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The Olives New Zealand Certification program, in conjunction with the oil testing service at Wagga Wagga (Aust), opens on 1 May and personalised certification packs have now been emailed to all ONZ members. The forms are also on the Olives NZ website for download here. The cost for 2015 remains the same as it has…
Australian olive growers are on track to produce 20 million litres of olive oil this year, up on the 14 million litres produced in 2014. Harvest has started in southern New South Wales, with Victoria and South Australia to ramp up in the coming weeks. Most of the national crop will be picked by July.…
In media reports of the widely publicized launch of McDonald’s new “artisan grilled chicken” sandwich in the US, the new recipe is said to be made of “100% real chicken breast” and cooked in a blend of olive oil and canola oil.
A recent Spanish study has concluded that the Mediterranean diet is not only healthy but also better for the environment. The Mediterranean diet has been lauded as one of the healthiest diets in the world because of its high consumption of vegetables, legumes, fruits and olive oil, and low intake of animal protein. A recent…
Where to house the new community olive press was the big topic of conversation when Gendie Somerville-Ryan, President of Awana Rural Women on Great Barrier Island, met Carol and Trevor Rendle of Barrier Olive Growers Ltd for coffee.
The West Australian Olive Council has now finalised the dates for the 2015 Perth Royal EVOO competition. Entries open on Monday, 13 July and close on Friday, 7 August, with winners announced at the awards dinner on Thursday, 10 September. The competition Entry Package will be available from Monday, 25 May. Enquiries to WAOC executive…
Winners of the 2015 New York International Olive Oil Competition (NYIOOC) have just been announced, with local producers once again making our industry’s mark on the international stage. Australian producer Boundary Bend took home the highest-ever number of awards with nine, including two Best in Class, for its Cobram Estate oils produced in Australia and…
The FOE and Olivegrower team regularly have enquiries from people looking for small-batch processors: it’s not uncommon for ‘home’ olive growers to want to produce their own oil, and weather-induced small grove crops are also an increasingly common occurrence. So we’ve put a register together and we’re looking to include all processors across Australia and…
The popularity of Food Expo Greece last year laid the foundations for the establishment of this annual event for the food and beverage sector in Greece. The second edition of this well-attended event took place March 14-16 at the Metropolitan Expo hall near the Eleftherios Venizelos airport in Athens. The Expo was housed in a…
Sachets of ‘creamy’ yellow slime made from olive oil could soon replace margarine on Britain’s dinner tables, after a breakthrough by Italian food scientists. The new product would have all the health benefits (and flavour) of olive oil, but in a spreadable form, say University of Calabria scientists. It’s all part of a growing trend…