Why Some Producers Are Not Ready to Give Up Their Traditional Presses
Inefficient and difficult to maintain, traditional presses are often dismissed as a relic of another era. Olive Oil Times found some producers who say they are not about to abandon their old presses anytime soon.
In Defense of ‘Black Fruity’
The French association Afidol shed light on the misinterpreted taste of "black fruity" oil and the controversy behind the ancestral tradition of controlled fermentation.
Olive Skills Help Rehabilitate Turkish Prisoners
In addition to pressing the olives grown on prison land, the facility also charges locals a small fee to process their olives.
How Microorganisms Affect the Sensorial Qualities of Olive Oil
Yeasts are among the microorganisms present in olive oil and, depending on their enzymatic activities, they can either improve or damage the oil quality.
French Farmers Get Outside Help to ‘Professionalize’ EVOO Production
After an improved yet unexceptional olive harvest in France, olive growers are turning to a Spanish company for help.
New Software Models Increase Efficiency of Olive Oil Production
This program takes factors such as the harvester's budget, potential climate risks and the level of synchronization between plantation and refineries into account before providing advice to olive growers.
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