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.
The Australian olive industry is celebrating a record harvest and growers are experiencing historically strong returns for locally produced olive oil.
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.
Michael Southan will become the new CEO of the Australian Olive Association, effective 1 April.
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.
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.
Results and final report of the interlaboratory evaluation of molecular methods for the detection of Xylella fastidiosa.
The International Olive Council (IOC) and the University of Córdoba (UCO) have signed an agreement to launch the True Healthy Olive Cultivars (THOC) project.
Summary of World Olive Oil and Table Olives production and statistics and producer prices in 2020.
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.
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.
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.
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.
Interview with Fil Bucchino on his film about EVOO and the passionate artisans that bring it to your table.
Oleotourism offers activities based on olive groves, their history, olives and olive oil.
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.
Around 350 plant health specialists from around the world gathered in Corsica for two days of intensive discussions on how science can help find solutions to Xylella fastidiosa - here are their presentations.
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 European Union is the leading producer, consumer and exporter of olive oil. Since 2013, on average the EU produced 68.4%, consumed 54.2% and exported 66.9% of the world’s olive oil.
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.
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.
The EU Commission lists 20 priority pests presenting the most serious economic, environmental and social impact on agriculture and forestry.
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.
Public health experts and Woolworths have spoken out in support of a 5-star health rating for olive oil.
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.
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.
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.
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.
Australia will be better prepared for plant disease outbreaks with the appointment of a national coordinator to lead a three-year program to improve readiness for the potential incursion of the devastating Xylella fastidiosa.
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.
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.
Behind the scenes at Almazara Nuestra Señora del Pilar, the world's largest olive mill.
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.
Register your trade mark prior to doing business – or risk losing your right to register and use it in China.
In a world-first initiative, engineers at Monash University have created technology that can transform contaminated water into purified water that is fit for consumption faster and more energy-efficiently than ever before.
AuMake International Limited has joined forces with JD Worldwide, a division of Chinese e-commerce giant JD.com, to create a new omnichannel platform for Australian and New Zealand brands to reach Chinese customers.
A Spanish research project is evaluating the use of olive pomace paste for the development new health products.
China consumers regard a product’s country of origin, price, brand, and physical prevention measures such as tamper proof seals as the most trusted indicators in identifying authentic and safe foods, a group of researchers found.
Australian extra virgin olive oils awarded the OliveCare ® seal will be issued with maximum 18 month best-before dates unless producers pay for extra testing.
A new machine to improve yield fits into the standard olive oil production line, demonstrating that technology has a role in the development of the sector.
The Government of Punjab has announced they will provide 473,500 olive saplings free to farmers as part of their five-year project to develop olive groves in the region’s 'Olive Valley.'
China's growing demand is helping move forward domestic production.
Pierluigi Tosato spoke today to a room representing major importers and said the industry was going about it all wrong.
The International Olive Council (IOC) released its preliminary data for the 2017-18 harvest season, which indicates increases in production, consumption and imports.
Fast-spreading Xylella fastidiosa is devastating species from citrus to oak trees, but can now be detected from the air.
More than €60 million will be provided to farmers and agricultural associations to invest in irrigation infrastructure and new technology.
Despite growth in value sales, the European olive oil market faced declining volumes last year as consumers focused more on product quality rather than price, a new market study finds.
Australian researchers have identified different components in olive oils grown in two mainland states, giving growers new ways to market their product.
The Olive Predictor, helps olive-oil producers determine the best time to harvest their olives to maximize the health benefits of their oil while producing enough quantity.
The North American Olive Oil Association will require its members to apply two-year best-by dates on labels, ensure that country of origin details are clear, and provide recommendations for storage and usage.
Australia has introduced new country of origin food labelling to provide more clarity for consumers about the source of the food they buy.
Retailers need to have a consistent offering on one integrated ecosystem across online and in-store in order to effectively compete and grow.
