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.
Nov. 12, 2013
The International Olive Oil School (IOOS) offers online courses on topics of olive oil quality, health and usage.
Mar. 5, 2013
Researchers at the University of Jaén have developed software to improve the evaluation and classification of extra virgin olive oils.
Jul. 30, 2012
AOCS recognition will give sensory panels an opportunity to demonstrate to olive oil producers, retailers, and importers that they are accurately assessing olive oil quality.
Jan. 14, 2012
A new program designed to raise awareness of the benefits and properties of olive oil will begin this month in Spain's La Rioja province and culminate with a tasting benefit in June.
Jul. 28, 2011
In their second year at the Olive Festival, the classes are part of the olive oil short courses offered by the U.C. Davis Olive Center.
Jun. 27, 2011
A study carried out this month by product-testing magazine ‘Which?’ suggests consumers may not need to reach for the most expensive bottle when searching for high quality olive oil.
Feb. 1, 2011
Producers of fresh oil from high quality fruit should be the only ones rewarded with a higher price and the designation of extra virgin.
Aug. 24, 2010
To ensure Uruguayan olive oil meets IOC criteria, the project will also fund a tasting panel accustomed to the sensory qualities necessary for international certification.
Jul. 19, 2010
Billed as an "International Conference on Olive Oil Flavor and Excellence," Beyond Extra Virgin IV will focus on the sensory qualities of what's referred to as super-premium olive oil.