Aug. 8, 2012
Leading global and domestic olive oil brands are aiming for a larger slice of the edible oil market in India as demand, while still relatively small, shows promise.
Jun. 26, 2012
A new research project promises an environmentally friendly use for the 30 billion litres of waste water generated around the world each year.
Apr. 11, 2012
‘Zapping’ olive paste with pulsed electric fields (PEF) shows promise in improving virgin olive oil yield while reducing energy use and preserving quality.
Apr. 1, 2012
“Apart from quality, our extra virgin aims to transmit emotions”
Jan. 15, 2012
A sold-out seminar at the Culinary Institute of America's Greystone campus gave food buyers a better understanding of olive oil quality issues.
Oct. 31, 2011
Miller leads a new alliance that aims to connect producers and consumers with an olive oil quality indexing system and restoring the "good brand" of extra virgin.
Oct. 19, 2011
Articles published on the same day in two major American newspapers put olive oil in the spotlight again. Readers' comments in the Washington Post offered a glimpse at some American reactions to Association 3E's super-premium initiative.
Feb. 22, 2011
Researchers from the UC Davis Olive Center responded recently to criticism of last year's controversial study by a group of chemists from the International Olive Council.
Feb. 16, 2011
Bold and controversial, his recently published findings have gripped the attention of the industry as they pave the way toward scientific strides for California olive oil.
Jan. 18, 2011
The drafting leader of Australia and New Zealand's proposed standards says no international standards in place accommodate the natural variation of olive oils from the region.
Nov. 1, 2010
SIAL, the biannual food industry marketplace, highlighted three extra virgin olive oil products geared towards children among their "Trends and Innovations" selections.
Oct. 22, 2010
The IOC Cemists Group says the Davis study advocated "methods that have not been proven to have any relationship with the quality or purity of olive oils."