Only “Extra Virgin” means the oil is free of defects and was extracted without harsh heat or chemicals.

  • Glossary of Terms  (2)
    • Olive Oil Glossary 

      Glossary of common olive oil terms.

    • Glossary of Olive Oil Tasting Terms 

      International Olive Oil Council – Sensory Assessment Vocabulary Tasting Terms

  • Olive Oil Varieties  (5)
    • Olives de Lucques  

      The flesh comes away from the tiny stone easily and conjures up flavours of fresh almonds and avocados. I’m beginning to understand why the French prize them so highly.

    • Olive Council Holds Meeting on Geographic Indications 

      Concerns arise over origin criteria, who confers the special designations; and once an olive oil or table olive has the designation, who protects and polices it.

    • Olive Oil Council Considers 80 New Origin Denominations 

      The majority of these new denominations would apply to olive oil producing nations outside the European Union, like Argentina and Palestine.

    • Arbequina Country 

      In the crisp mountain air, wild herbs flourish in the valleys and hillsides around Siurana. With a buttery, slightly nutty flavor and a mild peppercorn finish, Arbequina olive oil is an indulgent treat.

    • Europe’s Origin Labels 

      Eight hundred different origin certifications propose to ensure products live up to your expectations.

• Reviews  (48)
  • Home Team Argentina Dominates Olivinus Olive Oil Competition  

    Argentine olive oil producers received the most prizes at the fifth annual Olivinus International Olive Oil Competition held in Mendoza.

  • Talking Olive Oil with Der Feinschmecker Food Editor Kersten Wetenkamp 

    “Top olive oils offer unforgettable bursts of pleasure, and leave you wanting more. It is these moments of happiness that drive us each time to undertake such a huge organizational effort.” – Kersten Wetenkamp

  • Choosing Just the Right Olive Oil at Nino Di Costanzo’s Il Mosaico 

    You won’t easily find another restaurant in Italy with such a comprehensive offer of excellent extra virgin olive oils. And Chef Di Costanzo and his waiting staff know how to handle them.

  • Biolea and Astarti Win Quality Awards  

    A Greek culinary publication presented quality awards in Athens recently to two olive oil producers in recognition for their exceptional products.

  • What to Choose at Gastronomia Volpetti 

    One of Rome’s best specialty food shops, Gastronomia Volpetti can be a little intimidating to the uninitiated. When it comes to olive oil, best to stick with the Umbrian.

  • Sweet Role for Olive Oil 

    While a quality extra virgin is now essential in any decent restaurant, perhaps the full embrace of olive oil is most poignantly revealed in its new surprising role: as dessert.

  • L’Esperantine de Marseille 

    Emily Monaco ducks into a chocolate exhibition in Paris and discovers a unique treat from the Mediterranean port city of Marseille made with extra virgin olive oil.

  • IOC Announces 2010 Mario Solinas Winners 

    The 2010 first prizes for outstanding quality in three extra virgin olive oil categories went to producers in Spain and Portugal.

  • Taster’s Choice: Flos Olei 

    Sure he’s a renowned olive oil expert, entrepreneur and founder of a popular guide to the world’s best olive oils, but Marco Oreggia’s greatest triumph might be his carbonara.

  • Grand Central’s Mediterranean Market 

    Oliviers & Co. invites fast-moving New Yorkers to slow down and enjoy the flavors of the South of France.

  • Yolo Winners 

    The second-largest U.S. competition crowned familiar names including Lucero Olive Oil, The Olive Press, Calivirgin, Apollo, Hillstone and Bozzano Olive Ranch.

  • Pass the Cobram Estate, Hold the Butter in Dessert 

    Cobram Estate’s Pantry Essentials line is perfect for baking, offering a variety of flavor profiles that won’t dominate or conflict with other ingredients.

  • We Olive Shops 

    At We Olive stores, there are bulk casks to fill up your own bottles and a larger center bar where shoppers can saddle up and taste a variety of oils.

  • Castelas Olive Oil 

    After a warm welcome the attention turned quickly to the extra virgin olive oil before us.

  • Fairs and Competitions  (27)
    • 10th Edition of Madridfusión Celebrates Sweets and Seafood 

      Villa Campestri’s “OliveToLive” system, designed by Paolo Pasquali, is a nominee for a design and innovation award at the huge culinary conference this week in Madrid.

    • Olive Oil Takes Center Stage at Madrid Tourism Exhibition ‘Fitur’ 

      It was all about extra virgin olive oil at the international tourism fair, Fitur 2012, that took place in Madrid this week.

    • Flos Olei Guide Awards Sicily’s Titone Best Extra Virgin Olive Oil of the Year 

      The Olive Oil Mill of the Year award went to the Italian producer, Azienda Agraria Viola, an Umbrian family business that consistently produces award-winning results.

    • Home Team Argentina Dominates Olivinus Olive Oil Competition  

      Argentine olive oil producers received the most prizes at the fifth annual Olivinus International Olive Oil Competition held in Mendoza.

    • Talking Olive Oil with Der Feinschmecker Food Editor Kersten Wetenkamp 

      “Top olive oils offer unforgettable bursts of pleasure, and leave you wanting more. It is these moments of happiness that drive us each time to undertake such a huge organizational effort.” – Kersten Wetenkamp

    • Fifth Olivinus Olive Oil Competition Coming to Mendoza 

      This year’s competition, which will be held the end of August at the Hotel Internacional in Mendoza, Argentina, will feature the participation of 21 countries and over 400 extra virgin olive oils.

    • Los Angeles Olive Oil Competition Picks Cobram, Sciabica 

      Australia’s Cobram Estate came away big, taking two Best of Show awards and three Best of Class, while California’s Sciabica’s olive oil earned two of its own Best of Show and Best of Class awards.

    • Spain Chooses This Year’s Best Olive Oils 

      The ceremony, attended by government officials, olive oil industry professionals and the press, coincided with the Beyond Extra Virgin conference in Córdoba.

    • Yolo Picks a Winner From Its Winners 

      This year the Yolo County Fair honored the memory of its founder, Patty Bogle-Roncoroni, with a special award bestowed on one of the Best of Show winners.

    • Mario Solinas Extra Virgin Olive Oil Quality Award Winners Announced 

      The winners of this year’s edition of the prestigious olive oil competition were announced yesterday by the International Olive Council.

    • Carme Ruscalleda Can’t Imagine Cooking Without Olive Oil 

      The only female chef in the world to earn six Michelin stars, Carme Ruscalleda was in the spotlight this week for her promotion of extra virgin olive oil.

    • 15th Expoliva Olive Oil Exhibition in Jaén 

      Spain’s huge olive oil fair hopes to again attract more than 40,000 visitors this year, despite the dismal prices and low morale plaguing the country’s olive oil producers.

    • Trieste Ready for Olio Capitale 

      With over two hundred extra virgin olive oils and buyers from seventeen countries in Trieste this weekend, an ancient city of trade becomes the olive oil capital.

    • The Biggest Farm in France? Take the Subway 

      This year’s Salon International de l’Agriculture in Paris celebrated the placement of French cuisine on UNESCO’s revered list of human cultural heritage.

    • Kersten Wetenkamp, Der Feinschmecker’s Olive Oil Connoisseur 

      Kersten Wetenkamp and his panel of judges are getting ready to rate 800 extra virgin olive oils from around the world for his magazine’s venerable guide.

    • Kapiti Olives Wins Best in Show at New Zealand Competition 

      Winning the award “confirms that our olive oil is consistently world class and gives reassurance to our customers that they are getting a truly premium product.” Graeme Harris

    • New Norcia Wins Best of Show at Perth Royal 

      The awards are “a pat on the back for the large numbers of volunteers who come to help with the harvest and pruning the trees each year.” Carmel Ross, Benedictine Community of New Norcia.

    • 8th Cooking with EVOO Competition in Alicante 

      The Diputación de Jaén has distributed to more than 18,000 restaurants in fifty countries information on participating in the 8th International Cooking Award with Extra Virgin Olive Oil.

    • Host Argentina Wins Big at Olivinus Competition 

      “This performance shows that the various provinces of Argentina are very competitive at a global level.” Raul Castellani, President and Director General of OLIVINUS

    • Judging EVOO Competitions Takes More than Just Tasting 

      While show judges are experienced EVOO tasters, Richard Gawel explains, the act of judging extra virgin olive oils requires a variety of skills to bring it all together.

    • Israel Hosts TerraOlivo Extra Virgin Olive Oil Competition 

      TerraOlivo attracted 189 entrants from 14 countries, giving many Israeli producers their first opportunity to be judged against top olive oils brands from around the world.

    • The Australian EVOO Show System 

      Most of Australia’s extra virgin olive oil shows follow similar protocols, explains Richard Gawel.

    • Sonoma County Harvest Fair Announces 2010 Winners 

      Ferrari-Carano Vineyards Vintners Inn Estate Olive Oil was the winner of the annual contest’s Best of Show award.

    • World’s Best Olive Oils to Compete in New York  

      The New York International Olive Oil Competition will bring the world’s finest extra virgin olive oils to the World’s Greatest City.

    • 2010 Los Angeles Olive Oil Competition Winners 

      The annual extra virgin olive oil competition awarded “Best of Show” medals to Apollo Olive Oil, Lucero Olive Oil, Castillo De Canena, Frantoi Cutrera, and La Vecchia Macina.

    • Results of Oil China 2010 Extra Virgin Olive Oil Competition 

      Results from the 6th annual Oil China Exhibition held in Shanghai 24-26 April 2010.

    • Yolo Winners 

      The second-largest U.S. competition crowned familiar names including Lucero Olive Oil, The Olive Press, Calivirgin, Apollo, Hillstone and Bozzano Olive Ranch.

  • Opinions  (5)
    • More than Mere Tradition  

      The documentary series “Un país para comérselo” let a unique opportunity to promote the secrets of olive oil slip by and chose instead to return to the same old clichés as always.

    • “Extra Virginity” Book Review Has Plenty of Quips, But Misses the Point 

      Dwight Garner, maybe giddy from the book’s title, manages a lot of zingers in his review of Tom Mueller’s “Extra Virginity” for the New York Times. But Garner’s ambivalence shows he just doesn’t get it.

    • Reactions Underscore “Super Premium’s” Long Road Ahead 

      Articles published on the same day in two major American newspapers put olive oil in the spotlight again. Readers’ comments in the Washington Post offered a glimpse at some American reactions to Association 3E’s super-premium initiative.

    • Olive Oil Campaign Gets a Life in New York 

      It may not be much to work with, but with a .7 million dollar allowance from the Olive Council, the new “Add Some Life” promotional campaign hopes to at least make eating olive oil a little cooler.

    • Paul Vossen: Olive Oil Taste Panels Are Not The Problem 

      Producers of fresh oil from high quality fruit should be the only ones rewarded with a higher price and the designation of extra virgin.

  • Olive Oil Reviews  (7)
    • French Consumer Magazine Compares Olive Oils, Finds Local Ones Better 

      French consumer magazine Que Chosir, gets in with the act, comparing thirty extra virgin olive oils sold in France and finding the ones made locally to be generally better (and more expensive).

    • Flos Olei Guide Awards Sicily’s Titone Best Extra Virgin Olive Oil of the Year 

      The Olive Oil Mill of the Year award went to the Italian producer, Azienda Agraria Viola, an Umbrian family business that consistently produces award-winning results.

    • Talking Olive Oil with Der Feinschmecker Food Editor Kersten Wetenkamp 

      “Top olive oils offer unforgettable bursts of pleasure, and leave you wanting more. It is these moments of happiness that drive us each time to undertake such a huge organizational effort.” – Kersten Wetenkamp

    • U.K. Consumer Guide Reviews Supermarket Olive Oils 

      A study carried out this month by product-testing magazine ‘Which?’ suggests consumers may not need to reach for the most expensive bottle when searching for high quality olive oil.

    • NZ “Savantes” to Contrast Extra Virgin Olive Oils from 9 Countries 

      A selection of extra virgin olive oils from 9 countries will be available for tasting at the extra virgin olive oil Savantes Programme to be held in three New Zealand cities next month.

    • Sampling New Oils at Moulin Saint-Michel 

      Watch as the millers sample new extra virgin oils at Moulin Saint-Michel in Mouriès, France

    • St. Tropez, 1996 

      Everyone who has visited St. Tropez remembers the little olive oil boutique, Autour des Oliviers.

• What’s Cooking  (33)
  • Olive Oil Finds Its Way in North India’s Kitchens 

    Olive oil appears to be making inroads in the kitchens of one of the most modern cities in North India, Chandigarh, where its use is rising in the traditional parantha.

  • Pouring on the Olive Oil for Thanksgiving 

    For Thanksgiving, olive oil is flowing in the creative minds and kitchens of chefs and home cooks alike. EVOO elevates holiday flavors without changing the beloved classics.

  • Slow Food Dairy Event Explores Cheese and Olive Oil Pairings 

    At Slow Food’s “Cheese” – the big event dedicated to the dairy world held every two years in Bra, Piedmont – olive oil and cheese became closer friends.

  • Flavored Olive Oil Adds Zing to Traditional Indian Dishes 

    Indian cooks have traditionally used groundnut or almond oil to add different flavors to their homemade dishes. Now olive oil is the rising star creating more chic Indian fare.

  • Lathera: A Winning Combination of Vegetables and Olive Oil 

    All Greeks have been raised on these simple to cook, but nutritionally complex dishes that remain a fundamental part of the Greek diet.

  • Ready For Your Spanish Breakfast? 

    “Our goal is to see the Spanish Breakfast incorporated in the cuisine offered by catering establishments around the world.” – Pedro Barato, Interprofesional del Aceite de Oliva Español

  • How Italian Food Became as American as Apple Pie  

    A new book by John F. Mariani explains how Italian immigrants in the late 1800′s brought ideas about food that would completely reshape the American dining landscape.

  • You Can’t Butter a Salad 

    We kept two olive oils in the restaurant which we used to enhance flavor in spicy dishes and which we poured over everything from hummus to big chunks of feta cheese or even yogurt.

  • Only Extra Virgin Olive Oil at Rome’s Forno Campo de’ Fiori 

    Ever wonder what kind of oil they use at your local pizzeria? At Rome’s legendary Forno Campo de Fiori it’s only fresh local extra virgin olive oil, and lots of it.

  • A Memorable Feast 

    The act of handling raw ingredients forms a connection. In the end, you’ve spent quality time with your dinner. And isn’t a bit of quality time what we really want?

  • Zero Kilometer Olive Oils and More at Rome’s Urbana 47 

    Steps from the Coliseum Angelo Belli’s “zero kilometer” kitchen has become a favorite for locals and traveling foodies seeking authentic regional cuisine.

  • The Rise of Olive Oil Baking 

    With a push into the limelight from cutting-edge pastry chefs, olive oil is becoming a favorite dessert ingredient in restaurants and home kitchens everywhere.

  • Sole Searching 

    It was Julia Child’s first meal upon arriving in France in 1948, and the dish she later proclaimed the most exciting of her life. But the trick to Sole Meunière is keeping it simple.

  • Wave of Experimentation in Paris Cuisine Elevates Olive Oil 

    In the new day that is beginning to shine on Parisian kitchens, young chefs are discovering what their southern cousins in Provence have long enjoyed.

  • Sweet Role for Olive Oil 

    While a quality extra virgin is now essential in any decent restaurant, perhaps the full embrace of olive oil is most poignantly revealed in its new surprising role: as dessert.

  • Star Chef Recalls the Humble Cretan Tastes of his Childhood 

    “When I prepare dishes that are based on wild greens and legumes, many of the locals may be offended by the simple ingredients that I use.” Yiannis Tsivourakis

  • Season of Plenty  

    Joëlle Laffitte finds the holiday season the perfect time to visit a food and wine exhibition in Paris, and its purveyors of artisan-crafted indulgences.

  • Chef Calls Olive Oil “Perfect” for Chinese Cuisine  

    The executive chef of the Great Wall Hotel in Beijing, said that olive oil is perfect for cooking Chinese food, “especially for stewing, braising, and earthen pot cooking.”

  • Bloody Good: Blood Orange Olive Oil Brownies 

    In honor of this spooky time of the year, a recipe involving blood is required. The combination of dark chocolate and sweet-mellow citrus in a moist brownie is alluring and delicious.

  • Joëlle Laffitte: Notes from the Farmers Market 

    One of the most important lessons I’ve learned in this country is that when buying certain ingredients, there is a time to hold onto your money, and there is a time to let it go.

  • 8th Cooking with EVOO Competition in Alicante 

    The Diputación de Jaén has distributed to more than 18,000 restaurants in fifty countries information on participating in the 8th International Cooking Award with Extra Virgin Olive Oil.

  • Cooking with Olive Oil in China 

    The rise in the use of cooking oils has been provoked by the economic growth of the past two decades which has made oil, once scarce and prohibitively expensive, common and affordable.

  • French Chefs Compete for EVOO Cooking Awards 

    The competition is tapping into growing awareness by France shoppers of the many benefits of extra virgin olive oil.

  • Pass the Cobram Estate, Hold the Butter in Dessert 

    Cobram Estate’s Pantry Essentials line is perfect for baking, offering a variety of flavor profiles that won’t dominate or conflict with other ingredients.

  • Keeping Olive Oil Fresh 

    To ensure that your olive oil maintains optimum freshness and flavor, there are a few things you can do to store it properly.

  • How Much is a Drizzle? 

    What exactly does it mean when a recipe calls for a drizzle of olive oil?

  • The “Smoke Point” 

    A high-quality extra virgin olive oil has a higher smoke point than other oils, making it very suitable for many forms of cooking, such as frying.

  • Cooking with Olive Oil 

    Olive oil helps carry the flavor of foods and satisfies the appetite.

  • Olive Oil Cuisine: Textures of the Future 

    Recent technical advances and the inventiveness of a group of young Spanish chefs have subjected extra virgin olive oil to all manner of interpretations.

  • Restaurant Reviews  (6)
    • Choosing Just the Right Olive Oil at Nino Di Costanzo’s Il Mosaico 

      You won’t easily find another restaurant in Italy with such a comprehensive offer of excellent extra virgin olive oils. And Chef Di Costanzo and his waiting staff know how to handle them.

    • An Olive Oil Immersion in Mendoza 

      Steps from Mendoza’s Hotel Internacional, Verolio is a place to fall in love with fresh local olive oils, delicious Argentinian dishes and great wines.

    • Zero Kilometer Olive Oils and More at Rome’s Urbana 47 

      Steps from the Coliseum Angelo Belli’s “zero kilometer” kitchen has become a favorite for locals and traveling foodies seeking authentic regional cuisine.

