shelf life of olive oil / page 2

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Jan. 5, 2014

'QvExtra' Quality Seal Launches in Córdoba

A new seal program formally announced its bid to conveniently identify for consumers extra virgin olive oils that can be trusted.

Sep. 25, 2013

New Way for Olive Oil to Light up Religious Rituals

An inventor in Israel has found a way to make solid olive oil candles that could be popular for use in religious ceremonies and other commemorations.

Jun. 26, 2013

Olive Oil Industry Megatrends

Simon Field looks at some global trends to consider when planning to sustain and grow olive oil enterprises.

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Jun. 26, 2012

'Oli-PHA' Project Develops Greener Packaging from Olive Mill Waste

A new research project promises an environmentally friendly use for the 30 billion litres of waste water generated around the world each year.

May. 22, 2012

How Heat, Light and Oxygen Harm Olive Oil

A three-year study by Australian scientists confirms that oxygen, light and heat are among extra virgin olive oil’s worst enemies, and serves as a reference for calculating shelf life.

Apr. 11, 2012

‘Zapping’ May Make Olive Oil Extraction Faster, Cheaper

‘Zapping’ olive paste with pulsed electric fields (PEF) shows promise in improving virgin olive oil yield while reducing energy use and preserving quality.

Jan. 30, 2012

Olive Oil Takes New Form

The release of the commercial product Ferran Adrias' famed olive oil caviar, Caviaroli, has opened the doors to molecular gastronomy in any kitchen.

Jan. 15, 2012

Food Industry Pros Attend Napa Valley Seminar on Olive Oil Quality

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

Aussie Standard Wrapped, Paul Miller Pitches New World Olive Oil Quality 'Alliance'

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

Reactions Underscore 'Super Premium's' Long Road Ahead

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.

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Feb. 22, 2011

Davis Olive Center Responds to IOC Criticism of Report

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

Edwin Frankel: Taking California Olive Oil to Higher Standards

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

Leandro Ravetti on Australia's Proposed Olive Oil Standards

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.

Dec. 29, 2010

Richard Gawel on a Tear

The noted expert and irreverent olive oil guy from Adelaide is known to lash out at bad olive oil, human rights affronts and whatever else annoys him.

Nov. 1, 2010

Paris Food Show Calls Olive Oils Marketed for Children "Innovative"

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

Olive Council Chemists Issue Latest Challenge to Davis Study Claims

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."

Sep. 25, 2010

Making Sense of Olive Oil Testing

Liliana Scarafia from California's Agbiolab provides a perspective drawn from the UC Davis Study results that may be useful for retailers and buyers seeking to reduce the risk of mislabeled olive oil.

Aug. 19, 2010

Hillstone Olive Oil: Rooted in Tradition

Laurie Schuler-Flynn and Amy DelBondio's award-winning Hillstone olive oil reflects their consummate care throughout the production process. After all, their grandmothers are watching.

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