Latest Industry News
TasteBook Round 5 explores varietal variance
Round 5 of the TasteBook™ sensory training program is about to begin – and if you’re keen to get your head (and tastebuds) around the nuances of single varietal oils, this one is definitely for you. Being held from mid-March to mid-April, Tastebook™ Round 5 will focus...
Changes in chemical compositions of olive oil under different heating temperatures similar to home cooking
aXueqi Li, aGrant C. Bremer, aKristen N. Connell, aCourtney Ngai, aQuyen Anh T. Pham, aShengling Wang, bMary Flynn, cLeandro Ravetti, cClaudia Guillaume, dYichuan Wang, aSelina C. Wang a University of California Davis Olive Center, Davis, California 95616, United...
Are you prepared for the new air cargo security requirements?
The olive levy R&D project Essential work to facilitate increased exports to China, removing roadblocks and enhancing competitive advantage(OL14003) did just that, providing relevant knowledge and skills for Australian olive producers and opening up opportunities...
Webinars provide health practitioners with olive health facts
The Olive Wellness Institute has expanded its work to spread the word about the health benefits of EVOO and olive products, running a series of webinars created specifically for health care practitioners. The first two webinars have already been held - Extra Virgin...
Boost your quality at AOA Olive Oil Processing Workshop
Making great EVOO is all about ensuring quality at every stage of the process – which is exactly what you’ll learn about at the AOA Olive Oil Processing Workshop, being held in April in Boort, Victoria. The comprehensive two-day course covers every aspect of...
