International News/Trends
A Spanish company has developed what it claims to be a “breakthrough innovation” for the ancient olive press that makes an olive oil higher in antioxidants and leaves no environmentally…
The 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…
Consumers have changed. So have olive bars. That’s a boon to both, and to retailers. While people are eating at home more often these days, they’re not dragging out the…
According to the tests of the French Institut National de la Consummation, the extra virgin olive oil Monini from Umbria, Italy, shows the best sensorial and organoleptic characteristics.
Prices for the US 2012 table olive crop are in, and they pretty much mirror last year’s prices, according to the Olive Growers Council of California. “I think the prices…
While olive oil producers like Greece and Italy consume 25 kilos and 11.5 kilos of olive oil per capita per year, Turkey only consumes one kilo, pointing to a need…
Bounded by citrus groves and nestled deep in the fertile valley of Wadi Qana, thousands of olive trees in Deir Istiya have been growing for years on either side of…
Olive oil producers in the United States could make significant gains in market share if they can establish stricter labeling standards and increase consumer education on quality, a new study…