2017/24/05 - The Argentinean town of San Juan will host the seventh edition of the International Olive Meeting, ArgOliva, from 5 to 8 September, a contest whose aim is to give prominence to one of the most important productive sectors of this province.
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).
2017/23/05 - The University of Jaén (UJA), through its Center for Advanced Studies in Olives and Olive Oil, will teach during the next two weeks a course of elaboration, sensory analysis and healthy aspects of virgin olive oils to a group of professionals of the Rio-Grandense Association of Olive Growers (ARGOS) of Brazil.
2017/22/05 - The headquarters of the Food and Agriculture Organization of the United Nations (FAO) in Rome will host the 105th session of the Council of Members of the International Olive Council (IOC) from 23 May to 26 September.
2017/19/05 - Turkey has launched this year a new national competition for olive oil under the name IOC Mario Solinas Award to the Quality of Extra Virgin Olive Oil in Turkey. This is the first Turkish competition to be held under the auspices of this organism, in accordance with the decision of the International Olive Council about the award of this sector and its institutional sponsorship to national competitions organized by the competent authorities of each country.
2017/18/05 - The European Commission (EC) and the Spanish Table Olive Interprofessional Organization (Interaceituna) will invest 7.5 million euros to promote the Spanish table olive in one of the main strategic markets in this sector: the United States. The presentation of the campaign, which will take place over the next three years, took place yesterday at the Spanish restaurant Toro in Nueva York in a ceremony that brought together more than 30 media.
2017/17/05 - The US Department of Agriculture (USDA) expects world production of olive oil in the next 2017/18 season to recover to 3.12 million tons, in regard of the 2.63 million tons from the previous season.
2017/16/05 - The presentation of innovations by public and private institutions, as well as companies in the olive sector has been the absolute protagonist of the XVIII International Fair of Olive Oil and Related Industries, Expoliva, which closed its doors last May 13th as the best edition of its History and consolidating its hegemony as a benchmark of the olive sector in the international arena.
2017/12/05 - 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, the provider of big data and predictive analytics for FMCG manufacturers and retailers. Despite challenging economic conditions and poor harvests in Spain, Italy and Greece during 2015, value sales were up in several markets, with total sales of €3bn (Jan-Dec 2016) in Western Europe, while prices rose on average by 4.8%.
2017/11/05 - The organoleptic characteristics of great extra virgin olive oils are conditioned and influenced by the plant’s nature, the environment where it grows and the farming methods, understanding as such their genetic origin, agrological habitat and the cultivation techniques employed, respectively. Yet, let’s go one step beyond and boldly ask: will the anthropic environment that surrounds a plantation also influence the oils that are obtained in each area? Will the region’s human history leave an imprint on the nuances of one or another olive juice? Will the olive tree itself have been influenced by historical events that elapsed through the centuries? And, if so, could these nuances become apparent while conducting an olive oil tasting?