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Out 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…
The 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…
Research 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.
Time, 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…
This 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…
When 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…
The 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…
Last 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…
A group has been formed to fund clinical research and promote the health benefits of oleocanthal – a polyphenol found in extra virgin olive oil (EVOO).
Are olives a food you can feel good about eating? A panel of nutritionists and diet experts polled by Time magazine all say olives make a very healthy snack indeed.