Olives101.com

By Karen Haram, Extra-virgin olive oil from Carrizo Springs? You’d better believe it. Texas Olive Ranch’s Texas Extra Virgin Olive Oil is now being carried at Central Market. The golden-hued oil is made by cold-pressing the Arbequina olives from Carrizo Springs, producing a buttery rich oil with a strong peppery finish. The bottle’s label describes [...]

Here’s something you don’t see every day, a product that gives itself a makeover. It starts off as one thing, and then changes into something better, at first glance, this dairy substitute doesn’t look particularly appealing in a good light, it resembles lemon curd; from an unflattering angle it squawks ‘chicken fat’ so our hopes [...]

By Tina Caputo, California olive oil history dates back hundreds of years to the late 1700s, when the first olive trees were brought over from Spain. As the industry grew, olive trees became a common sight in Northern California and the Central Valley, and olive oil processing mills began opening to meet demand for the [...]

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Consumers anticipating a decline in olive oil prices post duty reduction will have to wait for a few more days as fresh stocks imported after April 1 have not yet reached the market. “We expect olive oil prices to go down by around 15 per cent, but a clear picture will emerge by mid-May because [...]

In 1902, after completing his studies at Saint Illario Agricultural College in Genoa, Ferdinando Costa arrived in Cape Town to assist his brother Raphael, who had set up a successful nursery in Wynberg. After a few years, Ferdinando was able to obtain his own small piece of land opposite the new Fernwood Estate in Newlands [...]

President Dalmia, India decided to invest so much in olive oil market. Somebody is talking about a new Olive orchard model in the area called Rajasthan. Particularly they are intentioned to invest using very modern and high technologically irrigated systems. Why are you spending so much attention to olive cultivation? In reality, I do not [...]

Thursday evening was announced the Nine winners of the Olive d’Or 2008 contest during the Canadian Gala hosted by Agri-Food Export Group Quebec-Canada. 105 olive oils from 18 country participated to this second edition organized by SIAL Montréal. Olive d’Or is an international extra virgin olive oil contest, respecting the norms of the “International Olive [...]

In Spain, approximately 8.5 million kilograms of organic olive oil were put on the market in 2007. This quantity made olive oil the most important product regarding economic value and trade volume generated in the organic sector. According to the data of the Andalusian Committee for Organic Agriculture (CAAE), sales of this product increased by [...]

Avon man giving the small oval fruit some extra flavor By Ryan Ori Spices have always brought variety to Dana Parson’s food. After years of experimenting with unique flavorings on food, this rural Avon resident is preparing to introduce his latest creation, Bridgeview Olives, to consumers. The fledgling company offers marinated olives with flavors such [...]

By Jim Downing, Oroville-based California Olive Ranch Inc. plans to break ground today near Artois, Glenn County, on what it says will be the largest olive oil mill in North America. The plant, which the company hopes to begin operating in October, will be able to process 76,000 gallons of olive oil a day, according [...]

Le 3 Avril 2008, Sa Majesté le Roi Mohammed VI a procédé à l’inauguration d’une plantation mécanisée d’oliviers (orientée par GPS) de variétés espagnoles (Arbequina et Arbossana) et grecques (Koroneiki) appartenant à la Société AGRO HEALTH et située dans la région marocaine de Beni-Mellal. Cette plantation a été conçue et conduite techniquement par la Société [...]

By Reed Fujii, LODI – Olive oil production in California is a hot ticket. About 130 people joined in a two-day class offered Friday and Saturday in Lodi by the University of California, and others had to be turned away, said Dan Flynn, executive director of the UC Davis Olive Center. California olive oil production [...]

By Stephen Daniells, Hydroxytyrosol, a natural polyphenol from olives, may extend the shelf-life of fish products to the same extent as synthetic preservatives, suggests new research. Fish is notoriously difficult to incorporate into formulations since the oil is highly susceptible to oxidation. The result is a fishy taste and smell which can be off-putting for [...]