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Fancy a few drizzles of olive oil over your ice cream? Or how about becoming a certified “olive oil sommelier”? Olive oil is once again gaining popularity in Japan, after…
Read MoreThe application of this technology, performed by Alfa Laval, produces significant differences in comparison to the crushed pastes. The virgin olive oil flash thermal conditioning featured a higher concentration of…
Read MoreOn 22 July, the new PIVOLIO project was presented in Bari, the country seat of Apulia, the Southern Italian region that produces the most olive oil (40% of the national…
Read MoreMay is a sacred month in the olive oil world. That’s when olive growers in the Southern hemisphere harvest and crush their fruits into a golden nectar. It’s just a…
Read MoreThe American Library Association announced that it has recognized the work of Sen. Lois Wolk, D-Davis, for calling attention to the damaging effects fraudulent and low-quality olive oil have on…
Read MoreFour suspects are accused of trying to sell soybean oil mixed with colorants as extra virgin olive oil in the town of Kilkis located just outside of Thessaloniki. Law enforcement…
Read MoreFor every gallon of olive oil that’s pressed from the ripe fruit, about 38 pounds of olive skins, pulp and pits are left behind. Known as pomace, these leftovers typically…
Read MoreColin Baruch knew he was on to a good thing when a woman on a zebra crossing stopped, pointed at his car’s company logo, and grinned at him through the…
Read MoreNew Zealand producers also achieved impressive results at the 2013 LA EVOO Southern Hemisphere Awards, taking a bundle of accolades including a Best of Class, five Gold, four Silver and…
Read MoreLocal producers have once again made their mark in the US, with recent LA results cementing the impact of the incredible achievements at this year’s New York EVOO competition. Australian…
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