EVOO
Olive oil, whether refined or virgin, can qualify as “100% Pure,” as long as it does not include the industrially processed combination of pits, skins or pulp known as Pomace,…
Read MoreOlives New Zealand’s fantastic promotional DVD was released at the recent national conference to great acclaim. Celebrating the country’s premium quality EVOO and the OliveMark guarantee, the DVD is available…
Read MoreOlive oil tasting needs to follow precise rules, and the use of the right tools. A famous cobalt blue glass is one of them. According to the International Olive Oil…
Read MoreNigella and Jamie might have to rethink some recipes after warnings of an international shortage of extra virgin olive oil. The ingredient, generously drizzled over everything from salads to pasta…
Read MoreNew World producers are renewing a bid to raise the limit for campesterol in olive oil to stop what they say acts as a trade barrier and discriminates against their…
Read MoreAbout 60,000 litres of extra virgin olive oil – 20% more than last year – were sold at the Extra Virgin Olive Oil Exhibition held in the small Catalan town…
Read MoreThe native Arróniz olive variety is one hallmark of extra virgin olive oils from Navarra and another is their high level of oleic acid – over 72% of total fatty…
Read MoreThe Australian Olive Oil Sensory Panel at Wagga Wagga has been awarded the highest possible score for sensory analysis of olive oil by the International Olive Council, the governing body…
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