Olives101.com

Here you can actually see every step in the process, Beginning with the giant stone wheels crushing the olives. Next the olive paste is spread onto mats which are stacked up then squeezed together, forcing out the oil. A centrifuge then separates the water from the oil, it’s that simple! [Source] Click here

By Anne M. Hamilton, The stock market may be tanking, jobs are disappearing and the state budget is hundreds of millions in the red, but at least our olive oil will be safe. Prompted by a complaint from a Norwalk importer, the state Department of Consumer Protection has enacted regulations guarding the purity of olive [...]

By Courtney Walsh, Italians live longer than most people. They also consume huge amounts of olive oil — a staple of the Mediterranean diet. Most Italians are convinced that the two are related. Indeed the ancient Romans so revered olive oil they once used it for currency. Nowadays Italian olive oil is sold throughout the [...]

By Leslie White, AUSTRALIA’S competition watchdog will investigate the apparent failure of some imported olive oils to live up to their premium “extra virgin” label. The Australian Competition and Consumer Commission inquiry follows tests by a NSW Government laboratory that found many imported oils labelled as extra virgin were actually a lower grade oil, were [...]

Seymours of Norfolk, the fine food importers, producer and distributor based in Norwich, UK, recently added a range of Greek olives to its ever-increasing range. Richard Seymour, owner, says “we literally drove to the Mediterranean in search of the best olives we could find. There are a lot of olive groves in the med, and [...]