Nov 13, 2012 | EVOO, International News/Trends
Concerns about potential harm for European exporters from the proposed United States olive oil marketing order have been raised in the European Parliament by one of its Spanish Members. In an as yet unanswered written question on October 23, María Auxiliadora Correa...
Nov 13, 2012 | EVOO, International News/Trends
In a few weeks, a public hearing will be held in Washington by the United States International Trade Commission on the “competition conditions” between American olive oil producers and major foreign suppliers. The investigation was launched at the request of House...
Oct 15, 2012 | EVOO, Research
Some restaurant and foodservice “extra virgin” olive oils are so bad, a taste panel found them unfit for human consumption, according to a study released today. And while that might not be surprising to diners, nearly all of the inedible oils sampled actually passed...
Oct 2, 2012 | EVOO, Olive Oil News
How does the AOA define Extra Virgin Olive Oil? Extra Virgin Olive Oil is the natural oil from high quality olives that have been picked straight off the tree and the oil extracted as soon as possible without the use of chemicals or heat, to ensure that its remarkable...
Oct 2, 2012 | EVOO, Olive Oil Shows
The winners of the Sydney Fine Food Olive Oil Competition have also been announced, with top awards going to: Champion EVOO of Show – Chapman River Olives (WA), Murphy Yetna Queen of Spain Cora; Champion Boutique EVOO – L’Oliveto Kains Flat (NSW), Loliveto Late...
Oct 2, 2012 | EVOO, International News/Trends
Considered by many to be one of the healthiest plant-based fats, extra virgin olive oil (EVOO) has gained considerable notoriety in recent years for its ability to lower heart disease risk and cholesterol levels, among other benefits. Unfortunately, much of the...
