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2016/11/12 - After the success of the first edition, which has materialized in an exclusive Guide recognized by the entire sector around the world, the EVOOLEUM WORLD'S TOP100 EXTRA VIRGIN OLIVE OILS International Competition, sponsored by Mercacei and AEMO, has opened its registration period. From today until February 28th 2017 individual producers, producer associations and production companies around the world can submit their EVOOs of the 2016/17 Campaign to participate in a Contest that will choose the best 100 extra virgin olive oils around the world. This has consolidated in this second edition with the conviction of becoming the best and most rigorous international competition for the quality of extra virgin olive oils.
2016/07/12 - The gradual recovery of irrigated land should allow a steady increase in the production of olive oil in the Iberian Peninsula from approximately 1% per year to 2026 (10% in total over the period), according to a report by the European Commission's (EC) Directorate for Agriculture and Rural Development in collaboration with the Joint Research Center (JRC).
2016/05/12 - Researchers from the Nutrition and Bromatology Department of the Pablo de Olavide University, the Andalusian Center for Molecular Biology and Regenerative Medicine (Cabimer) and the Center for Biomedical Research in Network of Diabetes and Associated Metabolic Diseases (Ciberdem) have just published a study on the Molecular Nutrition and Food Research, which demonstrates the protective role of the consumption of extra virgin olive oil in non-alcoholic fatty liver disease (Ehgna) in mice.
2016/01/12 - QvExtra! International and the Consorzio di Garanzia dell'Olio Extravergine di Qualità (CEQ Italy) have received a grant from the European Commission (EC) to promote extra virgin olive oil in various markets, as well as the SIQEV quality label, which certifies that the oil maintains all its properties and organoleptic characteristics during the period of preferential consumption.
2016/29/11 - Italy has started FOOI (Filiera Olivicola Olearia Italiana), the Interprofessional Organization of Olive Oil and Table Olives. This new entity will be composed of the organizations of producer associations AIPO, CNO, Unapol, Unasco and Unaprol; the National Federation of Oleic Trade (Federolio); the Italian Association of the Olive Industry (Assitol); and the organizations for the transformation of this sector AIFO and Assofrantoi.
2016/28/11 - Although the olive oil market in Puerto Rico may have reached a high degree of maturity, there are still opportunities for the most innovative exporters in this sector, as long as high quality standards are maintained, as well as competitive prices. The Costa Rican market, on the other hand, experiences product saturation, although the growth foreseen for some commercial surfaces other than supermarkets (convenience stores and hipermarkets) provides some opportunities of entry in the market, according to two studies of ICEX Spain Exports and Investments.
2016/25/11 - The International Olive Council (IOC) celebrated the World Olive Day yesterday in Madrid in an event that highlighted the importance of the olive tree as a crop that contributes to social and economic wealth, nutrition and health, environment and fight against climate change.
2016/24/11 - The International Cooking Prize with Extra Virgin Olive Oil "Jaén, Paraiso Interior," sponsored by the Provincial Council of Jaén, will celebrate its 14th edition on April 26 2017, in the framework of the 31st Salón de Gourmets, International Food Fair and Quality Drinks, which will be held between April 25 and 27 of next year.
2016/23/11 - A study by the Institute of Food Science and Technology of Food and Nutrition (ICTAN-CSIC) investigates in laboratory models the mechanism of action of hydroxytyrosol and its derivatives present in the olive leaf regarding the protection of the protein glycation and, in the future, its implication in diverse pathologies associated to aging.
2016/22/11 - Labeling on nutrition information will be required for most processed foods from December 13, according to the European standard, which entered into force at the end of 2014, and which lays down new requirements in the labeling of foods to ensure consumers more "clear, complete and accurate" information on the contents of products, including olive oil.

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