Global olive oil production is expected to exceed the five-year average in the 2024-25 crop year, as production decreases in Europe and rises in the Middle East and North Africa.
High sodium levels in table olives concern public health officials, but the pollution from the production process is even greater.
Spanish olive oil exports exceeded €6 billion (AU$10.06 billion) in the 2023-24 crop year, a 54% increase compared to the previous campaign.
Freeze-drying may hold the answer to recovering value from the discarded fruit in table olive production.
The byproduct of olive oil production can deliver texture, grip, and mechanical strength in automotive and other applications.
Labor shortages, climate hiccups, insects and even parrots have impacted smaller growers across Australia. Meanwhile, prices for imported oils rise to unprecedented levels.
Researchers in Spain are developing an artificial intelligence tool to help farmers sustainably and affordably monitor for pests and take action against infestations.
An overview of the latest sector statistics, including an update on olive oil prices, trends in international trade in olive oil and table olives, and producer prices for olive oil by the IOC.
Using machine learning to analyze a range of data points from model farms, researchers were able to predict the timing of the olive harvest with 90 percent accuracy.
Australia’s rural industries will be shaped by significant forces that have the potential to disrupt how we produce, market and consume agricultural goods. This will create opportunities and challenges for small and large farm businesses.
According to a new report published by Allied Market Research, titled Organic Olive Oil Market, the global market for organic olive oil was valued at US$932.60 million in 2021 and is projected to reach US$2.2 billion by 2031.
Further investigation is underway to determine the varieties’ characteristics and identify whether any could be used to produce olive oil on a commercial scale.
Between rows of old vines in Australia's biggest wine region, a new crop of olive trees is showing green shoots for an industry in crisis.
A novel approach does not use harmful chemicals and creates an extract with potential uses in olive oil production and food packaging.
Defects prevent olive oil from qualifying as an extra virgin, while diminishing its taste and health benefits.
Researchers from the University of Jaén and the Andaltec Foundation have manufactured plastic suitable for food packaging and industrial uses from olive grove pruning waste.
Along with oleocanthal and hydroxytyrosol, oleuropein is one of the main polyphenols found in extra virgin olive oil that determines its sensory characteristics and health benefits.
Analysts predict climate change will result in new price dynamics, with high-quality extra virgin olive oil and other market segments behaving differently.
Oleic acid, classified as a monounsaturated fatty acid (MUFA), has been extensively studied by scientists over the last decades, consistently demonstrating many positive effects on human health.
The findings could unravel a decade of policy and understanding that Xylella fastidiosa was the leading cause of Olive Quick Decline Syndrome in Puglia.
A light crop year is expected to lead to a limited supply and higher prices.
Riding the wave of the state's post-Covid recovery, olive farms and mills are increasingly popular destinations on California’s Central Coast.
From the traditional groves in the north to the super-high-density plantations of the south, producers across Portugal overcame winter rain to achieve a bountiful harvest.
Olive oil production for the 2023-24 crop year was bolstered by strong harvests in the south.
The findings could help growers select the most productive olive varieties. Next, they plan to look for genes associated with polyphenol production.
In recent days, a delegation from the International Olive Council arrived in Sydney to present and showcase a series of hosting events in Sydney by featuring a two-day technical tasting workshop.
Yields are expected to rebound after last year's historic lows. However, rising prices will hamper exports and consumption.
Australians are being encouraged to ‘Get Drizzling’ with olive oil in a campaign just launched by the Australian Olive Oil Association (AOOA).
Traditional containment methods have shown limited success in curtailing the spread of Xylella fastidiosa . However, a recent breakthrough study now offers new hope in the form of innovative endotherapeutic treatments.
Ross Vintiner, award-winning biodynamic olive farmer in New Zealand, believes that microbes are the future of farming.
At the center of the global discussion around the link between sustainable development and climate change, biodiversity is generating more interest.
Unlike with grapes or other fruit, Ross Vintiner harvests olives when the sugar level falls, indicating that oil is accumulating and polyphenol content remains high.
According to commodity pricing data from the International Monetary Fund, global olive oil export prices hit a record high at the end of April.
As extra virgin olive oil culture slowly expands in China and Japan, high-quality production in two of the world’s largest economies does too.
Carrying scissors in one hand and a saw in the other, Stjepan Dević prunes a tree in five minutes.
A new portal dedicated exclusively to sustainability in the olive sector is now live on the IOC website.
This scientific report provides an update of the Xylella spp. host plant database, aiming to provide information and scientific support to risk assessors, risk managers and researchers dealing with Xylella spp.