    • Sweet Role for Olive Oil 

      While a quality extra virgin is now essential in any decent restaurant, perhaps the full embrace of olive oil is most poignantly revealed in its new surprising role: as dessert.

    • At La Pergola, Searching For The Best  

      For Rome’s famed La Pergola resturant Simone Pinoli looks for DOP, organic extra virgins, and the use of typical cultivation methods of the region.

    • Review: Fig & Olive, New York 

      Highlighting great olive oil flavors in Gotham’s meatpacking district.

• Recipes  (7)
  • Pouring on the Olive Oil for Thanksgiving 

    For Thanksgiving, olive oil is flowing in the creative minds and kitchens of chefs and home cooks alike. EVOO elevates holiday flavors without changing the beloved classics.

  • Lathera: A Winning Combination of Vegetables and Olive Oil 

    All Greeks have been raised on these simple to cook, but nutritionally complex dishes that remain a fundamental part of the Greek diet.

  • Choosing Just the Right Olive Oil at Nino Di Costanzo’s Il Mosaico 

    You won’t easily find another restaurant in Italy with such a comprehensive offer of excellent extra virgin olive oils. And Chef Di Costanzo and his waiting staff know how to handle them.

  • Ready For Your Spanish Breakfast? 

    “Our goal is to see the Spanish Breakfast incorporated in the cuisine offered by catering establishments around the world.” – Pedro Barato, Interprofesional del Aceite de Oliva Español

  • How Italian Food Became as American as Apple Pie  

    A new book by John F. Mariani explains how Italian immigrants in the late 1800′s brought ideas about food that would completely reshape the American dining landscape.

  • Only Extra Virgin Olive Oil at Rome’s Forno Campo de’ Fiori 

    Ever wonder what kind of oil they use at your local pizzeria? At Rome’s legendary Forno Campo de Fiori it’s only fresh local extra virgin olive oil, and lots of it.

  • An Olive Oil Immersion in Mendoza 

    Steps from Mendoza’s Hotel Internacional, Verolio is a place to fall in love with fresh local olive oils, delicious Argentinian dishes and great wines.

• Featured  (100)
  • Pouring on the Olive Oil for Thanksgiving 

    For Thanksgiving, olive oil is flowing in the creative minds and kitchens of chefs and home cooks alike. EVOO elevates holiday flavors without changing the beloved classics.

  • New World Labs Release Latest Jab at Imported Olive Oils 

    In a redux of last Summer’s slamming of imported olive oils, California and Australian labs have teamed up to offer a critical assessment of the quality of America’s top-selling brands.

  • Q&A With IOC Director Jean-Louis Barjol 

    The executive director of the International Olive Council discusses Australian standards, mixed results in India and China and his ambitions in the United States.

  • Catamarca Unveils New Research Facility for Olive Oil Production 

    “Producers will gain access to technical assistance in the field and at the pilot plant with the aim of improving the quality of their products.” – Flavio Fama, National University of Catamarca

  • The World of Olive Oil on Your iPhone 

    A guide to the world’s best olive oils is just one part of the first comprehensive iPhone app for olive oil consumers, enthusiasts and industry professionals.

  • Italian Investigators Uncover “Falsified Foods” 

    “Because Italian foods are the most prized in the world, it’s clear we also have primacy in falsified foods” – Cesare Patrone, head of the Corpo Forestale

  • Now Playing: Smartphones and Greek Olive Oil Production  

    A new promotional video produced by the consulting firm foodstandard for a Greek agricultural union is a stunning presentation of modern olive oil production.

  • “Artisanal” Olive Oil Producers Meet in Rome to Talk Strategy 

    Everyone seemed to agree that differentiation from mass-market brands was key, and it would take a long time and a lot of hard work for high quality olive oil to garner the price it deserves.

  • Conference in Italy Finds Modern Lessons in Ancient Farming 

    At the Accademia dei Georgofili in Florence, experts focused on a very distant age to address current agricultural challenges and threats to the environment.

  • An Olive Oil School in the South of France  

    A port town on the Mediterranean coast of France believes that educating young children is a great way to achieve and maintain a healthy olive oil culture for future generations.

  • Trieste Ready for Olio Capitale 

    With over two hundred extra virgin olive oils and buyers from seventeen countries in Trieste this weekend, an ancient city of trade becomes the olive oil capital.

  • Only Extra Virgin Olive Oil at Rome’s Forno Campo de’ Fiori 

    Ever wonder what kind of oil they use at your local pizzeria? At Rome’s legendary Forno Campo de Fiori it’s only fresh local extra virgin olive oil, and lots of it.

  • One Use for Olive Oil After its “Best By” Date 

    For once it doesn’t matter if it’s fruity, bitter or pungent. It just need to be slippery. Still, nothing but olive oil will do when wrestlers square off in this ancient ritual.

  • Change in the Air at California Olive Oil Council Meeting 

    There was a sense at this week’s meeting in Monterey that the local industry stood at a pivotal moment with unprecedented challenges and opportunities.

  • The Biggest Farm in France? Take the Subway 

    This year’s Salon International de l’Agriculture in Paris celebrated the placement of French cuisine on UNESCO’s revered list of human cultural heritage.

  • On the Ancient Path of Olive Oil in Puglia  

    Along the “Olive Oil Roads” ancient farms have become museums where you can learn about the local history of olive oil and its traditional production.

  • Chilean Olive Oil Exports Sharply Higher 

    Following a trend led by its booming wine market, Chile’s olive oil industry expanded sales worldwide last year according to statistics just released.

  • An Olive Oil Immersion in Mendoza 

    Steps from Mendoza’s Hotel Internacional, Verolio is a place to fall in love with fresh local olive oils, delicious Argentinian dishes and great wines.

  • Gawel: IOC Response to Olive Oil Standards More “Rhetoric” 

    The Australian olive oil expert said that in criticizing the proposed standards the IOC failed to provide data to support its rationales such as how certain limits were set.

  • European Commission Rejects Private Storage of Olive Oil 

    The European Commission says the bargaining clout of large-scale distributors is at the root of Spain’s olive oil price plunge — not a market disturbance.

  • Olive Council Calls Proposed Aussie Standards “Barriers to Trade” 

    The International Olive Council issued a statement calling for the reconsideration of the proposed olive oil standards for Australia and New Zealand.

  • Edwin Frankel: Taking California Olive Oil to Higher Standards 

    Bold and controversial, his recently published findings have gripped the attention of the industry as they pave the way toward scientific strides for California olive oil.

  • The Rise of Olive Oil Baking 

    With a push into the limelight from cutting-edge pastry chefs, olive oil is becoming a favorite dessert ingredient in restaurants and home kitchens everywhere.

  • Quality Olive Oil a Taste Not Yet Acquired by Most Consumers 

    While experts consider bitterness and pungency characteristics of high-quality olive oils, many consumers seem to favor other attributes associated with olive oil defects.

  • Kersten Wetenkamp, Der Feinschmecker’s Olive Oil Connoisseur 

    Kersten Wetenkamp and his panel of judges are getting ready to rate 800 extra virgin olive oils from around the world for his magazine’s venerable guide.

  • Fairway Market’s Steven Jenkins Started with a Map 

    “Year after year, I’d get in a car with my maps and drive down all the little roads seeking out villages that gave their names to certain foods.” Steven Jenkins

  • Celebrating Olive Oil Culture and Cuisine in Burhaniye 

    Each year locals and a few lucky tourists gather in this small town on the Aegean coast to salute olive oil culture with music, dance, exhibitions and great food.

  • Panagiotis Karantonis: Greek Olive Oil Must Build On Quality 

    “If we are talking about a price oriented market, Greece wouldn’t have a chance. That means pushing through, with a national effort, a well-implemented plan.”

  • Group Says Olive Oil Tasting Panels Create “False Concern” 

    A group of olive oil associations sent a letter to the Spanish Ministry condemning “serious problems” arising from organoleptic analysis for the classification of olive oil.

  • A Painter of Olive Harvests 

    Mariella Gualtieri remembers a man hired to help with the harvest. Seeing her small hands shivering he said, “If only olives were the size of oranges, we’d finish sooner.”

  • Sole Searching 

    It was Julia Child’s first meal upon arriving in France in 1948, and the dish she later proclaimed the most exciting of her life. But the trick to Sole Meunière is keeping it simple.

  • Nikos Zachariadis, Agricultural Cooperative of Kritsa 

    Kritsa is a cooperative at the top of its game, thanks to an ideal microclimate, passionate growers and skilled management by former military man, Nikos Zachariadis.

  • Leandro Ravetti on Australia’s Proposed Olive Oil Standards 

    The drafting leader of Australia and New Zealand’s proposed standards says no international standards in place accommodate the natural variation of olive oils from the region.

  • Queensland Flood Destroys Bumper Harvest 

    Australia Olive Association regional director Amanda Bailey is trapped by flood waters on her hill-top property unable to assess so far the heavy losses sustained by area farms.

  • Wave of Experimentation in Paris Cuisine Elevates Olive Oil 

    In the new day that is beginning to shine on Parisian kitchens, young chefs are discovering what their southern cousins in Provence have long enjoyed.

  • Olive Council Chooses Jean-Louis Barjol for Top Post  

    The International Olive Council has chosen Jean-Louis Barjol to lead the organization. The former sugar industry professional has taken the post of executive director through 2014.

  • Australia, New Zealand Draft New Olive Oil Standards 

    A draft of new olive oil standards for Australia and New Zealand reveals strict labeling guidelines, while leaving a key international EVOO benchmark unchanged.

  • Richard Gawel on a Tear 

    The noted expert and irreverent olive oil guy from Adelaide is known to lash out at bad olive oil, human rights affronts and whatever else annoys him.

  • The Mediterranean Diet Revisited 

    Thanks to an ever-growing body of evidence that it can prevent everything from heart disease to cancer, the Mediterranean diet sets a standard for long life and good health.

  • Star Chef Recalls the Humble Cretan Tastes of his Childhood 

    “When I prepare dishes that are based on wild greens and legumes, many of the locals may be offended by the simple ingredients that I use.” Yiannis Tsivourakis

  • The Aqallal Family, Atlas Olive Oils 

    “You only produce ‘gran cru’ from high quality olives that are fresh, clean and healthy. You then become obsessed by quality, aromas, flavors. It penetrates your body, your everyday life.”

  • Carol Firenze: The Passionate Olive 

    Five years after finding its 101 uses, Carol Firenze says tasting and discussion will lead consumers to a greater understanding of olive oil.

  • Deborah Rogers, Trailblazer for California Olive Oil 

    A tireless champion of olive oil quality, Deborah Rogers is a giant in the California industry and the resounding choice for the first Olive Oil Times Producer of the Year.

  • 2010 Olive Oil Times Producer of the Year 

    The first annual Olive Oil Times Producer of the Year award will honor innovative olive oil makers who advance the industry, enlighten us all and make the world a better place.

  • The Rebirth of Corsican Olive Oil  

    Thanks to the growing appreciation of quality olive oil, Corsicans are again managing their orchards with pride and developing their olive oil with passion.

  • Olive Oil and Interventional Cardiology 

    How the abnormal metabolism that leads to heart disease can be significantly affected by a diet that includes olive oil.

  • Olive Oil Flows at Harvest Time on Crete 

    A visit to Crete during harvest time is an opportunity to see olive growers and mills at full tilt and to sample the region’s flagship olive oil pressed just minutes before.

  • One Answer to Health Crisis in India: Olive Oil 

    Lifestyle and diet changes are needed in India, where the world’s second-largest population is facing a health crisis led by rising rates of heart disease and diabetes.

  • Not Your “Run of the Mill” Olive Oil Tour 

    Lara Camozzo tours the midieval birthplace of a famous conspiracy and gets an estate producer’s take on modern-day collusion in the Italian olive oil industry.

  • Good Oils Gone Bad: Recognizing Rancidity and Other Defects 

    Continuing our series of articles addressing common consumer questions, how to recognize some of the defects found in olive oil past its prime.

  • Olive Oil from the Top of the World 

    In the Himalayan foothills Hartmut Bauder found a climate he calls “the opposite of Europe” and the perfect place to produce the only olive oil made in Nepal.

  • An Introduction to Olive Oil Tasting 

    In the first in a series of articles addressing basic consumer questions about olive oil written by leading experts, Alexandra Kicenik Devarenne explains olive oil tasting and food-pairing.

  • Joëlle Laffitte: Notes from the Farmers Market 

    One of the most important lessons I’ve learned in this country is that when buying certain ingredients, there is a time to hold onto your money, and there is a time to let it go.

  • Olisur’s Alfonso Swett: Chile will be a “Major Olive Oil Player” 

    In only its fifth year Olisur produced 1.8 million liters of olive oil on its Chilean estate, mostly for North Americans. “We must produce for other countries, and they request sustainability.”

  • New Norcia Wins Best of Show at Perth Royal 

    The awards are “a pat on the back for the large numbers of volunteers who come to help with the harvest and pruning the trees each year.” Carmel Ross, Benedictine Community of New Norcia.

  • Ayvalik’s Fabled Olive Oil 

    It’s a pity that Ayvalik’s olive oil can only be enjoyed locally, in places like Fasulye, where Muazzez Uludere Eris cooks up vegetarian dishes including her signature kidney beans.

  • Fabrizia Cusani and Giampaolo Sodano 

    With a guidebook to Italy’s olive mills, an educational television show about EVOO, and a film drama in which olive oil plays the leading man, this team gets the word out.

  • Cobram Estate’s Rob McGavin 

    Rob McGavin’s success lies in keeping a long-term view, staying down to earth, working with good people and, not least, by yielding ten times the world average per acre.

  • Pitching an Extra Virgin Olive Oil for Kids 

    Spanish producer Vega Carabaña says its smooth, slightly fruity and aromatic extra virgin olive oil is just right for children as young as 6 months. The cute packaging doesn’t hurt either.

  • Leonardo Colavita and the UC Davis Olive Oil Report 

    “We’ve worked hard to make a name for ourselves. What do they think? That we’re out to ruin our name, our brand for a little trick worth a few bucks?” Leonardo Colavita

  • Farming On the Edge of an Olive’s Comfort Zone 

    You won’t find much olive oil production in Italy north of the Cividale plains where Franco Diacoli says his Bianchera olives “never stop growing and developing intense flavors and aromas.”

  • Olive Tree Seeks Caring Family for Long-Distance Relationship 

    Olive tree “adoption” programs offer a closer connection with the source of high-quality extra virgin olive oil, and a way to support small-scale olive oil production.

  • Moulin de Villevieille, Pride of the Garrigues 

    Members of the award-winning Moulin de Villevieille range from civil servants to farmers, librarians to mechanical engineers. Passion, rather than cash, seems to be the driving force.

  • Interview with Ari Weinzweig, Zingerman’s 

    In 1982 Ari Weinzweig opened a small sandwich shop in his college town. Today, Zingerman’s is a million “community of businesses” that happens to sell a lot of olive oil.

  • Olive Pomace Oil: Not What You Might Think 

    You were seduced by a nice package, low price and claims like “Premium Flavor” or “Made in Italy” before learning you didn’t buy olive oil at all. You’re not alone.

  • Berkeley Olive Grove: Old Ways in the New World 

    Ask Darro Grieco what makes his award-winning EVOO so good and he’ll say it’s the old Mission trees, dry farming and hand-harvesting. Are we still in California?

  • On Nutella, Olive Oil and Obesity 

    The recent Nutella affair provoked scandal and outrage in Italy, while the UNESCO decision enshrining olive oil was met with understated pride. What’s going on here?

  • Olive Oil Maker Finds Inspiration in Ancient Words and Deeds 

    “We are inspired by Ancient Greece to produce extra virgin olive oil with no industrial process. If it means producing only a certain amount each year that is okay with me.” Constantine Scrivanos

  • Australia Charts Five-Year Course for Olive Oil Industry  

    The plan sets objectives to help protect and advance an industry that has grown rapidly in a short time, yet looks set to flatten if certain challenges are not tackled.

  • Judging EVOO Competitions Takes More than Just Tasting 

    While show judges are experienced EVOO tasters, Richard Gawel explains, the act of judging extra virgin olive oils requires a variety of skills to bring it all together.

  • Hillstone Olive Oil: Rooted in Tradition 

    Laurie Schuler-Flynn and Amy DelBondio’s award-winning Hillstone olive oil reflects their consummate care throughout the production process. After all, their grandmothers are watching.

  • New Casaliva from “Grotto of Catullus” will be Pure Poetry 

    The restoration of an ancient olive grove will preserve the Sirmione landscape so beloved by the Latin poet.

  • Accidental Olive Farmers 

    John Dunn left a high-pressure sales job to run a business with an old friend renting villas on Crete. Life changed again when they unwittingly struck oil among the olive groves.

  • Israel Hosts TerraOlivo Extra Virgin Olive Oil Competition 

    TerraOlivo attracted 189 entrants from 14 countries, giving many Israeli producers their first opportunity to be judged against top olive oils brands from around the world.

  • The Australian EVOO Show System 

    Most of Australia’s extra virgin olive oil shows follow similar protocols, explains Richard Gawel.

  • Q&A with Piero Gonnelli, Frantoio Santa Tea 

    “One kind of fish has a different flavor from another. It’s the same with olives; every product has certain characteristics that are reflected in the flavor.” Piero Gonnelli

  • Preserving Olive Oil Culture in Adatepe 

    “We thought of this world’s deep-rooted traditions, rich culture and bright future and that’s how we got into the olive oil business.” Mustafa Çakilcioglu, Adatepe Olive Oil

  • For Family Making Olive Oil for 425 Years, Practice Makes Perfect 

    In 1585, 21 year-old William Shakespeare became a proud father of twins. Later that year, the Gonnellis bought a mill from local monks and started making olive oil. They’re still at it.

  • Investing in the Future of Olive Oil in Argentina 

    “I have joined the many dreamers from diverse geographical locations who believe in the potential for agribusiness in Argentina and in our ability to achieve it.” Luis Feld

  • Snapshot of Olive Oil Choices in One American Neighborhood 

    I thought I’d head down to my local Stop & Shop, behold the selection and confirm that the monounsaturated revolution had reached Boston.

  • Interview with VN Dalmia, Indian Olive Association 

    With the national health situation in a state of emergency, the president of India’s olive association prepares for the “trickle down” of olive oil usage from the market’s high end.

  • Rediscovering the Origins of Olive Oil in Turkey 

    Recent research reinforces Anatolia’s prominence in the history of olive oil, while consumption in Turkey remains well below that of its Mediterranean neighbors.

