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The Canadian city of Winnipeg has an odd new trend, with new tasting bars popping up. Restaurants in Winnipeg have taken a novel approach to quenching the thirst of their customers. A number of eateries across the city have begun a trend in olive oil and balsamic vinegar tasting.
Oleocanthal – the part of extra virgin olive oil that stings the throat – is a marketing opportunity yet to be tapped, according to the American research center that isolated and named it. Monell Chemical Senses Center Director of Technology Transfer, Mark Friedman, says the potential of the compound just keeps growing.
Greek police are investigating three olive oil robbery incidents that occurred over the past few weeks, two of them involved stealing the olive oil at gunpoint. One incident occurred after a delivery man traveled to an undisclosed location in Thessaloniki to make a large delivery of olive oil. According to the Greek newspaper DefenceNet, when…
According to a recent report, the world’s top olive oil consuming countries are switching to cheaper vegetable oils as a result of the economic crisis. The report, featured in Bloomberg, found that Spain, Italy and Greece are using less of the more costly olive oil in the face of unemployment and reduced disposable income. However,…
The US International Trade Commission’s (USITC) report on olive oil competitiveness documents the depth of challenges US extra virgin olive oil producers face in the US and foreign markets. The bottom line is clear: widespread olive oil fraud and mislabeling plus trade protections and enormous subsidies enjoyed by European producers add up to one giant…
In a nondescript building, scientists are trying to solve the world’s food mysteries. Why do some imported black olives taste like cow dung? How can you maximize vitamin D in a mushroom? They’re hunkering down in the lab over these questions and myriad others.
Shaun Weston talks to Filippo Berio UK managing director, Walter Zanre, about the olive oil industry and his hopes for the Filippo Berio brand. You’re relaunching Filippo Berio with new packaging. Why did you decide to do this? Walter Zanre: We have introduced our founder’s image to communicate our brand values to shoppers. Filippo Berio…
The world’s first field trial of a genetically-modified olive fly could start in Catalonia next year if a British biotech firm wins approval from relevant authorities. Oxitec proposes to do the trial in collaboration with – and on land belonging to – the Catalan agriculture, food and aquaculture research institute IRTA.
Winners in the Olives New Zealand 2013 NZ EVOO Awards were announced last weekend , with international judges praising the local oils as “world class”. Robinsons Bay Olives from Akaroa took out the 2013 Best in Show and Best in Class for Commercial Medium Blend, while Juno Olive Grove at Wairarapa won Best in the…
Proof of quality for producers, Olives NZ Certification also provides a guarantee of authenticity for consumers via licensed use of the OliveMark® on certified products – and thereby a leading edge in the crowded EVOO market. Over 140 oils new season oils have been submitted to date, and a good number of 2013 retail stock…