Olive Oil Times

The inaugural HerzOliveFest in Mostar will showcase the rapid growth of Herzegovina's olive sector, with producers and experts discussing expansion, quality, technology and a proposed Adriatic olive oil brand.

At Ora d'Aria in Florence, chef Marco Stabile created a summer menu for Olive Oil Times readers showcasing extra virgin olive oil across four savory and sweet preparations.

Italian consumers were willing to pay about 14 percent more for extra virgin olive oil carrying an approved health claim, researchers found.

A new majority shareholder and €16 million in fresh capital are set to support Pieralisi's expansion into new international markets and business channels.

An Iranian olive oil producer is preparing for an earlier-than-usual harvest after months of airstrikes, internet disruptions, power cuts and economic turmoil reshaped its business.

The world

In 1912, California olive growers warned that cheaper imports could destroy their young industry. More than a century later, local production is established, but imports still dominate the U.S. market.

New European Union rules expand collective bargaining and price transparency measures, but olive oil industry representatives say greater consolidation and effective enforcement will be essential.

After earning Gold Awards in their first two NYIOOC appearances, Panagiotis and Aggelos Giannoutsos seek to expand beyond Europe.

Heat stress, dry weather, pests and orchard management are being examined as growers assess premature fruit drop ahead of the harvest.