Notizie del settore
Articoli e novità rilevanti dalle commodities che trattiamo
Olive Oil Library in Turkey Opens to Celebrate Cultivars and Terroir
Güven Eken, founder of Sevilma, opened the Yücel Sönmez Olive Oil Library in western Anatolia as a space to preserve rare cultivars and celebrate olive oil diversity.
Portugal Olive Oil Production Reaches Record 180,000 Tons
Exceptional harvest in Alentejo driven by spring rains. Portugal consolidates position as fourth-largest EU producer.
For Some Olive Oils, Wind-Powered Cargo Adds New Appeal
For a small group of producers and importers, moving olive oil by wind alone is less about volume than about sustainability, positioning and a closer link between product and story.
In Algeria’s Harsh Interior, Dahbia Builds an Award-Winning Olive Oil
Far from Algeria’s traditional olive-growing heartlands, Dahbia Olive Oil earned a Silver Award at the 2026 NYIOOC, highlighting how quality-focused production is taking root in the challenging high plateaus of Djelfa.
Tunisian Producer Blends Tradition and Technology to Raise Olive Oil Quality
In the green hills of northwestern Tunisia, Les Montagnes du Nord is combining hand-harvesting, organic farming and modern milling to bring its Chetoui olive oil to international markets.
Used Cooking Oil Finds New Life in Innovative Materials for Cars, Homes
New research led by the University of Pisa found that used cooking oil can be transformed into polyurethane foams, heat-storing materials and bio-lubricants for industrial use.
Heart Association’s New Guidance Recommends Olive Oil and Other Unsaturated Fats
The American Heart Association’s new dietary guidance recommends olive oil and other unsaturated fats as part of long-term eating patterns aimed at reducing cardiovascular disease risk.
World Olive Oil Competition 2026 Live Updates
The world’s most prestigious olive oil quality contest is revealing award winners in the Northern Hemisphere division. We are following the results live.
EU Proposes New Grading Standards for Extra Virgin Olive Oil
New rules for tasting panels and acidity limits aim to reduce fraud in EVA labeling.
Portuguese Olive Oils Find New Path to U.S. Market
A network of Portuguese producers working with Wildly Virgin is bringing small-batch olive oils from Alentejo, Trás-os-Montes and Ribatejo to U.S. consumers, backed by three Gold Awards at the NYIOOC.
On Etna’s Volcanic Slopes, Sikulus Revives a Family Olive Oil Legacy
At Sikulus, centuries-old Nocellara Etnea trees, volcanic soils and an early-harvest strategy define a quality-focused approach that has helped carry Sicilian olive oil to markets around the world.
Spanish Olive Oil Exports Surge 23% as Demand Recovers
Spain recovers market share after two years of drought. Jaen province leads with record Picual yields.
Gold Awards Highlight Montenegro’s Quality-First Olive Oil Ambitions
In Montenegro’s olive-growing center of Bar, a publicly owned mill is combining innovation, education and tradition to produce award-winning extra virgin olive oil.
Alentejo EVA Prices Stabilize at 6.20-6.80 per kg
Prices stabilize after peak of 8 per kg in 2024. Buyers return as supply normalizes.
Turkey Seeks Greater Returns From Olive Oil Expansion
Turkey has dramatically expanded olive oil production over the past two decades, but producers and exporters say stronger branding is now needed to capture more value in international markets.
Umbrian Growers Donate 120,000 Olive Branches for Palm Sunday Mass at the Vatican
Olive branches collected across 15 Umbrian Olive Oil Cities were blessed by Pope Leo XIV at the start of Palm Sunday mass, underscoring the symbol’s enduring association with peace, solidarity and hope.
NYIOOC Unveils Marketplace for Fresh, Award-Winning Olive Oils
The new NYIOOC Marketplace at oliveoilshop.com features only current-year winners of the World Olive Oil Competition, sold by producers and authorized distributors in Europe, the United States and Canada.
Trade Agreements Extend Europe’s Food Quality Rules Beyond Its Borders
By embedding geographical indications into major trade agreements, the European Union is extending a regulatory model that ties food quality to origin, production methods and traceability.
On Menorca, an Olive Oil Identity Shaped by Soil, Sea and Wind
The producer Son Felip is drawing attention to a distinctive Menorcan olive oil profile shaped by regenerative farming, island conditions and a long-term commitment to biodiversity.
Sommelier Program Returns to New York for 10th Edition
The Olive Oil Times Education Lab’s Sommelier Certificate Program is returning to New York’s Flatiron District for its 10th annual edition, marking a milestone for one of the sector’s most established educational offerings.
Organic Olive Oil Remains Small Share of Spain’s Growing Organic Food Market
A new Ecovalia report shows organic olive oil remains a small part of organic food spending in Spain, even as the country’s overall organic market continues to expand.
At Mezzecrete, a Tuscan Estate Turns Heritage and Traceability Into Award-Winning Olive Oil
At Mezzecrete in Tuscany’s Crete Senesi, Patrick Zinelli has built an organic olive oil project that combines deep family ties to the land with modern traceability tools.
At Domaine de Gerbaud, Native Provençal Cultivars Shape an Award-Winning Blend
For Domaine de Gerbaud, blending Aglandau, Salonenque, Grossane and Bouteillan is both technical and expressive, shaped by terroir, organic farming and the realities of climate pressure.