Featured / page 3
Feb. 16, 2011
Edwin Frankel: Taking California Olive Oil to Higher Standards
Bold and controversial, his recently published findings have gripped the attention of the industry as they pave the way toward scientific strides for California olive oil.
Feb. 15, 2011
With a push into the limelight from cutting-edge pastry chefs, olive oil is becoming a favorite dessert ingredient in restaurants and home kitchens everywhere.
Feb. 10, 2011
Quality Olive Oil a Taste Not Yet Acquired by Most Consumers
While experts consider bitterness and pungency characteristics of high-quality olive oils, many consumers seem to favor other attributes associated with olive oil defects.
Feb. 8, 2011 Fairs, Competitions
Kersten Wetenkamp, Der Feinschmecker's Olive Oil Connoisseur
Feb. 3, 2011 World
Feb. 2, 2011 Featured
Jan. 30, 2011 Europe
Panagiotis Karantonis: Greek Olive Oil Must Build On Quality
Jan. 28, 2011 Business
Jan. 25, 2011
Mariella Gualtieri remembers a man hired to help with the harvest. Seeing her small hands shivering he said, “If only olives were the size of oranges, we’d finish sooner.”
Jan. 20, 2011
Nikos Zachariadis, Agricultural Cooperative of Kritsa
Kritsa is a cooperative at the top of its game, thanks to an ideal microclimate, passionate growers and skilled management by former military man, Nikos Zachariadis.
Jan. 18, 2011
Leandro Ravetti on Australia's Proposed Olive Oil Standards
The drafting leader of Australia and New Zealand's proposed standards says no international standards in place accommodate the natural variation of olive oils from the region.
Jan. 13, 2011
Queensland Flood Destroys Bumper Harvest
Australia Olive Association regional director Amanda Bailey is trapped by flood waters on her hill-top property unable to assess so far the heavy losses sustained by area farms.
Jan. 13, 2011
Wave of Experimentation in Paris Cuisine Elevates Olive Oil
In the new day that is beginning to shine on Parisian kitchens, young chefs are discovering what their southern cousins in Provence have long enjoyed.
Jan. 12, 2011
Olive Council Chooses Jean-Louis Barjol for Top Post
The International Olive Council has chosen Jean-Louis Barjol to lead the organization. The former sugar industry professional has taken the post of executive director through 2014.
Jan. 4, 2011
Australia, New Zealand Draft New Olive Oil Standards
A draft of new olive oil standards for Australia and New Zealand reveals strict labeling guidelines, while leaving a key international EVOO benchmark unchanged.
Dec. 22, 2010
The Mediterranean Diet Revisited
Thanks to an ever-growing body of evidence that it can prevent everything from heart disease to cancer, the Mediterranean diet sets a standard for long life and good health.
Dec. 22, 2010
Star Chef Recalls the Humble Cretan Tastes of his Childhood
"When I prepare dishes that are based on wild greens and legumes, many of the locals may be offended by the simple ingredients that I use.” Yiannis Tsivourakis
Dec. 21, 2010
The Aqallal Family, Atlas Olive Oils
"You only produce 'gran cru' from high quality olives that are fresh, clean and healthy. You then become obsessed by quality, aromas, flavors. It penetrates your body, your everyday life."
Dec. 14, 2010
Carol Firenze: The Passionate Olive
Five years after finding its 101 uses, Carol Firenze says tasting and discussion will lead consumers to a greater understanding of olive oil.
Dec. 14, 2010
Deborah Rogers, Trailblazer for California Olive Oil
A tireless champion of olive oil quality, Deborah Rogers is a giant in the California industry and the resounding choice for the first Olive Oil Times Producer of the Year.
Dec. 12, 2010
The Rebirth of Corsican Olive Oil
Thanks to the growing appreciation of quality olive oil, Corsicans are again managing their orchards with pride and developing their olive oil with passion.
Dec. 7, 2010
Olive Oil and Interventional Cardiology
How the abnormal metabolism that leads to heart disease can be significantly affected by a diet that includes olive oil.
Dec. 2, 2010
Olive Oil Flows at Harvest Time on Crete
A visit to Crete during harvest time is an opportunity to see olive growers and mills at full tilt and to sample the region's flagship olive oil pressed just minutes before.