• Plagues & pests in Spain & Italy are opening markets for Greek olive oil

    Greece’s economy may be pressed on all sides by austerity measures, capital controls, and political forces within and without. But as the October start of the olive harvest approaches, some of the country’s entrepreneurs see a rare opportunity to take market share from Spain and Italy, the world’s No. 1 and No. 2 producers of olive oil.

    Lousy weather, a mysterious tree disease, and a fruit fly that feasts on olives have decimated groves in Italy. Nearly a tenth of the 10 million trees in Puglia are infected with a disease that has been dubbed “olive ebola” (some scientists believe it is the bacterium called Xylella fastidiosa), which slowly kills the trees. As a result, Italy’s olive oil producers are bracing for another bad season, on the heels of a 34 percent decline in output in 2014-15, to 302,000 metric tons, according to data from the Madrid-based International Olive Council (IOC). Production in Spain fell by more than half, to 825,700 tons, in the most recent season, and will likely remain depressed due to a prolonged drought.

    Greece saw its output more than double in the previous season, to 300,000 tons, and the local industry is hopeful it will be close to that in the coming season. Thanks to this combination of factors, Greek olive oil is more competitive than ever, at least on a price basis. According to a June report from the council, wholesale prices for extra-virgin categories from Italy and Spain have surged 114 percent and 84 percent this year, respectively, to €5.66 ($6.25) per kilo and €3.59 per kilo. In contrast, prices for Greek oil have climbed just 24 percent, to €3.09 per kilo.

    The price advantage is helping small and midsize producers who make up most of Greece’s olive oil industry find new markets. The IOC reports Greek exports from the most recent harvest to the U.S., now the world’s top importer of olive oil, rose 28 percent from October 2014 through June of this year, while exports from Spain and Italy both dropped more than 50 percent.

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    Greece’s economy may be pressed on all sides by austerity measures, capital controls, and political forces within and without. But as the October start of the olive harvest approaches, some of the country’s entrepreneurs see a rare opportunity to take market share from Spain... 
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  • The Ambassador of Tunisia receives members of the IOC Executive Secretariat

    On Wednesday 20 July 2016, H.E. Wacef Chiha, the Tunisian Ambassador in Madrid, received members of the Executive Secretariat of the International Olive Council on their return from the 27th extraordinary session of the Council of Members of the Organisation.

    The Executive Director of the IOC, Mr Abdellatif Guedira, himself a Tunisian national, took the opportunity to present to the Ambassador the conclusions of the session that had been organised by the Tunisian authorities with the collaboration of the Tunisian National Office for Olive Oil (ONH) in the city of Hammamet from 11 to 16 July.

    He also thanked the Government of Tunisia, on behalf of the Executive Secretariat staff and the Council of Members, for the warm welcome given to the Council and for the excellent organisation of the meetings and side-events put on for the Member delegates.

    He also used the visit to introduce to the Ambassador the two new IOC Deputy Directors, who entered into office on 1 July, Jaime Lillo from Spain and Mustapha Sepetçi from Turkey, each responsible in their respective capacities for technical, economic and promotional matters and administrative and financial matters.

    The four Heads of Unit and the Head of the Legal Department, who accompanied the IOC Directors, presented the results of the Committees and working groups that had met during the session.

    http://www.internationaloliveoil.org/news/view/686-year-2016-news/727-the-ambassador-of-tunisia-receives-members-of-the-ioc-executive-secretariat

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    On Wednesday 20 July 2016, H.E. Wacef Chiha, the Tunisian Ambassador in Madrid, received members of the Executive Secretariat of the International Olive Council on their return from the 27th extraordinary session of the Council of Members of the Organisation. The Executive Director... 
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  • State of progress of the IOC project to increase the economic yield of the genetic olive resources

    In the framework of its programme of activities for the first semester of 2016, at a project mid-term evaluation meeting with the Common Fund for Commodities (CFC), the project implementing agency (Tunisian Olive Tree Institute) and the collaborating centres (the National Institute of Agricultural Research of Morocco (INRA), the Technical Institute for Fruit Tree and Vine Growing of Algeria (ITAF), the Horticulture Research Institute of Egypt and the National Office for Olive Oil of Tunisia), the IOC assessed the state of progress of its project to create pilot nurseries.

