Industry News
To search by topic, use the 'News by category' filter. To search by month and year, use the 'News by month' filter.
The Canadian city of Winnipeg has an odd new trend, with new tasting bars popping up. Restaurants in Winnipeg have taken a novel approach to quenching the thirst of their…
Oleocanthal – the part of extra virgin olive oil that stings the throat – is a marketing opportunity yet to be tapped, according to the American research center that isolated…
Greek police are investigating three olive oil robbery incidents that occurred over the past few weeks, two of them involved stealing the olive oil at gunpoint. One incident occurred after…
According to a recent report, the world’s top olive oil consuming countries are switching to cheaper vegetable oils as a result of the economic crisis. The report, featured in Bloomberg,…
The US International Trade Commission’s (USITC) report on olive oil competitiveness documents the depth of challenges US extra virgin olive oil producers face in the US and foreign markets. The…
In a nondescript building, scientists are trying to solve the world’s food mysteries. Why do some imported black olives taste like cow dung? How can you maximize vitamin D in…
Shaun Weston talks to Filippo Berio UK managing director, Walter Zanre, about the olive oil industry and his hopes for the Filippo Berio brand. You’re relaunching Filippo Berio with new…
The world’s first field trial of a genetically-modified olive fly could start in Catalonia next year if a British biotech firm wins approval from relevant authorities. Oxitec proposes to do…
Winners in the Olives New Zealand 2013 NZ EVOO Awards were announced last weekend , with international judges praising the local oils as “world class”. Robinsons Bay Olives from Akaroa…
Proof of quality for producers, Olives NZ Certification also provides a guarantee of authenticity for consumers via licensed use of the OliveMark® on certified products – and thereby a leading…