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For 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 MoreThe need for maximum pesticide residue levels for olive oil imports into the United States will be raised during transatlantic free trade agreement talks in September, according to Italian Member…
Read MoreAccording to a study published in the Proceedings of the National Academy of Sciences, in less than 40 years, three-quarters of the wine producing areas on Earth will not be…
Read MoreIt’s looking like an above-average year for the 2013 olive harvest. Olive press and Moonlight Estate grove owner Peter Green said this year’s harvest would be a big improvement on…
Read MoreGlencore Xstrata’s Bulga Underground mine, near Singleton in the Hunter Valley, is now producing more than just coal. It’s also producing olive oil. The mine owns Atulya Olive Grove, which…
Read MoreThe New Zealand olive harvest is well and truly in full swing, and it’s generally looking like a good one. Olive NZ executive officer Gayle Sheridan has had reports of…
Read MoreDeoleo, the world’s biggest olive oil company, says American consumers have helped offset a fall in its sales due to belt-tightening by Spanish and Italian households. In its latest annual…
Read MoreSpanish food giant Deoleo wants radical changes to the quality criteria and allowed category names and marketing claims for olive oil. The company, which is investing strongly in emerging markets…
Read MoreKangadis Food Inc, the olive oil company being sued by the North American Olive Oil Association (NAOOA) has admitted that, “at all relevant times prior” to the lawsuit, its Capatriti…
Read MoreA federal judge in New York gave Kangadis Foods, the marketer of Capatriti brand olive oils two choices: either recall its “100% Pure Olive Oil” products, or apply stickers to…
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