    The main project objectives
    1. Give farmers greater access to native olive genotypes adapted to specific environmental conditions.
    2. Make farmers aware that healthy, authentic and high yielding plant material contributes to the sustainable development of the olive industry in the Mediterranean region.
    3. Increase the yield potential of olive orchards by providing top-quality plants and widening the range of choice of plant material.
    4. Increase the olive growing income of rural households.

    Expected outputs
    1. Establishment of four modern nurseries, one in each participant country, to serve as centres of excellence.
    2. Production of 25,000 olive plants/year/collaborating centre for at least 340 farmers/year.
    3. Supply of top-quality plants compliant with phytosanitary rules and of a broader choice of varieties.
    4. Provide technical assistance and training for nurseries, farmers and outreach officers.

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    In the framework of its programme of activities for the first semester of 2016, at a project mid-term evaluation meeting with the Common Fund for Commodities (CFC), the project implementing agency (Tunisian Olive Tree Institute) and the collaborating centres (the National Institute... 
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  • 5 Olives a Day Keeps the Doctor Away?

    When it comes to illness, pharmaceuticals may have their place, but when speaking of prevention of illness – or better yet long-life vitality – well, Nature has her own pharmacopoeia. Berries, spices, herbs, fruits and vegetables are the medicines that Hippocrates prescribed over two thousand years ago. A body well supported in daily nutrition, proper rest and adequate exercise has a natural defence against many of the modern illnesses this culture seems to think of as inevitable. Thank goodness researchers are getting turned on about finding out what Nature has so abundantly provided – bioavailable functional foods. So here is another little treasure – often overlooked in the appetiser dish.

    The first cause of death worldwide is cardiovascular disease and mostly coronary artery diseases, mainly affected by cholesterol. The daily consumption of high phenolic EVOO (extra virgin olive oil) is widely known and proven to help prevent those diseases and reduce their symptoms. Phenolic compounds in EVOO have health protective benefits with anti-inflammatory, antioxidant, cardio-protective and neuroprotective action. But could the consumption of olives also affect the development and progression of heart diseases? Can olives keep the heart healthy just like high phenolic extra virgin olive oil?

    The answer may surprise you.

    At the recently concluded OIS (Oleocanthal International Society) conference which took place at the ancient city of Olympia on June 2-3, Dr. Martha Spyridoula-Katsarou, post-doc researcher at the National and Kapodistrian University of Athens, presented the latest research on the health benefits of olives. Spyridoula-Katsarou explained how olive consumption could affect cholesterol levels and reduce the risk of heart diseases. The phenolic analysis of olives was conducted by Dr. Magiatis using the NMR method (Nuclear Magnetic Resonance) along with a team of researchers led by Dr. Melliou; Vlahakou, Liaskonis, Kalogridis, Demertzis and Drakoulis

    First here is what you need to know about cholesterol:

    “Bad” cholesterol (LDL) sticks to the artery walls and contributes to plaque build up.“Good” cholesterol (HDL) is stable and carries away “bad” cholesterol (LDL) away from the arteries.

    The 60 day study was composed of 20 healthy subjects aged 22-65 not currently on any medication.

    After testing 30 types of Greek organic olives, for this study they selected the Kalamata type olives produced by the Sakellaropoulos Family because they were found to contain 5 times higher concentration of hydroxytyrosol and tyrosol than the other commercially available varieties. The organic olives selected for this study contained 1300mg per kg of hydroxytyrosol and 560mg per kg of tyrosol. Daily consumption of only 5 of these olives provides 25mg of hydroxytyrosol and 10 mg of tyrosol. This is significant because, just like EVOO, not all olives are created the same. The key to health benefits of olives and EVOO is the type and amount of phenolic compounds they contain.

    Sakellaropoulos Estates is a small family run business with strong traditional values and organic farming methods. The main producer is George Sakellaropoulos, whose aim and dedication has been the harvesting and production of olive oil and olives that offer high beneficial health qualities. The olives, which come exclusively from their own olive groves are rigorously selected and handpicked. They are not pasteurized but naturally fermented for over a 9 month period with no use of chemicals and pesticides. There are 10 different types, each combined with various fruits and herbs of the local area.

    With the help of his son, Nick, who is a chemical engineer, they have managed to produce the Kalamata type olives which were used for the study as explained by Dr. Martha – Spyridoula Katsarou at the Oleocanthal International Society.

