2020/16/03 - The extraordinary meeting of the Spanish Council of Ministers held this Saturday made official the declaration of the state of alarm advanced the day before by the Prime Minister, Pedro Sánchez. Oil mills, cooperatives and private companies in the sector are trying to adapt, with time-trial measures, to these adverse times. From Mercacei Publishing Group we stand with them, with you, because this virus can only be stopped with union, solidarity... and information. The hours, days and weeks that lie ahead will not be easy but we are going to put all possible means to accompany you and keep you informed.
2020/27/02 - The International University of Andalusia (UNIA) has launched the first edition of the course “Expert in social networks and electronic commerce applied to the olive sector” that will be taught on its Campus Antonio Machado (Baeza, Jaén) between May 4 and July 17 through the virtual platform of the teaching center.
2020/26/02 - A research team made up of staff from the Institute of Sustainable Agriculture (IAS) and the Zaidín Experimental Station (EEZ) -both centers of the Higher Council for Scientific Research (CSIC), located in Cordoba and Granada, respectively- have published in two articles the results of an extensive study on the microbial community present inside the roots and in the rhizosphere in different olive varieties.
2020/25/02 - Six out of ten Spanish consumers have started to consume organic products in the last five years. In addition, the consumption of this type of products has grown by 16.4% in the last year and more than 96% since 2012, according to the “Annual Report of the Ecological Production in Spain” of Ecovalia, presented this morning at Caixa Forum Madrid.

2020/24/02 - A team of researchers from the University of Minnesota School of Medicine (United States), coordinated by Doug Mashek, professor in the Departments of Medicine and Biochemistry, Molecular Biology and Biophysics, have discovered that extra virgin olive oil could be key to improve life expectancy and mitigate aging-related diseases, according to a study recently published in Molecular Cell.

2020/21/02 - Can you imagine a life without senses? How your life would be without aromas, flavors, views, sounds and hugs? Our senses exist to allow us to observe and understand the world around us, to protect us from possible threats, to make our life meaningful and worth living. Here are 7+7 tips to become a professional olive oil taster!

ESAO, the Olive Oil School of Spain, presents a new edition of its onsite olive oil specialised training held in English. This new edition will take place in May 2020 and will include the Professional Olive Oil Sommelier Course, the Master Miller Course and the Olive Grove Management Course. These courses can be taken on its own or within the ESAO Certifications.

2020/02/20 - The consumption of olive oil has increased in the last 20 years in Australia due, mainly, to the increasing popularity of Mediterranean cuisine and the diffusion of the healthy benefits of this product, which is present in approximately 65% of households. This has been highlighted in an exclusive interview with Mercacei, with the president of the Australian Olive Oil Association (AOOA), David Valmorbida, who assures that consumers in the Aussie country are increasingly demanding with the EVOO they acquire.
2020/19/02 - Eating a Mediterranean diet for a year boosts the types of gut bacteria linked to "healthy" ageing, while reducing those associated with harmful inflammation in older people, according to a five-country study by APC Microbiome Ireland, a Science Foundation Ireland Research Centre at University College Cork.
2020/18/02 - Antonio Gallego García (Seville, 1973), current commercial director of the Migasa Group, was unanimously elected last December as the new president of Asoliva, the Spanish Association of Industry and Commerce Exporter Olive Oil. In an exclusive interview with Mercacei, Gallego addresses its main objectives at the head of this entity, as well as the challenges of Spanish companies abroad, US tariffs, low prices at the origin of olive oil and the Tasting Panel.