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New Device Detects Adulteration Using Fluorescence Spectroscopy
The sensor uses a combination of laser diodes and computer-constructed algorithms to measure light emissions from samples of olive oils to determine whether they are correctly labeled.
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.
Finding the Best Olive Oils in the World
UK Food Safety Concerns Remain Despite New Inspections Framework
Food policy experts fear that new Food Standards Agency measures don't adequately address food safety concerns after the Brexit.
Basilippo’s New Label Tells Consumers to ‘Cool It’
The award-winning producer has developed a new labeling system that helps keep EVOO at the ideal temperature to maintain quality.
Olive Oil Times Special
Extra Virgin Olive Oil
Designing Sensors to Mimic Human Sensory Analysis of Olive Oil
Researchers are working on designing sensors to mimic the role of human sensory perceptions in the evaluation of olive oil.
Researchers Studying System for Controlled Olive Oil Distribution
A University of Florence team will analyze the effect of controlled conditions on olive oil chemistry and quality.
Olive Oil Health Benefits
How Packaging Influences Olive Oil Quality
A look at ten years of data reveals the retail packaging that best preserves the nutrients in olive oil.
Course Offers Olive Oil Quality Assurance Answers for Buyers
A new course taught by renowned experts will show retailers, restaurants, importers and distributors what they need to know to assure olive oil quality.
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