Featured

Can Xylella Be Stopped?

Five years into the Xylella fastidiosa tragedy, scientists fear its continued spread may be inevitable.

An Olive Oil Immersion in New York

Producers, food industry professionals and journalists will be attending the 2018 NYIOOC on April 26 -- and many will stay for a comprehensive 6-day course in olive oil sensory assessment.
Special Report

NYIOOC Will Limit Entries to 1,000

With entries quickly approaching one thousand, NYIOOC organizers say they will close registration in a matter of days.

Entries Pour in for Sixth NYIOOC

Producers overcame yet another challenging harvest season to ready their products for olive oil's biggest stage.
Olive Oil Times Special

New World Labs Release Latest Jab at Imported Olive Oils

In a redux of last Summer's slamming of imported olive oils, California and Australian labs have teamed up to offer a critical assessment of the quality of America's top-selling brands.

Q&A With IOC Director Jean-Louis Barjol

The executive director of the International Olive Council discusses Australian standards, mixed results in India and China and his ambitions in the United States.
Special Report

Catamarca Unveils New Research Facility for Olive Oil Production

"Producers will gain access to technical assistance in the field and at the pilot plant with the aim of improving the quality of their products." - Flavio Fama, National University of Catamarca

Italian Investigators Uncover “Falsified Foods”

"Because Italian foods are the most prized in the world, it's clear we also have primacy in falsified foods" - Cesare Patrone, head of the Corpo Forestale