Featured / page 7
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.
Dec. 22, 2010
The Mediterranean Diet Revisited
Thanks to an ever-growing body of evidence that it can prevent everything from heart disease to cancer, the Mediterranean diet sets a standard for long life and good health.
Dec. 22, 2010
Star Chef Recalls the Humble Cretan Tastes of his Childhood
"When I prepare dishes that are based on wild greens and legumes, many of the locals may be offended by the simple ingredients that I use.” Yiannis Tsivourakis
Dec. 21, 2010 Production
Dec. 14, 2010 World
Dec. 14, 2010 Production
Dec. 12, 2010 Producer Profiles
Dec. 7, 2010 Health
Dec. 2, 2010
Olive Oil Flows at Harvest Time on Crete
A visit to Crete during harvest time is an opportunity to see olive growers and mills at full tilt and to sample the region's flagship olive oil pressed just minutes before.
Nov. 22, 2010
One Answer to Health Crisis in India
Lifestyle and diet changes are needed in India, where the world's second-largest population is facing a health crisis led by rising rates of heart disease and diabetes.
Nov. 18, 2010
Not Your "Run of the Mill" Olive Oil Tour
Lara Camozzo tours the midieval birthplace of a famous conspiracy and gets an estate producer's take on modern-day collusion in the Italian olive oil industry.
Nov. 9, 2010
Olive Oil from the Top of the World
In the Himalayan foothills Hartmut Bauder found a climate he calls "the opposite of Europe" and the perfect place to produce the only olive oil made in Nepal.
Oct. 27, 2010
Olisur's Alfonso Swett: Chile will be a 'Major Olive Oil Player'
In only its fifth year Olisur produced 1.8 million liters of olive oil on its Chilean estate, mostly for North Americans. "We must produce for other countries, and they request sustainability."
Oct. 24, 2010
New Norcia Wins Best of Show at Perth Royal
The awards are "a pat on the back for the large numbers of volunteers who come to help with the harvest and pruning the trees each year." Carmel Ross, Benedictine Community of New Norcia.
Oct. 14, 2010
It's a pity that Ayvalik’s olive oil can only be enjoyed locally, in places like Fasulye, where Muazzez Uludere Eris cooks up vegetarian dishes including her signature kidney beans.
Oct. 12, 2010
Fabrizia Cusani and Giampaolo Sodano
With a guidebook to Italy's olive mills, an educational television show about EVOO, and a film drama in which olive oil plays the leading man, this team gets the word out.
Oct. 6, 2010
Rob McGavin's success lies in keeping a long-term view, staying down to earth, working with good people and, not least, by yielding ten times the world average per acre.
Oct. 4, 2010
Pitching an Extra Virgin Olive Oil for Kids
Spanish producer Vega Carabaña says its smooth, slightly fruity and aromatic extra virgin olive oil is just right for children as young as 6 months. The cute packaging doesn't hurt either.
Sep. 29, 2010
Leonardo Colavita and the UC Davis Olive Oil Report
"We've worked hard to make a name for ourselves. What do they think? That we're out to ruin our name, our brand for a little trick worth a few bucks?" Leonardo Colavita
Sep. 28, 2010
Farming On the Edge of an Olive's Comfort Zone
You won't find much olive oil production in Italy north of the Cividale plains where Franco Diacoli says his Bianchera olives "never stop growing and developing intense flavors and aromas."
Sep. 25, 2010
Olive Tree Seeks Caring Family for Long-Distance Relationship
Olive tree "adoption" programs offer a closer connection with the source of high-quality extra virgin olive oil, and a way to support small-scale olive oil production.
Sep. 24, 2010
Moulin de Villevieille, Pride of the Garrigues
Members of the award-winning Moulin de Villevieille range from civil servants to farmers, librarians to mechanical engineers. Passion, rather than cash, seems to be the driving force.
Sep. 19, 2010
Interview with Ari Weinzweig, Zingerman's
In 1982 Ari Weinzweig opened a small sandwich shop in his college town. Today, Zingerman's is a $36 million "community of businesses" that happens to sell a lot of olive oil.