    Nick, when asked how he felt about being a part of this ground breaking study said, “We are very proud and honored to be a part of this study and for the achievement of our efforts to produce functional foods. My family’s main objective over the last 20 years, has been in retaining and improving the high phenolic compounds of the olive oil and olives we produce, with much work and dedication, and the emphasis being on the health benefits and not the mass production.” The proof is in the olives themselves.
    Sakellaropoulos Estates Peloponnese Greece

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    When it comes to illness, pharmaceuticals may have their place, but when speaking of prevention of illness – or better yet long-life vitality – well, Nature has her own pharmacopoeia. Berries, spices, herbs, fruits and vegetables are the medicines that Hippocrates prescribed... 
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  • PRIZE WINNERS AND FINALISTS - IOC MARIO SOLINAS QUALITY AWARD

    The second edition of the International Olive Council’s Mario Solinas Quality Award 2016 has recognized EVOOs from Spain, Italy and Portugal. This edition drew 47 entries from Argentina (3), Australia (1), Chile (3), Greece (1), Israel (1), Italy (2), Peru (1), Portugal (16), Spain (17), Tunisia (1) and Uruguay (1).

    Individual producers, producers’ associations or packers in any producer country could enter extra virgin olive oils for the competition.

    All the competitors can now break the seal of the tank holding the batch of oil they entered for the competition.

    The winners are allowed to announce the prize on the labels of the extra virgin olive oil belonging to the same batch as the winning sample and can obtain a special logo from the Executive Secretariat for this purpose.

    The prize-giving ceremony will be held at the Madrid headquarters of the IOC on a date yet to be determined.

    Prize Winners

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    The second edition of the International Olive Council’s Mario Solinas Quality Award 2016 has recognized EVOOs from Spain, Italy and Portugal. This edition drew 47 entries from Argentina (3), Australia (1), Chile (3), Greece (1), Israel (1), Italy (2), Peru (1), Portugal (16),... 
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  • Tunisia is the second country, after Spain, with the highest olive area

    Tunisia, as a founding member of the IOC from its creation in February 1956, has participated actively in the successive international Agreements on olive oil and table olives and has contributed to all the working groups set up to monitor research and development and olive oil chemistry activities over the last 60 years. As one of the signatories of the first International Olive Oil Agreement in 1959, together with Belgium, France, Greece, Israel, Italy, Libya, Morocco, Portugal, Spain and the United Kingdom, Tunisia has the second largest olive-growing area in the world after Spain.

    Fifty years ago, Tunisia was using 800 000 ha of land for olive growing, which accounted for 16 pc of the world olive acreage. More than 99 pc of the production from Tunisian olive orchards is used for oil extraction, while the remainder is used for table olive processing. The country has more than 800 million olive trees, of which 35 pc are less than 5 years old; 54 pc are between 20 and 70 years old and 15 pc were planted over 70 years ago. Only 5 pc of the olive-growing area is cultivated under irrigation.

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    Tunisia, as a founding member of the IOC from its creation in February 1956, has participated actively in the successive international Agreements on olive oil and table olives and has contributed to all the working groups set up to monitor research and development and olive oil... 
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  • New Disease Reported in California Olive Orchards - Olive Oil Commission

    During a recent meeting of the Olive Oil Commission of California, several board members reported evidence of a new disease that appears to be affecting California olive trees. Posted here are pictures by University of California Plant Pathologist Florent Trouillas which illustrate symptoms in twigs and leaves from infected orchards that may help you determine if this problem occurs in your olive orchards.

    Neofabraea-Leaf-Spot-on-Arbosana-705x391Defoliation on Arbosana cultivarNeofabraea Leaf Spot on Arbosana Neoafabraea twig lesions at wounds caused by mechanical harvester on Arbosana Neofabraea twig lesions on Arbosana[1]

    According to Trouillas, the putative pathogen, known as Neofabraea, was initially reported in Coratina and Picholine cultivars in two commercial orchards in Sonoma County in 2013. OOCC Board members report it is being found in some orchards located in the Sacramento Delta growing areas on Arbosana and, possibly, Arbequina varieties and may be more prevalent in humid growing areas. It is apparently related to the “bulls-eye rot” pathogen in apples and pears. Symptoms in olive include defoliation, leaf spots, twig die-back and twig lesions.

