Feb 28, 2014 | EVOO, Labelling, Olive Oil News
The popularity and burgeoning range of extra virgin olive oils flavored with plant extracts such as garlic, lemon, thyme and rosemary poses a big dilemma for the olive oil sector – should these olive oils really be labeled extra virgin?
Feb 7, 2014 | EVOO, International News/Trends, Olive Oil News
“You need to adapt to what’s in front of you.” That’s not Josep Gasol Pujol’s philosophy for life, but for woodcarving, and particularly for working with olive tree wood. For 26 years it’s been his hobby and he shared his flair for it in a free workshop at the Extra...
Feb 7, 2014 | EVOO, International News/Trends
Olive oil is one of the healthiest oils because of its high monounsaturated fat content and relatively low saturated fat content. Recently, the use of olive oil as cooking oil is becoming a trend. The most commonly used and heard of olive oil is “extra...
Feb 7, 2014 | EVOO, Olive Oil News
The International Extra Virgin Olive Oil Agency is holding a training course at Garda Lake, Italy from March 31-April 4, 2014. The course is designed for those wanting to become olive oil tasters specialising in classification, and experts in the selection and...
Feb 7, 2014 | EVOO, Olive Oil News
Have you booked for the AOA’s 2014 olive oil assessment and judges training courses yet? The course schedule runs in March, with separate days covering Basic – Introduction to EVOO and Advanced – Assessment of EVOO. Completion of the advanced course and a proficiency...
Feb 7, 2014 | EVOO, Olive Oil News
A last reminder of the WA Olive Council’s 2014 EVOO tasting workshops: Saturday, 15 February – Introduction to EVOO – and Sunday, 16 February – Advanced Assessment of EVOO. The workshops are open to anyone with an interest in olive oil, and those successful in...
