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The Olives New Zealand AGM and conference were held last weekend in Wellington, combining with a Sunday field day for what was once again a successful and enjoyable annual industry…
If you’re heading to the US in late June, here’s a heads up on a great opportunity: the Olive Oil Tasting Seminar for Buyers and Culinary Professionals. An intensive course…
The extended Leo family inhabits a quiet retreat of 400 hectares of sandy loam that gathers rain falling on the eastern slopes of the Hogarth Range. Off the quiet Mongogarie…
French student Marine Gateau, currently at the Institute for Higher Education in Tropical Agri-food and Rural Development, is looking for a six-week minimum internship between June and August 2014. It…
Most of us probably poach our eggs in water (or even the microwave), but here’s a different technique that results in a more unusual, luscious egg. Poach the egg in…
It’s time for prepare for entry into Flos Olei 2015 – a guide to the world of extra virgin olive oil. Flos Olei is both an international olive oil competition…
While the International Olive Council recently trimmed its estimate for world olive oil production this season from nearly 3.1 to 3.05 million tons, GEA Westfalia Separator Ibérica has upped its…
European olives are treasured for their oil, and as a zesty snack in their own right. Now researchers are also using them to make biofuel. They’re hoping to reduce CO2…
Just three weeks before the judging begins, registration for entries closed last Saturday for this year’s New York International Olive Oil Competition. Organizers said more than 670 entries from 25…
Recently I reported on the debate in Greece over the implementation of EU labeling regulation 432/2012, which allows the following health claim on EVOO labels: “Olive oil polyphenols contribute to…