Spanish olive oil / page 5

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Oct. 14, 2012

Campaign for Spanish Olive Oil in Mexico City

Eight of Mexico City’s top restaurants will feature Spanish extra virgin olive oil as the star as part of a month-long campaign.

Oct. 14, 2012

Madrid Restaurants Promote Local EVOOs

Fifty restaurants in Madrid are offering dishes featuring extra virgin olive oils from the region to increase awareness of the products.

Oct. 11, 2012

More Organic Olive Groves in Andalusia

In 2011 there were 21 percent more organic olive groves than the previous year in the world's leading olive oil production region.

May. 22, 2012

Canena Castle Hosts 'Jaén Experience'

The first edition of "Jaen Experience" organized by the company Castillo de Canena Olive Juice was visited by over 1,000 people who enjoyed countless culinary delights.

May. 20, 2012

Saragossa to Host Seminar on Mediterranean Olive Sector

The Mediterranean Agronomic Institute of Saragossa and the International Olive Council (IOC) will organize a seminar on the present and future of the Mediterranean olive sector.

May. 16, 2012

Changing Climate Challenges Olive Oil Sector in Catalonia

Water shortage due to climate change could make parts of one of Catalonia’s top olive oil producing regions - the Siurana DOP - unviable within 20 years.

May. 14, 2012

Olive Oil Leader Carbonell Signs Deal with Formula 1 Team HRT

Leading Spanish olive oil brand Carbonell has signed an agreement with Formula 1 team HRT in the past week. The deal makes Carbonell the first Spanish food brand to become part of Formula 1 racing.

May. 10, 2012

Calls to Improve 'Prestige' of Spanish Olive Oil

As debate deepens in Spain and wider Europe over reform to the troubled olive oil sector, the Spanish central government and a local government group have both made quality the keystone of their calls for change.

Apr. 16, 2012

Born to Promote Andalusian Gastronomy and Tourism

The Andalusian Academy of Gastronomy and Tourism brings together those who have worked for the quality and promotion of food, and its relationship to tourism.

Apr. 10, 2012

Brazil Olive Oil Imports Boom, Prices Slump

Record olive oil production in Spain and booming imports into Brazil led the March market newsletter from the International Olive Council.

Mar. 20, 2012

Andalusia Setting Up Its Own Olive Council

Andalusia approved a 26-member Olive Council with representatives from government, industry, consumer groups, experts and business people to promote sustainable development, and improve marketing and olive oil quality.

Mar. 11, 2012

An International Tasting Room in Ávila

The Exhibition will be part of the Museum of the Mediterranean Countries’ Extra Virgin Olive Oil in the town of Santa Cruz Valley (Spain).

Mar. 5, 2012

Back in Black, Deoleo Plans Expansion

Spanish food giant Deoleo - owner of olive oil brands Carbonell, Bertolli, Carapelli, Koipe and Sasso - is back in the black and planning to double its size via growth in emerging markets and new products in old ones.

Feb. 29, 2012

Spanish Producers Call Moroccan Olive Oil Trade Deal a 'Disaster'

Moroccan olive oil producers say Spain should not be so afraid of a wider EU-Morocco free trade deal - at least for now - because the US market is their main target.

Feb. 20, 2012

Cartoon Teaches Children in Spain Olive Oil is a Fruit Juice

A new cartoon titled 'Piqui and Mandy: The World of Olive Oils', has been created in Spain to facilitate ongoing education on olive oil grades and production.

Feb. 8, 2012

European Campaign Spots Air on Spanish TV

The television campaign for the European Programme for the Promotion of Olive Oil began yesterday in Spain under the slogan, "Olive Oil, the Heart of the Mediterranean Diet."

Feb. 8, 2012

EU Offers Olive Oil Storage Aid Amid Tumbling Prices

The European Commission is set to subsidize the temporary storage of 100,000 tons of olive oil in a bid to bolster dismal farm-gate prices.

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.

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