    The OOCC Research Committee will be looking at this problem and may consider funding of research to investigate the pathogen identity and biology, as well as control strategies for this new disease. In the meantime, please take a look at the photos included here to help determine if this disease is present in your orchard. If you believe you see evidence of this new disease, please contact your county farm advisor.

    source: oliveoilcommission.org

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    During a recent meeting of the Olive Oil Commission of California, several board members reported evidence of a new disease that appears to be affecting California olive trees. Posted here are pictures by University of California Plant Pathologist Florent Trouillas which illustrate... 
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  • List of demarcated areas in the EU territory for the presence of Xylella fastidiosa

    Pursuant to Article 4(4) of Commission Implementing Decision (EU) 2015/789, the following demarcated areas are established by the Member States concerned for the presence of Xylella fastidiosa as referred to in Article 4(1) of that Decision (EU) 2015/789.

    As a result of the detection of new outbreaks of the Xylella fastidiosa bacterium in France and Italy, the European Commission has updated the list of demarcated areas in order to disseminate this information to other Member States.

    The demarcated area consists of the infected zone and a 10 km buffer zone as specified in Article 4(2) of Commission Implementing Decision (EU) 2015/789.

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    Pursuant to Article 4(4) of Commission Implementing Decision (EU) 2015/789, the following demarcated areas are established by the Member States concerned for the presence of Xylella fastidiosa as referred to in Article 4(1) of that Decision (EU) 2015/789. As a result of the detection... 
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  • Britain rues the rules from EU_ pass the olive oil, please!

    The tipping point might have been three years ago, when the European Union wanted to ban open bottles of olive oil — that staple of easygoing culinary fun — from restaurant tables across Europe.

    British Euroskeptics, who have railed for years against what they see as the EU’s excessive intrusion into daily life with a long list of petty rules, finally had an example of overreach that promised to irritate everyone who loves to dip crusty bread into oil.

    A referendum Thursday will decide whether Britain remains a part of the 28-nation EU. Though the debate has centered more on immigration and the economy, the sense of sovereignty and independence is also a key theme for those in favor of leaving, who often point to attempts to regulate things like olive oil, toasters, and lawn mowers as they make their case that EU regulations can be absurd and stifling.

    Those who defend the EU’s rulemaking argue that a union of so many nations representing half a billion people in a single trading zone — the so-called single market — needs extremely detailed regulations to create a level playing field for olive producers from Spain to Greece and for chemical companies from Finland to Italy.

    The 2013 olive oil plan, intended to ensure hygiene and curtail fraud, set off a barrage of complaints and never actually took effect.

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    The tipping point might have been three years ago, when the European Union wanted to ban open bottles of olive oil — that staple of easygoing culinary fun — from restaurant tables across Europe. British Euroskeptics, who have railed for years against what they see as the... 
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  • The Olive Oil Market in France

    The market share of olive oil in large distribution in France stood at 25.2% reaching 65,765 tons, as recorded in the 2015 Activity Report of the French Interprofessional of Olive Oil (Afidol).

    Ahead of olive oil and with 40% of market share and 104,381 tons stands sunflower oil, followed by combined oils (38,493 tons and 14.8% of share), soybean and rapeseed oils (26,428 tons is and 10.1% of share), frying oil (20,562 tons and 7.9% of share) and peanut oil (5,023 tons and a 2% of share).

    The report also detailed that the average selling price of olive oil stood at 5.92 euros, rising to 6.50 euros in the case of organic olive oil.

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    The market share of olive oil in large distribution in France stood at 25.2% reaching 65,765 tons, as recorded in the 2015 Activity Report of the French Interprofessional of Olive Oil (Afidol). Ahead of olive oil and with 40% of market share and 104,381 tons stands sunflower... 
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  • REVOILUTION - the extra virgin olive oil Espresso!

    REVOILUTION is a product designed and made in Italy by AGE, an innovative player in FoodTech field.
    Our mission is to improve the quality of people’s lives through several products combining cutting-edge technology and naturalness in the food industry.

    Attention to taste, design, sustainability and quality of materials but also the chance to eat healthy and genuine food are the fundamentals of the philosophy of AGE.

    A young company that collects the consolidated experience of a team of experts in the food and in electromechanical technologies.
    A team with innovative and various skills that shares the same goal: to change and better the quality of people’s lives.

    Rivoluzione means innovating, starting from the roots, with the intention to improve our daily life.

    For REVOILUTION team it means combining cutting-edge technology and naturalness to change the very way of conceiving the Italian product par excellence: the extra virgin olive oil.

