shelf life of olive oil / page 2
Jan. 5, 2014
'QvExtra' Quality Seal Launches in Córdoba
A new seal program formally announced its bid to conveniently identify for consumers extra virgin olive oils that can be trusted.
Sep. 25, 2013
New Way for Olive Oil to Light up Religious Rituals
An inventor in Israel has found a way to make solid olive oil candles that could be popular for use in religious ceremonies and other commemorations.
Jun. 26, 2013
Simon Field looks at some global trends to consider when planning to sustain and grow olive oil enterprises.
Mar. 25, 2013 Business
Feb. 27, 2013 Business
Jan. 7, 2013 World
Aug. 15, 2012 Food & Cooking
Aug. 8, 2012 Business
New Olive Oil Brands Find Space in Indian Edible Oils Market
Jun. 26, 2012
'Oli-PHA' Project Develops Greener Packaging from Olive Mill Waste
A new research project promises an environmentally friendly use for the 30 billion litres of waste water generated around the world each year.
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.
Apr. 11, 2012
‘Zapping’ May Make Olive Oil Extraction Faster, Cheaper
‘Zapping’ olive paste with pulsed electric fields (PEF) shows promise in improving virgin olive oil yield while reducing energy use and preserving quality.
Jan. 30, 2012
The release of the commercial product Ferran Adrias' famed olive oil caviar, Caviaroli, has opened the doors to molecular gastronomy in any kitchen.
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.
Oct. 31, 2011
Aussie Standard Wrapped, Paul Miller Pitches New World Olive Oil Quality 'Alliance'
Miller leads a new alliance that aims to connect producers and consumers with an olive oil quality indexing system and restoring the "good brand" of extra virgin.
Oct. 19, 2011
Reactions Underscore Super Premium's Long Road Ahead
Articles published on the same day in two major American newspapers put olive oil in the spotlight again. Readers' comments in the Washington Post offered a glimpse at some American reactions to Association 3E's super-premium initiative.
Feb. 22, 2011
Davis Olive Center Responds to IOC Criticism of Report
Researchers from the UC Davis Olive Center responded recently to criticism of last year's controversial study by a group of chemists from the International Olive Council.
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.
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.
Dec. 29, 2010
The noted expert and irreverent olive oil guy from Adelaide is known to lash out at bad olive oil, human rights affronts and whatever else annoys him.
Nov. 1, 2010
Paris Food Show Calls Olive Oils Marketed for Children "Innovative"
SIAL, the biannual food industry marketplace, highlighted three extra virgin olive oil products geared towards children among their "Trends and Innovations" selections.
Oct. 22, 2010
Olive Council Chemists Issue Latest Challenge to Davis Study Claims
The IOC Cemists Group says the Davis study advocated "methods that have not been proven to have any relationship with the quality or purity of olive oils."
Sep. 25, 2010
Making Sense of Olive Oil Testing
Liliana Scarafia from California's Agbiolab provides a perspective drawn from the UC Davis Study results that may be useful for retailers and buyers seeking to reduce the risk of mislabeled olive oil.
Aug. 19, 2010
Hillstone Olive Oil: Rooted in Tradition
Laurie Schuler-Flynn and Amy DelBondio's award-winning Hillstone olive oil reflects their consummate care throughout the production process. After all, their grandmothers are watching.