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World Olive Oil Consumption Hasn’t Risen Since 2003, Even With 1B More People

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Registration Opens for NYIOOC2019

Early entries have already been submitted at a fast rate and organizers said registrations will be limited to the first 1,000 brands, as last year.

Montsagre: Picual Perfection Among the Empeltre

This is Empeltre territory, an area which comprises the Bajo Aragón region, the Ebro valley and the Terra Alta in Tarragona. It is also home to Albert Barrobés and his family's award-winning Picual.

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

Finding the Best Olive Oils in the World

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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

Extra Virgin Olive Oil

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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.
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