Research
An international research project on olive oil authentication is to be launched late this year, or early the next, and funded by the European Union. Open to EU Members States…
Read MoreThe Spanish capital has carried out olive oil tastings in shopping centers throughout the city to determine what locals consider to be best characteristics of extra virgin olive oil, all…
Read MoreAccording to a study published in the Proceedings of the National Academy of Sciences, in less than 40 years, three-quarters of the wine producing areas on Earth will not be…
Read MoreWhen the label on a bottle of olive oil misrepresents what’s inside, shoppers may not be getting what they thought they paid for. Mislabeling is also of concern to chefs,…
Read MoreA growing body of science unraveling exactly why olives are so healthy – coupled with a new wave of olive-polyphenol ingredients targeting food and beverage makers – is prompting a…
Read MoreWe’re focusing heavily on getting labelling of our great quality EVOO right, ensuring that consumers know what they’re getting and get what they want when they buy olive oil. But…
Read MoreFollowing on from a lively discussion session at the 2012 national conference, the AOA is undertaking a benchmarking survey of Australian groves. All information provided will be confidential and all…
Read MoreA research group at the University of Jaén, Spain, has developed a new software program designed to evaluate and classify extra virgin olive oils. The innovative software is hoped to…
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