    Born from an Italian startup, rEVOILution is the solution that guarantees the quality of the pressing and the oil integrity in the Italian style: the “domestic oil mill” safeguards the flavor and the organoleptic properties that remain unchanged, maintaining the nutritional value “virgin” and the taste of the expressed squeezing. Normal oil tends to lose its aromatic intensity and its nutritional values: the bottles on the shelves have 6 months to 2 years of life.
    ReVOILution-con-bottiglia-olio-cs-12

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    REVOILUTION is a product designed and made in Italy by AGE, an innovative player in FoodTech field. Our mission is to improve the quality of people’s lives through several products combining cutting-edge technology and naturalness in the food industry. Attention to taste, design,... 
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    Olive oil world supply and distribution - 2016/17 season - USDA study

    In its report, the USDA estimates an olive oil production in the European Union (EU) in the campaign 2016/17 of 2.12 million tons (+ 2.1%) and of 5,000 tons for the United States, a similar figure to previous seasons (2015/16 and 2014/15).

    World production of olive oil will stand at 2.98 million tonnes in the 2016/17 season compared to 2.90 million tonnes in the 2015/16 season, which means an increase of 2.7%, according the latest estimates of the United States Department of Agriculture (USDA).

    It also provides world imports for the 2016/17 campaign, highlighting they will rise 1.19% to 850,000 tons; while exports will reach 940,000 tons, 4.4% more than during the 2015/16 campaign.

    In the case of the EU, exports will be of 625,000 tons this year (+ 4.1%); while imports will be of 175,000 tons (similar to the previous season). United States, meanwhile, will import 320,000 tons (+ 2.2%) and market abroad 8,000 tonnes, similar to the previous year.

    On global consumption of olive oil, the USDA estimates a figure of 2.77 million tonnes compared to 2.73 million tonnes from the previous season.

    As for the EU countries, it predicts a consumption of 1.57 million tons (+ 3.2%) and 317,000 tons (+ 2.2%) of the United States. For its part, ending stocks will be of 410,000 tonnes.

    source

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    In its report, the USDA estimates an olive oil production in the European Union (EU) in the campaign 2016/17 of 2.12 million tons (+ 2.1%) and of 5,000 tons for the United States, a similar figure to previous seasons (2015/16 and 2014/15). World production of olive oil will stand... 
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  • 1st International Scientific Conference On Olive Oil in Barcelona 2016

    The International Scientific & Professional Conference ISMOO Barcelona 2016 will take place in Barcelona next October with the aim of covering all hot topics on the olive and olive oil industry.

    The first edition of the International Meeting on Olive Oil is intended to bring together leading scientists, researchers, engineers, practitioners, and technology developers working in olive-growing and olive oil industry to exchange on their latest research progress and innovation.

    Conferences cover all hot topics on the olive-growing and olive oil industry: innovations in agricultural practices, quality, nutrition and health benefits, market trends and waste management, environment…

    It has the ambition to make participants from the top international academic, government and private industries from all over the world, meet in order to share experiences, update their technical knowledge, identify new ideas, exchange R&D results and innovating policies and extend their network.

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    The International Scientific & Professional Conference ISMOO Barcelona 2016 will take place in Barcelona next October with the aim of covering all hot topics on the olive and olive oil industry. The first edition of the International Meeting on Olive Oil is intended to bring... 
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  • What is consumer decision making factors buying olive oil in supermarkets?

    Price, quality, design and capacity of the container are the main decision-making factors of purchase in which the Italian consumer is based when deciding which olive oil to buy in supermarkets, as highlights the study “The olive oil market in Italy” published by ICEX Spain Export and Investments.

    This report details that price is the principal of these factors. In fact, EVOO stood at 4.11 euros on average during 2014 in the Italians linears. Meanwhile, private label oils were above this figure, at 4.69 euros on average.

    According to this study, the demand data of olive oil emplace Italy as the country where more liters of EVOO are consumed. Thus, during 2015, 580,000 tons of olive oil were achieved, although this figure represented a decrease of 4% regarding the previous year. As happens in production, regional differences are quite “significant”.

    Thus, in large distribution EVOO records its biggest sales in the regions of Lombardy (23 million liters), Lazio (17) and Tuscany (14); while in the regions where oil is produced, Puglia and Calabria, is where the least extra virgin olive oil is bought in supermarkets. In total, the regions of Puglia, Basilicata and Calabria just accumulate 4.9 million liters of sales.

