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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…
Increasing consumer interest in bitter flavours could help manufacturers regain momentum on sodium reduction initiatives, many of which are stalled due to the common perception that less salt equals less…
The IOC has officially launched its new campaign to promote olive oil on 2 July at a reception held in the famous restaurant Enju in the Japanese capital, in the…
The Organic Federation of Australia was saddened to see the result of the Supreme Court decision last Thursday, in the Steve Marsh/Baxter GM Contamination case in Western Australia. Steve and…
The 2015 Sydney Spring Fine Food Show Olive Oil Competition achieved a record 136 entries, with the competition saw judges tasting the finest olive oils, in addition to olives and…
The Australian olive industry has developed rapidly since the early 2000s and one of the biggest innovations has been the mechanisation of harvesting.Boundary Bend Victoria production manager, Ryan Norton, has…
An innovative introduced to the 2014 and 2015 AOA and Olives SA Table Olive Competitions was the inclusion in both the testing and blind tastings of 20 commercial green, black…