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Olive oil production and exports are both back up in Spain, according to new figures for last October to December, the first quarter of the 2013/14 olive season. Nearly 760,000 tons of olive oil had been produced by the end of December, already well above the full year total of 618,000 tons for 2012/13, when…
There are very few publications on occupational health and safety in the sector, and there are even less on the managerial issues concerned. Management policies fail to meet some important requirements adequately, such as those concerning noise exposure risk, and emergency measures.
Spain’s loss was Turkey’s gain last season in the world’s biggest olive oil market — the United States — where total imports slipped 6% on 2011/12. Spain saw its sales to the US plummet from nearly 93,000 to just under 59,000 tons, as its share of US imports shrank from nearly thirty to just under…
Campden BRI has been chosen by the Rural Payments Agency to carry out chemical testing to ensure the authenticity of olive oil imported into the UK. The analysis will be carried out at Campden BRI’s state-of-the-art laboratories at its headquarters in Chipping Campden, Gloucestershire.
A paradigm shift is needed in the study of polyphenols to better understand the bioavailability, bio-activity, and the role of the gut microbiota in polyphenol metabolism and health benefits, say experts from academia and industry.
With surging interest in the potential health benefits of polyphenols around the globe, experts suggest that there are still some major sticking points in the polyphenol success story.
The California Olive Ranch is bringing high-tech methods to olive oil processing, hoping to make a dent in the US market, the world’s third-biggest. It’s shaking up the industry in other ways too.
Taiwan’s Food and Drug Administration (TFDA) met with a European delegation in Taipei recently over its continuing refusal of certain shipments of olive pomace oil on the grounds they contain a green colorant. Olive Oil Times has been told that the delegation included experts in olive oil chemistry from Italy and Spain as well as…
Olive oil is one of the healthiest oils because of its high monounsaturated fat content and relatively low saturated fat content. Recently, the use of olive oil as cooking oil is becoming a trend. The most commonly used and heard of olive oil is “extra virgin.”
So here’s the thing: shrimp is a good protein, low in calories. But shrimp is bland. On the other hand, olive oil is delicious. And when you infuse olive oil, you had an extra layer of deliciousness. Sauté your shrimp in an infused olive oil, and it comes out pretty good. And judging by the…