  • SEVITEL: Unveiling Greek Olive Oil Abroad 

    We analyzed the past and know what needs to be done for the future. There is no room for more debate.” Gregory Antoniadis, President of SEVITEL

  • Crete On The Half Shell 

    Byron Ayanoglu found that olive picking on Crete, while hard work, has elements of fun and celebration.

  • Chinese Consumers Confused by Olive Oil Choices 

    High prices and the lack of solid information are leaving consumers in China bewildered about the quality, value and health benefits of the olive oils being marketed to them.

  • UC Davis Olive Center’s Dan Flynn 

    “It’s been fun to witness consumers taste olive oil properly for the first time.” Dan Flynn, University of California at Davis Olive Center

  • Mark Kailis Has an Appetite For Organic Olive Oil 

    In a bid to become the world’s largest organic olive oil producer, Mark Kailis says now is the the time to communicate with consumers about olive oil quality.

  • Growers Strike Gold in LA Olive Oil Competition 

    “We take the time to do it correctly, we work feverishly to make it happen, and it’s paying off.” Dewey Lucero, Lucero Olive Oil

  • An Accidental Purist: Gioia Pinna 

    Four years ago Gioia Pinna and her husband bought a country retreat in Umbria. Then they decided to make one of the best olive oils in the world.

  • Marseille and the History of Olive Oil 

    As the gateway from the Mediterranean to the French canal system, Marseille was the point through which olive oil exported from Spain, Italy, Greece and the Middle East flowed.

  • Pieralisi Extraction Systems: Made in Italy (Really) 

    “We just can’t send people home. It’s like cutting off a leg, you only do it if you absolutely have to, in order to save the patient.” – Gennaro Pieralisi

  • Taster’s Choice: Flos Olei 

    Sure he’s a renowned olive oil expert, entrepreneur and founder of a popular guide to the world’s best olive oils, but Marco Oreggia’s greatest triumph might be his carbonara.

  • A Centrifugal Force: Gennaro Pieralisi 

    In part 2 of our exclusive interview, the Gruppo Pieralisi president sees the quality of extra virgin olive oil exported to the U.S. improving, thanks to growing competition from California.

  • Lambda: Marketing an “Ultra-Premium” Olive Oil 

    “You feel the difference in your senses which is exceptional and perhaps even addictive.” – Lambda creator Giorgos Kolliopoulos

  • Symbolism of Olive Oil 

    In her first article for Olive Oil Times, Dr. MP Graziani takes a look at the strongest currents in the long history and rich symbolism tied to olive oil.

  • A Conversation with Gennaro Pieralisi 

    Seventy five percent of the world’s olive oil is produced with Pieralisi systems. In the first of a three-part series, we ask the president about Gruppo Pieralisi’s competitive edge.

  • China Exhibition Focuses on Olive Oil 

    Liz Tagami reports from the 6th Annual Oil China Exhibition in Shanghai.

  • High Density: Life For Olive Trees Getting Harder 

    The only thing small about modern olive oil production is the tree.

  • Arbiters of Taste 

    Fabrizio Vignolini directs Liguria’s National Organization of Olive Oil Tasters where more than 5,000 experts have trained to appreciate the complexities of olive oil.

  • Q&A with Paul Miller, Australian Olive Association 

    We asked Paul Miller, President of the Australian Olive Association, about his country’s emerging status as producer of high quality olive oils.

• Making Olive Oil  (99)
  • A Call for Smarter Irrigation 

    Experts say olive growers need to accept “that the path to better crop productivity and, ultimately, agricultural sustainability, lies in more efficient irrigation management.”

  • Trials and Tribulations of Commercial Olive Oil Production in the U.K.  

    The United Kingdom might not be the first location for a commercial olive grove that springs to mind, but Neil Davy, proprietor of Huggit’s Farm in Kent, has other ideas.

  • Lanzarote Promotes Ecological Olive Farming 

    The Canary Islands have a very limited production of olive oil. Lanzarote has decided to launch a campaign focused on promoting the introduction of ecological olive trees to save their agricultural economy.

  • New California Conference to Discuss Marketing Order, High-Density Farming  

    A conference in Dixon, California, will present a proposed olive oil marketing order and offer practical, information for growers and processors.

  • The Annual Olive Tree Cycle 

    Having spent the winter in a deep state of lethargy, it is in the spring, summer and autumn that the olive tree undergoes the most stages — all of which will depend on how the buds have evolved.

  • Olive Oil Seduces the Bodega Owners 

    More winery owners are beginning to consider olive oil attractive enough to form part of their catalogue.

  • Council Launches Seminar Series on Cultivation and Olive Oil Quality 

    The International Olive Council is this week hosting a seminar on olive cultivation and olive oil quality issues, the first of what it intends to be ongoing events designed to address topical issues and share expertise.

  • Commercial Olive Cultivation Begins in India 

    India’s western state of Rajasthan is all set to begin the commerical cultivation of olive. Large farmers in the state have shown keen inclination towards olive cultivation.

  • Pakistan Promotes Olive Cultivation in Punjab  

    The government of Pakistan is promoting the cultivation of olives in selected areas of Punjab, which are suited for olive farming. A comprehensive plan for olive production has been prepared.

  • Researchers Make Biodegradable Plastic Bottles from Olive Skins 

    A Spanish scientist has found a way to make biodegradable plastic bottles from a derivative of olive skins.

  • Meeting Up with Shimon Lavee, and The One About the Holy Tree 

    The former IOC president says only Spain will be able to, in the long run, compete with the efficiency of the Southern Hemisphere’s modern processing.

  • Private Farms in India Set to Begin Olive Cultivation 

    Following successful field trials over the last three years in the government land, the state is now ready to expand the scope of olive cultivation to private farmers.

  • After Drought, Downpours Wash Away Catalonian Harvest 

    Drought reduced the potential olive harvest before widespread rain washed much of it to the ground – causing the loss of up to 70 percent of production.

  • Kalamata Conference Examines Modern Olive Oil Production and Sustainability 

    Scientists and olive oil industry professionals discussed the current status of the oil mills in Greece and sustainable production methods.

  • Spain’s Olive Harvest Marked by Lower Yields, Too Many Workers 

    With hordes heading to Andalusia looking for work at harvest time many will be turned away this year, while low prices and yield will cause some farmers to let the olives rot.

  • Some Relief for Dry Andalusian Olives 

    After 52 days of dry skies and above-average heat, Andalusia’s wrinkly olives finally relieved their thirst last week. But welcome though it was, the rain came too late to avoid some losses in non-irrigated areas of the region.

  • Olive Fly Adds to Andalusian Woes 

    Lack of rain is not the only reason forecasts of another bumper year of olive oil production are viewed cautiously in Spain – the olive fruit fly has reared its fearsome head earlier and in greater numbers.

  • Study Recommends Olive Oil Byproduct as Organic Fertilizer  

    Recent studies conducted at the Universidad de Sevilla’s School of Agricultural Engineering concluded that alperujo, a sub-product of olives obtained after milling and pressing, can be reused as fertilizer in organic farming.

  • Jaén Hoping for Rain as Olive Harvest Looms 

    It’s autumn in Jaén, the center of world olive oil production, but unrelenting heat and four months without rain has fueled talk of a 30 percent fall in its olive harvest this year.

  • September Heat Means Early Harvest, Less Olive Oil in Italy 

    While it is estimated that the high temperatures — the second highest on record since 1800 — will reduce olive oil production by about 10 percent, the quality of the oil is supposed to be good.

  • Fratelli Aprile: The Art of Extra Virgin 

    With a great attention for local culture and contemporary art, Daniele and Roberto Aprile link tradition and innovation to produce a unique brand of extra virgin.

  • Pakistan Makes Plans for Olive Oil Production 

    The government hopes to make Pakistan self-sufficient in the product of olive oil by developing olive orchard cultivation in Punjab.

  • Alfa Laval Unveils Mobile Service for California Millers 

    Just in time for California’s harvest, the trailer delivers parts and service on location to olive oil mills throughout California and adjoining states, at no extra cost to Alfa Laval customers.

  • New Olive Oil Labeling Rules in Italy Require Clearer Origin Indication  

    A new decree states that the place of origin must be written in legible characters and in the same field of vision as the category of oil.

  • In Memory of Marco Mugelli 

    Gianni Stefanini remembers Marco Mugelli, his friend and teacher.

  • Italy Requires Olive Oil Mills to Register Sales and Purchases Online 

    Wholesale olive oil millers in Italy are now required to register their purchases and sales with an online reporting system used by various agricultural sectors.

  • Star Fine Foods Launches California-Grown EVOO 

    Star, a division of Spanish food giant Borges Mediterranean Group, has launched its first grown-in-California olive oil — using a blend of Arbequina, Arbosana, and Koroneiki olives grown in the Central Valley.

  • For French Olive Oil Producers, Less is More 

    Olive oil production in France is tiny compared to its neighbors and there’s a “problem with notoriety.” Jean Benoit Hugues shares what the interprofessional association Afidol plans to do about lifting the profile, and sales, of French olive oil.

  • South African Olive Oil Goes Wild 

    When you run down the list of emerging olive oil producing countries don’t forget South Africa, with its growing production of quality olive oils and ever more appreciative consumers.

  • Olive Oil Producers Go Mobile in California 

    Rambling along California roads and highways to the rhythm of the olive harvest, North America’s only two mobile mills work their way up the coast, making many stops along the way.

  • Another Olive Production Project in India 

    Following the success in Rajasthan, the government of Gujarat has funded a pilot project to grow olive trees in the state in an effort to transform the fortunes of local farmers.

  • Athens Hosts Eleotechnia Mediterranean Exhibition of Olive and Olive Oil  

    Over one hundred companies focused on olive oil and edible olive production in Greece gathered at the Eleotechnia Mediterranean Exhibition of Olive and Olive Oil in Athens.

  • Olive Farming Blooms in India’s Desert State  

    Gideon Peleg is the Israeli technical manager overseeing olive cultivation in Rajasthan. The first commercial yield from the Indo-Israel joint venture is expected this year.

  • Rise in Tourism Forces Upgrades in Greek Olive Oil Mills 

    Olive oil producers in Messinia are being forced to change to two-phase production systems and to stop disposing organic matter along the region’s famous coastline.

  • Lack of Farm Workers in Argentina Weakens Vulnerable Olive Oil Industry  

    Cultivation in Cuyo is expected to grow 40 percent, but half of this green gold will never make it to store shelves. There are simply not enough workers to harvest the olives.

  • Heavy Rains and High Hopes for Australian Olive Oil This Season 

    Even with heavy rains, cooler temperatures are likely to improve the fatty acid profiles and intensity of most organoleptic attributes, according to Leandro Ravetti of Modern Olives.

  • Andalusia Conference on the Future of Traditional Olive Oil Production  

    Representatives from Spain’s Ministry of Rural and Marine Environment (MARM) met in Jaén this week to discuss the many challenges facing the country’s traditional olive oil industry.

  • Now Playing: Smartphones and Greek Olive Oil Production  

    A new promotional video produced by the consulting firm foodstandard for a Greek agricultural union is a stunning presentation of modern olive oil production.

  • “Artisanal” Olive Oil Producers Meet in Rome to Talk Strategy 

    Everyone seemed to agree that differentiation from mass-market brands was key, and it would take a long time and a lot of hard work for high quality olive oil to garner the price it deserves.

  • Designing Better Olive Oil through Genetic Mapping 

    Spanish scientists say they have pioneered a genetic map of the olive and isolated genes pivotal to the production of more profitable, higher quality and even healthier olive oil.

  • Izmir Hosts First Olive Oil Technology Fair 

    The Olivetech Olive Oil and Technology Fair took place in Izmir, Turkey. The four-day event drew attention to industry challenges as well as its progress.

  • Confronting Soil Erosion in Andalusia 

    Members of the olive oil industry are meeting in Jaén today to discuss measures to prevent the erosion of an estimated 80 tons of soil per hectare each year.

  • California Senator Wolk to Chair Subcommittee on Olive Oil Production 

    The California Senate’s newly established Subcommittee on Olive Oil Production and Emerging Products will focus on California’s olive oil industry.

  • Researchers Look at Cyperus as an Olive Oil Substitute  

    Researchers say the cultivation of the plant would help Egypt and the rest of the Middle East decrease cooking oil imports and find use for desert land.

  • Edwin Frankel: Taking California Olive Oil to Higher Standards 

    Bold and controversial, his recently published findings have gripped the attention of the industry as they pave the way toward scientific strides for California olive oil.

  • Queensland Growers Hardest Hit After Historic Floods, Cyclone  

    “Some of their trees literally floated away from their grove,” said AOA Queensland director Amanda Bailey after historic floods, and a cyclone, caused damage estimated to reach .5bn.

  • California Agriculture Magazine’s Spotlight on Olive Oil 

    Sparked by huge changes in the California olive industry in recent years, California Agriculture magazine devoted an issue to olive oil production and quality factors.

  • Group Announces Project to Reduce Impact of Olive Oil Production  

    The objective of the CITOLIVA initiative is to unite olive oil producers in Southwestern Europe with regards to sustainable development, technological innovation and land use.

  • Queensland Flood Destroys Bumper Harvest 

    Australia Olive Association regional director Amanda Bailey is trapped by flood waters on her hill-top property unable to assess so far the heavy losses sustained by area farms.

  • Deep Freeze Destroys 15 Percent of Olive Harvest in El Comtat 

    Temperatures as low as 19.4 degrees (°F) destroyed over 3.5 million pounds of olives in El Comtat, one of Spain’s principle growing regions.

  • Blas Melgarejo Cordero and Andrés Martos Medina 

    From a deep understanding of the humble Picual cultivar the partners at Melgarejo – Aceites Campoliva have crafted what has been called the best extra virgin olive oil in Spain.

  • Boundary Bend, Australia’s Innovative Olive Oil Leader 

    Australian olive oil pioneer Boundary Bend is hell-bent on higher yields, efficient processes, and making great extra virgin olive oil at a competitive price.

  • Olisur, Champion of Chilean Olive Oil 

    Olisur produces affordable, award-winning extra virgin olive oils from its plantations in the fertile Chilean plains and they’re coming to a store near you.

  • The Aqallal Family, Atlas Olive Oils 

    “You only produce ‘gran cru’ from high quality olives that are fresh, clean and healthy. You then become obsessed by quality, aromas, flavors. It penetrates your body, your everyday life.”

  • Deborah Rogers, Trailblazer for California Olive Oil 

    A tireless champion of olive oil quality, Deborah Rogers is a giant in the California industry and the resounding choice for the first Olive Oil Times Producer of the Year.

  • 2010 Olive Oil Times Producer of the Year 

    The first annual Olive Oil Times Producer of the Year award will honor innovative olive oil makers who advance the industry, enlighten us all and make the world a better place.

  • Australia’s Modern Olives Helps Growers Find the Best Time to Harvest 

    The Lara, Victoria lab and advisory announced it has successfully maintained its accreditation with important certification programs.

  • Trás-os-Montes Producers Focus on Quality  

    The Trasmontanos are said to be daring and hardworking. Whether an accurate stereotype or not, something keeps propelling this region into the international spotlight for premium olive oil.

  • French Olive Oil Producers Going Organic 

    Jean Marie Guerin says he’s lucky to be isolated from other orchards. “My domaine is right out in the country, far from any pollution. I don’t have as many flies as the other growers.”

  • Farmers Union Reaches Out to Uninsured Olive Growers 

    Only 3% of olive growers in Jaen have insured their plantations against a disaster. The other 97% would be left without recourse in the event of frost, hail and other natural hazards.

  • Hailstorm Destroys Olive Groves in Spain’s Monterrubio de la Serena 

    A hailstorm that destroyed up to 80% of olives in Spain’s Monterrubio de la Serena late last week has again highlighted the devastating effects weather events can have on olive farmers.

  • Understanding the New USDA Olive Oil Standards 

    Next month new USDA standards for olive oil go into effect. Alexandra Kicenik Devarenne and Paul Vossen address common questions about what the standards mean for producers.

  • Waxes in Extra Virgin Olive Oil 

    It took forever to settle under gravity, and after it solidified following a cold night, it refused to completely ‘melt’ into its natural fluid state after being warmed. My guess was that involved waxes.

  • New Olive Oil Production in the Canaries 

    The project offers a promising crop due to the archipelago’s favorable climate, the high quality of local olive oil production, and the little water required.

  • AEMO Report: Traditional Olive Oil Cultivation No Longer Profitable 

    The report offers data from a number of industry experts to conclude that the rising costs of olive oil production are higher than the market prices.

  • Coldiretti’s “Green Oscars” Encourage Agricultural Innovation 

    Coldiretti, Italy’s largest farming group and lobby, held its fourth Oscar Green Awards to support and encourage innovation in agricultural pursuits.

  • Essay: First Harvest 

    Years ago a local farmer laughed when he saw our lines of bonsai olive trees. ‘You’re mad planting in this drought,’ he said. I wish he were here now to see this.

  • Call of the Wild 

    If you don’t mind an afternoon on a ladder getting twigs in your hair, these places will press your little harvest and send you home with a bottle of pick-your-own extra virgin olive oil.

  • A Regional Approach to Help Organic Olive Oil Producers 

    BiolMed will create a permanent transnational network made up of “Circles to Promote Quality Organic Olive Oil.”

  • UC Davis Olive Center’s Dan Flynn 

    “It’s been fun to witness consumers taste olive oil properly for the first time.” Dan Flynn, University of California at Davis Olive Center

  • Lambda: Marketing an “Ultra-Premium” Olive Oil 

    “You feel the difference in your senses which is exceptional and perhaps even addictive.” – Lambda creator Giorgos Kolliopoulos

  • High Density: Life For Olive Trees Getting Harder 

    The only thing small about modern olive oil production is the tree.

  • Packaging: Lintar Olive Oil from Croatia 

    Lintar name derives from the Greek word that means “funnel” and which is the old name for the Kastela Gulf, the geographical origin of the oil.

  • Filtered v. Unfiltered 

    We don’t filter our EVOO. We remove those fruit particles with the help of Mother Nature, namely gravity.

  • Modern Package, Ancient Product 

    Lisbon designers pitch a package concept for olive oil presentation in sleek settings.

  • Greek Olive Oil: A Gift from the Gods 

    “We can learn something about marketing olive oil from the Italians — and we can keep producing a top-quality product and carve out our own niche.” — Fritz Blauel

  • Bozzano’s New Liguria 

    After just three harvests, the Bozzanos are already producing Tuscan blends that have won over critics, and would have made their Ligurian ancestors proud.

  • Fiesta de Olivo 

    The olive festival is a celebration of the local traditions in the rural communities that are sustained by the olive’s much-anticipated harvest.

