Wind-Powered Cargo Gives Premium Olive Oils a New Kind of 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.

Wind-Powered Cargo Gives Premium Olive Oils a New Kind of Appeal

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...

In Algeria’s Harsh Interior, Dahbia Builds an Award-Winning Olive Oil

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.

Tunisian Producer Blends Tradition and Technology to Raise Olive Oil Quality

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.

Used Cooking Oil Finds New Life in Innovative Materials for Cars, Homes

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.

Heart Association’s New Guidance Recommends Olive Oil and Other Unsaturated Fats

Portuguese Olive Oils Gain a New Route to the U.S. Through Award-Winning Collective 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.

Portuguese Olive Oils Gain a New Route to the U.S. Through Award-Winning Collective

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.

On Etna’s Volcanic Slopes, Sikulus Revives a Family Olive Oil Legacy

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.

Gold Awards Highlight Montenegro’s Quality-First Olive Oil Ambitions

After Years of Rapid Growth, Turkey Seeks More Value from Its Olive Oil 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.

After Years of Rapid Growth, Turkey Seeks More Value from Its Olive Oil

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...

Umbrian Growers Donate 120,000 Olive Branches for Palm Sunday Mass at the Vatican

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...

NYIOOC Unveils Marketplace for Fresh, Award-Winning Olive Oils

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.

Trade Agreements Extend Europe’s Food Quality Rules Beyond Its Borders

On Menorca, Son Felip Builds an Olive Oil Identity Shaped by Soil, Sea and Wind After winning a Silver Award at its NYIOOC debut, Son Felip is drawing attention to a distinctive Menorcan olive oil profile shaped by regenerative farming, island conditions and a long-term...

On Menorca, Son Felip Builds an Olive Oil Identity Shaped by Soil, Sea and Wind

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...

Sommelier Program Returns to New York for 10th Edition

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.

Organic Olive Oil Remains Small Share of Spain’s Growing Organic Food Market

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 Mezzecrete, a Tuscan Estate Turns Heritage and Traceability Into Award-Winning Olive Oil

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.

At Domaine de Gerbaud, Native Provençal Cultivars Shape an Award-Winning Blend

Umbrian Osteria Uses Interactive Olive Oil List to Deepen Guest Engagement A Michelin-recognized osteria in Montone is using a digital olive oil list and producer-made videos to connect diners with Umbrian extra virgin olive oils and the region behind them.

Umbrian Osteria Uses Interactive Olive Oil List to Deepen Guest Engagement

Twenty-Eight New Olive Oil Sommeliers Certified in London Twenty-eight participants from diverse professional backgrounds completed the Olive Oil Times Sommelier Certificate Program in London after five days of instruction in sensory analysis, production...

Twenty-Eight New Olive Oil Sommeliers Certified in London

EU-Mercosur Trade Deal Set for Provisional Launch Despite Mounting Opposition The European Commission is moving ahead with the provisional launch of the trade pillar of the EU-Mercosur agreement, even as political opposition and farm-sector resistance intensify across Europe.

EU-Mercosur Trade Deal Set for Provisional Launch Despite Mounting Opposition
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Croatian Producers Launch ‘Ultra Virgin’ Category for Top Dalmatian Olive Oils Dalmatian olive growers have introduced a new “ultra virgin” classification aimed at distinguishing exceptional oils through stricter chemical, sensory and production standards than those required...

Croatian Producers Launch ‘Ultra Virgin’ Category for Top Dalmatian Olive Oils
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Award-Winning Olive Oil Anchors a Slower Way of Life on Lefkada On the Greek island of Lefkada, Andreas Dimitrakopoulos has transformed a neglected family grove into an award-winning olive oil farm that also offers tastings, cooking classes and slow-food dining.

Award-Winning Olive Oil Anchors a Slower Way of Life on Lefkada

Olive Growing Returns to Italy’s Smallest Region Olive cultivation is slowly expanding in Valle d’Aosta as growers reclaim abandoned terraces, adapt to milder conditions and plan for the area’s first mill.

Olive Growing Returns to Italy’s Smallest Region

Report Finds Rising Interest in Olive Oil Tourism Amid Knowledge Gap in Italy Olive oil tourism in Italy grew sharply between 2021 and 2024, but a new report shows most consumers still cannot name a single olive cultivar.

Report Finds Rising Interest in Olive Oil Tourism Amid Knowledge Gap in Italy

New Research Suggests Olives May Reveal Oil Quality Before Milling A new study suggests that analyzing the metabolic profile of olives before extraction could help predict some of the chemical and sensory characteristics of the oil they will produce.

New Research Suggests Olives May Reveal Oil Quality Before Milling

How Rio Grande do Sul Became the Center of Brazil’s Olive Oil Industry From roadside shops and theme parks to guided harvests and tastings, producers in Rio Grande do Sul are using tourism and diversification to build Brazil’s olive oil industry.

How Rio Grande do Sul Became the Center of Brazil’s Olive Oil Industry

E.U. Adopts 2040 Climate Target European Union member states have approved a 2040 climate target requiring emissions to fall 90 percent from 1990 levels, with most of the cuts expected to come from within the bloc.

E.U. Adopts 2040 Climate Target

Trade Group Tightens Standards for Certified Seal Program The North American Olive Oil Association has introduced stricter standards for its Certified Seal program, including tighter chemical limits, shorter shelf-life parameters and expanded supply chain...

Trade Group Tightens Standards for Certified Seal Program

Students Use Podcast to Preserve Heritage of Karaburun’s Date Olives In the Karaburun Peninsula, students are using audio storytelling to connect climate change, rural depopulation and intergenerational knowledge to the future of the region’s distinctive date olives.

Students Use Podcast to Preserve Heritage of Karaburun’s Date Olives

New Olive Groves Take Root in Italy’s Northern Regions of Piedmont, Trentino Olive cultivation is expanding across northern Italy, driven by a mix of shifting climate conditions, farm diversification and renewed interest in local production.

New Olive Groves Take Root in Italy’s Northern Regions of Piedmont, Trentino