Sunday, 22 September 2019

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  • Extra virgin olive oil misses out on Health Star upgrade - Olive oil has been short-changed within Australia’s Health Star Rating (HSR) system despite a five-year review of the program. It’s prompted the Australian Olive Association (AOA) to call for a regulated exemption of edible oils from the HSR system. The AOA has long pushed the benefits of extra virgin olive...
  • Boundary Bend predicts good yield - The olive harvest is underway for major producer Boundary Bend, which is confident it will produce more olive oil than it did last year.
  • Strong support for olive oil 5-star health rating - Public health experts and Woolworths have spoken out in support of a 5-star health rating for olive oil.
  • Australian olive oil producers face significant commercial risk - Loss of the NSW DPIs sensory panel's IOC accreditation raises serious questions about the commercial risks involved for Australian and New Zealand producers. 
  • Olive oil should have a 5-star health rating - Despite overwhelming evidence, the Australian Health Star Rating System (HSR) plans to rank Extra Virgin Olive Oil (EVOO) 4 stars and Canola Oil and Sunflower Oil 5 stars. The 5-year review of the Australian Health Star Rating System (HSR) closes on Monday. There is still time to help petition for...
Oil drops

Extra virgin olive oil misses out on Health Star upgrade

Olive oil has been short-changed within Australia’s Health Star Rating (HSR) system despite a five-year review of the program. It’s prompted the Australian Olive Association (AOA) to call for a regu...

Boundary Bend predicts good yield

The olive harvest is underway for major producer Boundary Bend, which is confident it will produce more olive oil than it did last year.

Research

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Pot of sofrito sauce

Cooking vegetables in olive oil boosts anti-inflammatory properties

New research has found that cooking vegetables using the sofrito method enhances their anti-inflammatory properties.
Green glass bottles

Greenish glass helps olive oil last longer on supermarket shelves

Recent research conducted at the University of Pisa shows that storing extra virgin olive oil in greenish glass can help to slow down or even prevent degradation during retail storage. The researchers found th...