Olives101.com

A month ago, Riyad Oomerbhoy, MD of FMCG RRO just did the unthinkable. Severed ties with one of the world’s biggest FMCG companies Unilever’s and made a deal with an Italian family-owned business the Salov Group to bring in their Filippo Berio Olive oil, which the family has been making for the past 150 years. […]

By Joan Leotta, In the past 20 years, olive oil has become more popular in American kitchens for its health benefits and its simply incredible taste, even though the silken “juice” of the olive costs more than other vegetable oils. In fact, many California olive oil producers call it liquid gold. For example, a small […]

Want to taste the world’s most expensive olive oil? You can at Quattro in the Four Seasons Hotel Silicon Valley, 2050 University Ave. in East Palo Alto, CA. Made in Tuscany, Manni organic extra virgin olive oil can be found at only 25 other restaurants around the world. Founder Armando Manni carefully selects only establishments […]

Par C.Deger, Régulièrement, la Commission recouvre auprès des Etats membres des sommes touchées dans le cadre de la Pac et qui n’ont pas été utilisées conformément à ses règles. La 25e régularisation, annoncée le 3 octobre, touche très sérieusement la France, qui devra rembourser 49,7 millions d’euros pour « insuffisance constatées au niveau des critères […]

By Nancy Gaifyllia, With the exception of Throubes (an olive from the island of Thassos that’s picked when fully mature), olives straight off the tree are hard and bitter. Curing is what removes the bitterness. Once cured, olives can be stored with flavorings (lemon, oregano, garlic, and others), but the first step is the curing. […]