OLIVE NEWS

Welcome, here are the latest news from the Executive Secretariat of the International Olive Council, including stats on world market trends for olive oil and table olives, with information on prices per product on the main Mediterranean markets. This issue includes the latest news on the Jordanian presidency of the IOC; upcoming initiatives […]

The collaboration between the School of Medicine of the University of Navarra and the Executive Secretariat of the IOC continues to bear fruit: the February 2022 newsletter is now live. The OHIS is a tool for sharing information and research on public health and nutritional epidemiology. We select publications to provide our ever-increasing audience with […]

Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
The olive oil–rich, traditional Mediterranean diet has long inspired healthier food choices among Americans. Even today, we continue to learn more about how Mediterranean flavors can revolutionize American menus. The positive health impacts of the olive oil-based, traditional Mediterranean diet—rich in plant-sourced ingredients--has been widely researched. What’s more, abundant scientific evidence indicates that shifting to a more plant-forward diet will help reduce greenhouse gas emissions from food production, mitigate climate change, and cut water usage. Learn more about the health benefits and sustainability of the Mediterranean diet.

El Consejo Oleícola Internacional (COI) y el Instituto Culinario de América (CIA, por sus siglas en inglés), en asociación con Menus of Change University Research Collaborative (MCURC), han dado a conocer el proyecto 'El aceite de oliva y la cocina Plant-Forward: Investigación, Educación y Medios Digitales', 

Il 60% della produzione mondiale di olio da olive proviene da Italia, Spagna e Grecia. I prezzi dettati da questi mercati incidono su quelli degli altri Paesi produttori, determinandone una serie di aspetti. In Italia, nella provincia di Bari, attualmente il prezzo medio per l’extra vergine è stimato a circa 413 euro per 100 chili, un costo inferiore del 14% rispetto allo scorso anno

Alrededor de 300 profesionales del sector se han formado en el Máster Universitario en Olivar y Aceite de Oliva de la Universidad de Jaén (UJA), que el pasado 5 de noviembre inició su decimosexta edición con la conferencia inaugural ofrecida por el catedrático de Comercialización e Investigación de Mercados del centro

Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
There is a world of flavor in olive oil—multitudes of varietals, styles, aromatics, and markers of excellence. Learn about the difference between extra virgin and regular olive oils, olive varietals, and olive oil flavor profiles. There are four categories of olive oil flavor profiles: Intense green fruitiness; Medium green fruitiness; Mild green fruitiness; and Ripe fruitiness. Learn about flavor profiles and how olive harvest time effects flavor.