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The reported move by Australia’s two biggest supermarket chains to encourage shoppers to “buy Australian” seems to be heading towards a political tit-for-tat across the Tasman.
Not long now until the AOA’s 2014 olive oil assessment and judges training courses, running across the country in March. Separate days cover Basic – Introduction to EVOO, and Advanced – Assessment of EVOO, and completion of the advanced course and a proficiency test will enable participants to join the AOA’s list of accredited EVOO…
The information pack for entries to the 2014 WAOC EVOO Competition, held in conjunction with the Perth Royal Show, will be available for download from the WAOC website in late May. Entries will open on Monday, 14 July and close Friday, 1 August, with the Awards Presentation Dinner to be held on 13 September. Perth…
Olio Capitale 2014 will be held in Trieste, Italy from 7-10 March. The exhibition of quality extra virgin olive oils is organized by the Chamber of Commerce of Trieste and will feature more than 200 producers, presenting their products to an audience which in 2013 comprised over 10,000 visitors from 26 countries. The event also…
A new breed of oils is coming to fore in today’s kitchens as chefs embrace the likes of ghee, coconut, sesame and rice bran oils as well as traditional olive oil varieties, writes Brea Carter.
Anyone who buys olive oil will want to consider a new course offered by the International Olive Oil School, the online educational venture established by Olive Oil Times to foster knowledge about all aspects of olive oil. The newest addition to the school’s expanding catalog of courses, Olive Oil Quality Assurance is a five-lesson series…
The South Australia olive industry is devastated at the news that industry stalwart Vince Scarfo has been lost at sea while fishing with his brother-in-law, Luigi Polombo. An olive grower and owner of the award-winning Diana Olive Oil brand, Scarfo also ran both the OLEAPAC bottling service and the leading processing facility in the Fleurieu…
The popularity and burgeoning range of extra virgin olive oils flavored with plant extracts such as garlic, lemon, thyme and rosemary poses a big dilemma for the olive oil sector – should these olive oils really be labeled extra virgin?
“You need to adapt to what’s in front of you.” That’s not Josep Gasol Pujol’s philosophy for life, but for woodcarving, and particularly for working with olive tree wood. For 26 years it’s been his hobby and he shared his flair for it in a free workshop at the Extra Virgin Olive Oil Exhibition –…
Deoleo, the world’s biggest olive oil bottler, saw the value of its sales fall to €809 million last year – down from nearly €829 million in 2012 and €961 million in 2011 – and expects to achieve in the realm of €800 million this year.