EVOO
Some restaurant and foodservice “extra virgin” olive oils are so bad, a taste panel found them unfit for human consumption, according to a study released today. And while that might…
Read MoreHow does the AOA define Extra Virgin Olive Oil? Extra Virgin Olive Oil is the natural oil from high quality olives that have been picked straight off the tree and…
Read MoreThe winners of the Sydney Fine Food Olive Oil Competition have also been announced, with top awards going to: Champion EVOO of Show – Chapman River Olives (WA), Murphy Yetna…
Read MoreConsidered by many to be one of the healthiest plant-based fats, extra virgin olive oil (EVOO) has gained considerable notoriety in recent years for its ability to lower heart disease…
Read MoreEveryone knows that an army marches on its stomach, but it took US Secretary of State Hillary Clinton to highlight the fact that diplomacy does too. California extra virgin olive…
Read MoreThe significance of branding and standardising in the olive oil industry has been stressed repeatedly. Branding can establish the quality of a product and build its reputation. More importantly, the…
Read MoreAustralian extra virgin olive oil and table olive producers were awarded with 76 medals at the 2012 Royal Melbourne Fine Food Awards. Victorian producers fared particularly well, taking home four…
Read MoreMore than 60 oils were entered by 27 producers for judging in this year Royal Canberra Extra Virgin Olive Oil Show, increasing exhibits by a third and doubling the number…
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