EU olive producers already dominate the European and global olive oil and table olive markets and their slice of the pie is only poised to grow in the coming years.
Polyphenols: Properties, Recovery, and Applications covers polyphenol properties, health effects and new trends in recovery procedures and applications.
A study finds that periodic fertilization with nitrogen, phosphate and potassium decreases the alternate bearing pattern of olive trees.
Yeasts are among the microorganisms present in olive oil and, depending on their enzymatic activities, they can either improve or damage the oil quality.
The Australian Made Campaign has formed a strategic alliance with AuMake to promote locally made and grown products to daigou and Chinese tourists.
Chinese logistics service provider SF Express has launched its 'SF Certified International Shipping' verification service that verifies packages are being handled by SF Express, from their origin overseas directly to China.
Agricultural innovation, price volatility and marketing standards are some of the main challenges facing the the European olive oil sector, according to a report released by the European Union Parliament's Research Service (EPRS).
Australians love their olive oil — we went through 40,000 tonnes of the green, yellowy liquid last year. It is a staple in kitchens around the country, but do we really know what quality olive oil tastes like?
XF-ACTORS is the first research project in Europe entirely devoted to research on the bacterium Xylella fastidiosa.
According to Fact.MR, the global market for olive oil is expected to grow at moderate pace, procuring revenues worth just over US$11Bn (AU$13.75Bn) towards the end of forecast period, 2017-22.
OLEUM is a major project that is part of the EU framework program Horizon 2020, conceived with the goal to assure and increase the level of authenticity and quality of olive oil at a global scale.
The islands are practically waterless — reservoirs, a few wells, and some desalination facilities cover the demand. The terrain is harsh and arid, but the locals there manage to grow vegetables, citrus trees, vineyards, and olive trees.
Australian digital fruit and vegetable wholesale market HiveXchange recently ventured into the Asian market.
Researchers speculate that early olive growers had grafted native centennial trees with others imported from Greece and Lebanon to selectively breed for desirable traits.
Olive oil production is expected to grow by as much as 20 percent by 2019.
With more producers taking advantage of advances in milling technology, are pitted oils set to become a more common sight on store shelves or are they destined to remain a niche product?
Ninety-five percent of Tunisia’s olive groves are tended using traditional practices without the use of any pesticides.
It’s been a big year for global players eyeing off Australian’s retail sector, but if you think Amazon is the only giant force changing the local market, you’re not looking hard enough.
Officials in Greece want to commercialize the Kalamata name to enhance trade prospects.
Pukara Estate saw an opportunity to diversify their offerings beyond traditional olive oil, and took it.
Earlier this month the PRC National People’s Congress circulated their second discussion draft of their E-commerce Law with some concerning plans further limiting foreign owned brands options for selling online in China.
Researchers at Wight State University have found that the invasive Emerald Ash Borer poses a threat to olive trees.
Boundary Bend claimed in a press release that its California blend was declared the "world's healthiest olive oil" at a competition in Spain. Scientists caution, however, that such a distinction is premature and, at worst, misguided.
A new project will develop quality control and production techniques to aid producers while educating consumers about high-phenolic olive oil's health benefits and certifying those health benefits.
The very first 100 percent Canadian extra virgin olive oil did not come easy for pioneers George and Sheri Braun.
COR said it had received the largest investment ever for an American producer that will be used for research, expansion, and the implementation of environmental initiatives.
The thousands of businesses registered to sell on Amazon’s Australian Marketplace can now access Fulfilment by Amazon (FBA).
Expert ecologists at the UK-based Centre for Ecology and Hydrology (CEH) have devised a scientific model which could help predict the spread of the deadly Xylella fastidiosa which is threatening to destroy Europe's olive trees.
A Japan-Tunisia collaboration will continue until 2021 with a focus on the development of food, cosmetic and pharmaceutical products.
A British company's technology has attracted interest from farmers and producers looking for more value from fruit and vegetable waste.
