Oct 4, 2013 | International News/Trends, Olive Oil News
According to a recent report, the world’s top olive oil consuming countries are switching to cheaper vegetable oils as a result of the economic crisis. The report, featured in Bloomberg, found that Spain, Italy and Greece are using less of the more costly olive oil in...
Oct 4, 2013 | International News/Trends, Olive Oil News
The US International Trade Commission’s (USITC) report on olive oil competitiveness documents the depth of challenges US extra virgin olive oil producers face in the US and foreign markets. The bottom line is clear: widespread olive oil fraud and mislabeling plus...
Oct 4, 2013 | International News/Trends, Olive Oil News
In a nondescript building, scientists are trying to solve the world’s food mysteries. Why do some imported black olives taste like cow dung? How can you maximize vitamin D in a mushroom? They’re hunkering down in the lab over these questions and myriad...
Oct 4, 2013 | International News/Trends, Olive Oil News
Shaun Weston talks to Filippo Berio UK managing director, Walter Zanre, about the olive oil industry and his hopes for the Filippo Berio brand. You’re relaunching Filippo Berio with new packaging. Why did you decide to do this? Walter Zanre: We have introduced...
Oct 4, 2013 | NZ, Olive Oil News, Research
The world’s first field trial of a genetically-modified olive fly could start in Catalonia next year if a British biotech firm wins approval from relevant authorities. Oxitec proposes to do the trial in collaboration with – and on land belonging to – the Catalan...
Oct 4, 2013 | EVOO, NZ, Olive Oil News, Olive Oil Shows
Winners in the Olives New Zealand 2013 NZ EVOO Awards were announced last weekend , with international judges praising the local oils as “world class”. Robinsons Bay Olives from Akaroa took out the 2013 Best in Show and Best in Class for Commercial Medium Blend, while...