Production / page 135
Jul. 14, 2016
Research Shows Leccino Less Susceptible to Xf
According to a new study, the Leccino olive variety appears to be ‘tolerant’ to the attack of the Xylella fastidiosa bacterium that has wiped out large swaths of Italian olive-growing regions.
Jul. 8, 2016
Olive Oil Production Gives Back to Environment More than it Takes
The latest research indicates that the carbon sink effect from olive trees in the biomass and soil is much higher than greenhouse gas emissions from production.
Jul. 6, 2016
Olive Oil from Croatian Island of Krk Gets PDO
Bottles of extra virgin olive oil from Krk will now be labeled with its official appellation “Krčko maslinovo ulje” and its packaging will feature a specially designed logo.
Jun. 28, 2016 Production
May. 4, 2016 Production
Study Finds Treatments Reduce Symptoms But Do Not Eliminate Xf in Olive Trees
May. 4, 2016 Production
May. 2, 2016 Production
Apr. 27, 2016
Best Practices for Producing Flavored Olive Oil
The polyphenol content of flavored olive oil produced by addition of herbs to crushed olives before the malaxation step was almost three times higher than that of untreated olive oil.
Apr. 6, 2016
Research Confirms Xf to Blame for Desiccation of Salento Trees
A project funded by the European Food Safety Authority EFSA confirmed that the destruction was caused by the Xylella fastidiosa bacterium.
Apr. 1, 2016
Andalusia Declares Its Agriculture Xylella-Free
After the completion of 600 tests on regional crops ranging from olives to almonds and citrus, Andalusia determines the plague has not penetrated its borders.
Mar. 22, 2016
On the Preservation and Maintenance of Monumental Olive Trees
Tips on the preservation and maintenance of monumental olive trees by the leading expert Giorgio Pannelli.
Mar. 15, 2016
In Liguria, Olive Oil from a Golf Course
Ligurian producer Franco Boeri Roi makes a Taggiasca olive oil from the trees growing in a golf club in Sanremo.
Feb. 29, 2016
The Art of Olive Oil: Greek Package Designs Draw from Deep Cultural Roots
Greek olive oil producers and their designers are presenting innovative brands and packages inspired by a rich cultural heritage.
Feb. 29, 2016
Irrigating with Wastewater Found Not to Affectextra virgin olive oil Quality
A study finds that irrigating olive trees with treated wastewater could be an effective way of preserving resources without affecting quality.
Feb. 18, 2016
How Terroir Affectsextra virgin olive oil Quality in Chile
A recent study found that the geographical location had a greater influence on the concentration of sensory compounds in extra virgin olive oil than cultivars.
Feb. 18, 2016
Italian Farmers Propose Anti-Fraud Seal for EVOO
A new anti-fraud “super” label has been launched by the Italian Farmers Confederation to certify the origin of Italian olive oil.
Feb. 12, 2016
Storage Temperature's Big Impact on Shelf Life of High-Phenolic Olive Oils
Researchers investigated the effect of temperature on the stability of phenolic compounds in virgin olive oil during long-term storage.
Feb. 1, 2016
Study on Fruit Fly Control Wins Research Award
A winning paper proposes on an efficient, economically viable, and environmentally friendly solution to an old problem.
Feb. 1, 2016
Course for Advanced Tasters at McEvoy Ranch
On February 8, noted researcher Agustí Romero will teach a course examining the causes of various olive oil attributes.
Feb. 1, 2016
Wastelands for Olive Farming in Punjab
The Punjab Government in Pakistan plans to use the naturally well-drained soil and climatic conditions of Punjab wastelands to promote olive farming.
Jan. 27, 2016
'New World' Producers Set to Announce Trade Group to Rival International Olive Council
An announcement is expected on the formation of a trade group made up of New World olive oil producing countries, an organization that would rival the Madrid-based International Olive Council.
Jan. 19, 2016
Olive Oil Commission of California Holds Informational Meeting
The OOCC was formed by the California olive oil industry for the purpose of developing, verifying and enforcing standards for California olive oil, and for conducting research on olives and olive oil. It held a meeting in Sacramento last week.