  • Producer Profile: Kyneton 

    Embracing the health benefits of fresh, Australian-made extra virgin olive oil.

  • Sampling New Oils at Moulin Saint-Michel 

    Watch as the millers sample new extra virgin oils at Moulin Saint-Michel in Mouriès, France

  • Annual Meeting of the California Olive Oil Council 

    The California Olive Oil Council (COOC) held its annual meeting and trade show on February 20th in Sonoma with over nearly 200 growers, producers, and service providers in attendance.

  • Producer profile: Fèlsina  

    Video showing small, modern production of extra virgin olive oil near Sienna Italy

  • Producer Profiles  (23)
    • Nicolas Alziari 

      Alziari olive oil has been produced and sold in Nice, France for over 140 years. The company’s products now sell in over 19 countries and the Alziari ‘grand crus’ range continues to be held in high regard.

    • The Núñez de Prado Obession with Perfection 

      The Núñez de Prado EVOOs are liquid testimony to the philosophy of the family behind them: respect for nature, and use of both the best artisanal methods and the most innovative modern technology.

    • Fratelli Aprile: The Art of Extra Virgin 

      With a great attention for local culture and contemporary art, Daniele and Roberto Aprile link tradition and innovation to produce a unique brand of extra virgin.

    • In Lucca, Biodynamic and Organic Farming Make a Bit of Magic 

      Giuseppe Ferrua hand-picks his olives at just the right day of the lunar cycle to maximize the amount of liquid they contain. “Some people say we’re witches.”

    • Nikos Zachariadis, Agricultural Cooperative of Kritsa 

      Kritsa is a cooperative at the top of its game, thanks to an ideal microclimate, passionate growers and skilled management by former military man, Nikos Zachariadis.

    • The Rebirth of Corsican Olive Oil  

      Thanks to the growing appreciation of quality olive oil, Corsicans are again managing their orchards with pride and developing their olive oil with passion.

    • Olive Oil from the Top of the World 

      In the Himalayan foothills Hartmut Bauder found a climate he calls “the opposite of Europe” and the perfect place to produce the only olive oil made in Nepal.

    • French Olive Oil Producers Going Organic 

      Jean Marie Guerin says he’s lucky to be isolated from other orchards. “My domaine is right out in the country, far from any pollution. I don’t have as many flies as the other growers.”

    • Cobram Estate’s Rob McGavin 

      Rob McGavin’s success lies in keeping a long-term view, staying down to earth, working with good people and, not least, by yielding ten times the world average per acre.

    • Farming On the Edge of an Olive’s Comfort Zone 

      You won’t find much olive oil production in Italy north of the Cividale plains where Franco Diacoli says his Bianchera olives “never stop growing and developing intense flavors and aromas.”

    • Moulin de Villevieille, Pride of the Garrigues 

      Members of the award-winning Moulin de Villevieille range from civil servants to farmers, librarians to mechanical engineers. Passion, rather than cash, seems to be the driving force.

    • Berkeley Olive Grove: Old Ways in the New World 

      Ask Darro Grieco what makes his award-winning EVOO so good and he’ll say it’s the old Mission trees, dry farming and hand-harvesting. Are we still in California?

    • Olive Oil Maker Finds Inspiration in Ancient Words and Deeds 

      “We are inspired by Ancient Greece to produce extra virgin olive oil with no industrial process. If it means producing only a certain amount each year that is okay with me.” Constantine Scrivanos

    • Hillstone Olive Oil: Rooted in Tradition 

      Laurie Schuler-Flynn and Amy DelBondio’s award-winning Hillstone olive oil reflects their consummate care throughout the production process. After all, their grandmothers are watching.

    • Q&A with Piero Gonnelli, Frantoio Santa Tea 

      “One kind of fish has a different flavor from another. It’s the same with olives; every product has certain characteristics that are reflected in the flavor.” Piero Gonnelli

    • Preserving Olive Oil Culture in Adatepe 

      “We thought of this world’s deep-rooted traditions, rich culture and bright future and that’s how we got into the olive oil business.” Mustafa Çakilcioglu, Adatepe Olive Oil

    • For Family Making Olive Oil for 425 Years, Practice Makes Perfect 

      In 1585, 21 year-old William Shakespeare became a proud father of twins. Later that year, the Gonnellis bought a mill from local monks and started making olive oil. They’re still at it.

    • An Accidental Purist: Gioia Pinna 

      Four years ago Gioia Pinna and her husband bought a country retreat in Umbria. Then they decided to make one of the best olive oils in the world.

    • Lambda: Marketing an “Ultra-Premium” Olive Oil 

      “You feel the difference in your senses which is exceptional and perhaps even addictive.” – Lambda creator Giorgos Kolliopoulos

    • Bozzano’s New Liguria 

      After just three harvests, the Bozzanos are already producing Tuscan blends that have won over critics, and would have made their Ligurian ancestors proud.

    • Producer Profile: Kyneton 

      Embracing the health benefits of fresh, Australian-made extra virgin olive oil.

    • Château d’Estoublon 

      One of the few estates which chose to replant its olive trees after the devastating frost in 1956, Estoublon remains linked to the history of olives and olive oil production in Provence.

    • Producer profile: Fèlsina  

      Video showing small, modern production of extra virgin olive oil near Sienna Italy

• Business  (263)
  • Price for Italian Extra Virgin Olive Oil Drops to ’09 Levels 

    The producer price for Italian olive oil returned to the levels of 2009. Imports rose in Brazil, Europe and North America, but fell in Japan and Australia, according to new data.

  • Food Industry Pros Attend Napa Valley Seminar on Olive Oil Quality 

    A sold-out seminar at the Culinary Institute of America’s Greystone campus gave food buyers a better understanding of olive oil quality issues.

  • Olive Oil Prices in Spain Extend Historic Lows at Year-End 

    Falling prices, decreased production and poor sales have left Spain’s olive oil sector in a state of disarray, though government is working to develop reparative initiatives.

  • Greeks Turn to Lower Quality Olive Oil During Crisis  

    During the current financial crisis, demand for first quality standardized olive oil has declined in Greece. The explanation relies in the cuts to wages and the limitation of household resources in general.

  • Study of Greek Olive Oil Sector Urges Producers to ‘Standardize’ 

    A new study finds weaknesses in the Greek olive oil industry and suggests ways to overcome the problems by achieving economies of scale.

  • Córdoba Leading in Use and Production of Olive Biomass 

    Byproducts of olive oil production have made the Córdoba province Spain’s leader in biomass energy production and innovation. Material from the olive oil sector, including pomace and prunings, is Spain’s most used biomass source.

  • Olive Oil Labeling Under Spotlight 

    Whether to include information such as a use by date and what to do about inevitable small changes in virgin olive oil’s sensorial properties after bottling are being considered by an international group reviewing labeling.

  • International Olive Council Seeks Greater ‘Transparency’ 

    The need for more transparency in the olive oil market and for uniformity on tariff codes were among key issues discussed at the 99th session of the International Olive Council’s Council of Members, held recently in Madrid.

  • Council to Commission Survey of Olive Oil Promotion 

    The “first ever public reliable survey” will reveal the key players involved in activities promoting olive oil internationally, and what they are doing, according to the IOC tender.

  • Still Lower Prices, Black Olives for Breakfast in Latest IOC Data 

    Worldwide trade in olive oil is up 10 percent on last year – an increase of 120,222 tons, according to figures just released by the International Olive Council.

  • India’s Leonardo Olive Oil Unveils New ‘Go Indiano’ Campaign 

    Dalmia Continental’s flagship brand Leonardo Olive Oil has launched a new, high-decibel advertising campaign for the festive season in India with the slogan “Go Indiano.”

  • Olive Oil Industry Groups Reject Proposals for CAP Reform 

    Proposals include limiting the subsidies large farms can receive, and allocating a fixed amount per hectare rather than according to the production history — a change that would see France and Spain lose the most, according to reports.

  • Beyond Oil: Olives as an Energy Source 

    The byproduct of olive oil production, the pulp and ground up pits, are becoming popular for use as fuel for backyard barbecues, hotels and entire towns.

  • Olive Council Reaches Out to Emerging South American Industry 

    Argentina remains the IOC’s only member in Latin America, but other countries in the region are lately receiving more attention from the intergovernmental organization.

  • Olive Oil Imports Down in Australia, Way Up in Brazil 

    The world produced just over 3 million tons of olive oil in the 2010/11 harvest season, according to preliminary estimates released today in the International Olive Council’s September Market Summary.

  • Acesur’s Gonzalo Guillén: Spain is “Exporting the Wrong Image” 

    In an interview with Spain’s El Economista, Acesur CEO Gonzalo Guillén spoke frankly of Spain’s olive oil image problem and his company’s plans for international expansion.

  • Andalusia Fines 17 Producers €2,500 for Inferior Olive Oil 

    The inquiry started last November after analyses of 24 batches of cheap olive oil on sale in Jaén and Córdoba found the contents of some were inferior to that shown on the label.

  • Olive Council Deputy Director Urges Producers to Improve Quality 

    Olive oil producers need to adapt production to reflect the reality of worldwide demand – or face further losses, warns International Olive Council’s deputy director Ammir Assabah.

  • American Investor Argentine Olive Ranch Buys San Juan Plantation 

    According to a report, an investment group headed by Ralph Rybacki will put up .9 million towards the purchase of a 2,471 acre olive plantation and the construction of a new olive oil factory.

  • Dalmia Tries Simplified Olive Oil Labels in India 

    Leonardo olive pomace oil is ideally suited for everyday Indian cooking and frying, according to its new label which now includes a prominent image of a traditional Indian food platter.

  • Virgin Olive Oil Prices Hit Trigger Level for European Aid 

    The average price for virgin olive oil is now so low in Spain that the European Commission has no choice but to subsidize storage until the market improves, the Spanish government and olive oil producers said today.

  • Olive Oil Campaign Gets a Life in New York 

    It may not be much to work with, but with a .7 million dollar allowance from the Olive Council, the new “Add Some Life” promotional campaign hopes to at least make eating olive oil a little cooler.

  • Production Edges Higher, Prices Lower in Latest Olive Council Report 

    Prices dipped further in Spain after a period of relative stability, while the average price for Italian extra virgin retreated from the record highs reached earlier this year.

  • Italy’s Monini Launches Australian Extra Virgin 

    The Italian olive oil producer Monini introduced a new extra virgin olive oil from the Australian estate where the company planted olive trees in 2004.

  • Olive Farming Project in India Fails to Take Off  

    India’s leading agricultural state of Punjab has failed to execute its ambitious olive cultivation project that was launched with much fanfare in 2008.

  • Olive Council Advisory Committee Meets in Istanbul 

    The advisory committee of the International Olive Council (IOC) convened recently in Istanbul, Turkey for its 37th meeting.

  • Barjol Calls for “Synergy” in New Olive Oil Promo Campaign 

    Calling the American market a “top priority,” Olive Council Director Jean-Louis Barjol was in Washington to kick off a new .7M promotion campaign under the slogan “Add Some Life.”

  • Spanish Food Giant Grupo SOS Changes Name to Deoleo 

    Spanish food group SOS, the world’s leader in olive oil sales, this month unveiled its corporate image under the new business name of Deoleo.

  • Olive Oil Guide FAQ 

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  • European Imports of Olive Oil Sharply Higher in Latest Report 

    Imports of olive oil into the European Union were up 27 percent in the five months to February, according to the International Olive Council’s May market newsletter, released today.

  • Stephen Mandia, Sovena USA 

    Steve Mandia founded the East Coast Olive Oil Corporation in 1991 and guided its growth to become one of the largest olive oil importers in the United States.

  • Q&A with Spain’s Olive Oil Interprofessional Director Teresa Pérez 

    Interprofessional Director Teresa Pérez explains why this week’s Beyond Extra Virgin conference in Córdoba will be different than previous editions.

  • Council Predicts Second Biggest Year Ever for Olive Oil Production 

    The International Olive Council predicts this year to be the world’s second-best for olive oil production, thanks largely to increases in Algeria, Morocco, Syria and Turkey.

  • A New Way to Detect Olive Oil Adulteration 

    Researchers at the Universidad de Alcalá in Madrid have patented a new system for testing oil purity and quality which they hope to implement in food testing labs around the world.

  • India’s Olive Oil Imports Sharply Higher 

    The rising consciousness of the Indian consumers about healthy foods helps the effort to promote olive oil as an alternative to the traditional cooking oils used by the average Indian household.

  • Olive Oil Lawsuit Dropped in California 

    The class action lawsuit followed a University of California at Davis study that found samples of imported olive oils from supermarkets failed certain tests for extra virgin classification.

  • Building on “Proven Success” IOC Plans Summer Launch of US Campaign 

    The Olive Council plans to spend .7 million to promote olive oil use in the United States and Canada, building on what the latest IOC market report calls its “proven success” in the world’s biggest market.

  • Q&A With IOC Director Jean-Louis Barjol 

    The executive director of the International Olive Council discusses Australian standards, mixed results in India and China and his ambitions in the United States.

  • Details Expected Thursday on Investigations Into Deodorized Olive Oils 

    The Corpo Forestale will hold a highly anticipated news conference in Rome Thursday about its recent investigations into deodorized olive oils and supply chains.

  • Olive Oil Scandal in Lebanon Leads to Calls for Reform 

    Despite all the benefits of olive oil, it can stil be risky to eat in Lebanon where recently it was reported that there several olive oil brands contained toxic chemicals

  • New Figures Show Growth in Imports and Higher Prices for Italian Olive Oil 

    Most countries saw imports rise from a year ago, and while the olive oil pricing crisis raged in Spain and Greece, Italian olive oil continued to command a premium.

  • Change in the Air at California Olive Oil Council Meeting 

    There was a sense at this week’s meeting in Monterey that the local industry stood at a pivotal moment with unprecedented challenges and opportunities.

  • Olive Council Calls Proposed Aussie Standards “Barriers to Trade” 

    The International Olive Council issued a statement calling for the reconsideration of the proposed olive oil standards for Australia and New Zealand.

  • Council Releases Olive Oil Market Summary 

    The International Olive Council released today its January summary of the world olive oil market which presented data from the last few months of 2010.

  • Group Says Olive Oil Tasting Panels Create “False Concern” 

    A group of olive oil associations sent a letter to the Spanish Ministry condemning “serious problems” arising from organoleptic analysis for the classification of olive oil.

  • Report Finds North Americans Hungry for Olive Oil, Often Misled 

    A new report commissioned by the Olive Council about the North American olive oil market shows more demand, and more confusion as consumers sift through competing messages.

  • Spanish Olive Oil Giant Grupo SOS Announces New Financial Strategy 

    With a successful refinancing and an injection of around 600 million euros, the company has announced a strategic plan to distribute dividends to investors within the next two and a half years.

  • Olive Council Chooses Jean-Louis Barjol for Top Post  

    The International Olive Council has chosen Jean-Louis Barjol to lead the organization. The former sugar industry professional has taken the post of executive director through 2014.

  • Oversupply Rocks Jordan Olive Oil Industry 

    Jordan’s olive oil producers say traders are importing more than they are legally allowed causing a severe oversupply that has crippled the domestic industry.

  • Tunisia Eyes China for Share of Emerging Olive Oil Market 

    Most believe the key to the future success of the Tunisian oil industry will be to mind its reputation and focus on the quality of the olive oils it produces.

  • International Olive Council 

    The International Olive Oil Council (IOOC) is an intergovernmental organization based in Madrid, Spain, with 23 member states.

  • Twenty Memorable Quotes from 2010 

    Sometimes a word is worth a thousand pictures. Here are the words that stuck with us in 2010, from some of the newsmakers in the olive oil world.

  • Council Predicts Increase in World Olive Oil Demand 

    In its latest estimates, the Olive Council predicts consumption will rise 3.6%, to 2.97 million tons while production will drop 2.5 percent, to 2.94 million tons.

  • World’s Most Expensive Olive Oil Brand Splits with Supplier 

    Lambda, the high-design olive oil with the sticker shock price tag and its suuplier, the award-winning Kritsa Cooperative on Crete have parted ways, a source at the cooperative told Olive Oil Times.

  • Tests Find Higher Alkyl Ester Levels in Supermarket Olive Oils 

    Under new European rules expected to go into effect next year, one third of the supermarket oils tested by ARPAM would not be considered extra virgin.

  • Paris Food Show Calls Olive Oils Marketed for Children “Innovative” 

    SIAL, the biannual food industry marketplace, highlighted three extra virgin olive oil products geared towards children among their “Trends and Innovations” selections.

  • Olive Council Chemists Issue Latest Challenge to Davis Study Claims 

    The IOC Cemists Group says the Davis study advocated “methods that have not been proven to have any relationship with the quality or purity of olive oils.”

  • Olive Council Predicts Increased Olive Oil Production for 2010-11 

    International Olive Council Executive Director Mohammed Ouhmad Sbitri said global demand for olive oil has steadily increased with production to maintain a relative equilibrium.

  • Using MRI to Measure Fatty Acids in Olive Oil  

    Scientists from a Spanish university have discovered that magnetic resonance imaging (MRI) can identify fatty acids and other metabolites present in foods such as olive oil and cheese.

  • Aid for Andalusian Olive Farmers Battling Fruit Fly 

    One of the olive grove’s worst enemies, the insect could cause millions of euros of losses if not combated before the next harvest, which begins in December.

  • Spanish Co. Fills Pillows with Recycled Olive Pits 

    Olive pits and charcoal help with breathing while contouring to the head and neck and activating more than 40 acupuncture points, the company claims.

  • Chilean Co. Looks to Enter European Gourmet Market 

    The Chileangourmet plan is aimed at attracting the European market by introducing olive oil flavored with the native Chilean spice Merkén.

  • Andalucían Olive Oil Producer Courts Booming Chinese Market 

    The Andalucían ministry hopes to facilitate the introduction of Spanish olive oil brands that have yet to penetrate the Chinese market as well as consolidate the position of existing brands there.

  • 4th Beyond Extra Virgin Conference to Focus on Olive Oil Excellence 

    Billed as an “International Conference on Olive Oil Flavor and Excellence,” Beyond Extra Virgin IV will focus on the sensory qualities of what’s referred to as super-premium olive oil.

  • Interview with VN Dalmia, Indian Olive Association 

    With the national health situation in a state of emergency, the president of India’s olive association prepares for the “trickle down” of olive oil usage from the market’s high end.

  • Adviser Urges Spanish Olive Oil Industry to Make Advances 

    The urging came at a forum to analyze the current situation in Spain’s olive oil sector and search for new ways to make Spanish olive oil more competitive internationally.

