olive oil quality

Business

Facial Recognition May Complement Taste Tests

Researchers are developing facial recognition software with the aim to enhance the accuracy of panel testing.

Six-Day Program in London to Train New Generation of Olive Oil Experts

Few spots remain in the first London edition of the renowned program on olive oil quality assessment.

Harvesting by Hand Leads to Lower Levels of Oxidation, Study Finds

Researchers found that olives harvested by hand and processed with the first 36 hours had lower levels of oxidation.

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?
Special Report

Entries Pour in for Sixth NYIOOC

Producers overcame yet another challenging harvest season to ready their products for olive oil's biggest stage.

Freezing Olives After Harvest Doesn’t Affect Olive Oil Quality

Scientists found a possible solution to the reduction in quality that comes from storing olives at ambient temperatures -- storage at moderate freezer temperatures.
Olive Oil Times Special

California’s International Culinary Center to Host 3rd Olive Oil Sommelier Program

An international faculty of renowned experts will guide students through more than 100 olive oil samples from 26 countries in the world’s most comprehensive curriculum in olive oil quality assessment.

For Spain’s ‘La Olivilla,’ Winning Top Award, Restoring Nature Go Hand in Hand

Just five years ago, a group of neighboring farmers in Sierra de Cazorla, Spain decided to work together and produce high-quality olive oil with respect for the environment. Last month, their Dehesa de la Sabina earned the industry's top award.