Featured / page 3
Dec. 7, 2017
Entries Pour in for Sixth NYIOOC
Producers overcame yet another challenging harvest season to ready their products for olive oil's biggest stage.
Apr. 13, 2011
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.
Apr. 7, 2011
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.
Apr. 3, 2011 S. America
Catamarca Unveils New Research Facility for Olive Oil Production
Mar. 31, 2011 Food & Cooking
Mar. 29, 2011 Production
Mar. 28, 2011 Production
'Artisanal' Olive Oil Producers Meet in Rome to Talk Strategy
Mar. 24, 2011 Featured
Mar. 21, 2011
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.
Mar. 16, 2011
Trieste Ready for Olio Capitale
With over two hundred extra virgin olive oils and buyers from seventeen countries in Trieste this weekend, an ancient city of trade becomes the olive oil capital.
Mar. 16, 2011
Only Extra Virgin Olive Oil at Rome's Forno Campo de’ Fiori
Ever wonder what kind of oil they use at your local pizzeria? At Rome's legendary Forno Campo de Fiori it's only fresh local extra virgin olive oil, and lots of it.
Mar. 14, 2011
One Use for Olive Oil After its "Best By" Date
For once it doesn't matter if it's fruity, bitter or pungent. It just need to be slippery. Still, nothing but olive oil will do when wrestlers square off in this ancient ritual.
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.
Mar. 1, 2011
Chilean Olive Oil Exports Sharply Higher
Following a trend led by its booming wine market, Chile’s olive oil industry expanded sales worldwide last year according to statistics just released.
Mar. 1, 2011
An Olive Oil Immersion in Mendoza
Steps from Mendoza's Hotel Internacional, Verolio is a place to fall in love with fresh local olive oils, delicious Argentinian dishes and great wines.
Feb. 25, 2011
Gawel: IOC Response to Olive Oil Standards More "Rhetoric"
The Australian olive oil expert said that in criticizing the proposed standards the IOC failed to provide data to support its rationales such as how certain limits were set.
Feb. 23, 2011
European Commission Rejects Private Storage of Olive Oil
The European Commission says the bargaining clout of large-scale distributors is at the root of Spain's olive oil price plunge — not a market disturbance.
Feb. 18, 2011
Olive Council Calls Proposed Aussie Standards "Barriers to Trade"
The International Olive Council issued a statement calling for the reconsideration of the proposed olive oil standards for Australia and New Zealand.
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
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.