It will be a year of discharge, especially in Spain where you do not exceed one million tonnes. Italy suffers from frost and drought but held. Stocks could be reduced to zero and the prices are expected to rise

Rabobank predicts the U.S. olive oil industry will likely gain a 5 percent share of the American olive oil market in the next five years

What determines the quality of an olive oil? Who is able to evaluate it? First of all it doesn’t simply depend on its fatty component. How is the sensorial profile made? What about the hedonistic component?

During the meeting, attended, aside from Italy, Portugal, Spain, Slovenia, France, Romania, Greece and Cyprus, the recent difficult market situation affecting the sector was examined

Do you have in mind all the words about saving Italian science? They are just words, indeed. What happened in the experimental field of the Tuscia University is incredible. According to professor Eddo Rugini the decline of Italian science is determined. First a big research project is funded, and then the results are trashed. It was enough the word of Mario Capanna to halt the ministers Mario Catania ad Corrado Clini

The oleologist Luigi Caricato and the chef Giuseppe Capano just released a useful and handy book about matching oil and food. A rich recipe book gives a lot of practical examples of matching the proper oil to different foods, from appetizers to deserts

According to the data by IOC, production in 2011/12 looks poised
to be 302.000 tonn higher than in the preceding crop year. Expected stocks of approximately 1 million tonnes, with an increase of 34%

Total or partial cutting of the new shoots, as well as hormonal control of shoot growth with triazole may reduce vegetative flush and increase fruit set. Another strategy to favour fruit set is the treatment by foliar sprays with nitrogen fertilizers

Short pulses created by a strong electric field to enlarge the pores of the cellular membranes and facilitate the outflow of the oil. The new machine being tested at the Centre de Recerca I Investigaciò de Catalunya

This is a professional who is emerging but to increase authority should be limiting its abuse by those who are not in daily working with businesses and olive oil producers

The whole variety of oils derived from olives must be considered as high quality vegetable fats. It is important to recognize the existence of the quality pyramid. At the top there is the extra virgin olive oil, where the best quality resides

Marcello Scoccia, deputy chair of the Onaoo, and Carlotta Pasetto, sociology master student, describe their experience as tutor and student, respectively, of a master thesis in sociology. The role of oil tester is central; technical skills together with creativity are at the heart of this job

The olive oil campaign is closing everwhere. The forecast by Teatro Naturale changed, in particular for Spain and Greece. Italy confirms the previous data with nice feedback on the quality of extrra virgin production

There is too much confusion about extra virgin olive oils around. Everybody pontificate about every aspect of oil production or quality. This is even worst when the issue is a technical aspect such as the oil clearness

According with Ioc data, imports of olive oil between the 27 Member States of the European Union have gone up by 23% from 2007/08 to 2010/11. In the same period exports went up by 17%

Rediscovering tradition in olive culture is beneficial but sometimes the solutions suggested by old times are not the best one to make the most of our olive trees. The olive tree pruning should be a mix of tradition and innovation

During the 99th session of the International Olive Council held in Madrid, experts valued also the situation on the international markets for olive oil

If it is good, fine; but what if people don’t like it? Here is a detailed analysis on how the taste for oil changed over the years. Moreover, what about the taste of warmed up oil? It is not necessary perceived as something bad. The predilection for the different sensorial attributes of oil is not unchangeable.