  • Chilean Group Angelini Invests 3 Million Euros in Olive Oil Mill 

    In Chile, Angelini is going to invest more than 3 Million Euros in the construction of what will become one of the country’s most prominent olive oil mills.

  • Report: Most Imported Extra Virgin Olive Oils Aren’t Extra Virgin 

    A new report found 69 percent of imported olive oils and 10 percent of California olive oils labeled as extra virgin failed to meet the IOC/USDA standards for that classification.

  • In France, Olive Oil Leads Sales But Not Usage 

    According to fresh figures from government organization FranceAgriMer, olive oil is the second most consumed oil behind sunflower oil at french retailers.

  • New Organic Logo in Europe 

    The so-called “Euro-Leaf” will now be obligatory on pre-packaged organic food products that have been produced in any of EU Member States and meet the necessary standards.

  • Jean Christophe Novelli Signature EVOO Debuts at Tesco 

    Britain’s largest chain will sell the high-quality Picual EVOO in amphora-shaped bottles signed by the celebrity chef Jean Christophe Novelli.

  • SEVITEL: Unveiling Greek Olive Oil Abroad 

    We analyzed the past and know what needs to be done for the future. There is no room for more debate.” Gregory Antoniadis, President of SEVITEL

  • In France, a Van Runs on Olive Oil (and €16.5 Million) 

    In a bid to promote Mediterranean olive oil to French households, a bespoke ‘olive oil’ van has spent the previous month snaking across France.

  • Growers Strike Gold in LA Olive Oil Competition 

    “We take the time to do it correctly, we work feverishly to make it happen, and it’s paying off.” Dewey Lucero, Lucero Olive Oil

  • IOOC Combats Olive Oil Fraud With New Tools 

    The IOOC expects to improve the ability to detect fraudulent methods of production, specifically those that mask the smell of inferior oils by various processes of deodorization

  • World Bank Agency Helps Palestinian Olive Oil Exporters 

    The IFC project improves the packaging of olive oil by exporting companies in the West Bank for exportation to large customers.

  • Pieralisi Extraction Systems: Made in Italy (Really) 

    “We just can’t send people home. It’s like cutting off a leg, you only do it if you absolutely have to, in order to save the patient.” – Gennaro Pieralisi

  • Spanish Olive Oil Cos. Embark on Marketing Mission 

    The mission is part of concerted efforts to introduce Spanish olive oils to newly-emerging foreign markets.

  • Andalucía Tests Olive Oil Production to Combat Fraud 

    The campaign will assess the quality of olive oil from low-cost producers, something that has been called into question repeatedly as prices continue to plummet.

  • ACESUR Invests €10M in 2010 

    This incredible investment plan contrasts with the poor situation of the olive oil sector attributable to epic falls in prices in 2009.

  • A Centrifugal Force: Gennaro Pieralisi 

    In part 2 of our exclusive interview, the Gruppo Pieralisi president sees the quality of extra virgin olive oil exported to the U.S. improving, thanks to growing competition from California.

  • Spain Leads Olive Oil Exporters as Sales to Australia Jumped 30% in ’09 

    Spain’s dominance in the Australian market as an important strategic win as Australia is now the largest per capita consumer of olive oil outside the European Union

  • Spain Forecasts 1.3M Tons for 2009/2010 Season 

    Spain’s projected forecast of 1.3M tons would account for nearly half of all olive oil production worldwide.

  • CIA Greystone Launches Premium Olive Oil Program 

    The Oleoteca Villa Campestri at the CIA at Greystone was created to bring some of the world’s very best olive oils to American chefs and food enthusiasts.

  • A Conversation with Gennaro Pieralisi 

    Seventy five percent of the world’s olive oil is produced with Pieralisi systems. In the first of a three-part series, we ask the president about Gruppo Pieralisi’s competitive edge.

  • Committee Calls for Slowed Olive Oil Production 

    The plan rewards companies that warehouse their product instead of distributing it to drive prices back up to a favorable level.

  • China Exhibition Focuses on Olive Oil 

    Liz Tagami reports from the 6th Annual Oil China Exhibition in Shanghai.

  • Q&A with Paul Miller, Australian Olive Association 

    We asked Paul Miller, President of the Australian Olive Association, about his country’s emerging status as producer of high quality olive oils.

  • Californians Rejoice After USDA Revises 1948 Standards 

    “It’s been a long journey for us” says Patty Darragh of the California Olive Oil Council.

  • Super High Density Symposium at UC Davis 

    Billed as the “largest event ever dedicated to super-high-density (SHD) olive production” the UC Davis Olive Center will host a two day symposium on June 29th and 30th for those interested in high-density farming.

  • Olive Oil’s Slow Rise in India 

    Olive oil has been beyond the reach of the average Indian. Local cultivation is one answer, but it will be at least five years before any significant production of olive oil in India.

  • USDA Revising Grade Standards  

    Effective 10/25/10, the revised standards will provide a common language for trade, and provide consumers more assurance of the quality of olive oil that they purchase.

  • Turkey Joins IOC 

    The International Olive Oil Council welcomed Turkey as a new member.

  • FDA: Watch What You Say 

    The U.S. FDA finds a lot to complain about on Pompeian Imported Extra Light Olive Oil labeling and web claims.

  • Brazil Adapts Olives for the Tropics 

    Brazil presented the first extra virgin olive oil produced with olives adapted to the Brazilian climate.

  • Yolo Winners 

    The second-largest U.S. competition crowned familiar names including Lucero Olive Oil, The Olive Press, Calivirgin, Apollo, Hillstone and Bozzano Olive Ranch.

  • E.U. Campaign Promotes Olive Oil for Wider Use  

    “We have launched the most ambitious promotional campaign that has ever been undertaken for olive oil.” Teresa Pérez, Director for the Interprofessional Olive Oil from Spain

  • We Olive Shops 

    At We Olive stores, there are bulk casks to fill up your own bottles and a larger center bar where shoppers can saddle up and taste a variety of oils.

  • Jordan Production Increases 

    Olive oil production from the 2009 harvest season increased by 48 per cent to 16,760 tonnes from 11,292 tonnes in 2008, according to figures issued by Jordan’s Department of Statistics.

  • Spain Output Rises 

    Spanish olive oil output has risen from last year despite farmers’ reports of storm damage in the world’s biggest producer.

  • UCCE Sacramento Valley Olive Day 

    The event provides table and oil olive growers and producers with information about mechanical harvesting, pest management, olive freeze damage, and updates on laws and regulations.

  • Bertolli Olive Oil Partners With Top Chef Favorite Fabio Viviani 

    The new partnership provides Bertolli Olive Oil the opportunity to showcase the different varieties and uses of olive oil through Viviani and his growing fan base.

  • N. American Olive Oil Association Introduces Seal Program 

    Established in 1989, the North American Olive Oil Association is a trade group of marketers, packagers and importers of olive oil in the United States, Canada and their respective suppliers abroad.

  • Morocco, Tunisia Production Levels Rise 

    Morocco and Tunisia were among the countries with total olive oil production up over last year according to a study by the International Olive Council.

  • Olive Oil A Key Ingredient in Kraft’s Marketing for Athenos Hummus. 

    Events in Atlanta, Denver and Chicago promote Athenos as the “only leading hummus brand made with 100 percent olive oil,”

  • Annual Meeting of the California Olive Oil Council 

    The California Olive Oil Council (COOC) held its annual meeting and trade show on February 20th in Sonoma with over nearly 200 growers, producers, and service providers in attendance.

  • Producer profile: Fèlsina  

    Video showing small, modern production of extra virgin olive oil near Sienna Italy

  • Africa and The Middle East  (11)
    • Syria Expects Record Olive Oil Production Amid Political Unrest  

      The Syrian Ministry of Agriculture has issued a statement announcing that favorable weather conditions are helping the olive harvest this season.

    • Boost for Palestinian Fair Trade Olive Oil 

      Canaan Fair Trade connects Palestinian producers with food lovers and socially and environmentally responsible communities around the world, said its founder Nasser Abufarha.

    • Oversupply Rocks Jordan Olive Oil Industry 

      Jordan’s olive oil producers say traders are importing more than they are legally allowed causing a severe oversupply that has crippled the domestic industry.

    • Tunisia Eyes China for Share of Emerging Olive Oil Market 

      Most believe the key to the future success of the Tunisian oil industry will be to mind its reputation and focus on the quality of the olive oils it produces.

    • Q&A With Mustafa Tan, National Olive Oil Council of Turkey 

      Our goal is to bring all segments of the industry together, find solutions for the problems, and make our country’s olive industry succeed to the throne where it deserves to be.

    • Moroccan EVOO Gets Boost from UN 

      With the expertise and support of UNIDO, Moroccan olive oil production has soared since 2008 and the country’s 2009 output is drawing interest from investors worldwide.

    • Olive Oil Council Meets in Morocco 

      At a meeting in Essaouira, Morocco, concern about world prices and a plan for North African expansion

    • Syria, Venezuela Sign Olive Oil Trade Agreement 

      Syria will soon distribute some two thousand tons of olive oil throughout South America via the Venezuelan economic network.

    • World Bank Agency Helps Palestinian Olive Oil Exporters 

      The IFC project improves the packaging of olive oil by exporting companies in the West Bank for exportation to large customers.

    • Jordan Production Increases 

      Olive oil production from the 2009 harvest season increased by 48 per cent to 16,760 tonnes from 11,292 tonnes in 2008, according to figures issued by Jordan’s Department of Statistics.

    • Morocco, Tunisia Production Levels Rise 

      Morocco and Tunisia were among the countries with total olive oil production up over last year according to a study by the International Olive Council.

  • Asia  (23)
    • Optimism Abounds at Indian Olive Association Meeting 

      Ambassadors of Spain, Italy, Portugal, Syria and Jordan were the honored guests at the annual meeting of the Indian Olive Association in New Delhi last week.

    • China Scrutinizes Olive Oil Imports from Italy 

      China has alerted its local inspection and quarantine authorities to perform a careful check of the quality of Italian olive oil imported into the country.

    • VN Dalmia Offers an Olive Oil Reality Check 

      “We should not waste time criticizing different grades of olive oil. Olive oil purists, in their zeal to promote extra virgin, miss the point,” says VN Dalmia, chief executive of India’s Dalmia Continental.

    • India’s Leonardo Olive Oil Unveils New ‘Go Indiano’ Campaign 

      Dalmia Continental’s flagship brand Leonardo Olive Oil has launched a new, high-decibel advertising campaign for the festive season in India with the slogan “Go Indiano.”

    • Indian Delegation Visits Spanish Producers 

      A high profile Indian delegation of 12 professionals from the food and beverages industry visited Spain to explore import opportunities for the Indian market.

    • Dalmia Tries Simplified Olive Oil Labels in India 

      Leonardo olive pomace oil is ideally suited for everyday Indian cooking and frying, according to its new label which now includes a prominent image of a traditional Indian food platter.

    • Borges Plans .7M Campaign to Promote Olive Oil in India 

      Borges Mediterranean Food Products, one of the largest producers of olive oil in the world, is stepping up its marketing efforts in India with a major advertising campaign.

    • Olive Oil Production in China Grows, But Not Like Imports 

      China is taking a great leap forward with its olive and olive oil production and Spain is being urged to get onboard or see Italy or Israel take the lead.

    • Spain Pulls Ahead in Olive Oil Sales to China 

      The battle for dominance within China’s olive oil market is still very much underway but Spanish producers are now said to be pushing ahead.

    • Turkish Olive Oil Aims for Asia 

      Turkey is one of the producing countries that have embarked on an aggressive marketing campaign in the Asian region for the promotion of its olives and olive oil.

    • Italian Olive Oil Raises Profile in India 

      Italian olive oil will be presented to Indian journalists, chefs, restaurateurs and buyers by UNAPROL, the organization of Italian producers.

    • Q&A with Rajneesh Bhasin, Borges Group 

      Borges Group, India director Rajneesh Bhasin has long-term plans for India with on-ground campaigns, online and other media initiatives, and a foray into olive cultivation.

    • China Lightens Spanish Olive Oil Stock with Million Order 

      Chinese vice premier Li Keqiang‘s visit to Spain resulted in a .5 billion trade agreement that includes a nine million dollar purchase of Spanish olive oil stock.

    • Olive Oil Campaigns in India 

      Olive oil is being aggressively promoted in India with campaigns by the International Olive Council and major olive oil producers.

    • Spanish Olive Oil Continues Push into China 

      A recent study found that 82% of olive oil sold in China is labeled extra virgin, with Spain providing nearly half of the olive oil consumed in the huge emerging market.

    • Andalucían Olive Oil Producer Courts Booming Chinese Market 

      The Andalucían ministry hopes to facilitate the introduction of Spanish olive oil brands that have yet to penetrate the Chinese market as well as consolidate the position of existing brands there.

    • Grupo SOS Signs Distribution Deal in Japan for Bertolli Olive Oil 

      Grupo SOS is optimistic about its already strong olive oil business in Japan and the company has forecast a 5 percent market share increase in the next decade.

    • Interview with VN Dalmia, Indian Olive Association 

      With the national health situation in a state of emergency, the president of India’s olive association prepares for the “trickle down” of olive oil usage from the market’s high end.

    • An Olive Oil Experiment in India 

      Saplings of high-yielding olives were brought from Israel, grown to a height of 1.5 meters in nurseries and then transplanted to the fields in Rajasthan.

    • Chinese Consumers Confused by Olive Oil Choices 

      High prices and the lack of solid information are leaving consumers in China bewildered about the quality, value and health benefits of the olive oils being marketed to them.

    • Spanish Olive Oil Giant Sets Up Shop in India 

      Borges will concentrate on its three ranges of olive oil — extra virgin, light and pure categories — targeting the markets in Delhi, Mumbai, Banglore, Hydrabad, Chennai and Pune.

    • China Exhibition Focuses on Olive Oil 

      Liz Tagami reports from the 6th Annual Oil China Exhibition in Shanghai.

    • Olive Oil’s Slow Rise in India 

      Olive oil has been beyond the reach of the average Indian. Local cultivation is one answer, but it will be at least five years before any significant production of olive oil in India.

  • Australia and New Zealand  (16)
    • New Standards Getting Traction in Australia 

      Reports that many olive oils on the shelves in South Australia were adulterated with sunflower, canola and even lampante oil has put the spotlight on a new standard’s usefulness in protecting consumer confidence and safety.

    • Woolworths Agrees to Offer Kailis Organic Olive Oil Under Private Label 

      Woolworths has agreed stock the failed company’s olive oil as part of its “Macro Wholefoods Market” range.

    • Administrators Take Control of Failed Olive Oil Producer Kailis Organic 

      The Perth company, led by Mark Kailis of Western Australia’s dynastic Kailis family, failed to raise enough working capital to maintain operations after suffering major losses this year.

    • New Zealand Says “No Thanks” to New Olive Oil Standards  

      As Australian olive oil celebrated new voluntary standards making it more difficult for European exporters to do business there, its sibling isn’t along for the ride.

    • Australian Olive Oil Takes the Ball, Runs 

      Seizing on the momentum of the adoption of new voluntary olive oil standards and wide media coverage, Australian Olive Association President Paul Miller took to the airwaves Wednesday.

    • Gawel: IOC Response to Olive Oil Standards More “Rhetoric” 

      The Australian olive oil expert said that in criticizing the proposed standards the IOC failed to provide data to support its rationales such as how certain limits were set.

    • Olive Council Calls Proposed Aussie Standards “Barriers to Trade” 

      The International Olive Council issued a statement calling for the reconsideration of the proposed olive oil standards for Australia and New Zealand.

    • Northeast Australia Still Reeling from Historic Floods 

      “We’ve had record frosts, record dry and record heat and now record flooding. Clearly there are going to be adverse affects. It’s not looking good.” Paul Miller, AOA

    • Leandro Ravetti on Australia’s Proposed Olive Oil Standards 

      The drafting leader of Australia and New Zealand’s proposed standards says no international standards in place accommodate the natural variation of olive oils from the region.

    • Australia, New Zealand Draft New Olive Oil Standards 

      A draft of new olive oil standards for Australia and New Zealand reveals strict labeling guidelines, while leaving a key international EVOO benchmark unchanged.

    • Australian Olive Association Names Lisa Rowntree First CEO 

      Lisa Rowntree is well known in the industry and was appointed after an extensive process during which over 30 applicants were considered for the position.

    • New Norcia Wins Best of Show at Perth Royal 

      The awards are “a pat on the back for the large numbers of volunteers who come to help with the harvest and pruning the trees each year.” Carmel Ross, Benedictine Community of New Norcia.

    • Cobram Estate’s Rob McGavin 

      Rob McGavin’s success lies in keeping a long-term view, staying down to earth, working with good people and, not least, by yielding ten times the world average per acre.

    • Australia Charts Five-Year Course for Olive Oil Industry  

      The plan sets objectives to help protect and advance an industry that has grown rapidly in a short time, yet looks set to flatten if certain challenges are not tackled.

    • Mark Kailis Has an Appetite For Organic Olive Oil 

      In a bid to become the world’s largest organic olive oil producer, Mark Kailis says now is the the time to communicate with consumers about olive oil quality.

    • Q&A with Paul Miller, Australian Olive Association 

      We asked Paul Miller, President of the Australian Olive Association, about his country’s emerging status as producer of high quality olive oils.

  • European Union  (115)
    • Europe Reviews Olive Oil Quality Benchmark 

      Commissioner Dacian Cioloş announced a review in response to a call by Italian parliament members for the alkyl esters parameter for EVOO to be lowered.

    • Council Offers Grants for Olive Oil Promotion in Member Countries 

      The International Olive Council has called for applications for grants to co-fund activities promoting olive oil and table olives in its member countries.

    • Spain Looks for Solutions on Olive Oil Prices, Quality 

      Spain is pushing for European Commission aid to bulk store extra virgin olive oil until its price improves and is debating other measures to improve quality and sustain the ailing sector.

    • Unaprol President Urges European Commission to Lower Alkyl Ester Limits 

      Massimo Gargano, president of Unaprol, Italy’s largest consortium of Italian olive oil producers, responded to consumers’ concerns in the wake of ‘Made in Italy’ mislabeling claims.

    • Olive Oil Prices in Spain Extend Historic Lows at Year-End 

      Falling prices, decreased production and poor sales have left Spain’s olive oil sector in a state of disarray, though government is working to develop reparative initiatives.

    • More Claims of ‘Made in Italy’ Labeling Lies 

      China is scrutinizing olive oil arriving from Italy while Spain raises fears of wider market manipulation in the wake of new claims of fraud involving Italian olive oil.

