Producer Profiles / page 44

Man with short hair wearing a navy blue sweater, smiling in front of a textured wall. - Olive Oil Times

Producer Profiles

Oct. 6, 2010

Cobram Estate's Rob McGavin

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.

Man with gray hair gesturing while standing in an olive grove with trees in the background. - Olive Oil Times

Producer Profiles

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."

Lush olive grove with rows of olive trees and a hillside in the background under a blue sky. - Olive Oil Times

Producer Profiles

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.

Olive trees in a grove with green grass under a clear sky. - Olive Oil Times

Sep. 6, 2010 Producer Profiles

Berkeley Olive Grove: Old Ways in the New World

Sep. 1, 2010 Producer Profiles

Olive Oil Maker Finds Inspiration in Ancient Words and Deeds

Three women standing together outdoors, smiling at the camera with a grassy background. - Olive Oil Times

Aug. 19, 2010 Producer Profiles

Hillstone Olive Oil: Rooted in Tradition

Jul. 26, 2010 Producer Profiles

Q&A with Piero Gonnelli, Frantoio Santa Tea

Jul. 26, 2010 Producer Profiles

Preserving Olive Oil Culture in Adatepe

Three individuals, two women and one man, raising glasses filled with grapes in a celebratory manner. - Olive Oil Times

Producer Profiles

Jul. 23, 2010

For Family Making Olive Oil for 425 Years, Practice Makes Perfect

In 1585, 21 year-old William Shakespeare became a proud father of twins. Later that year, the Gonnellis bought a mill from local monks and started making olive oil. They're still at it.