Luis Planas said that there should be enough olive oil to meet domestic and international demand but warned the whole sector needs to work together.
A report found that high-density groves account for 3% of cultivation, but 36% of olive oil production.
Restoration of centuries-old trees is the first line of defense against drought, according to one young agronomist.
Chile’s leading olive oil producer came to fruition after a roadtrip through Spain. It is now leading the way in precision agriculture and sustainability.
The energy crisis will dramatically raise the cost of doing business for millers. However, they will not be able to pass those increases along to consumers.
A significant update to the Nutri-Score algorithm will improve the rating of some grades of olive oil, including extra virgin olive oil.
Arbequina extra virgin olive oil produced without added water had higher levels of polyphenol and better oxidative stability than oils produced with added water.
Extra virgin olive oils with a polyphenol count surpassing 500 milligrams per kilogram will soon be eligible for a distinctive label in the European Union, advertising their health benefits.
Researchers determined that manipulating the 13-HPL gene could allow farmers to predict olive oil aroma or create new cultivars with specific aromas.
Described as the world's least digitized industry by McKinsey analysts, the food producers of the world could only agree that agriculture has struggled to avail of the breakthroughs in technology that have transformed other industries.
Global olive oil production is expected to fall to 2.9 million tons in the 2022-23 crop year, according to the latest estimates published by the United States Department of Agriculture.
Spanish researchers have worked to develop new technologies in response to what some of the industry's largest stakeholders said they needed most.
Terra Creta combines millennia-old traditions with modern technology to produce sustainable and award-winning olive oil on the Aegean Sea.
Some foods, such as olive oil, may only have one ingredient, but its quality and health benefits hinge on a multitude of cultivation and harvesting processes.
High prices and growing demand in the olive oil market have spurred investments to expand and mechanize plantations that will automate the production process.
Birra Olea is made from local olive leaves, which the brewer says lend a smokey flavor and antioxidants.
Salvatore Tarascio started growing olives in Australia in 2015, 85 years after his grandfather first cultivated them in Sicily. Now he is one of the country’s top producers.
The wastes generated during the olive oil extraction process, even if presenting a negative impact for the environment, contain several bioactive compounds that have considerable health benefits.
Using thermal sensing and the powerful noses of dogs, authorities in Puglia ramp up efforts to detect the latest outbreaks of Xylella fastidiosa before symptoms occur.
Gelled extra virgin olive oil (EVOO) could soon replace solid saturated fat and trans fat in many different food preparations, providing an unsaturated fat alternative with the organoleptic and antioxidant properties of EVOO.
After draining jars of olives to use the brine for dirty martini cocktails, Sydney bartender Jason Crawley said he was left with dried up olives.
Researchers at the Gen4Olive Project believe the genetic material of unused olive varieties could help prepare farmers for new climatic conditions and pests.
By studying the molecular and physiological profiles of the drupes during the stages of development, researchers hope to optimize olive oil and table olive production.
A new report shows that San Marino is the world’s leading per capita olive oil-consuming nation.
The tourism €1.4 million (AU$2.20M) initiative will help promote olive oil tourism experiences throughout the autonomous community.
Researchers in Italy have developed a new method to accurately identify 45 different chemical elements in extra virgin olive oil.
Producers can save money and be more sustainable by shipping olive mill wastewater to local biogas production plants.
Even though Australian olive growers - unlike many others in the produce industry - are primarily reliant on mechanical harvesters, they have not escaped the acute labor shortages brought about by Covid-19 travel restrictions.
Farmers, researchers and businesses can now see levy funded research from all the Research and Development Corporations in one location.
On 4 March, Extenda organized a trade mission for the extra virgin olive oil sector from Andalusia to Indonesia, representing seven olive oil firms from the region to eight importers and distributors in the Asian country.
In the Umbrian hills, two families are working to preserve the ancient heritage of an endemic cultivar while embracing modernity with a new mill and tourism operation.
Central Victorian growers Milly Byrne and Julie Howard are olive oil sommeliers and just like their counterparts in wine they can assess its quality, chemistry and flavour.
Extra virgin olive oil in dark glass bottles suffers significant degradation in supermarket-like conditions, researchers in Italy found.
Results and final report of the interlaboratory evaluation of molecular methods for the detection of Xylella fastidiosa.
Compared to other cooking oils, olive oil has the unique potential to deliver a one-two punch to chronic and degenerative diseases. Here are some of the most exciting research-backed health benefits.
