04/24/2014 - The Minister of Agriculture, Fisheries and Rural Development of the Andalusian Government, Elena Víboras, says olive oil production "has broken records this campaign, confirming and improving our forecasts", since, according to the Information and Food Control Agency (AICA), Andalusia has had an output of 1.4 million tonnes this season.

04/23/2014 - Universities of Jaén (Andalusia) and Al Jouf (Saudi Arabia) signed on 16th April an agreement for the development of joint activities in the field of olive groves and olive oil. It is expected an exchange of researchers between the two institutions to define and start executing joint projects.

04/22/2014 - Galicia, Canarias, Cantabria and Asturias are the Spanish Autonomous Communities that consume more olive oil, while Andalusia, Madrid, Cantabria and the Basque Country highlighted in the consumption of virgin olive oil, as detailed the last study about Oil Consumption of Spanish Households elaborated by the Ministry of Agriculture, Food and Environment (Magrama), in which an increase of 3.3% can be apreciated in the consumption of this product in 2013, with a total volume of 615,634,420 liters.

04/21/2014 - Olive oil is a subgroup of the Spanish agri-food economy that has experienced a good export performance in both volume and value during the last years. Thus, this export trend has continued since 1995 and export sales volume has shifted from 158,308 tonnes registered in that year to 928,115 tonnes in 2012, as indicated in the 2013 Annual Foreign Trade Report published by the Spanish Ministry of Agriculture, Food and Environment (Magrama).

WOOE Conferences

04/15/2014 - With a population of 1.28 billion the Indian market is off to a walk for an incredible growth potential. For the present fiscal year 2014 the GDP is expected to grow at a rate of 5.6%. All the olive oil consumed in India is imported. It was back in 1990, when the Indian market realized that olive oil can be consumed and was a slow growth market. With its entry in the edible sector, it is assumed to grow at the rate of 66% for the coming year.

04/10/2014 - Madrid’s chef Paco Roncero -awarded with two Michelin stars, three SolesRepsol and the National Gastronomy Award in 2006- will carry out his gastrosensorial show Sublimotion at Hard Rock Hotel Ibiza. Sublimotion which will open its doors during this summer season, coinciding with the opening of the hotel, is the realization of Roncero’s dream, a place where the culinary art and technological innovation come together to create a complete emotional experience never experienced so far.

04/11/2014 - Two decades ago he left the US towards the Mediterranean. That was when he first got in touch with that tree he had known from the stories and myths of his childhood. Once he tested its olive juice, it opened before him a vast continent full of scentsand flavors, of past histories and future possibilities. That is the reason why, since then, he spends most of his time traveling in a constant search for the hidden treasures of the olive tree to write about them. If his book Extra Virginity set high standards in this industry, his latest article in the wine Bible, Wine Spectator (Spain Turns Olives Into Gold) is a lot more than a mere declaration of intent dedicated to Spanish EVOO producers. We enter inside his world with a fragment of the Interview published in Mercacei Magazine 78.

04/10/2014 - The Spanish Olive Oil Interprofessional, through its brand Olive Oils from Spain, has intensified over the recent months their promotional campaigns in Mexico, where the Spanish imports lead the market with a total of 14,962 tonnes in 2013. Of that amount, Spanish oils imported accounted for 82.72%, giving a total of 12,377 tonnes, which meant an increase of 21.31% over the same data of 2012.

04/09/2014 - Early this century, a new era began for olive growing in Uruguay, driven by an increase in global demand for healthy food and because of high production rates in European countries, which led to the implementation of new plantations of several varieties.

04/08/2014 - A doctoral thesis developed at the University of La Rioja has identified markers that distinguish geographically those extra virgin olive oils with Protected Designation of Origin (PDO) Aceite de La Rioja, from those of other PDO's. One of this project's objectives has been to provide the olive sector in this Community with multivariate analysis and process control tools which can guarantee the quality and origin of their products, as reported by the educational centre.