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Mar. 10, 2011

Change in the Air at California Olive Oil Council Meeting

There was a sense at this week's meeting in Monterey that the local industry stood at a pivotal moment with unprecedented challenges and opportunities.

Mar. 8, 2011

The Biggest Farm in France? Take the Subway

This year's Salon International de l'Agriculture in Paris celebrated the placement of French cuisine on UNESCO's revered list of human cultural heritage.

Mar. 2, 2011

On the Ancient Path of Olive Oil in Puglia

Along the "Olive Oil Roads" ancient farms have become museums where you can learn about the local history of olive oil and its traditional production.

Feb. 16, 2011

Edwin Frankel: Taking California Olive Oil to Higher Standards

Bold and controversial, his recently published findings have gripped the attention of the industry as they pave the way toward scientific strides for California olive oil.

Feb. 15, 2011

The Rise of Olive Oil Baking

With a push into the limelight from cutting-edge pastry chefs, olive oil is becoming a favorite dessert ingredient in restaurants and home kitchens everywhere.

Feb. 10, 2011

Quality Olive Oil a Taste Not Yet Acquired by Most Consumers

While experts consider bitterness and pungency characteristics of high-quality olive oils, many consumers seem to favor other attributes associated with olive oil defects.

Feb. 8, 2011

Kersten Wetenkamp, Der Feinschmecker's Olive Oil Connoisseur

Kersten Wetenkamp and his panel of judges are getting ready to rate 800 extra virgin olive oils from around the world for his magazine's venerable guide.

Feb. 3, 2011

Fairway Market’s Steven Jenkins Started with a Map

"Year after year, I’d get in a car with my maps and drive down all the little roads seeking out villages that gave their names to certain foods." Steven Jenkins

Feb. 2, 2011

Celebrating Olive Oil Culture and Cuisine in Burhaniye

Each year locals and a few lucky tourists gather in this small town on the Aegean coast to salute olive oil culture with music, dance, exhibitions and great food.

Jan. 30, 2011

Panagiotis Karantonis: Greek Olive Oil Must Build On Quality

“If we are talking about a price oriented market, Greece wouldn’t have a chance. That means pushing through, with a national effort, a well-implemented plan."

Jan. 28, 2011

Group Says Olive Oil Tasting Panels Create "False Concern"

A group of olive oil associations sent a letter to the Spanish Ministry condemning “serious problems” arising from organoleptic analysis for the classification of olive oil.

Jan. 25, 2011

A Painter of Olive Harvests

Mariella Gualtieri remembers a man hired to help with the harvest. Seeing her small hands shivering he said, “If only olives were the size of oranges, we’d finish sooner.”

Jan. 20, 2011

Nikos Zachariadis, Agricultural Cooperative of Kritsa

Kritsa is a cooperative at the top of its game, thanks to an ideal microclimate, passionate growers and skilled management by former military man, Nikos Zachariadis.

Jan. 18, 2011

Leandro Ravetti on Australia's Proposed Olive Oil Standards

The drafting leader of Australia and New Zealand's proposed standards says no international standards in place accommodate the natural variation of olive oils from the region.

Jan. 13, 2011

Queensland Flood Destroys Bumper Harvest

Australia Olive Association regional director Amanda Bailey is trapped by flood waters on her hill-top property unable to assess so far the heavy losses sustained by area farms.

Jan. 13, 2011

Wave of Experimentation in Paris Cuisine Elevates Olive Oil

In the new day that is beginning to shine on Parisian kitchens, young chefs are discovering what their southern cousins in Provence have long enjoyed.

Jan. 12, 2011

Olive Council Chooses Jean-Louis Barjol for Top Post

The International Olive Council has chosen Jean-Louis Barjol to lead the organization. The former sugar industry professional has taken the post of executive director through 2014.

Jan. 4, 2011

Australia, New Zealand Draft New Olive Oil Standards

A draft of new olive oil standards for Australia and New Zealand reveals strict labeling guidelines, while leaving a key international EVOO benchmark unchanged.

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