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The Olives New Zealand AGM and conference were held last weekend in Wellington, combining with a Sunday field day for what was once again a successful and enjoyable annual industry event. Focusing on marketing and sales, the conference gave the 80 delegates attending plenty to think about – and work towards – while the field…
If you’re heading to the US in late June, here’s a heads up on a great opportunity: the Olive Oil Tasting Seminar for Buyers and Culinary Professionals. An intensive course tailored to meet the needs of retail executives, managers, buyers, employees and culinary professionals, the event is being held on June 27-28 in New York…
The extended Leo family inhabits a quiet retreat of 400 hectares of sandy loam that gathers rain falling on the eastern slopes of the Hogarth Range. Off the quiet Mongogarie Rd, on a sloping hillside facing north, they grow 1100 olive trees – not just one type but groups of 23 varieties. They are planted…
French student Marine Gateau, currently at the Institute for Higher Education in Tropical Agri-food and Rural Development, is looking for a six-week minimum internship between June and August 2014. It must be an “discovery of a company” internship, encompassing the discovery and understanding of the processing stages of the olive. Marine has a strong interested…
Most of us probably poach our eggs in water (or even the microwave), but here’s a different technique that results in a more unusual, luscious egg. Poach the egg in olive oil and it’s like you’re making a fried egg, but with a creamy poached yolk in the centre.
It’s time for prepare for entry into Flos Olei 2015 – a guide to the world of extra virgin olive oil. Flos Olei is both an international olive oil competition and Guide, the latter describing and promoting those groves and producers selected as among the best in the world. The guide is published in both…
While the International Olive Council recently trimmed its estimate for world olive oil production this season from nearly 3.1 to 3.05 million tons, GEA Westfalia Separator Ibérica has upped its from 2.76 to 3.3 million tons, which would set a new record.
European olives are treasured for their oil, and as a zesty snack in their own right. Now researchers are also using them to make biofuel. They’re hoping to reduce CO2 output while making olive growing more profitable.
Just three weeks before the judging begins, registration for entries closed last Saturday for this year’s New York International Olive Oil Competition. Organizers said more than 670 entries from 25 countries were received, making the contest once again the biggest of its kind.
Recently I reported on the debate in Greece over the implementation of EU labeling regulation 432/2012, which allows the following health claim on EVOO labels: “Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.” The claim may be used only for olive oil which contains at least 5mg of hydroxytyrosol and…