Jan 13, 2014 | International News/Trends, Olive Oil News, Olives and Health
Olitalia is the latest exporter to have its olive pomace oil rejected by Taiwan for allegedly containing the green colorant copper chlorophyll. Amid international concerns about the certainty of its testing, Taiwan’s Food and Drug Administration (TFDA) has...
Jan 13, 2014 | International News/Trends, Olive Oil News, Olives and Health
Madrid’s mohawked three Michelin-starred chef David Muñoz – known for his highly inventive Asian-Iberian fusion food – rates olive oil as the gastronomic ingredient with the most promising future.
Jan 13, 2014 | EVOO, International News/Trends, Olive Oil News
In Italy, pastry chefs and producers are exploiting the sweet character of certain olive oil varieties to make unexpected festive treats. Experts and producers make great efforts to explain that bitterness and pungency are some of the main features to look for in a...
Jan 13, 2014 | EVOO, NZ, Olive Oil News
A Nelson primary school is blending education and environmental awareness by making its own olive oil. Clifton Terrace School in Atawhai makes and sells the oil, with pupils and their families helping in the process each year. The oil has been named after Stan Carter,...
Jan 13, 2014 | Olive Oil News
Hunter Valley olive growers say while this year’s crop is much better than the season before, they would still like to see more fruit develop in the coming weeks. Hunter Olive Association vice president Peter O’Mara says last year’s dry spring left...
Jan 13, 2014 | Olive Oil News, Seminars/Conference
The AOA is running a series of olive oil assessment and judges training courses in March 2014, with separate days covering Basic – Introduction to EVOO and Advanced – Assessment of EVOO. Those completing the advanced course can sit a proficiency test, and if passed...