    ICEX also reports that of all olive oil consumed in Italy, 30% is extradomestic through the Horeca channel. The remaining 70% is consumed at home, mostly obtained in establishments in the retail industry (46%) such as supermarkets and hypermarkets. In turn, 18% of the population goes to the mill to buy directly there.

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    Price, quality, design and capacity of the container are the main decision-making factors of purchase in which the Italian consumer is based when deciding which olive oil to buy in supermarkets, as highlights the study “The olive oil market in Italy” published by... 
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  • Senate Asks FDA to Test Olive Oil Sold in the USA

    Last week, the Senate Appropriations Committee passed a version of an Agriculture Appropriations bill that contained the following language:

    Olive Oil.—The Committee directs the FDA to take a sampling of off-the-shelf olive oil bottles offered for sale to consumers to determine if it is adulterated with seed oil, pursuant to Section 342 of the FDCA, and report to Congress within 270 days on its findings.

    The testing would apply to both imported and domestically-produced olive oils.

    We applaud the government’s intention to test olive oil. Too often, consumers are misled by rumors and misinformation. Laboratory testing of olive oil is the best and only way to detect adulteration. However, there are no specific details available about how the testing program would work or when such a program would be implemented. In the meantime, consumers looking for olive oil that has been tested for adulteration with seed oil can turn to the North American Olive Oil Association (NAOOA) Quality Seal program and our list of member companies.

    All NAOOA member companies agree to random off-the-shelf testing of their olive oils, and brands that participate in the NAOOA Quality Seal program go a step further by including a taste test as well as full lab testing of off-the-shelf samples at random at least twice each year.

    While it is rare to find olive oil adulterated with seed oil in supermarkets, the NAOOA Quality Seal gives an extra level of assurance for consumers.

    source NAOOA

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    Last week, the Senate Appropriations Committee passed a version of an Agriculture Appropriations bill that contained the following language: Olive Oil.—The Committee directs the FDA to take a sampling of off-the-shelf olive oil bottles offered for sale to consumers to determine... 
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  • Filippo Berio's lawsuit of Olive Oil false advertising moves forward

    The consumers in a proposed class action lawsuit against the maker of Filippo Berio olive oil have filed a motion in support of their class certification in a lawsuit that accuses the company of false advertising.

    The plaintiffs say that Salov North America Corp., makers of Filippo Berio olive oil, misquoted the lead plaintiff’s testimony and wrongly claimed she was precluded from representing the Class because she was acquainted with a member of class counsel.

    In her motion of support for class certification, lead plaintiff Rohini Kumar claimed that “Salov cherry-picks from Plaintiff’s deposition answers to suggest that she may not have purchased a bottle of its olive oil.” Kuhar also claimed that Salov inappropriately attacked her personal character and class counsel.

    “While Salov argues that the dictionary definition of ‘imported from’ supports it, there will still need to be a class-wide decision of whether the phrase is likely to mislead reasonable consumers,” Kumar stated in her support for class certification.

    In March, Salov filed a claiming that Kumar could not establish that a Class of California consumers misunderstood that “imported from Italy” meant that the Filippo Berio olive oil was only made from Italian olives. Salov also claimed there was no evidence to support that Kumar interpreted the phrase that way either.

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    The consumers in a proposed class action lawsuit against the maker of Filippo Berio olive oil have filed a motion in support of their class certification in a lawsuit that accuses the company of false advertising. The plaintiffs say that Salov North America Corp., makers of Filippo... 
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  • Olive oil was Spain's most representative exported product during the past year

    The Spanish Ministry of Agriculture, Food and Environment (Magrama) has updated the indicators of the food industry in the period 2014-2015; and for the third consecutive year it has published sectoral data sheets with the 13 subsectors analyzed, including fats and oils.

    According to the report, in 2014, net sales of food and beverage industry product amounted to 93,396 million euros, representing an increase of 2.1% over 2013. Of this figure, ranking second, behind the meat industry, appears the subsector of fats and oils, which accounted for 11%, with 10,262 million euros.

    The report details the number of companies in the field of fats and oils and their distribution by stratum of employees amounted to 1,599, of which 237 were for companies without employees.

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    The Spanish Ministry of Agriculture, Food and Environment (Magrama) has updated the indicators of the food industry in the period 2014-2015; and for the third consecutive year it has published sectoral data sheets with the 13 subsectors analyzed, including fats and oils. According... 
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