    • Greeks Turn to Lower Quality Olive Oil During Crisis  

      During the current financial crisis, demand for first quality standardized olive oil has declined in Greece. The explanation relies in the cuts to wages and the limitation of household resources in general.

    • Spanish Eating More Butter, Less Olive Oil 

      Butter consumption is increasing in Spain as people tighten belts and eat breakfast at home, instead of cafes. Meanwhile, sales of vegetable oils, particularly olive and sunflower oil, have fallen.

    • Global Olive Oil Consumption Forecast to Climb, Led by U.S., China, Brazil 

      World olive oil consumption will climb 3.2 percent in 2011/12, according to the Olive Council’s November newsletter.

    • Study of Greek Olive Oil Sector Urges Producers to ‘Standardize’ 

      A new study finds weaknesses in the Greek olive oil industry and suggests ways to overcome the problems by achieving economies of scale.

    • Córdoba Leading in Use and Production of Olive Biomass 

      Byproducts of olive oil production have made the Córdoba province Spain’s leader in biomass energy production and innovation. Material from the olive oil sector, including pomace and prunings, is Spain’s most used biomass source.

    • Still Lower Prices, Black Olives for Breakfast in Latest IOC Data 

      Worldwide trade in olive oil is up 10 percent on last year – an increase of 120,222 tons, according to figures just released by the International Olive Council.

    • ‘No Financial Difficulties’ For Spanish Olive Oil Giant Hojiblanca, CEO Says 

      Hojiblanca plans to double its turnover to €1 billion in five years. Antonio Luque, former farmer and now Hojiblanca’s managing director, vowed to “keep on growing.”

    • Gruppo Pieralisi Powers World’s Largest Olive Oil Mill in Jaén 

      The mill is owned by the 1,673 members of the FAECA Cooperative and, with the 12 lines working around the clock, can process 2,500 tons of olive oil every day.

    • Industry Group Reports Sharp Rise in Spanish Olive Oil Exports 

      Spain has doubled its olive oil exports in the last decade and now sends 60 percent of its production abroad, according to figures released by the trade association Interprofesional del Aceite de Oliva Español.

    • Olive Oil Industry Groups Reject Proposals for CAP Reform 

      Proposals include limiting the subsidies large farms can receive, and allocating a fixed amount per hectare rather than according to the production history — a change that would see France and Spain lose the most, according to reports.

    • Olive Oil Giant Hojiblanca Expands into Livestock 

      Hojiblanca President, José Moreno, said the integration was “another step towards the consolidation of a major multisectorial agri-food cooperative which could take advantage of synergies.”

    • Olive Oil Imports Down in Australia, Way Up in Brazil 

      The world produced just over 3 million tons of olive oil in the 2010/11 harvest season, according to preliminary estimates released today in the International Olive Council’s September Market Summary.

    • Acesur’s Gonzalo Guillén: Spain is “Exporting the Wrong Image” 

      In an interview with Spain’s El Economista, Acesur CEO Gonzalo Guillén spoke frankly of Spain’s olive oil image problem and his company’s plans for international expansion.

    • Andalusia Fines 17 Producers €2,500 for Inferior Olive Oil 

      The inquiry started last November after analyses of 24 batches of cheap olive oil on sale in Jaén and Córdoba found the contents of some were inferior to that shown on the label.

    • European Commission OKs Payments for Six Months of Olive Oil Storage 

      The European Commission announced today that it will provide private storage aid enabling up to 100,000 tons of Spanish virgin olive oil to be stored for six months.

    • Olive Council Deputy Director Urges Producers to Improve Quality 

      Olive oil producers need to adapt production to reflect the reality of worldwide demand – or face further losses, warns International Olive Council’s deputy director Ammir Assabah.

    • Olivar de Segura the Top “Ecological” Olive Oil Producer in Spain 

      The co-op sold one million kilos of olive oil in 2010 making it the top-selling certified ecological producer, according to Andalusia’s organic farming trade group.

    • Virgin Olive Oil Prices Hit Trigger Level for European Aid 

      The average price for virgin olive oil is now so low in Spain that the European Commission has no choice but to subsidize storage until the market improves, the Spanish government and olive oil producers said today.

    • Spanish Prosecutors Seek Nine Years in Jail for Three Accused of Olive Oil Fraud 

      Spanish prosecutors are seeking nine years jail and fines of 8,760 euros (,000) each for three Andalusian businessmen accused of olive oil fraud and deceptive advertising.

    • Sales of Packaged Organic Olive Oil from Andalusia Sharply Higher 

      Sales of packaged organic olive oil from Andalusia grew nearly 30 percent in 2010, almost equaling that of the region’s bulk olive oil sales.

    • ExpoHuelma Under Way in Jaén, Spotlight on Olive Oil  

      The Jaén provincial government will have its own stand at the fair, which aims to promote the tourism, handicraft, livestock and agri-food industries.

    • Tough Time for Spain’s Olive Oil Stock Market  

      Between July 12 and August 12, sales transactions between producers and traders fell to 24,484 tons, representing a 53 percent drop from the previous month.

    • Andalusian Olive Oil Producers Facing Fourth Straight Year of Losses 

      Andalusia’s olive oil producers are facing their fourth consecutive year in the red having already accumulated a loss of 600 million euros (1 million) this season.

    • Are Designations of Origin Working for Italian Olive Oil? 

      Are the designations of origins helping Italian olive oil producers? The Italian Olive Oil Council tried to provide answers through a report about the Italian olive oil PDO chain.

    • Andalusia Pledges €40M for Producers, Rules Out More Origin Designations 

      The Andalusian regional government has allocated 40 million euros (.6m) to provide short-term loans so its olive oil producers can avoid selling at a loss.

    • Olive Oil Tour Stops at Britain’s “Taste of London” 

      Spain’s Interprofesional del Aceite de Oliva Español is in the U.K. for the huge Taste of London festival to promote European olive oil to Brits who are increasingly fond of EVOO.

    • Italian Olive Oil Association Meets Over Fresh Market Data 

      The Association of the Italian Oil Industry, representing packagers of olive oil and seed oils, held a conference to review 2010 olive oil market volume and give indications about the early months of this year.

    • Commissioner’s Answer Still “No” to Aid for Private Olive Oil Storage 

      Despite receiving a petition with 50,000 supporting signatures from Spain alone, the European Commission today stood firm on its rejection of calls for the introduction of private storage aid for olive oil.

    • Six Firms Vie to Promote Olive Oil in North America 

      Bids from five North American and one European firm were officially opened this morning at IOC headquarters in Madrid by the International Olive Council.

    • Stagnant Prices, Uncertainty Take Toll on Olive Oil Futures 

      Flat prices and economic uncertainty are dampening Spain’s fledgling olive oil futures exchange, which last year got into the black for the first time.

    • Aguilera: Use Origins to Inform Consumers, Lift Prices 

      The regional government says that differentiation via denominations of origin, would help consumers make informed choices in the supermarket.

    • Expoliva Kicks Off in Jaén 

      Andalusian president José Antonio Griñán urged olive oil producers to put greater emphasis on olive oil quality, while MARM director Isabel Bombal called for the IOC to add members.

    • Olivier Baussan’s Première Pression 

      The entrepreneur’s newest project is a chain of olive oil shops emphasizing education and transparency.

    • Minister Aguilera Announces Plan for Olive Oil Market Restructuring 

      The agriculture and fisheries minister said “we need to look outside of Spain because we’re witnessing growth of olive oil production in other Mediterranean countries that are going to compete with Andalusia.”

    • High Level Meeting to Address Low Olive Oil Prices and Industry Fragmentation 

      While still hoping for some temporary respite from low prices via EU private storage measures, stakeholders will gather on May 20 to consider changes with longer-term impacts.

    • Spanish Watchdog Says Private Storage Aid Potentially Anti-Competitive 

      With a decision imminent from Brussels private storage aid for Spain’s struggling olive oil sector, the head of the competition authority poured cold water on the measure, calling it potentially anti-competitive.

    • Spanish Olive Oil Exports Boosted by Emerging Markets 

      Spain, the world’s leading producer of olive oil, is maintaining its position on top of the industry’s pecking order, with most of its growth tied to new markets.

    • Cioloş: Storage Aid Would Be Nothing But an “Aspirin” 

      The EU commissioner called on the Spanish regional governments to address structural problems in the olive oil sector and again rejected calls for the provision of private storage aid.

    • Thousands to Welcome Cioloş in Cordoba Friday with Calls for Storage Aid 

      10,000 people will gather in Cordoba Friday during a visit by European Commissioner for Agriculture Dacian Cioloş to call for the immediate provision of private storage aid for olive oil.

    • Spain Pulls Ahead in Olive Oil Sales to China 

      The battle for dominance within China’s olive oil market is still very much underway but Spanish producers are now said to be pushing ahead.

    • Commissioner Says He Will Analyze Spain’s Call for Private Storage Aid 

      European Commissioner for Agriculture Dacian Cioloş said he would closely examine Spain’s case but reiterated he saw no proof of a “serious market disturbance” requiring bulk storage payments.

    • Spanish Wholesalers: Don’t Blame Us for the Olive Oil Crisis 

      The average Spanish consumer knows the price of olive oil per liter much like people elsewhere know the price of milk and gasoline, causing stores to use it as bait.

    • Italian Police Seize Spanish Olive Oil 

      Police made the decision to impound 54,000 liters of olive oil en route from Spain Friday after discovering that it was being falsely passed off as Italian.

    • Spain’s Farmers Call for a Clamp-Down on Olive Oil Price Abuses 

      A form of “commercial terrorism” is being committed by distributors taking advantage of their dominant market position, according to Spain’s association of small farmers.

    • Deodorized Olive Oil Back in the Spotlight 

      Florence prosecutors have seized paperwork and samples as part of an investigation into the possible falsification of olive oil transport documents by large packagers including Grupo SOS.

    • Italian Olive Oil Raises Profile in India 

      Italian olive oil will be presented to Indian journalists, chefs, restaurateurs and buyers by UNAPROL, the organization of Italian producers.

    • European Commission Rejects Private Storage of Olive Oil 

      The European Commission says the bargaining clout of large-scale distributors is at the root of Spain’s olive oil price plunge — not a market disturbance.

    • ZZTK: Advancing Turkish Olive Oil Abroad 

      Turkey’s Promotional Committee for Olive and Olive Oil will attend a number of events in 2011 to promote Turkish olive oil to developing markets around the world.

    • Olive Oil Prices in Spain “Unsustainable” 

      Olive oil is on shaky ground in Spain as growers and producers demonstrate over record lows in olive oil prices and three consecutive years of selling below cost.

    • Italian Olive Oil Sales Up in Latest Report  

      In numbers released by the Italian olive oil packagers association ASSITOL, domestic and export sales of Italian olive oil increased sharply over a year ago.

    • Promoting (Real) Greek Food to Culinary Tourists 

      Industry experts, journalists, and chefs from around the world gathered in Athens to discuss the importance of food and gastronomy in Greek tourism.

    • China Lightens Spanish Olive Oil Stock with Million Order 

      Chinese vice premier Li Keqiang‘s visit to Spain resulted in a .5 billion trade agreement that includes a nine million dollar purchase of Spanish olive oil stock.

    • Panagiotis Karantonis: Greek Olive Oil Must Build On Quality 

      “If we are talking about a price oriented market, Greece wouldn’t have a chance. That means pushing through, with a national effort, a well-implemented plan.”

    • Plan to Boost Olive Oil from Jaén 

      Economic leaders in Spain’s Jaén province have announced a set of initiatives that they hope will further strengthen the region’s huge olive oil industry.

    • Turkey’s Bilici Group, Italian Partner to Produce Olive Oil  

      Tamer Bilici said, “We have gone to Italy and completed our talks with Italian officials. We plan to put the facility into operation using high technology.”

    • Greek Olive Oil Gains Ground in Bulgaria 

      A report from the Athens News Agency shows that olive oil exports from Greece to its Balkan neighbor have increased fourfold over the last four years.

    • Spanish Olive Oil Giant Grupo SOS Announces New Financial Strategy 

      With a successful refinancing and an injection of around 600 million euros, the company has announced a strategic plan to distribute dividends to investors within the next two and a half years.

    • Spain’s LA Organic Targets Colombia 

      The move into the Colombian market follows reports that find consumers there becoming more aware of the benefits of olive oil amid a growing demand for gourmet products.

    • Spain Olive Oil Giant Hojiblanca Gets 3,000 Ton Order from China Co. 

      The deal marks a major breakthrough for the world’s largest olive oil company, which seemed to be failing so far to capitalize on the huge emerging market.

    • El País: The “Olive Oil Con” 

      The consolidation in the bottling industry is to blame for the critical imbalance in the value chain of Spain’s olive oil industry, the Spanish newspaper reported today.

    • Tests Find Higher Alkyl Ester Levels in Supermarket Olive Oils 

      Under new European rules expected to go into effect next year, one third of the supermarket oils tested by ARPAM would not be considered extra virgin.

    • Not Your “Run of the Mill” Olive Oil Tour 

      Lara Camozzo tours the midieval birthplace of a famous conspiracy and gets an estate producer’s take on modern-day collusion in the Italian olive oil industry.

    • In Spain, a Move to Ban Refillable Olive Oil Bottles in Restaurants 

      The initiative, defended by Socialist deputy Alejandro Alonso, looks to eradicate the dangers of “anonymous serving bottles” which he claims, “greatly degrade the image of olive oil.”

    • Paris Food Show Calls Olive Oils Marketed for Children “Innovative” 

      SIAL, the biannual food industry marketplace, highlighted three extra virgin olive oil products geared towards children among their “Trends and Innovations” selections.

    • Recipe Contest in Brazil Promotes Spanish Olive Oil 

      The campaign to promote Spanish olive oil throughout Brazil is seen as a key strategic move to woo the consumer base of a country yet to be dominated by a single olive oil provider.

    • Production in Italy Below Average as Subsidized Farmers Hold Back 

      Last winter’s large amount of rain helped growers in the south and central regions but hurt northern farms, while some farmers chose not to harvest at all.

    • Spanish Farmers Threaten to Scrap Harvest Unless Government Acts 

      Many Spanish farmers have calculated that collecting the 2010/11 harvest would cost them more than what they would gain from withholding their products from the market.

    • Spain’s Bogaris Seeks Olive Groves in the U.S. and Chile 

      The diversified group of real estate, energy and agribusiness companies with headquarters in Seville, Spain predicts new acquisitions of olive plantations in Chile and the U.S. by 2012.

    • In Italy, Spanish Olive Oil Prices Too Good to Pass Up 

      Italians are buying a lot of Spanish olive oil these days. Historically low prices have pushed Spanish exports to its trans-alpine rival up 19% according to recent data.

    • Spanish Supermarket Chain Alcampo Accused of Olive Oil Fraud 

      The supermarket chain will be penalized for selling adulterated olive oil under its brand name Auchan, and for “lack of the most fundamental duties of due diligence.”

    • Soaring Generic Olive Oil Sales Worry Producers 

      Sales of private label olive oil brands are growing at a rate that is “truly spectacular, stunning and unprecedented” in Europe, now controlling up to 60-80% of the market share, according to producers.

    • Biggest Season Ever for Spanish Olive Oil, Farmers Unimpressed 

      Sales of Spanish olive oil set new highs, but hold the celebration. Prices stayed below production costs for the second consecutive season.

    • Aid for Andalusian Olive Farmers Battling Fruit Fly 

      One of the olive grove’s worst enemies, the insect could cause millions of euros of losses if not combated before the next harvest, which begins in December.

    • Spanish Olive Oil Exports to the U.S. Showing Strong Gains 

      Spanish exports of olive oil to the United States have increased by 17% in the first half of the year, the result of economic circumstances and sustained marketing efforts.

    • Spanish Co. Fills Pillows with Recycled Olive Pits 

      Olive pits and charcoal help with breathing while contouring to the head and neck and activating more than 40 acupuncture points, the company claims.

    • Q&A with Hidamet Asa, Chairman of Turkish Olive Giant Marmarabirlik  

      Claiming to be the world’s largest producer of olives, Marmarabirlik sets its sights on new markets with an ever-expanding range of products.

    • Community in Spain Collects Used Olive Oil to Make Soap 

      An innovative program seeks to reuse the leftover quantities of various oils used in Spanish cooking and convert them to soap and other useful purposes.

    • Andalucía Shores Up Olive Oil Cooperatives with 4.38M Euros 

      The Andalucían regional government handed out incentives to a number of Spanish cooperatives in an effort to transform and strengthen southern Spain’s olive oil sector.

    • New Eco-Friendly Olive Oil Mill in Lleida 

      The new highly-advanced mega-mill can function without interruption and has the capacity to process around 350,000 kilos of olives daily to produce 2 million kilos of olive oil per year.

    • Andalucían Olive Oil Producer Courts Booming Chinese Market 

      The Andalucían ministry hopes to facilitate the introduction of Spanish olive oil brands that have yet to penetrate the Chinese market as well as consolidate the position of existing brands there.

    • La Rioja Claims its EVOO is “Healthier” 

      The study is part of an effort by Spanish local and national governments during a time where newly emerging olive oil producing nations threaten Spain’s dominance of the world market.

    • AEMO Report: Traditional Olive Oil Cultivation No Longer Profitable 

      The report offers data from a number of industry experts to conclude that the rising costs of olive oil production are higher than the market prices.

    • An Increase in the Trading of Olive Oil Futures 

      The trading of olive oil futures on the Spanish MFAO exchange market rose 54%.

    • Spain’s AAO Makes 1,030 Inspections For Yearly Report 

      The Olive Oil Agency (AAO), made the inspections to verify industry information regarding olive oil production for its yearly management report.

    • Adviser Urges Spanish Olive Oil Industry to Make Advances 

      The urging came at a forum to analyze the current situation in Spain’s olive oil sector and search for new ways to make Spanish olive oil more competitive internationally.

    • Argentina Olive Oil Restrictions Threaten EU-Mercosur Deal 

      Negotiations seeking a free trade agreement are in danger because of supposed Argentinean restrictions against the entrance of European olive oil imports.

    • In France, Olive Oil Leads Sales But Not Usage 

      According to fresh figures from government organization FranceAgriMer, olive oil is the second most consumed oil behind sunflower oil at french retailers.

    • New Organic Logo in Europe 

      The so-called “Euro-Leaf” will now be obligatory on pre-packaged organic food products that have been produced in any of EU Member States and meet the necessary standards.

    • Jean Christophe Novelli Signature EVOO Debuts at Tesco 

      Britain’s largest chain will sell the high-quality Picual EVOO in amphora-shaped bottles signed by the celebrity chef Jean Christophe Novelli.

