olive oil quality / page 40
May. 30, 2013
Parliament Calls for More Consultation on Olive Oil Measures
"We could have helped," said Italian MEP Paolo De Castro, "but we were only able to learn about it from newspapers."
May. 30, 2013
Survey Reveals Surprising Views Toward Olive Oil
Despite a common refrain that olive oil should not be used for cooking, consumers do it anyway, according to a survey by the UC Davis Olive Center.
Apr. 11, 2013
New Seal Program Aims to Regain Consumer Confidence
The Extra Virgin Alliance says it will test olive oils on store shelves to improve the supply chain and restore consumer trust.
Mar. 12, 2013 World
Sep. 18, 2012 Food & Cooking
New Study Finds Some Foodservice Olive Oil 'Not Fit for Consumption'
Jun. 29, 2012 Europe
Olive Oil Quality Issues Raised at European Advisory Group Meeting
Jun. 16, 2012 World
May. 30, 2012 Australia / NZ
May. 29, 2012
Europe's Olive Oil Label Verification Laws Not Being Used
European Commissioner for Agriculture Dacian Cioloş has promised tighter scrutiny of the truth of olive oil labels on being questioned by Olive Oil Times about seeming flaws in the current system.
May. 22, 2012
How Heat, Light and Oxygen Harm Olive Oil
A three-year study by Australian scientists confirms that oxygen, light and heat are among extra virgin olive oil’s worst enemies, and serves as a reference for calculating shelf life.
Mar. 18, 2012
American Olive Oil Producers Draft Federal Marketing Order
American olive oil producers are drafting a federal marketing order that would set higher quality standards, redefine grades and require new testing of all olive oil produced here.
Feb. 17, 2012
Olive Oil Quality: Whither the US?
January 2012 is likely to be remembered as a watershed month in the US olive oil industry. It seems that at long last, we can glimpse a light at the end of the tunnel.
Jan. 15, 2012
Food Industry Pros Attend Napa Valley Seminar on Olive Oil Quality
A sold-out seminar at the Culinary Institute of America's Greystone campus gave food buyers a better understanding of olive oil quality issues.
Dec. 13, 2011
"Extra Virginity" Book Review Has Plenty of Quips, But Misses the Point
Dwight Garner, maybe giddy from the book's title, manages a lot of zingers in his review of Tom Mueller's "Extra Virginity" for the New York Times. But Garner's ambivalence shows he just doesn't get it.
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).
Dec. 6, 2011
Critical Information for Olive Oil Decision Makers
Top olive oil experts will share insights to help distinguish good quality olive oil from bad at a January 12 conference presented by the Culinary Institute of America and the UC Davis Olive Center.
Nov. 20, 2011
New Book Accuses Council of Holding Olive Oil to 'Lowest Denominator'
In the new book, Extra Virginity, there's plenty of blame to go around for the "widespread dumbing down of olive oil quality," but author Tom Mueller reserves perhaps his most direct castigation for the International Olive Council.
Nov. 15, 2010
Good Oils Gone Bad: Recognizing Olive Oil Defects
What good olive oil tastes like and how to recognize some of the defects in an oil past its prime.