The International Olive Council (IOC) and the University of Córdoba (UCO) have signed an agreement to launch the True Healthy Olive Cultivars (THOC) project.
Tests show that high vacuum-assisted extraction technologies increase polyphenols and lower volatile compounds in extra virgin olive oils. Further tests are needed to understand their impact on yields.
A team in Andalusia is testing a hedge cultivation system that could be more profitable for growers and sustainable for the environment.
A groundbreaking independent survey on the Australian olive industry was recently conducted by The Olive Centre (TOC), a leading supplier of equipment and machinery, events, and professional advice to the olive industry in Australia.
Amanda Bailey, managing director of The Olive Centre and chief executive of the Queensland Olive Council, has been appointed the Australian Leader for Women in Olive Oil, an international organisation for women in the olive oil industry.
Australia’s food safety systems will be strengthened by the delivery of a new national implementation program to help track and trace food products from farm to fork in domestic and export markets.
EU report on olive tree pathogens and parasites affecting and threatening olive production, and the principles farmers are using to protect their olive groves.
A study from the European Commission found that extra virgin olive oils make up US$326 million of the total value of European geographical indicators. PDO and PGI oils from Spain and Italy account for nearly 40 percent of that amount.
Discover two types of smart packaging that are increasing shelf life and communicating directly to consumers - intelligent and active packaging.
New Zealand olive yields can be more than doubled by using fruit tree management techniques instead of more traditional methods.
The consumption of olive oil has increased in the last 20 years in Australia mainly due to the increasing popularity of Mediterranean cuisine and the the health benefits of this product, which is present in approximately 65% of households.
More than 45 years ago, GS1 triggered the product identification digital revolution through the barcode. Today, it has the tools to support the value chain trends of tomorrow.
From a distance, this olive grove on the outskirts of Córdoba looks just like any other field. But it is home for more than 1,000 olive cultivars from 29 countries, from Iran to the Americas, passing through all of the Mediterranean Basin.
Every product manager is fighting the war-on-the-shelf these days and packaging is an extremely important aspect of retailing.
A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future. Normative and standard sources for olive oil quality and purity: a global framework.
The Italian olive sector lags largely below its potential because of the lack of a shared vision and solid data upon which the future of the industry should be developed, according to the latest report.
Olive harvesting methods were assessed to identify the more sustainable solutions.
Launched in April 2019, the public database 'eAmbrosia - the EU Geographical Indications registers' now includes geographical indications (GI) for agri-food products, wine and spirit drinks registered and protected in the European Union.
UC Davis researchers have developed a more rapid and cost-effective process to determine the reliability of a product bottled with an extra virgin olive oil label.
Oleotourism offers activities based on olive groves, their history, olives and olive oil.
Interview with Fil Bucchino on his film about EVOO and the passionate artisans that bring it to your table.
Olive growers have more than doubled production after trials using new techniques, which could see the local share of the olive oil market grow to 20 percent.
The renaissance of the Australian olive industry is entering its second decade. During the last 10 years, the Australian industry has grown solidly from a cottage industry to a technically sophisticated industry that is increasingly export focussed.
The European Commission has approved private storage aid for olive oil in the EU.The scheme should help alleviate the market imbalance between supply and demand, and stabilise prices.
Developed by researchers in Germany and Australia, the Fraunhofer-Monash work flow tool identifies bioactive compounds and degradation products in food from processing through consumption to assist in the formulation of healthier and safer products.
The shift to super-intensive cultivation, low prices for olives and olive oil, and the surplus on the international market were identified as factors that led to the reversal of a decades-long trend.
The EU Commission lists 20 priority pests presenting the most serious economic, environmental and social impact on agriculture and forestry.
China has become far more difficult for foreign companies. It is what we have been calling the New Normal. This New Normal extends to all foreign companies that do business in or with China.
A European Commission report predicts a three-percent increase in olive oil production in the EU due to reduced pest activity and some countries entering an on-year.
Australian researchers from the ARC Centre of Excellence for Nanoscale BioPhotonics (CNBP) have developed a 3D printable clip-on that can turn any smartphone into a fully functional microscope.
The research project looked at the effect of municipal solid waste, sheep manure, and green forage vermicomposts, applied during 5 consecutive years to a calcaric Cambisol soil located near Córdoba, Spain.
Red tape, unnecessary technical regulations, opaque standards and discriminatory practices hurt Australian exporters’ ability to compete in global markets.
Farm2Market founder, Jordan Pearce, said the service allows local farmers and food suppliers to sell online in a cheaper way.
