AOC | Olive Oil Times

Jean-Benoit Hugues

by Olive Oil Times Staff

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.

Posted on December 16 2010

The Rebirth of Corsican Olive Oil

by Alice Alech

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

Posted on December 12 2010

L’Esperantine de Marseille

by Emily Monaco

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.

Posted on December 04 2010

Olive Council Holds Meeting on Geographic Indications

by Lucy Vivante

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.

Posted on November 10 2010

Moulin de Villevieille, Pride of the Garrigues

by Lindsey Partos

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.

Posted on September 24 2010

Olive Oil Council Considers 80 New Origin Denominations

by Daniel Williams

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

Posted on July 27 2010

Château d’Estoublon

by Olive Oil Times Staff

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.

Posted on April 22 2010