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Grades / page 4

A collection of blue glassware arranged in a row, showcasing their vibrant color and shape. - Olive Oil Times
Grades

Jul. 30, 2012

Chemists' Society Offers Proficiency Testing for Olive Oil Sensory Panels

AOCS recognition will give sensory panels an opportunity to demonstrate to olive oil producers, retailers, and importers that they are accurately assessing olive oil quality.

A man in a suit speaking at a podium with a microphone during a conference. - Olive Oil Times
Grades

Jul. 12, 2012

Argentina to IOC: Campesterol Level Must Change

Argentina continued its push for a revision to the International Olive Council limit for campesterol in olive oil at the IOC Council of Members meeting in Buenos Aires.

Three green olives resting in a pool of olive oil with leaves nearby. - Olive Oil Times
World

Dec. 6, 2011

Critical Information for Olive Oil Decision Makers

Top olive oil experts will share insights to help distinguish good quality olive oil from bad at a January 12 conference presented by the Culinary Institute of America and the UC Davis Olive Center.

Portrait of Manuel Paras Rosa standing in front of a coat of arms emblem. - Olive Oil Times
An olive tree with a thick trunk and green leaves in a natural outdoor environment. - Olive Oil Times
Logo of the International Olive Council featuring an olive branch and globe design. - Olive Oil Times
Close-up view of an olive tree trunk with textured bark and green leaves in the background. - Olive Oil Times
An olive tree with a thick trunk and green leaves in a natural outdoor environment. - Olive Oil Times
An olive tree with a thick trunk and green leaves in a natural outdoor environment. - Olive Oil Times
Grades

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.

Grades

Oct. 25, 2010

New U.S. Olive Oil Standards in Effect Today

Producers who choose to label their product "US Extra Virgin Olive Oil" may now begin the process of having it inspected and certified by the USDA.

Close-up view of an olive tree trunk with textured bark and green leaves in the background. - Olive Oil Times
Grades

Sep. 14, 2010

Understanding the New USDA Olive Oil Standards

Next month new USDA standards for olive oil go into effect. Alexandra Kicenik Devarenne and Paul Vossen address common questions about what the standards mean for producers.

Industrial olive oil processing machine with green accents and steam emerging from the equipment. - Olive Oil Times
Basics

Sep. 9, 2010

What You Didn't Know About Olive Pomace Oil: Uses, Benefits and Controversies

Olive pomace oil is made using chemical solvents and heat. Still, the lowly olive oil grade offers some health benefits and useful culinary applications.

Woman with long hair in a white and pink dress reaching for a bottle of olive oil on a grocery store shelf. - Olive Oil Times
World

Jul. 14, 2010

Report: Most Imported Extra Virgin Olive Oils Aren't Extra Virgin

Most olive oils labeled as extra virgin sourced from several California supermarkets were substandard, according to the UC Davis Olive Center.

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