Aug. 1, 2017
Part of Europe's Horizon 2020 research and innovation program is an ambitious plan to find common approaches and analytical tools to check the quality and authenticity of olive oil.
Jun. 6, 2017
The six-day program at the ICC's Campbell, CA campus features the world’s foremost olive oil experts and educators in a comprehensive course spanning production, quality management, and advanced sensory assessment.
Jul. 25, 2016
The renowned International Culinary Center (ICC) in New York and the Olive Oil Times Education Lab will present the first Olive Oil Sommelier Certification Level 1 Course October 8-10 at the ICC’s SoHo campus.
Feb. 16, 2016
Let's dispel some confusion about three fundamental characteristics of liquid gold.
Nov. 18, 2015
The Italian olive oil sector is living intense days. Widely publicized accusations of fraud by famous brands of olive oil sold in Italian supermarkets revitalized a simmering debate on the guarantees of authenticity due to consumers and the adequate protections deserved by producers. In an interview with Olive Oil Times, the president of Assitol, the Italian
Jun. 1, 2015
The UC Davis Olive Center is offering its 12th and 13th Sensory Evaluation of Olive Oil Certificate Courses starting June 15.
May. 11, 2015
Researchers are working on designing sensors to mimic the role of human sensory perceptions in the evaluation of olive oil.
Feb. 18, 2015
The UC Davis Olive Center will conduct its sensory evaluation course this June at the Silverado Vineyards Sensory Theater.
Jan. 13, 2015
Consumers at a trade fair in Zurich disliked the bitter and pungent taste of high quality EVOOs.
Nov. 12, 2013
The International Olive Oil School (IOOS) offers online courses on topics of olive oil quality, health and usage.