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Have you booked for the AOA’s 2014 olive oil assessment and judges training courses yet? The course will run in March, with separate days covering Basic – Introduction to EVOO…
Read MoreResearcher IBISWorld forecast strong growth for organics in 2013 and it continues to do so in 2014 in its latest report. IBISWorld anticipates revenue for Australia’s organic farming to increase…
Read MoreMyths about nutrition are nothing new but thanks to the internet, misinformation about food can spread like a virus as half truths are rapidly twisted into ‘facts’. Myth: olive oil…
Read MoreFarmers in the Grampians region are still taking stock of what the bushfire in their area will mean for production. Deirdre Baum owns an olive grove at Laharum, about 35…
Read MoreResearch on better detection of olive oil fraud could receive about €5 million ($6.7m) under the European Commission’s new Horizon 2020 program. The nearly €80 billion program is the EU’s…
Read More‘Join the olive oil revolution’ — this is the message spread across outdoor hoardings in Mumbai. The category has got a fresh boost with healthy ad spends, courtesy Interprofessional Olive…
Read MoreOlitalia is the latest exporter to have its olive pomace oil rejected by Taiwan for allegedly containing the green colorant copper chlorophyll. Amid international concerns about the certainty of its…
Read MoreMadrid’s mohawked three Michelin-starred chef David Muñoz – known for his highly inventive Asian-Iberian fusion food – rates olive oil as the gastronomic ingredient with the most promising future.
Read MoreSpanish olive oil production is predicted to more than double in 2013-14, more than making up for falling output in Tunisia and Greece, Oil World said. Spain’s pressed volume of…
Read MoreSemi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.
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