EVOO
Food writer, Jim Dixon, writing on the health benefits of olive oil, commented “we put it on almost everything on our table, beside the breakfast cereal. And I don’t eat…
We hope you’ve got your samples organised, because entries for the 2014 NZ EVOO Awards open on 11 August and close on 5 September, with the Awards Dinner to be…
This year’s national industry event will be held in from September 17-19 at the Mercure Resort in the Hunter Valley, NSW, and will also include the inaugural levy payers meeting.…
The Brasserie Bread Italian bread range is now made using ALTO’s beautiful olive oil. We’re using one of their olive oils designed for use in the kitchen – while Robust…
A two-year effort to study the effectiveness of Greek EVOO marketing abroad was recently released. Dimitris Karavasilis, international marketing consultant and founder of DK Consultants presented his self-funded research at…
The judging panel for the 2014 NZ EVOO Awards has now been announced, and it’s an impressive line-up indeed. Making up the panel are international head judge Franca Camurati, from…
ONZ members are now receiving an extra benefit from Certification, with the results also including each oil’s polyphenol content. Polyphenols are nature’s antioxidants and are a major source of EVOO’s…
A professional EVOO Sommelier’s course is being held in Tuscany, Italy from 13–17 October 2014. Run by the Olive Oil Academy, the qualification course caters for professional and aspiring olive…