Business
Apr. 16, 2026
For Some Olive Oils, Wind-Powered Cargo Adds New Appeal
For a small group of producers and importers, moving olive oil by wind alone is less about volume than about sustainability, positioning and a closer link between product and story.
Apr. 16, 2026
In Algeria’s Harsh Interior, Dahbia Builds an Award-Winning Olive Oil
Far from Algeria’s traditional olive-growing heartlands, Dahbia Olive Oil earned a Silver Award at the 2026 NYIOOC, highlighting how quality-focused production is taking root in the challenging high plateaus of Djelfa.
Apr. 16, 2026
Tunisian Producer Blends Tradition and Technology to Raise Olive Oil Quality
In the green hills of northwestern Tunisia, Les Montagnes du Nord is combining hand-harvesting, organic farming and modern milling to bring its Chetoui olive oil to international markets.
Apr. 14, 2026
Heart Association’s New Guidance Recommends Olive Oil and Other Unsaturated Fats
The American Heart Association’s new dietary guidance recommends olive oil and other unsaturated fats as part of long-term eating patterns aimed at reducing cardiovascular disease risk.
Apr. 7, 2026
Portuguese Olive Oils Find New Path to U.S. Market
A network of Portuguese producers working with Wildly Virgin is bringing small-batch olive oils from Alentejo, Trás-os-Montes and Ribatejo to U.S. consumers, backed by three Gold Awards at the NYIOOC.
Apr. 7, 2026
On Etna’s Volcanic Slopes, Sikulus Revives a Family Olive Oil Legacy
At Sikulus, centuries-old Nocellara Etnea trees, volcanic soils and an early-harvest strategy define a quality-focused approach that has helped carry Sicilian olive oil to markets around the world.
Apr. 2, 2026 World
Gold Awards Highlight Montenegro’s Quality-First Olive Oil Ambitions
Apr. 1, 2026 Production
Mar. 31, 2026 News Briefs
NYIOOC Unveils Marketplace for Fresh, Award-Winning Olive Oils
Mar. 30, 2026 News Briefs
Trade Agreements Extend Europe’s Food Quality Rules Beyond Its Borders
Mar. 30, 2026 Producer Profiles
On Menorca, an Olive Oil Identity Shaped by Soil, Sea and Wind
Mar. 30, 2026
Sommelier Program Returns to New York for 10th Edition
The Olive Oil Times Education Lab’s Sommelier Certificate Program is returning to New York’s Flatiron District for its 10th annual edition, marking a milestone for one of the sector’s most established educational offerings.
Mar. 26, 2026
Organic Olive Oil Remains Small Share of Spain’s Growing Organic Food Market
A new Ecovalia report shows organic olive oil remains a small part of organic food spending in Spain, even as the country’s overall organic market continues to expand.
Mar. 26, 2026
At Mezzecrete, a Tuscan Estate Turns Heritage and Traceability Into Award-Winning Olive Oil
At Mezzecrete in Tuscany’s Crete Senesi, Patrick Zinelli has built an organic olive oil project that combines deep family ties to the land with modern traceability tools.
Mar. 26, 2026
At Domaine de Gerbaud, Native Provençal Cultivars Shape an Award-Winning Blend
For Domaine de Gerbaud, blending Aglandau, Salonenque, Grossane and Bouteillan is both technical and expressive, shaped by terroir, organic farming and the realities of climate pressure.
Mar. 26, 2026
Umbrian Osteria Uses Interactive Olive Oil List to Deepen Guest Engagement
A Michelin-recognized osteria in Montone is using a digital olive oil list and producer-made videos to connect diners with Umbrian extra virgin olive oils and the region behind them.
Mar. 26, 2026
Twenty-Eight New Olive Oil Sommeliers Certified in London
Twenty-eight participants from diverse professional backgrounds completed the Olive Oil Times Sommelier Certificate Program in London after five days of instruction in sensory analysis, production, quality and evaluation.
Mar. 25, 2026
EU-Mercosur Trade Deal Set for Provisional Launch Despite Mounting Opposition
The European Commission is moving ahead with the provisional launch of the trade pillar of the EU-Mercosur agreement, even as political opposition and farm-sector resistance intensify across Europe.
Mar. 3, 2026
Italy’s Organic Food Market Nears €7 Billion as Demand Outpaces Supply
A new report says organic is expanding in Italy, but organic extra virgin olive oil remains a niche.
Mar. 1, 2026
Early Harvest Signals Record Year in Brazil’s Minas Gerais
Olive growers in Brazil’s Minas Gerais say an early harvest, strong flowering and favorable winter conditions are setting the stage for a record year, even as heavy summer rains shape quality and milling decisions.
Mar. 1, 2026
Inside Séka Hills’ Quality-First Approach in California’s Capay Valley
Séka Hills won one Gold and four Silver Awards at the 2026 NYIOOC, with its Coratina earning top honors. The Capay Valley estate credited cool harvest conditions and a long-term focus on quality and land stewardship.
Feb. 26, 2026
Gold Award Marks a Standout NYIOOC Debut for Jaén Picual
Pago de Espejo earned a Gold Award at the 2026 NYIOOC, with co-owner Rosario Minchón Espejo crediting early harvesting, careful milling and a focus on balance for the debut win.
Feb. 23, 2026
Orthodox Monastery Earns Three Gold Awards at NYIOOC for Bosnia and Herzegovina
A Serbian Orthodox monastery in southern Herzegovina won three Gold Awards at the NYIOOC, adding to Bosnia and Herzegovina’s growing list of recognitions at the world’s largest olive oil quality contest.
Feb. 23, 2026
Sustainable, Low-Cost Process Turns Olive Pomace Into Nutrient-Rich Sheep Feed
Researchers and farmers in Tuscany are testing a low-cost process that pairs moist olive pomace with absorbent brewer’s grain to create digestible silage for sheep.
Feb. 23, 2026
Australia and New Zealand Producers Warn Health Star Ratings Could Undercut Olive Oil Messaging
With Health Star Ratings set to become mandatory, olive oil producers say the algorithm penalizes extra virgin olive oil and overlooks compounds linked to its health benefits.
Feb. 23, 2026
Svalbard Seed Vault to Receive First Olive Seeds in Bid to Protect Genetic Diversity
Olive seeds will be deposited for the first time in the Svalbard Global Seed Vault later this month, in a project backed by the International Olive Council and the FAO to safeguard genetic diversity amid mounting climate and disease pressures.