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The olive harvest has just started in Italy. The estimated production is increasing by +15% compared to last year, and the forecasts speak of an excellent level of quality. This is what emerges from an analysis of the Italian farmers association Coldiretti, research firm Ismea, and Unaprol (an association of Italian olive oil producers) made public...

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Olive oil is a staple of the Mediterranean diet and among the healthiest ingredients you can keep in your pantry. It is also a symbol of Made in Italy around the world and a reason of national pride: indeed, Italy produces an average of 500,000 tons of olive oil each year, an amount that places it steadily among the three largest producers in Europ...

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Extra virgin olive oil is the healthiest fat around - it promotes cardiovascular health, it works as an antioxidant, it reduces inflammation and supports your immune system, to cite just a few of its proven health benefits. In order to obtain and maximize these beneficial effects though, you need to consume good extra virgin olive oil. And that is...

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Italian producers earned a record number of awards at the 2021 NYIOOC World Olive Oil Competition from a record number of entries. NYIOOC data show that 115 producers from 18 of Italy’s 20 regions were awarded at this year’s edition of the world’s most prestigious olive oil quality competition. The high-quality extra virgin olive oils were produced...

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The Riviera Ligure Protected Designation of Origin (DOP) Extra Virgin Olive Oil production area extends across the entire territory of Liguria. Olive cultivation rises from the coastal area up to accessible heights. After the fall of the Roman Empire, olive growing continued alongside the cultivation of other crops. Liguria provided an ideal climat...

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Olive oil, widely used in Italian cuisine, has ancient origins dating back to the dawn of the earliest civilizations. Indeed, the first evidence of the use of oil goes back to 4000 BC in Armenia, Palestine, and even India where, beyond food feed, it was also used as an ointment, for lamps and for therapeutic purposes. Later, in 2500 B.C., the famou...

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If you’ve been in the olive oil section of the grocery store lately, you’ve likely been confronted with a lot of choices. Possibly even a wall of olive oils, with different symbols on the bottles and a whole lot of brands to choose from. For most of us, the world of olive oil is a bit of a mystery, and you may find yourself with the same kind of un...

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Learn all the extra virgin olive oil tips, health benefits, and recipes necessary to enjoy a delicious and healthful lifestyle with Award-Winning Author, Chef, TV Host, and Mediterranean Diet Ambassador Amy Riolo! Amy will outline successful strategies from her award-winning Mediterranean Diabetes Cookbook, The Ultimate Mediterranean Diet Cookbook,...

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Experts believe the American market for Italian olive oil can grow promoting high quality, traceability controls and authenticity standards. Marco De Ceglie, Chairman of the North American Olive Oil Association, says: “To support the value of authentic Italian olive oil, first we need more production and more continuity in availability year on year...

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In this week’s edition of Cibo & Cinema, a look at olive harvesting in Calabria with one of my favorite short films- Luigi Di Gianni’s 1967 “Tempo di Raccolta,” which documents a day in the life of Calabrese women as they work in the olive groves of the region.  The simple yet stunning beauty of those majestic centuries-old trees, Di Gianni’s choic...

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