Olive oil is getting short-changed within Australia's Health Star Rating (HSR) system despite a five year review of the program.
Amberlite resins present a possible environmentally-friendly solution to removing bitterness from olives, reducing wastewater and chemicals used in commercially-employed methods.
An overview of major research projects published throughout 2019 finding that extra virgin olive oil is a powerful ally for good health.
With the bacteria spreading beyond predictability, an evolving patchwork of strategies aim to identify and contain outbreaks.
Spanish olive oil processing firm Deoleo has signed an agreement with some of the country’s leading cooperatives in an effort to achieve 100% sustainability for 80% of its olive oil by 2023, World Grain reported on 12 June.
The Euphresco network has released the final Report now available for your perusal.
Alex Stefan , founder of Oomami, the world’s first social-marketplace for small food producers, aims to bring the farmers’ market experience online for consumers to source groceries direct from producers.
This unique study aims to gain a better understanding of the opportunities and challenges in the Chinese olive industry.
The device would allow users to add crushed olives into a compartment at the top of the Olimaker and produce their own olive oil at home within 30 minutes.
Barfold Olives and 3000 Acres have teamed up to turn unloved urban olives into oil.
Local growers and researchers from Oregon State University are teaming up to solve some of the biggest problems facing the state's fledgling sector.
Multiple hot spells with day temperatures above 45 degrees Celsius, and little to no seasonal rainfall, are just some of the challenges olive producers have had to battle this season.
The preliminary results of a field trial show that the Beauveria bassiana fungus reduced the number of meadow spittle bugs, which carry Xylella fastidiosa, by 80 percent.
Local olive varieties and France are known for their sensory qualities, if not for their yields.
Many processing factors affect the quality of olive oil including harvesting and transport conditions, crushing speed, sieve grid size, malaxation time and temperature and storage conditions.
Egypt recently announced an ambitious plan to plant 100 million olive trees by 2022, as the country imports 98% of its olive oil needs.
To understand the low prices in the olive oil market, we sought the opinion of some producers, experts and operators in the sector, in order to address the causes and possible solutions to this situation.
Updated fumigation standards, new ground rules for international trade in agricultural products and the development of new technologies to screen plants and plant products for diseases were among the standards approved by the body.
Young entrepreneurs in Istanbul have come up with a way to turn olive seeds into environmentally friendly bioplastics.
Becoming 'customer obsessed' and adhering to three key value points is essential to succeed in marketplaces, an Amazon executive told the New Retail 19 conference.
The only tasting panel in Australasia trained in International Olive Council (IOC) procedures which has been used to certify olive oils as extra virgin has not been recognised by the international body in 2019.
Public health experts and Woolworths have spoken out in support of a 5-star health rating for olive oil.
About 12 dozen bottles of the extra virgin olive oil pressed from olives grown at Adelaide’s oldest graveyard is being prepared for sale in what is believed to be the only commercial release of its kind.
Just under five years ago olive oil producers in Italy and other southern Europe countries started to notice that some of their olive trees were dying.
When freshly-picked, they contain bitter-tasting chemical compounds that have to be removed via an environmentally-iffy process. According to a new study, however, there could be a greener alternative.
An Australian Made Campaign logo is now registered as a trademark in India, which allows Australian exporters to have a registered symbol that can be used on locally made or grown exports into India.
The sensor uses a combination of laser diodes and computer-constructed algorithms to measure light emissions from samples of olive oils to determine whether they are correctly labeled.
An inexpensive security system uses fake olives with microchips to help olive growers prevent and detect thefts, an increasing concern in the sector.
Behind the scenes at Almazara Nuestra Señora del Pilar, the world's largest olive mill.
Diego Hueltes, a Spanish computer engineer from Alcalá la Real, Jaén, has developed three models for predicting the price of olive oil using artificial intelligence.
A national traceability project, which will help Australian farmers show the origins and quality of their produce, is underway.
Provenance and authenticity are driving growth within the food and beverage industry, according to new market research.
2018 has been a tough year for retailers and 2019 doesn’t look to be much easier – but what about the brands supplying these retailers?
New research has found, like wine, Australian olive oil has different flavour profiles and health benefits depending on the region where it's grown.
Xylella fastidiosa is a major threat to plant health worldwide. This journal focuses on key challenges to be overcome to address this new global threat, recent advances in understanding the pathosystem, and steps toward improved disease control.
We asked researchers why the Leucocarpa olive variety is completely white throughout its development cycle.