Olives101.com

By Rasheeda Bhagat, It is with a lot of passion and zeal that most Italians speak about their cuisine and even wine. This borders on veneration when it comes to major producers of olive oil in Italy, as a group of 12 international journalists discovered during a recent olive oil trip to the Puglia and […]

By Alex Renton, Oil pressed from the first green olives is a taste like no other. But fraud means that finding a good one is hard. The green of the olive oil is shocking: like Night Nurse. Or Swarfega. You wouldn’t put it in your mouth if it wasn’t so reassuringly expensive. With reverence, we […]

Small harvest being reported Groves cut, making way for more profitable crops Central Valley olive growers are reporting one of the smallest harvests in years – 51,000 tons, well under the USDA’s initial estimate of 65,000 tons. One reason: Fewer olive trees. Growers, disappointed with the money to be made growing table olives, have been […]

The Department of Agriculture and Food is reminding growers that now is the time to be checking olive trees for signs of Olive lace bug. Department olive industry development officer Dick Taylor said olive lace bug was an established pest on all mainland States in Australia except the Northern Territory. Mr Taylor said in severe […]

By Rob Rogers, At the McEvoy Ranch, the end of the harvest season comes not with the arrival of turkey, cranberry sauce or stuffing, but with the bottling of “olio nuovo” – a bright-green, strong-tasting oil made from the 550-acre ranch’s freshest olives. Like almost all of the olive oil produced at the northern Marin […]