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Northland are almost finished but have been harvesting around a month later than usual. Their patience has been rewarded with good yields and beautiful oils. So that is the message for others out there – patience!
Read MoreOlives New Zealand reports that Certification 2012 is ready to roll but submissions to the testing service have to be done in batches of 12 bottles. Note you do not need to allow your oils to settle before drawing off your bottles for Certification – just don’t take it off the bottom of the tank or canister. The sooner you get your oils in for Certification, the sooner you can start using the OliveMarks on your bottles. For more information, email [email protected].
Read More300 liters or nearly 80 gallons. That’s the most homemade olive oil one Greek family bought at once from Yiannis and Mina Roboras, who have been producing their own olive oil in the Peloponnese region of Greece for more than 20 years. “It a long family tradition,” Mina says proudly. “Our olive oil is special because our mountains haven’t been spoiled by industrialization as other areas have. Our olive oil is 100 percent pure and we think – better quality than in the stores.”
Read MoreCollaborative research, conducted by food processor Cargill and the American Oil Chemists’ Society (AOCS), has led to the refinement of methods to assure consistent oil quality in food products.
Read MoreSpain has pumped out a record 1.59 million tons of olive oil this season, according to figures to March 31 released in late April by Spain’s Olive Oil Agency (AAO). With milling nearly complete for 2011/12, the figure easily supersedes the country’s previous high of nearly 1.42 million tons in 2003/04.
Read MoreGreater Milwaukee is about to get a couple more specialty olive oil shops. Owners Jim and Susan Allen plan to open Oliva di Vita in Delafield on Monday. The following week, Josh and Nichol Saiia will open their third Oro di Oliva, this one in the Milwaukee Public Market. That will give the area five shops in a retail niche that has just emerged here in the last several years.
Don’t we wish for that sort of consumer interest and support! – Ed.
Top food trends will dominate European shoppers’ buying habits by the year 2020, predicts Spanish research organisation Azti-Tecnalia.
Top trends include demands for transparent and accessible information, and foods which offer a multi-sensory experience – sounds like EVOO!
An olive grower has plunged into a bath of olive oil on the lawns of Parliament House in Canberra to protest against cheap and dodgy olive oil imports. Richard Whiting,…
Read MoreBeefed up testing, better classification of olive oil and reaching out to non-EU producers are among a package of measures promised by European Commissioner for Agriculture Dacian Cioloş after meeting in Córdoba this week with members of Spain’s olive oil sector including its Interprofesional del Aceite de Oliva Español (Interprofessional).
Read MoreThe March-May edition of Olivegrower & Processor will hit letterboxes next week. Highlights of this edition include a feature on the Olives New Zealand 2012 Conference and oil workshop, the first of our annual harvest outlook reports, and great practical information on pruning, predicting frost and marketing. Don’t miss out – subscribe: www.olivegrower.com.au
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