Industry News
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Forgive me if I make you jealous, but I am currently staying in Andalucia, enjoying a beautiful Spanish autumn. The local people are intrigued and amused by my attempts to…
A quiet retirement in the country was always on the cards for Anne and Shane O’Neill but, since purchasing a 25ha olive grove in Esperance seven years ago, their feet…
Awards were spread across the country at this year’s AOA national EVOO and Table Olives Competition, proving once again the consistently high quality of Australian olive producers. Best Table Olive…
An organic farmer in Western Australia whose crop was contaminated with genetically modified (GM) canola from a neighbouring farm has lost his court appeal for compensation. Steve Marsh of Kojonup…
It has been a solid year for Australian olive growers, with the industry producing almost 20 million litres of high quality oil this season. National production figures are almost five…
Entries in New Zealand’s most prestigious competition for extra virgin olive oil closed on Wednesday, 9 September, with a total of 70 entries. There were 60 entries in the Extra…
The Auckland Agricultural and Pastoral Association have announced the winners of the 2015 Royal Easter Show Olive Oil Awards. Unprecedented in the history of the competition, the Logan Campbell Trophy…
August for Italians, means one thing: vacations. The coast is crowded with tourists from all over the world who enjoy carefree and relaxing days on the beach from North to…
A five-colour nutrition label is more effective than three, says French advisory body – but industry has slammed it as simplistic while critics say it is more confusing than traffic-light labels.
Analysis of the aroma compounds of virgin olive oil (VOO) occurs through the lipoxygenase (LOX) pathway comprising mainly the actuation of LOX and hydroperoxide lyase (HPL) enzymes. It’s important to…