Olive Oil Times

Genomics and metabolomics are at the core of a research study to authenticate and trace Portuguese extra virgin olive oils.

The International Culinary Center in New York will host the NYIOOC World Olive Oil Competition and its Sommelier Certification Program back-to-back this May.

After examining the association between saturated fat sources and cardiovascular health, researchers recommend higher consumption of staple foods of the Mediterranean diet such as fruits, vegetables and whole grains.

Low output, setbacks in quality and higher prices are leading foreign buyers to look elsewhere.

Olive oil production in Spain has increased by 33 percent compared to the previous campaign. Sales have increased compared to previous years as well.

Free trade deals with Indonesia and the U.K. could provide Palestinian producers with ample export opportunities. The prospects of another poor harvest may complicate this.

The small quantity of olive oil that was produced in Crete remains idle since there is no demand from buyers abroad. Producers are demanding compensation.

A recently published study found that overall trans fat levels had fallen by around 57 percent and people who frequently dined out benefited from a greater decrease of around 62 percent.

The two Balkan states now share the European Union PDO appellation for extra virgin olive oil produced on the Adriatic peninsula.

The seedlings, which were recently donated by Banco Santander, will be studied before given new life when they are planted at the Rabanales University campus.

This figure represents about half of the olive oil that has reportedly smuggled out from Afrin. A new pro-Turkish ally in the occupied Syrian territory denies the oil "was stolen" at all.

The eighth edition of the widely acclaimed program for olive oil sensory evaluation will follow the NYIOOC World Olive Oil Competition this May.

A proposal to lower the acidity threshold value of the extra virgin olive oil from 0.8 to 0.5 percent was presented by the consortium of Italian olive oil producers at a conference in Rome.

The idea to create olive-based plastics was sparked when Duygu Yilmaz decided to research whether her father's habit of eating olive seeds was detrimental to his health.

The Canadian Food Inspection Agency is warning consumers to be on the lookout for fraudulently labeled olive oil in light of the poor European harvest this year.

Bloomberg's Healthiest Country Index ranked Spain as the healthiest country in the world in 2019, beating out Italy. Healthy eating habits and the Mediterranean diet are mainly responsible for the increase.

Extra virgin olive oils from Crete were found to contain the highest polyphenols load. Two-phase processing was also found to better preserves phenols in olive oil.

While the sector continues to trend upwards, producers from the center of the country faced a setback with heavy rains this spring. Producers in Brazil's south are rejoicing over a bountiful harvest.

Unusual weather, Xylella fastidiosa and the removal of ancient trees for the Trans-Adriatic Pipeline in Puglia, have caused Italy's olive oil production to hit a 25-year low.

Researchers at Auburn University have found that a compound in extra virgin olive oil might be valuable for helping prevent or slow the progression of Alzheimer’s disease.