The success of private label and the impact of price increases across European countries is driving up value sales of olive oil, according to the latest figures from IRI.
Covers most relevant topics in olive oil industry sustainable management and the potential of processes and products in the market.
As debate revolves around whether or not Maria da Fé is an olive species unique to Brazil, both traditional mills and technologically advanced machinery have contributed to the increased quality of olive oil here.
Unlike wine, olive oil does not improve with time. And while many might wonder how long an extra virgin olive oil will stay extra virgin, there are too many moving parts for a simple answer.
Though endowed with a vast array of varieties that have adapted to its many environmental conditions, Tunisian olive oil production mostly relies on two cultivars: Chemlali and Chetoui.
Irrevocably known as one of the cradles of olive growing areas, Lebanon’s ancestral heritage of olive trees along with its microclimate and fertile rain-fed soil assembles auspicious conditions for the production of high-quality olive oils.
Clay sherds uncovered in Lower Galilee may mark oldest evidence for use of oil in entire Middle East.
Rajasthan’s new olive leaf tea plant is a collaboration between the Rajasthan Government and a private company.
Very low temperatures and snow can have positive effects on olive trees by reducing the olive fruit fly population, containing fungal diseases and aerating the soil.
With legislation making drone ownership easier and more affordable, many farmers are could find a more effective means of crop monitoring and maintenance.
Pioneering olive company Grupo Elayo is using of the health-enhancing bioactive components found in olive stones to develop new products and applications in the food and cosmetic industries.
Australian food and agribusiness exports to China have nearly doubled from 2010 to 2015 to AUD $9 Billion.
New research report examines protection of Australian brands in overseas markets.
The new International Agreement on olive oil and table olives, which was adopted by consensus at the United Nations Conference for Trade and Development in Geneva last year, will take effect on 1 January.
Eryn Balch spent five years with Sovena USA, one of the largest American importers of olive oil, before she joined the Trade Association of Olive Oil Importers, the North American Olive Oil Association, as its executive vice president in 2012.
Scientists managed to quantify DNA present in olive oil with the help of breakthrough forensic techniques.
Several factors such as the genetic and geographical origin of the olive fruit as well as agronomic practices and technological strategies affect the phenolic content and aromatic profile of EVOO.
Thin Film Electronics ASA is integrating its NFC SpeedTap™ tags in the packaging of Italian olive oil brands to enable product authentication, enhance consumer engagement, and fuel online sales.
Doing business with family can be difficult, but family businesses have unique opportunities compared to other companies – once they have proper structures in place.
A new trial comparing control methods for Wild Olive (Olea europaea) near One Tree Hill in South Australia, suggests that the basal bark spraying method is more efficient than the traditional drill and fill.
The identification olive cultivars according to the appearance of leaves and fruit is expected to serve as the basis for a phone app and contributions to a new international olive tree database.
The consumption of olive oil has grown considerably over the past 20 years. For instance, approximately 1.7 million tons of was consumed worldwide in 1990–91 and this increased to approximately 3.1 million tons in 2013–14.
In October 2014, researchers at Wright State University discovered that an invasive insect called the emerald ash borer (EAB) was attacking white fringetrees (Chionanthus virginicus) in addition to ash trees.
Anti-counterfeit and traceability technology is helping to protect the integrity of premium Australian foods in Asia.
Giovanni Cassese's designed a system built by Pieralisi that might just be the first completely environmentally sustainable olive mill.
Olive Oil Skincare started out as a home remedy for psoriasis. Today it turns over $1 million a year, and has Chinese buyers hooked on its beauty & skincare range.
Australians farmers have been urged to introduce more so-called protected regional branding in a bid to mimic moves made by products from Champagne and Cognac in Europe.
Widely known as the godfather of California olive oil, Vossen was instrumental in helping a handful of olive-growing pioneers in Wine Country who dreamed of making extra virgin olive oil that would rival the region’s renowned wines.