Recent News

Much of the world’s olive oil goes through food­ser­vice chan­nels (referred to in Europe as Horeca). The lack of trans­parency in the sec­tor makes sub­stan­dard and mis­la­beled olive oil prod­ucts com­mon­place in food­ser­vice chan­nels.

Want to be an olive oil expert? The Olive Oil Times Education Lab offers courses in New York, London and online.