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In this tasting, participants can experience the difference high-quality extra virgin olive oils can make, with flavors ranging from intense and robust to mild, creamy and buttery. The class will…
Read MoreOne of the most polarising debates I’ve seen lately is that concerning which fats and oils to include in your diet. So I thought I’d share with you what I’m…
Read MoreRegistrations are open for the ONZ Judging EVOO and Flavoured Oils Seminar, being held in Auckland on 22 September. The advanced course, presented by experts Peter Olson and Margi Kirkby,…
Read MoreWant to improve your olive oil tasting skills? And see California? Here’s your chance to do both. Benchmarking Taster Abilities is a one-day course being run by expert tasters Paul…
Read MoreEntries are now open for the 2015 Sydney Royal Spring Fine Food Show, hosted by the Royal Agricultural Society of NSW (RAS). Judging for the six categories will take place…
Read MoreItaly’s largest farming group and lobby has warned of deceptive practices to sell imported products as genuine Italian extra virgin olive oil. According to Coldiretti, Italy imported some 666,000 tons…
Read MoreThanks 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 utilize their…
Read MoreKids may seem to have boundless energy, but running around the soccer field or baseball diamond takes effort — and burns lots of calories. As a parent or coach, it’s…
Read MoreThe Olive Press in Greytown was opened by Primary Industries minister Nathan Guy yesterday, and was expected to be busy over the coming months as growers in Wairarapa and Hawke’s…
Read MoreA combination of poor weather and plagues of the destructive olive fly have laid waste to crops across Europe. Greg Scopas, who grows olives and produces oil at Wellsford, north…
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