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Foods may taste better when they carry eco-friendly labels – at least for consumers who are concerned about sustainability, according to a study published in PLoS ONE.
It’s true that heating a cooking oil can change its chemical makeup, as well as its taste and nutritional value. But using cooking oil (olive or otherwise) to fry foods…
Snacking as we know it will evolve, driven by an unruly consumer desire to try new and exciting concepts and companies must buck up and innovate to profit, says a…
Phytosterols can be added to dark chocolate to produce a cholesterol-cutting product capable of an FDA health claim, according to a study.
The Andalusian city of Córdoba hosted the first “International Congress of Extra Virgin Olive Oil” organized by QvExtra, an association of EVOO producers. The program featured presentations on health, gastronomy,…
In Italy, pastry chefs and producers are exploiting the sweet character of certain olive oil varieties to make unexpected festive treats. Experts and producers make great efforts to explain that…
A Nelson primary school is blending education and environmental awareness by making its own olive oil. Clifton Terrace School in Atawhai makes and sells the oil, with pupils and their…
Hunter Valley olive growers say while this year’s crop is much better than the season before, they would still like to see more fruit develop in the coming weeks. Hunter…
The AOA is running a series of olive oil assessment and judges training courses in March 2014, with separate days covering Basic – Introduction to EVOO and Advanced – Assessment…
Victorian boutique olive growers Peter and Helen Wright will remember 2013 for three reasons – record production, superb quality and national acclaim. The couple – Peter, an information technology consultant,…