    • SEVITEL: Unveiling Greek Olive Oil Abroad 

      We analyzed the past and know what needs to be done for the future. There is no room for more debate.” Gregory Antoniadis, President of SEVITEL

    • In Wake of Crisis, EU Aid to Olive Oil Producers Has Strings  

      A proposal to suspend agricultural aid and farm subsidies to countries with excessive deficits in an effort to prevent another debt crisis.

    • Spain Exports Rise 23% Amid Over-Production Fears 

      Economists expect the 23% increase will help balance the market this season in the face of over-production fears

    • European Olive Oil Sector Courts EU Aid For Ecological Innovation 

      The European Commission will pledge 35 million Euros to support the most innovative ecological projects undertaken in the food and drink industries.

    • Spanish Olive Oil Giant Sets Up Shop in India 

      Borges will concentrate on its three ranges of olive oil — extra virgin, light and pure categories — targeting the markets in Delhi, Mumbai, Banglore, Hydrabad, Chennai and Pune.

    • Not All Good News at Italian Olive Oil Group’s Annual Meeting  

      ASSITOL says the EU’s new labeling laws that show origin information only adds paperwork, and costs, at a time when consumers are demanding low pricing.

    • Made in Italy Claim “Used Like an ATM” 

      Companies are using the words “Made in Italy” like an ATM complained Unaprol’s chairman, who called for stricter traceability measures to help Italian farms.

    • Pieralisi Extraction Systems: Made in Italy (Really) 

      “We just can’t send people home. It’s like cutting off a leg, you only do it if you absolutely have to, in order to save the patient.” – Gennaro Pieralisi

    • Spanish Olive Oil Cos. Embark on Marketing Mission 

      The mission is part of concerted efforts to introduce Spanish olive oils to newly-emerging foreign markets.

    • Andalucía Tests Olive Oil Production to Combat Fraud 

      The campaign will assess the quality of olive oil from low-cost producers, something that has been called into question repeatedly as prices continue to plummet.

    • ACESUR Invests €10M in 2010 

      This incredible investment plan contrasts with the poor situation of the olive oil sector attributable to epic falls in prices in 2009.

    • A Centrifugal Force: Gennaro Pieralisi 

      In part 2 of our exclusive interview, the Gruppo Pieralisi president sees the quality of extra virgin olive oil exported to the U.S. improving, thanks to growing competition from California.

    • Spain Leads Olive Oil Exporters as Sales to Australia Jumped 30% in ’09 

      Spain’s dominance in the Australian market as an important strategic win as Australia is now the largest per capita consumer of olive oil outside the European Union

    • Spain Forecasts 1.3M Tons for 2009/2010 Season 

      Spain’s projected forecast of 1.3M tons would account for nearly half of all olive oil production worldwide.

    • A Conversation with Gennaro Pieralisi 

      Seventy five percent of the world’s olive oil is produced with Pieralisi systems. In the first of a three-part series, we ask the president about Gruppo Pieralisi’s competitive edge.

    • Committee Calls for Slowed Olive Oil Production 

      The plan rewards companies that warehouse their product instead of distributing it to drive prices back up to a favorable level.

    • Turkey Joins IOC 

      The International Olive Oil Council welcomed Turkey as a new member.

    • E.U. Campaign Promotes Olive Oil for Wider Use  

      “We have launched the most ambitious promotional campaign that has ever been undertaken for olive oil.” Teresa Pérez, Director for the Interprofessional Olive Oil from Spain

    • Spain Output Rises 

      Spanish olive oil output has risen from last year despite farmers’ reports of storm damage in the world’s biggest producer.

    • Producer profile: Fèlsina  

      Video showing small, modern production of extra virgin olive oil near Sienna Italy

  • North America  (42)
    • California Senators Hear Industry’s Call for a ‘Level Playing Field’ 

      Dan Flynn, Tom Mueller, Mike Bradley, Bob Bauer. It’s no wonder one senator called it the “most interesting informational meeting I’ve ever been to.”

    • Dan Flynn, Tom Mueller, Bob Bauer to Testify at California Olive Oil Hearing 

      Extra virgin olive oil fraud will be the topic of an informational hearing Thursday at the California State Capitol in Sacramento.

    • Barjol Calls for “Synergy” in New Olive Oil Promo Campaign 

      Calling the American market a “top priority,” Olive Council Director Jean-Louis Barjol was in Washington to kick off a new .7M promotion campaign under the slogan “Add Some Life.”

    • Council Chooses Exponent PR to Promote Olive Oil in North America 

      An IOC spokesperson said that having reviewed the six applications made last month, its Tenders Evaluation Committee had proposed Exponent PR as the successful bidder from three finalists.

    • Stephen Mandia, Sovena USA 

      Steve Mandia founded the East Coast Olive Oil Corporation in 1991 and guided its growth to become one of the largest olive oil importers in the United States.

    • Six Firms Vie to Promote Olive Oil in North America 

      Bids from five North American and one European firm were officially opened this morning at IOC headquarters in Madrid by the International Olive Council.

    • Olive Oil Lawsuit Dropped in California 

      The class action lawsuit followed a University of California at Davis study that found samples of imported olive oils from supermarkets failed certain tests for extra virgin classification.

    • North American Olive Oil Association Hosts a Tasting in New York 

      Olive oil industry executives and journalists gathered at a midtown Manhattan Italian restaurant Monday evening for an olive oil tasting and dinner NAOOA.

    • California Bill Would Align Laws With New U.S. Olive Oil Standards 

      The California State Health Committee voted unanimously in favor of Senate Bill 818, a first step toward revising the state’s olive oil standards to match new USDA definitions.

    • Building on “Proven Success” IOC Plans Summer Launch of US Campaign 

      The Olive Council plans to spend .7 million to promote olive oil use in the United States and Canada, building on what the latest IOC market report calls its “proven success” in the world’s biggest market.

    • California Olive Oil Council Elects Board Members 

      Elections had something to do with the record number of attendees at the annual meeting of the California Olive Oil Council. Members voted to fill six seats on a board of thirteen members.

    • Davis Olive Center Responds to IOC Criticism of Report 

      Researchers from the UC Davis Olive Center responded recently to criticism of last year’s controversial study by a group of chemists from the International Olive Council.

    • Report Finds North Americans Hungry for Olive Oil, Often Misled 

      A new report commissioned by the Olive Council about the North American olive oil market shows more demand, and more confusion as consumers sift through competing messages.

    • California Olive Ranch Rings in Change with New Year 

      The largest olive oil producer in the United States continues to expand in new markets while rolling in new packaging and consumer education initiatives.

    • UC Davis Olive Oil Sensory Lab Earns IOC Certification 

      As an IOC accredited panel, the UC Davis Olive Oil Lab is an important resource for producers, retailers and importers in the assessment of olive oil quality.

    • California Survey Confirms Olive Oil Boom  

      “We estimated 1.1 million gallons, but it gave people the opportunity to do a comparison to a country very well known as a producer, which is thrilling.” Patricia Darragh

    • “Slippery Business” Journalist Tom Mueller Speaks at UC Davis 

      Mueller’s investigation of adulteration and unethical practices helped to advance the cause of advocates of olive oil standards reform in the US.

    • Vossen: California Olive Oil Production Will Set New Record 

      California experts agree the current harvest is remarkable, not only for its growth, but for the high quality of the olive oil anticipated from large and small producers.

    • New U.S. Olive Oil Standards in Effect Today 

      Producers who choose to label their product “US Extra Virgin Olive Oil” may now begin the process of having it inspected and certified by the USDA.

    • Olive Council Chemists Issue Latest Challenge to Davis Study Claims 

      The IOC Cemists Group says the Davis study advocated “methods that have not been proven to have any relationship with the quality or purity of olive oils.”

    • Spain’s Bogaris Seeks Olive Groves in the U.S. and Chile 

      The diversified group of real estate, energy and agribusiness companies with headquarters in Seville, Spain predicts new acquisitions of olive plantations in Chile and the U.S. by 2012.

    • Making Sense of Olive Oil Testing 

      Liliana Scarafia from California’s Agbiolab provides a perspective drawn from the UC Davis Study results that may be useful for retailers and buyers seeking to reduce the risk of mislabeled olive oil.

    • Interview with Ari Weinzweig, Zingerman’s 

      In 1982 Ari Weinzweig opened a small sandwich shop in his college town. Today, Zingerman’s is a million “community of businesses” that happens to sell a lot of olive oil.

    • Spanish Olive Oil Exports to the U.S. Showing Strong Gains 

      Spanish exports of olive oil to the United States have increased by 17% in the first half of the year, the result of economic circumstances and sustained marketing efforts.

    • Lawsuit Targets Olive Oil Brands Denounced in Davis Study 

      The lawsuit is the latest development in the unfolding aftermath of the Davis study which was financed, in part, by olive oil producers in California.

    • Cold Press: The Media Pile-On After the Davis Olive Oil Report 

      The Davis report’s bashing of imported olive oils has enjoyed the kind of viral publicity only eye-grabbing headlines like “That Olive Oil’s No Virgin” could achieve. But is it fair?

    • IOC Weighs in on Davis Olive Oil Study 

      “Owing to the lack of data and the methodology applied, this study does not provide solid evidence that the oils tested do not meet US and international standards” – IOC

    • Davis Olive Center Chemist, NAOOA’s Bauer on NPR 

      Debate continues to swirl around the recent UC Davis Olive Center’s report that found most imported extra virgin olive oils sampled did not meet international standards.

    • Industry Group Responds to UC Davis Olive Oil Report (Press Release) 

      “Through our ongoing, rigorous testing of olive oils, I assure you that the imported olive oils sold by our members are labeled correctly” Bob Bauer, NAOOA

    • Report: Most Imported Extra Virgin Olive Oils Aren’t Extra Virgin 

      A new report found 69 percent of imported olive oils and 10 percent of California olive oils labeled as extra virgin failed to meet the IOC/USDA standards for that classification.

    • CIA Greystone Launches Premium Olive Oil Program 

      The Oleoteca Villa Campestri at the CIA at Greystone was created to bring some of the world’s very best olive oils to American chefs and food enthusiasts.

    • Californians Rejoice After USDA Revises 1948 Standards 

      “It’s been a long journey for us” says Patty Darragh of the California Olive Oil Council.

    • Super High Density Symposium at UC Davis 

      Billed as the “largest event ever dedicated to super-high-density (SHD) olive production” the UC Davis Olive Center will host a two day symposium on June 29th and 30th for those interested in high-density farming.

    • USDA Revising Grade Standards  

      Effective 10/25/10, the revised standards will provide a common language for trade, and provide consumers more assurance of the quality of olive oil that they purchase.

    • FDA: Watch What You Say 

      The U.S. FDA finds a lot to complain about on Pompeian Imported Extra Light Olive Oil labeling and web claims.

    • Yolo Winners 

      The second-largest U.S. competition crowned familiar names including Lucero Olive Oil, The Olive Press, Calivirgin, Apollo, Hillstone and Bozzano Olive Ranch.

    • We Olive Shops 

      At We Olive stores, there are bulk casks to fill up your own bottles and a larger center bar where shoppers can saddle up and taste a variety of oils.

    • UCCE Sacramento Valley Olive Day 

      The event provides table and oil olive growers and producers with information about mechanical harvesting, pest management, olive freeze damage, and updates on laws and regulations.

    • Bertolli Olive Oil Partners With Top Chef Favorite Fabio Viviani 

      The new partnership provides Bertolli Olive Oil the opportunity to showcase the different varieties and uses of olive oil through Viviani and his growing fan base.

    • N. American Olive Oil Association Introduces Seal Program 

      Established in 1989, the North American Olive Oil Association is a trade group of marketers, packagers and importers of olive oil in the United States, Canada and their respective suppliers abroad.

    • Olive Oil A Key Ingredient in Kraft’s Marketing for Athenos Hummus. 

      Events in Atlanta, Denver and Chicago promote Athenos as the “only leading hummus brand made with 100 percent olive oil,”

    • Annual Meeting of the California Olive Oil Council 

      The California Olive Oil Council (COOC) held its annual meeting and trade show on February 20th in Sonoma with over nearly 200 growers, producers, and service providers in attendance.

  • South America  (34)
    • Alternative Energy Powers Olive Oil Producer in Chile’s Maule Region 

      In a year declared “International Year of Sustainable Energy for All” by the UN, one Chilean olive oil producer expects big results from his decision to go green.

    • Uruguayan Olive Oil Production Expected to Grow 

      Olive oil production in Uruguay is expected to double in the coming year, thanks to heavy investments and improved technological resources in the area.

    • Olive Council Reaches Out to Emerging South American Industry 

      Argentina remains the IOC’s only member in Latin America, but other countries in the region are lately receiving more attention from the intergovernmental organization.

    • American Investor Argentine Olive Ranch Buys San Juan Plantation 

      According to a report, an investment group headed by Ralph Rybacki will put up .9 million towards the purchase of a 2,471 acre olive plantation and the construction of a new olive oil factory.

    • Chilean Olive Oil Continues Gains 

      Chile exported an unprecedented 1,522 tons of olive oil during the first five months of 2011, marking a 221 percent increase. The United States accounted for 40 percent of sales.

    • Argentina’s Yancanelo Gets New Bottling Line  

      Yancanelo, a major producer of extra virgin olive oil in Argentina’s Mendoza providence, has announced it will invest 500,000 pesos (1,833) in a new bottling line at its plant in San Rafael.

    • Catamarca Unveils New Research Facility for Olive Oil Production 

      “Producers will gain access to technical assistance in the field and at the pilot plant with the aim of improving the quality of their products.” – Flavio Fama, National University of Catamarca

    • Argentina’s Olive Oil Industry Continues to Face Challenges  

      The situation has only gotten bleaker for Argentina’s flailing olive oil industry, which finds itself in a financial predicament driven by stagnant prices and rising production costs.

    • Chilean Olive Oil Exports Sharply Higher 

      Following a trend led by its booming wine market, Chile’s olive oil industry expanded sales worldwide last year according to statistics just released.

    • Argentina President Promises Aid for Troubled Olive Oil Industry 

      President Cristina Fernández de Kirchner has pledged federal government help to Argentina’s battered olive oil industry following layoffs in the Catamarca region.

    • Spain’s LA Organic Targets Colombia 

      The move into the Colombian market follows reports that find consumers there becoming more aware of the benefits of olive oil amid a growing demand for gourmet products.

    • Local Olive Oil Crisis Underscores Argentina’s Bigger Problems 

      Pomán has demanded that the Catamarca Government move to counter a crisis in the local olive oil industry that has led to fifty layoffs in the past two weeks

    • Olive Oil Region in Argentina Launches Origin Certification Program 

      The San Juan department of Pocito hopes the certificate of origin initiative will help endorse Argentina’s industry and ensure its products are recognized across the world.

    • Olisur’s Alfonso Swett: Chile will be a “Major Olive Oil Player” 

      In only its fifth year Olisur produced 1.8 million liters of olive oil on its Chilean estate, mostly for North Americans. “We must produce for other countries, and they request sustainability.”

    • Recipe Contest in Brazil Promotes Spanish Olive Oil 

      The campaign to promote Spanish olive oil throughout Brazil is seen as a key strategic move to woo the consumer base of a country yet to be dominated by a single olive oil provider.

    • Tamaulipas Province in Mexico Plans First Olive Oil Processing Facility 

      Most of the olive oil from the new plant will be exported to the United States where the Mexican government has established contacts with distributors eager to trade.

    • Producers in Peru Concerned About Subsidized Olive Oil Imports 

      Peru’s olive oil imports have grown from 8,000 to 29,000 liters in just two years and could lead to the closure of new processing plants according to local producers.

    • Spain’s Bogaris Seeks Olive Groves in the U.S. and Chile 

      The diversified group of real estate, energy and agribusiness companies with headquarters in Seville, Spain predicts new acquisitions of olive plantations in Chile and the U.S. by 2012.

    • Argentina Proposes Wine Sector Control of Olive Oil Market 

      Argentinean farmers, businessmen and olive agency representatives have come out in force against a draft bill that proposes to give control of the olive market to Argentina’s wine regulator.

    • Aid for Andalusian Olive Farmers Battling Fruit Fly 

      One of the olive grove’s worst enemies, the insect could cause millions of euros of losses if not combated before the next harvest, which begins in December.

    • Uruguay Inaugurates Breakthrough Lab for Olive Oil Evaluation 

      To ensure Uruguayan olive oil meets IOC criteria, the project will also fund a tasting panel accustomed to the sensory qualities necessary for international certification.

    • Chilean Co. Looks to Enter European Gourmet Market 

      The Chileangourmet plan is aimed at attracting the European market by introducing olive oil flavored with the native Chilean spice Merkén.

    • Severe Winter Damages San Juan Olive Plantations 

      The cold weather in San Juan, Argentina over the past weeks is similar to 2007 when nearly 70 percent of the province’s olive groves were lost due to the drop in temperature.

    • Argentina Advises Bolivia on Olive Oil Production 

      “We wanted to create cooperative ties with our sister republic Bolivia because we felt that we had accumulated experience that we could share.” Jorge Ortiz

    • Workshops in Chile Seek to Improve Olive Oil Production 

      The program will seek solutions for current problems facing the Chilean olive oil sector such as low levels of production and poor handling of the pruning process.

    • Investing in the Future of Olive Oil in Argentina 

      “I have joined the many dreamers from diverse geographical locations who believe in the potential for agribusiness in Argentina and in our ability to achieve it.” Luis Feld

    • Chilean Group Angelini Invests 3 Million Euros in Olive Oil Mill 

      In Chile, Angelini is going to invest more than 3 Million Euros in the construction of what will become one of the country’s most prominent olive oil mills.

    • Argentina Olive Oil Restrictions Threaten EU-Mercosur Deal 

      Negotiations seeking a free trade agreement are in danger because of supposed Argentinean restrictions against the entrance of European olive oil imports.

    • Industry Up-And-Comer Argentina to Host Olive Oil Forum 

      Industry leaders are eager to tap into the budding Argentinean market which is set to become a respected producer of quality olive oil.

    • Argentina Olive Oil Plan Derived From Wine Industry Success 

      A proposal to adapt the existing business strategies of the booming Argentinean wine industry to the olive oil sector.

    • Syria, Venezuela Sign Olive Oil Trade Agreement 

      Syria will soon distribute some two thousand tons of olive oil throughout South America via the Venezuelan economic network.

    • Tough Going for Argentine Olive Oil Industry 

      The devaluation of the euro, poor climatic conditions and problems in obtaining sufficient agrarian labor have all contributed to the growing difficulties in the Argentinean olive oil industry

    • Chile Pavilion at Summer Fancy Food Show 

      “The earthquake has not significantly affected our ability to produce and export food products, and we are planning a full presence at New York’s show this year.” – Alejandro Cerda

    • Brazil Adapts Olives for the Tropics 

      Brazil presented the first extra virgin olive oil produced with olives adapted to the Brazilian climate.

