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.

Louianna Molise D.O.P.

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

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."

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

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.

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.”

Not All Good News at Italian Olive Oil Group’s Annual Meeti ...

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.

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.

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.