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Thanks to all the small-batch processors who have contacted us with their details; they’re now on our register, which we reference to connect processors with people wanting to utilise their…
Read MoreThe discounted early registration date for this important seminar is now available until Friday, August 14. Being held in New York on September 24, the intensive one-day seminar will feature…
Read MoreOut on the foothills of Mount Canobolas, just 16 kilometres west of Orange, a small olive grove has been producing award winning extra virgin olive oil since 2003. Originally established…
Read MoreThe hills of Kalamata, on the southern coast of Greece’s Peloponnese peninsula, produce some of the best olives in the world. When pressed, they produce an oil that is almost…
Read MoreResearch demonstrating that fatty acids have a taste sensation that is distinct from other basic tastes ‘confirms’ that fat is the sixth basic taste, say researchers.
Read MoreTime, patience and a lot of money. Those are the things an olive oil producer needs to grow a brand in the world’s biggest market, according to the category manager…
Read MoreThis year’s New Zealand EVOO Awards competition has now been officially launched, with the 2015 judges panel comprising Australians Peter Olson (head judge) and Margi Kirkby, international guest judge Himeyo…
Read MoreWhen your company’s extra virgin olive oils continue to garner top honors at competitions across the globe, it should be your rightful time to raise a tasting cup and revel…
Read MoreThe 2015 Australian and New Zealand Olive Industry Directory (OID) celebrates 10 years in print for this “must have” industry information source. Publisher Ryan Media began compiling annual industry listings…
Read MoreLast week, Aris Kefalogiannis, the CEO of Gaea, spoke with Olive Oil Times about his company’s success in meeting the challenges of the Greek economic crisis, the urgent need for…
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