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The percentage of vocal consumers who passionately care about, are dissatisfied with and distrustful of how food is made, packaged and sold is growing from a small niche group into a mainstream segment that manufacturers cannot ignore, according to new market research. They want to buy food from local producers and food specialists – that’s…
As the world’s largest producer of olive oil, Spain has welcomed a new organisation to the olive oil sector. The Professional Organisation of Olive Pomace Oil (Organización Interprofesional del Aceite de Orujo de Oliva), officially recognised by Spain’s Ministry of Agriculture, Nutrition and Environment last week now joins other industry groups including the Professional Organisation…
After last year’s low olive oil production season, Spain was poised to see substantially stronger numbers this year, and the Andalusian government’s official forecast affirmed this. But with provisional December numbers in, ASAJA-Jaén (Jaén’s Young Farmers Agricultural Association) said the estimates almost certainly won’t be met.
Now is the season to exchange costly dinners out with impressive dishes you can cook for your friends and family at home. It’ll save you all money in the long run (if they return the favour, of course) and, really, it’s not difficult to create luxurious dishes with minimal effort. No, FOE has not added…
Researchers from the University of Granada (UGR) have proven that frying in Extra Virgin Olive Oil (EVOO) is the cooking method that increases the phenolic fraction present in raw vegetables used in Mediterranean diet (potato, pumpkin, tomato and eggplant) the most. This means an improvement to this foods in the cooking process.
Food professionals and home chefs have a new tool for finding the best olive oils for their dishes. High quality extra virgin olive oils can elevate dishes to soaring new heights, but sometimes finding the right EVOO to pair with foods can be tricky.
The International Olive Oil Council was established in the Spanish capital of Madrid in 1959 and involved governments from European nations including France, Greece, Belgium, Portugal, Spain, the UK and, outside of the EU, Libya, Israel, Tunisia and Morocco.
Things are moving forward for the Olives New Zealand-led Focus Grove Project, with news that the initiative has reached the shortlist for the 2016 Sustainable Farming Fund. The final outcome will be advised in April and industry fingers are tightly crossed for a successful result, which will ensure completion of this important research project. In…
New Zealand olive oil was the star attraction at an event held in Tokyo by the Japan Olive Oil Tasters Association in December. The “World of taste learn – New Zealand olive oil” seminar and dinner featured a selection of award-winning EVOOs and an agrumato olive oil, provided by Olives NZ, which were used in…
The Olives NZ Annual General Meeting will be held on Saturday, 19 March at the Carterton Events Centre in the Wairarapa. At this stage there are no Executive positions due for nomination. Notice of the meeting and call for remits has been sent to members this week. The audited financial statements will be available to…