Featured

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
Olive Oil Times Special

Now Playing: Smartphones and Greek Olive Oil Production

A new promotional video produced by the consulting firm foodstandard for a Greek agricultural union is a stunning presentation of modern olive oil production.

‘Artisanal’ Olive Oil Producers Meet in Rome to Talk Strategy

Everyone seemed to agree that differentiation from mass-market brands was key, and it would take a long time and a lot of hard work for high quality olive oil to garner the price it deserves.
Special Report

Conference in Italy Finds Modern Lessons in Ancient Farming

At the Accademia dei Georgofili in Florence, experts focused on a very distant age to address current agricultural challenges and threats to the environment.

An Olive Oil School in the South of France

A port town on the Mediterranean coast of France believes that educating young children is a great way to achieve and maintain a healthy olive oil culture for future generations.