2017/17/10 - Paris will host the third edition of Olio Nuovo Days from 16 to 20 January 2018, an event to discover fresh extra virgin olive oils through different chefs, tasting workshops and other activities that will be held in restaurants, bakeries and other places in the French capital. In an interview with Mercacei, its promoter, Emmanuelle Dechellete, unveils the objectives of this event, the novelties of its next edition, where producers can participate and the keys to its success.
2017/11/10 - The EVOOLEUM 2018 app is already here. An attractive and didactive digital version of the EVOOLEUM World's TOP100 Extra Virgin Olive Oils Guide. This app for iOS and Android smartphones and tablets -available for free- offers the possibility to check from every corner of the world the fact sheets of the 100 best EVOOs of each campaign, in addition of performing countless searches, to discover the best pairings for each olive juice and plan a visit to the best thematic shops of all five continents.
2017/13/09 - The second edition of the EVOOLEUM World's TOP100 Extra Virgin Olive Oils Guide is already here. Published by Mercacei, the most prestigious and important publishing company of the agri-food sector, with more than 20 years of professional experience, the EVOOLEUM Guide presents the World's Best 100 Extra Virgin Olive Oils, recognized at the EVOOLEUM Awards, International Prizes for Quality in Extra Virgin Olive Oil, organized by AEMO - Spanish Association of Olive municipalities and Mercacei.
2017/31/03 - The results of the EVOOLEUM Awards were unveiled yesterday at the World Olive Oil Exhibition (WOOE), which was held for two days at the fairgrounds of Ifema in Madrid. At the event, Juan A. Peñamil, CEO of Mercacei-Edimarket Editores, and José María Penco, project manager of the Spanish Association of Municipalities of Olive (AEMO) -organizers of the contest- presented the EVOOLEUM World's TOP100 Extra Virgin Olive Oils Guide and unveiled the names of 100 brands of EVOO from 16 countries that the jury has considered the best in the world (above 80 points).
2017/16/10 - At the end of September, Bari (Italy) hosted the first meeting of CURE-XF ("Capacity Building and Raising Awareness in Europe and in Third Countries to cope with Xylella fastidiosa"), a new European project to promote training and exchange of knowledge on Xylella fastidiosa from a multidisciplinary point of view, addressing the study of transmitting vectors, the optimization of detection techniques, the implementation of early detection systems, and the analysis of risks or their development and dispersion using biostatistics models.
2017/10/10 - An international team, with the participation of the University of Cordoba (UCO), has sequenced the genome of the wild olive, also known as acebuche, and has found the genetic singularities that explain the high concentrations of oleic acid in the olive, which could serve the vegetable improvement with productive interest.
2017/09/10 - The headquarters of the International Olive Council (IOC) in Madrid will host a meeting on October 25 to examine the possibility of establishing a procedure for the granting of recognition of this institution to training centers on olive and olive oil.
2017/06/10 - The European Commission (EC) expects that EU production of olive oil in the 2017/18 season will bw "probably" better than in the previous season, although it doesntt expect it to reach a level above the average of the last five years. This will also have an effect on prices that could fall with the new crop, but should remain above the historical average, taking into account the low level of final stocks in September 2017 (estimated at around 40% below last campaign's figures).
2017/05/10 - According to official data and estimates of all producing countries from the Executive Secretariat of the International Olive Council (IOC), global olive oil production will be around 2,854,000 tons in the 2017/18 marketing year, increasing by 12% over the previous season.
2017/04/10 - Oriva, the brand that represents the Olive Pomace Oil Interprofessional, is collaborating again with the CSIC in the study "Behavior of the olive pomace oil in frying and its comparison with conventional sunflower oils and high-oleic sunflower oil," after launching an investigation about the possible beneficial effects of this product on the prevention and progression of Alzheimer's disease. On this occasion, the research is carried out by the ICTAN - Institute Of Food Science, Technology and Nutrition, under the direction of Gloria Márquez, a scientific researcher specializing in frying oils.