North America

Business

Ban on Trans Fats in NYC Restaurants Reduces Cardiovascular Risk

A recently published study found that overall trans fat levels had fallen by around 57 percent and people who frequently dined out benefited from a greater decrease of around 62 percent.

Sommelier Program to Follow 2019 NYIOOC

The eighth edition of the widely acclaimed program for olive oil sensory evaluation will follow the NYIOOC World Olive Oil Competition this May.
Africa and The Middle East

Poor Harvests Lead to More Vigilance in Canada

The Canadian Food Inspection Agency is warning consumers to be on the lookout for fraudulently labeled olive oil in light of the poor European harvest this year.

Auburn University Raising Money for Olive Oil and Alzheimer’s Research

Researchers at Auburn University have found that a compound in extra virgin olive oil might be valuable for helping prevent or slow the progression of Alzheimer’s disease.
Business

Olive Growing Seminar Returns to UC Davis

About 75 professional and aspiring olive farmers will gather at the Silverado Vineyards Sensory Theater in Davis, California for an olive growing master class hosted by the Olive Center and instructed by several experts.

Genetic Tweak to Photosynthesis Could Improve Crop Yields

While the tweak has yet to be tested in edible plants, scientists think this could revolutionize the food production -and olive production - industries.
Business

Spain’s Olive Oil Ambition: To Be the World’s Best

The world’s top producer wants to be the best, not just the biggest. They’re on track.

‘Crafted in California’ Makes its Debut

Prompted by the scarcity and cost of local fruit, California Olive Ranch unveiled a new range of imported blends.