New Seal Program Aims to Regain Consumer Confidence
The Extra Virgin Alliance says it will test olive oils on store shelves to improve the supply chain and restore consumer trust.
Saturday, May 25th, 2013
Articles Tagged | "olive oil quality"
Posted on April 11 2013
Davis Researchers Put Olive Oil ‘Fridge Test’ to the Test
Researchers have hopefully put an end, once and for all, to the myth of the home "fridge test" to determine olive oil quality.
Posted on March 12 2013
New Study Finds Some Foodservice Olive Oil ‘Not Fit for Consumption’
Many restaurant and foodservice “extra virgin” olive oils are so bad, a taste panel found them unfit for human consumption, according to a new report from the UC Davis Olive Center.
Posted on September 18 2012
Olive Oil Quality Issues Raised at European Advisory Group Meeting
The importance of addressing potential contaminates in olive oil was among the issues raised at this month’s meeting of the Advisory group on Olives.
Posted on June 29 2012
The Importance of a Good Cap
In Italy, producers, chefs and restaurateurs are choosing anti-fraud bottle caps to guarantee and preserve extra virgin olive oil quality.
Posted on June 16 2012
Extra Virgin Vigilance in Australia
Australia’s consumer watchdog has fined a local olive oil producer for alleged mislabelling and promises more action on fake extra virgin olive oils.
Posted on May 30 2012
Europe’s Olive Oil Label Verification Laws Not Being Used
European Commissioner for Agriculture Dacian Cioloş has promised tighter scrutiny of the truth of olive oil labels on being questioned by Olive Oil Times about seeming flaws in the current system.
Posted on May 29 2012
How Heat, Light and Oxygen Harm Olive Oil
A three-year study by Australian scientists confirms that oxygen, light and heat are among extra virgin olive oil’s worst enemies, and serves as a reference for calculating shelf life.
Posted on May 22 2012
American Olive Oil Producers Draft Federal Marketing Order
American olive oil producers are drafting a federal marketing order that would set higher quality standards, redefine grades and require new testing of all olive oil produced here.
Posted on March 18 2012
Olive Oil Quality: Whither the US?
January 2012 is likely to be remembered as a watershed month in the US olive oil industry. It seems that at long last, we can glimpse a light at the end of the tunnel.
Posted on February 17 2012
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.
Posted on January 15 2012
“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.
Posted on December 13 2011
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).
Posted on December 11 2011
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.
Posted on December 06 2011
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.
Posted on November 20 2011
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Dispelling the Myths of Frying with Olive Oil
Olive Pomace Oil: Not What You Might Think- gjh: I do not believe Mr Ciolos gave the proposal enough careful thought and he is paying for that now. It would be wise to consider repercussion...
- Alain: very interesting and helpful - thank you olive oil times...
- Justin: What a shambles. It appears that the European Commission does not have the courage of its own convictions....
- rachel: As much as I appreciate the effort to improve the quality of restaurant olive oil, I did not believe this was the way to do it.Diners ne...
- Clara's Mommy: Thanks to the the Dr. Oz show I put my bottle labeled 100% olive oil in the fridge for two days and it didn't solidify. I was horrified!!...
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