• Video  (17)
  • What to Choose at Gastronomia Volpetti 

    One of Rome’s best specialty food shops, Gastronomia Volpetti can be a little intimidating to the uninitiated. When it comes to olive oil, best to stick with the Umbrian.

  • Only Extra Virgin Olive Oil at Rome’s Forno Campo de’ Fiori 

    Ever wonder what kind of oil they use at your local pizzeria? At Rome’s legendary Forno Campo de Fiori it’s only fresh local extra virgin olive oil, and lots of it.

  • Harvest at Villa Campestri 

    This video was selected for its informal look at the traditional harvesting at Villa Campestri, the award-winning producer and olive oil resort near Florence, Italy.

  • Natural Remedies to Lower Cholesterol 

    The buildup of cholesterol can cause atherosclerosis and heart disease, the main cause of mortality in the Western world. Eating antioxidants like fruits and vegetables can help.

  • Jean-Benoit Hugues 

    Jean-Benoît prefers centenary olive trees because he says, the old trees are flavor producing machines. As for the mill, it is modern, but it turns as slowly as a traditional millstone in order to preserve the fruit.

  • Mediterranean Diet 

    Video presentation by Spain, Greece, Italy and Morocco to UNESCO’s Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage for the inclusion of the Mediterranean Diet on the List of the Intangible Cultural Heritage of…

  • UNESCO: Why Safeguard Intangible Cultural Heritage? 

    Ensure respect for the intangible cultural heritage, to raise awareness of the importance of the intangible cultural heritage, and provide for international cooperation and assistance.

  • Louianna Molise D.O.P. 

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  • Sovena Expands 

    Sovena USA, the largest importer of olive oil in the United States, will add 10,700 square feet to the facility which will allow for an increase in oil space storage and a larger area for bottle production.

  • The Texas Oil Industry (No, Not That One) 

    Texas Olive Oil Council (TOOC) leaders are anticipating a statewide yield of approximately 500 tons; making this a banner year for the burgeoning olive oil industry.

  • Bozzano, Flynn Stay On Message in Local Video 

    A video on the website of Stockton California’s Central Valley Business Times featured Joe Bozzano of Bozzano Olive Ranch and Dan Flynn from the UC Davis Olive Center.

  • Olive Oil Boom (FOX News) 

    Longtime Lodi, California farmer Mike Manna from Acampo AG says, “We’re still only a dot on the map of the olives world-wide.”

  • Cape Farmers Swap Wine for Olive Oil 

    CNN Marketplace Africa visits South African vineyards where wine makers look to diversify amid declining export profits.

  • Video: Local News Coverage of the Davis Report 

    News coverage of the UC Davis report and ongoing developments has been extensive, from the Los Angeles Times to local stations like KCOY in the Central Coast.

  • Producer Profile Series: Agricola Mascio 

    What began as a country home just four years ago has become an estate farm where Gioia Pinna is determined to make a classic Umbrian extra virgin olive oil the very best it can be.

  • Liquid Gold: Making Olive Oil in Tunisia 

    Watch traditional olive oil production in Tunisia, the world’s fourth largest olive oil-producing country.

  • Sampling New Oils at Moulin Saint-Michel 

    Watch as the millers sample new extra virgin oils at Moulin Saint-Michel in Mouriès, France

• Health  (53)
  • Foods Fried in Olive Oil May Not Be Harmful 

    According to data from the Spanish cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC), fried food may not harm the heart as long as it is fried in olive oil.

  • New Olive Oil Enriched with Vitamin D for Osteoporosis Prevention 

    Olive oil, because of its prevalence in the Italian diet, has been singled out as the best food product to deliver Vitamin D, a key element that promotes calcium absorption and the prevention of osteoporosis.

  • Dalmia-Funded Study Finds Indians Could Benefit by Using Olive Pomace Oil 

    A new study showed that participants who used olive pomace and canola oils had a decrease in body weight, waist circumference, lipids in the blood, and liver fat.

  • Hospitals in Madrid Will Start the Day with a ‘Spanish Breakfast’ 

    HM Hospitals in Madrid will offer from now on the “Spanish Breakfast,” an initiative of the Spanish Olive Oil Interprofessional Organization, to patients and employees.

  • Live Longer with the Mediterranean Diet 

    A Mediterranean style diet can add years to your life. The newest research showed that individuals who followed a Mediterranean diet had a 20 percent chance of living longer.

  • Oldways Journalism Award Celebrates Mediterranean Diet 

    The award, from the nonprofit organization known for creating the Mediterranean Diet Pyramid, recognizes the important role of communications in changing the way people eat.

  • Olive Oil For a Healthy Digestive System 

    A healthy body is based on a strong immune system. Toxins are everywhere- in the food we eat, the air we breathe, in the detergents we use, and in our everyday personal-care products.

  • Award for Research on Role of Olive Oil in Breast Cancer Prevention 

    Researchers at the University of Jaén have become the first to win Castillo de Canena’s Luis Vaño Olive Oil Research Prize awarded to the best olive or olive oil-related research study in Spain.

  • An Olive Oil Rich Diet is Better for the Heart 

    A Mediterranean style diet rich in monounsaturated fat from olive oil, avocadoes and nuts improves heart health even if the diet is not coupled with weight loss.

  • Mediterranean Diet Pyramid Gets a Makeover 

    The Mediterranean Diet Foundation updated the traditional Mediterranean Diet pyramid to reflect and adapt to today’s lifestyle.

  • Study Finds Olive Oil Better than Medication for Heart Disease 

    According to preliminary results of a Spanish study part of PREDIMED, a Mediterranean diet enriched with virgin olive oil or nuts can reverse arteriosclerosis in carotid arteries in just one year.

  • Harvard Recommends Olive Oil in New Healthy Eating Guide 

    A new Harvard University “Healthy Eating Plate” departs from the USDA “MyPlate” guide by encouraging consumers to use olive, canola, and other plant oils in cooking, on salads, and at the table.

  • Nuova Zona: Italian Zone Diet Says “Sì” to Olive Oil and Pasta  

    There’s a new diet on the market that’s similar to the Zone Diet invented in the U.S. but with a lot more flavor: pasta and olive oil is permitted.

  • Adding Olive Oil Phenols to Seed Oils Reduces the Health Risks of Frying 

    Spanish researchers have developed a way of adding olive oil’s phenolic compounds to oils made from seeds, such as sunflower oil, so they form fewer toxic compounds when fried with.

  • Consumers Consider Olive Oil Healthiest, But Not Sure Why 

    In a recent survey olive oil is seen as the healthiest cooking oil, but consumers were confused about the healthfulness of mono- and polyunsaturated fats.

  • Mushrooms, Pepperoni and Benzopyrene  

    Onions and anchovies aren’t the only toppings on your favorite pizza. Another ingredient is a grade of oil so low, you can’t even call it “olive oil.”

  • European Commission Prepares to Ban Thousands of Unproved Health Claims 

    Food marketers are on notice as Europe gears up to ban thousands of claims on labels but the antioxidant effects of polyphenols in olive oil was among the few approved.

  • Plenty of Olive Oil Might Help Prevent Strokes, Researchers Find 

    According to a new study from France, older individuals who consume olive oil daily may be able to protect themselves from a stroke.

  • Olive Oil Diet Reduces Risk of Type 2 Diabetes 

    A study in the scientific journal Diabetes Care showed that a Mediterranean diet rich in olive oil reduces the risk of type II diabetes by almost 50 percent compared to a low fat diet.

  • Tapping Hidden Value in Liquid Gold 

    Science and industry are finding new ways to capture and exploit the healthful properties of olive oil.

  • Use Any Olive Oil You Like, “As Long as it’s Green and Bitter” 

    Dr. Covas explains why lipid oxidation matters, and that the key to benefiting from EVOO is not to take it as a medicine. “You must enjoy it.”

  • Olive Oil Keeps the Heart Young 

    Mediterranean style diet rich in olive oil may be able to slow down the aging of the heart by reducing endothelial damage and dysfunction, new research shows.

  • Two Tablespoons of High Quality Olive Oil Every Day Help Protect the Heart 

    A new study published in Clinical Nutrition shows daily doses of olive oil rich in polyphenols may protect from atherosclerosis by reducing bad cholesterol.

  • The Mediterranean Diet and Metabolic Syndrome 

    Dr. Antonis Pothoulakis says the recent “meta study” shows that a Mediterranean diet can improve each component of the metabolic syndrome group of risk factors.

  • Diet with Olive Oil Can Reduce Heart Risks, and Weight, Research Shows 

    The first “meta analysis” confirmed the effects of olive oil and the Mediterranean diet on the risk factors that lead to heart disease.

  • Olive Oil Joins the Fight Against Osteoporosis 

    A new study finds that olive oil could play an important role in the future development of drugs and in the dietary requirements of patients with osteoporosis.

  • Olive Oil May Protect from Depression 

    A diet rich in olive oil can protect from mental illness according to a new study by researchers from the Universidad de Las Palmas de Gran Canaria and the University of Navarra.

  • Maybe You Shouldn’t Do Something About That Cough 

    Researchers revealed that sensor molecules, located in the human throat but not the mouth, attach to a chemical found in high-end olive oils causing the very noticeable sensation

  • More Evidence Olive Oil is Good for the Heart 

    Researchers found that women who consume at least three tablespoons of olive oil each day are forty percent less likely to develop heart disease.

  • The Mediterranean Diet Revisited 

    Thanks to an ever-growing body of evidence that it can prevent everything from heart disease to cancer, the Mediterranean diet sets a standard for long life and good health.

  • Olive Oil Found to Help Prevent Skin Cancer  

    New findings are backed by statistics that show only three in every 100,000 residents of Mediterranean countries develop any form of skin cancer.

  • Olive Oil and Interventional Cardiology 

    How the abnormal metabolism that leads to heart disease can be significantly affected by a diet that includes olive oil.

  • One Answer to Health Crisis in India: Olive Oil 

    Lifestyle and diet changes are needed in India, where the world’s second-largest population is facing a health crisis led by rising rates of heart disease and diabetes.

  • Cortijo Urbano: A Look at Olive Oil and the Mediterranean Lifestyle 

    A two-day event in Jaén, Spain to highlight the Mediterranean lifestyle, validate the authenticity of claims surrounding its benefits, and speak of its economic and social potential.

  • Extra Virgin Olive Oil Can Reduce Oxidative Stress 

    Researchers found extra virgin olive oil and hydrophilic fraction intake induced a significant increase in antioxidant enzyme activity and a decrease in markers of liver damage.

  • Pitching an Extra Virgin Olive Oil for Kids 

    Spanish producer Vega Carabaña says its smooth, slightly fruity and aromatic extra virgin olive oil is just right for children as young as 6 months. The cute packaging doesn’t hurt either.

  • On Nutella, Olive Oil and Obesity 

    The recent Nutella affair provoked scandal and outrage in Italy, while the UNESCO decision enshrining olive oil was met with understated pride. What’s going on here?

  • EVOO Top 10 

    Every day there seem to be more and more reasons why extra-virgin olive oil should be a part of everybody’s eating plan. If it isn’t already part of yours, here are ten powerful reasons to add it to the menu.

  • Spain Looks at Overstocked EVOO for School Lunches  

    The inclusion of olive oil into school meals would create internal demand for Spanish olive oil much of which has been warehoused to rescue falling prices.

  • EVOO Fights Heart Disease Changing How Genes Function 

    New research in the FASEB Journal suggests that the polyphenols in virgin olive oil modify the expression of atherosclerosis-related genes, leading to health benefits.

  • Explaining Why Virgin Olive Oil Protects Against Breast Cancer 

    Scientists demonstrated that virgin olive oil is associated with a decrease in the activity of the p21Ras oncogene, which stimulates the growth of tumors.

  • Experts Urge EU to Recognize Olive Oil Benefits  

    International business and medical experts meet to discuss health benefits of olive oil unrecognized by the European Union.

  • Olive Oil Diet Reduces Aging at Cellular Level 

    A diet based on olive oil was found to cause less oxidative stress to the mitochondria in cells.

  • The Importance of Olive Oil in Breast Cancer Prevention 

    Different studies have shown that what we eat is a major risk factor for developing the the disease.

  • Olive Oil Benefits are in the Genes 

    Polyphenols in olive oil reduce the activity of genes that promote inflammation, which could partly explain the reduced cardiovascular disease in Mediterranean countries.

  • Olive Oil Protects Against Ulcers 

    In a recent study those with the highest intake of oleic acid had a 90 percent lower risk of developing ulcerative colitis.

  • Olive Oil, Athlete Go in Stride 

    It’s no coincidence that winning athletes of the first Olympic games were crowned with olive wreaths. Olive oil and the athlete share a rich and celebrated history.

  • An Olive Oil Obsession 

    The typical Spaniard consumes 25 times as much olive oil as an American. Is there a lesson here?

  • Olive v. Canola 

    Although canola, corn and mixed vegetable oil may have some merit in terms of fat composition any potential benefit must be weighed against its most likely origin from genetically engineered plants.

  • Olive Oil and the Immune System 

    It has been documented that olive oil intake bolsters the immune system against external attacks from microorganisms, bacteria or viruses.

  • Mediterranean Diet: Ingredients for a Heart-Healthy Eating Approach 

    In countries bordering the Mediterranean Sea, heart disease is less common than in the United States. Researchers believe diets are a major reason for this difference.

  • Med Diet Could Lower Stomach Cancer Risk, Study Suggests 

    Eating a Mediterranean-style diet could help you lower your risk of stomach cancer by a third, a study from Europe suggests.

  • Cancer fighting properties of Olive Oil  

    Recent research, published in the BMC Cancer journal, may shed more light on how the phytochemicals present in high-quality extra-virgin olive oil can reduce cancer risk.

• General  (14)
  • IFIC Foundation Food & Health Survey 

    Questions were added to better understand food technology, fortified foods and foods with added benefits, meal occasions and restaurants, and additional insights into motivators and barriers associated with calories and energy balance, weight…

  • EFSA Opinion on the Substantiation of Olive Oil Health Claims 

    Opinion of the EFSA Panel on Dietetic Products, Nutrition and Allergies on the scientific substantiation of health claims in relation to polyphenols in olive oil.

  • International Olive Council Standards for Olive Oil 

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  • IOC Comments on the Draft Australian/New Zealand Standard 

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  • Chemistry of Extra Virgin Olive Oil: Adulteration, Oxidative Stability 

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  • Nutritional and Biological Properties of Extra Virgin Olive Oil 

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  • IOC Report: Key Figures on the World Market for Olive Oils 

    In its latest estimates, the Olive Council predicts that international consumption will rise 3.6%, to 2.97 million tons, while production will drop 2.5 percent, to 2.94 million tons.

  • 2010 California Olive Oil Industry Survey Statistics 

    This report investigates three main aspects of the industry: production of olives by growers and producers; production of olive oil by mills; and propagation of new olive tree stock by nurseries.

  • Olive Oil Adulteration Nothing New 

    It might seem new with all of the recent press coverage but, as this 1863 article from the New England Journal of Medicine shows, olive oil fraud has been going on a while.

  • USDA Olive Oil Standards Appendices 

    The USDA olive oil standards include criteria for grades of olive oil and olive-pomace oil, including definitions for extra virgin olive oil, virgin olive oil, olive oil, refined olive oil, and olive pomace oil.

  • United States Standards for Grades of Olive Oil and Olive-Pomace Oil 

    Actual text of the United States Standards for Grades of Olive Oil and Olive-Pomace Oil.

  • Australian Olive Association (AOA) Code of Practice 

    The Australian Olive Association (AOA) has developed an industry Code of Practice to better support quality, authenticity and confidence in the Australian olive industry.

  • UC Davis Study Questioned 

    Questions were raised concerning the sample used to support a finding that 10 percent of the California olive oils tested failed to meet standards for extra virgin olive oil. Later, a typo was blamed for the discrepency.

  • Letter from the Publisher 

    I always admire the spirited participants in every corner of the olive oil world. One has only to read the impassioned words of people quoted in our pages to see just how interesting this subject can be…

• Essays  (5)
  • The Story of Golden Bless Olive Oil (So Far) 

    Theodoros was constantly asking me to help him to bring his oil to America. I tried to avoid him but when he started showing up my hangout – Jack’s Taverna, he took advantage of me at my weakest moments.

  • In Memory of Marco Mugelli 

    Gianni Stefanini remembers Marco Mugelli, his friend and teacher.

  • Seeing Green: Harvesting a New Love for EVOO in Tuscany 

    Was it the mix of olive varieties? The careful pruning, the coastal Tuscan environment, the organic practices? I’d say all of the above, and the fact that those olives were harvested by some very happy hands.

  • Accidental Olive Farmers 

    John Dunn left a high-pressure sales job to run a business with an old friend renting villas on Crete. Life changed again when they unwittingly struck oil among the olive groves.

  • Essay: First Harvest 

    Years ago a local farmer laughed when he saw our lines of bonsai olive trees. ‘You’re mad planting in this drought,’ he said. I wish he were here now to see this.

• Olive Oil Guide  (1)
  • Test 

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• Forum  (1)
  • Forum 

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• Olivarama  (7)
  • El Picual 

    The findings of a study of the Picual variety determined that the organic extra virgin is of more nutritional value than the conventional oil.

  • Medical Congress: Olive Oil, Nutrition and Health  

    The occasion represented a unique opportunity to hear, from the mouths of the protagonists themselves, the latest advances linking the benefits of olive oil with health and nutrition.

  • Interview with Chef Firo Vázquez 

    Renowned chef Firo Vázquez is full of surprises, a fact that becomes obvious as soon as we scratch the surface of his passionate life history to discover facets as unusual as they are unlikely.

  • More than Mere Tradition  

    The documentary series “Un país para comérselo” let a unique opportunity to promote the secrets of olive oil slip by and chose instead to return to the same old clichés as always.

  • Olive Oil Production in Rome 

    Cultivation and olive oil production have always been very deeply rooted in the culture of the Mediterranean peoples. From the 1st century AD, the emperors began to actively support the plantation of olive trees and the production of oil.

  • The Annual Olive Tree Cycle 

    Having spent the winter in a deep state of lethargy, it is in the spring, summer and autumn that the olive tree undergoes the most stages — all of which will depend on how the buds have evolved.

  • Olive Oil Seduces the Bodega Owners 

    More winery owners are beginning to consider olive oil attractive enough to form part of their catalogue.