France / page 9
Dec. 4, 2013
French Growers Encouraged to Go Organic
French olive oil producers are being encouraged to go organic.
Jul. 10, 2013
In France, A 'High School of Olive Oil Tasting'
Fabienne Roux created a school for olive oil tasting in France, where she trains chefs and others in olive oil's finer points.
Jun. 25, 2013
Barjol Attends Trade Group Meeting in France
The director of the International Olive Council presented an update on world production, imports, exports and consumption.
Mar. 8, 2013 World
Dec. 10, 2012 Production
Promising Results for New Test for Pesticide Residues in Olive Oil
Sep. 12, 2012 Europe
Aug. 28, 2012 Food & Cooking
Aug. 14, 2012 Europe
May. 22, 2012
France University Offers Degree in Olive Oil
Students in the University of Montpellier program can earn a Diplôme Universitaire (DU) d'Oléologie, or a university specialization diploma in olive oil.
Apr. 2, 2012
Olive Regions Work on Joint Strategy to Maintain EU Subsidies
A new olive oil lobby group is urgently preparing a position paper to protect its members from threatended subsidy cuts by the European Commission.
Feb. 13, 2012
Cooperative Run by Volunteers Preserves a Provençal Tradition
Volunteers run a small cooperative mill in the Provence. Life is not always easy but they are intent on keeping the Provençal tradition.
Dec. 11, 2011
French Consumer Magazine Compares Olive Oils, Finds Local Ones Better
French consumer magazine Que Chosir, gets in with the act, comparing thirty extra virgin olive oils sold in France and finding the ones made locally to be generally better (and more expensive).
Jul. 19, 2011
For French Olive Oil Producers, Less is More
Olive oil production in France is tiny compared to its neighbors and there's a "problem with notoriety." Jean Benoit Hugues shares what the interprofessional association Afidol plans to do about lifting the profile, and sales, of French olive oil.
May. 10, 2011
Olivier Baussan's Première Pression
The entrepreneur's newest project is a chain of olive oil shops emphasizing education and transparency.
Apr. 20, 2011
"You hear about it, you collect data but the only pertinent information is the one that your mouth will give you when you try (the oil). It erases all the past and sets the scale of values" - Cedric Casanova
Mar. 23, 2011
We kept two olive oils in the restaurant which we used to enhance flavor in spicy dishes and which we poured over everything from hummus to big chunks of feta cheese or even yogurt.
Mar. 21, 2011
An Olive Oil School in the South of France
A port town on the Mediterranean coast of France believes that educating young children is a great way to achieve and maintain a healthy olive oil culture for future generations.
Mar. 8, 2011
The Biggest Farm in France? Take the Subway
This year's Salon International de l'Agriculture in Paris celebrated the placement of French cuisine on UNESCO's revered list of human cultural heritage.
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.
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
The flesh comes away from the tiny stone easily and conjures up flavors of fresh almonds and avocados. I’m beginning to understand why the French prize them so highly.
Dec. 4, 2010
Emily Monaco ducks into a chocolate exhibition in Paris and discovers a unique treat from the Mediterranean port city of Marseille made with extra virgin olive oil.
Oct. 29, 2010
French Olive Oil Producers Going Organic
Jean Marie Guerin says he's lucky to be isolated from other orchards. "My domaine is right out in the country, far from any pollution. I don’t have as many flies as the other growers.”