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2017/30/11 - The Parisian headquarters of the Le Cordon Bleu haute-cuisine training school was the setting for the presentation of Olio Nuovo Days, led by its organizer Emmanuelle Dechelette, and the EVOOLEUM 2018 Guide, by its editor Juan A. Peñamil, in an act full of chefs, producers and French and international gastronomic journalists.
2017/05/12 - The Corporazione dei Mastri Oleari has published the rules to participate in the XXVII Leone d'Oro International Competition, which awards the best extra virgin olive oils in the world, and opens a new inscription for small producers (300 - 2000 l.).
2017/01/12 - The School of Hospitality Cruzcampo Foundation of Jaén hosted yesterday the II International Workshop on Healthy Cooking with Virgin Olive Oil organized by the Center for Advanced Studies in Olive and Olive Oil of the University of Jaén (UJA) with the collaboration of the Provincial Council, which had the participation of thirty foreign students as part of the commemoration of the World Olive Tree Day.
2017/29/11 - Developed by the University of Jaén and the company Elaia Zait, this cup -which aims to replace the current cobalt blue color as the definitive tool for professional tasting- was presented at the last edition of Expoliva and responds to one a sector that demands more precise tools for the evaluation of olive oils.
2017/28/11 - The headquarters of Viabizzuno Spain in Madrid hosted on November 23 the presentation of Oil Lightbox in a particular tasting of EVOOs and wines with the aim of appreciating their chromatic qualities thanks to this innovative tool created in 2015 that allows its interpretation from a totally different perspective.
In addition to current trends, Biofach, the World’s Leading Trade Fair for Organic Food held every year in Nuremberg (Germany), will be offering an insight into the next generation of the organic industry from 14 to 17 February 2018, including many novelties such as the “Olive Oil, Vegan and Wine Worlds of Experience”.
2017/24/11 - Under this motto, a high-level conference was held on November 17 in Tunisia, which highlighted the importance of using innovation and technology to transform the olive oil industry in the African country, one of the world's leading producers of olive oil.
2017/22/11 - During the last five years, the consumption of olive oil in Spain has fallen 0.7 liters per person and the expense has increased by 8.1 euros per capita, according to the report that the Spanish agency Mercasa elaborates annually based on the information provided by the Ministry of Agriculture and Fisheries, Food and Environment through the Panels of Food Consumption.
2017/20/11 - The Panamanian consumer continues to perceive olive oil as an elitist and expensive product, using it almost exclusively as a dressing for salads. The price and the brand, to a lesser extent, constitute the decisive factors of purchase within this category of product, without quality or the country of origin playing a relevant role, according to a study by ICEX Spain Exports and Investments.
2017/17/11 - Researchers from the Italian Institute of Meteorological Research (INRiM) and the associations Assitol and Federolio discuss, in a scientific conference held in Turin, new control systems to guarantee the consumer the quality and authenticity of the Italian olive oil marketed in the rest of the world.

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