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In Slovenia, Hard Work and Keeping it Simple

Franc Morgan planted his first trees thirty years ago on his farm in Grintovec. Going organic was the plan from the beginning and he became one of the first organic olive oil producers in Slovenia.

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.
Special Report

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.

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

Countless studies have proved the health benefits of olive oil. Why are we consuming less today than we did 14 years ago?
Olive Oil Times Special

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.