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They arrived in cardboard boxes, plastic storage bins and the not-so-cool trash cans – more than 9,000 pounds of olives. In a matter of hours, they were all one big batch of olive oil as Il Fiorello Olive Oil Company hosted a community milling day October 25. What a great idea – and a great…
Pompeian Group, a leading US olive oil brand, and a subsidiary of Spain’s Dcoop Group, the world’s top olive oil producer, have entered into a partnership through an exchange of shares with the goal to meet the growing demand for olive oil in the US.
On October 26, dozens of volunteers in the Athens suburb of Glyfada began harvesting olives from trees growing on public land in order to provide oil for local residents in need. In this second annual effort to make use of fruits that would otherwise go to waste, students are among the volunteers, adding an educational…
With funding now secured thanks to outstanding grower support, the ONZ Focus Grove Project is off and running. A round of preliminary visits to the four Focus Groves is occuring in November, to assess their current status and to provide advice on the grove management plan. EO Gayle Sheridan said that, given the challenges that…
The 2015 Grove Census has been emailed out to all Olives New Zealand members and a good number have been returned. Grower assistance in completing the Grove Census and returning promptly is much appreciated, providing valuable background information for future industry planning and needs. Growers who did not harvest this year can simply reply to…
New Zealand shoppers should buy homegrown rather than imported olive oil, local growers say. Imported oil is tipped to rise in price by between $1-$1.50 a 1-litre bottle after a poor season in Europe, with drought affecting Spanish olives and a bacteria strain hitting Italian groves.
That home-made olive-oil dressing could cost you more in just a few weeks. New Zealand importer of European foods, William Aitken & Co, says this month a shortage of supply from last season in the Mediterranean is likely to kick in for New Zealanders. Even more reason for NZ consumers to turn to local divinely…
New Zealand’s best olive oil this year is a mellow grassy green, thick and fragrant, peppery and charged with subtle fruitiness. It comes from 20-year-old trees grown on a warm north-facing slope overlooking Robinsons Bay. On a cool, settled day in spring, the volcanic Banks Peninsula traps the heat in the soil and the olive…
A new report prepared by the South Australian Department of State Development has highlighted the importance of the export sector to employment and the state’s economic future. In particular, small to medium businesses are excelling in growth export sectors including food production, with exports growth fuelled by an increasing global demand for our premium products.…
The olive harvest, which runs from May to June, has brought good news for some producers. One of them is Kent Hallett who runs the Olive Oil Packaging Service at Riverton and is an Olives SA board member. “Yields were variable, but lots of areas had really good crops and the olive oil produced out…