olive oil quality

#NYIOOC2017

One Year After EU Allows Duty-Free Tunisian Imports, Italian Producers Assure Strict Controls

Assitol is pushing for transparency to dispel concerns over duty-free Tunisian imports while proposing the extension of computerized monitoring and supporting the new inter-trade organization to ensure more product guarantees.

When Does Olive Oil Lose Its Virginity?

Unlike wine, olive oil does not improve with time. And while many might wonder how long an extra virgin olive oil will stay extra virgin, there are too many moving parts for a simple answer.
Education

5th NYIOOC Will Be the Biggest Yet

A larger venue, printed guidebook and a new portal for professional buyers highlight this fifth edition of the world's largest olive oil competition.

Future Looms Large for South Africa’s Rio Largo

After taking home the Best in Class award for their robust Premium Blend in the 2016 New York International Olive Oil Competition, South Africa's Rio Largo is ready for a promising 2017.
NYIOOC

U.S. Lab Gets IOC Nod for Olive Oil Chemistry Testing

The International Olive Council has accredited Eurofins CAL for the chemical analysis of olive oil, the first independent U.S. lab to achieve the designation.

Scientists Use Forensic Techniques to Gauge Olive Oil Quality, Prevent Fraud

Scientists managed to quantify DNA present in olive oil with the help of breakthrough forensic techniques.
Business

Early Entries Pour in as NYIOOC Adds Even More Value to Winning

The fifth edition of the world's largest and most prestigious olive oil competition will feature an expanded suite of tools designed to make it easier for buyers of all types to obtain the winning brands.

Ongoing Battle Over Refillable Bottles in Spain

Efforts continue to ensure that restaurants, hotels and caterers are in compliance with the Spanish Royal Decree that prohibits refilling olive oil bottles. This summer a council in Jaen and a farmers association have taken new measures.