Opinions

‘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.

The ‘Flavored Extra Virgin’ Oxymoron

Flavored oils are the low-hanging fruit -- an abandonment of the educational track the industry has been following to lure buyers with Sriracha and smoke.
Special Report

World Olive Oil Consumption Hasn’t Risen Since 2003, Even With 1B More People

Countless studies have proved the health benefits of olive oil. Why are we consuming less today than we did 14 years ago?

There’s No Such Thing As the ‘World’s Best Olive Oil’

Identifying one olive oil as 'the best' among the world's exceptional olive oils is misguided.
Olive Oil Times Special

Olive Oil Times Shares Results of First Readers’ Poll

Olive Oil Times invited 5,000 ‘loyal readers’ among its newsletter subscribers to complete a brief survey in advance of the fourth redesign of the publication since its 2010 debut.

80 Percent is the New 69 Percent

'Eighty percent' is the rising star when you really want to drill home how much olive oil is 'fake' in the world.
Special Report

Brazilian Politics: 10, Olive Oil: 0

Olive oil producers like Rafael Marchetti find themselves in a catch-22. Whereas their niche food industry is welcomed and needed in Brazil, the political and economic whirlwind sweeping the country doesn't seem like it will end anytime soon.

EVOO Research Hits a Wall in Greece

Greece is in the midst of a brain drain that forces the brightest to seek work abroad. But it gets worse.