Economy page 4 of 6

The WOOE’s success

“The 7th World Olive Oil Exhibition tends to be the Fair’s consolidation as the world’s reference for olive oil. The Gourmet Area – claims José Luis Murcia, the executive director of the exhibition – is an invaluable asset because it allows us to widen the gastronomic possibilities offered by such a delightful and versatile product as the olive oil. The trade – adds Murcia answering to our interview – is always the key objective of the Wooe, which concentrates its work on increasing business contacts among purchasers and sellers”

Maria Carla Squeo

United States. Olive oil imports, trends

Over the years, structural changes have been observed in the import market. Spain currently dominates the bulk market and is gaining volume in the bottled container sector. For the second year in a row, Spain is the first supplier to the US in terms of volume

International Olive Council

Standing out with the packaging design

2018 Le Forme dell’Olio Contest: Awards. Being part of the Olio Officina project and to cooperate in its realization has been a unique and interesting experience, both honorable and formative. Out of it, I realized that more can be done, research and innovate to improve: studying a specific plug for olive oil, for instance

Francesco Di Donato

2018 Le Forme dell’Olio Contest: Awards

Winners of the different categories of the fifth edition of the olive oil packaging and visual design contest have been decreed. Among categories appear “gift packaging”, “retail oils” and, for the very first time, “travel oils”. Beauty and functionality have played the lion’s share, leading to a number of special awards and commendations. Overall, the quality of containers has significantly grown. Even ways to present and tell the story of oil and of companies have remarkably improved. The Le Forme dell’Olio Award aims at paying tribute and awarding the most innovative and bravest companies

Maria Carla Squeo

The mill is Fico

There is an original and unusual thematic space centred on extra virgin olive oil in Bologna. What is Fico? It is not only something very very cool, but also the acronym of Fabbrica Italiana Contadina (Italian Farming Factory). Indeed, there is a dedicated area, called "Ulivo Bistrot”, where olives are milled to extract oil, which is immediately packed and sold to those who want to purchase it

Maria Carla Squeo

The European high-quality oils

Olive oil specialist from Italy and Spain conducted large scale of in-store promotions at retail stores for consumers and staff trainings for workers in the trade industry to provide the knowledge of extra virgin olive oil and quality control in Tokyo

Ceq Consortium to Guarantee Quality Extra Virgin Olive Oil

Ceq Italia and QvExtra!

In recent years, the market of olive oils in Japan has been expanding and “olive oil” is gaining popularity among the consumers. Although, Japan is not a member of the International Olive Council and there is no standards for the quality of olive until today. The European Union announced to launch a 3-year promotional campaign for high-quality European extra virgin olive oils from 2017 to 2019 in Japan

Olio Officina

The QvExtra! International and CEQ Italia, Alliance Sets Out to Conquer USA and Japan

The ShiftTowards Internationalization in Favor of Quality EVOOs in Two of The Fastest-Growing Global Markets

Olio Officina

Raising the profile of Tunisian olive oil

Using innovation and technology to transform Tunisia’s olive oil industry was the focus of a high-level conference today in the country’s capital, Tunis. The event, organized by the European Bank for Reconstruction and Development (EBRD) and the Food and Agriculture Organization of the United Nations (FAO), drew around 80 industry players from Tunisia, Morocco and Europe to discuss the latest trends and advances in the field

Olio Officina

A postmark for Pantaleo oil

The most attentive collectors managed to get the special edition of a stamp cancellation celebrating the “Selezione Oro” bottle of the well-known oil producing company from Fasano, Apulia, including a postcard illustrated by artist Doriano Strologo 

Maria Carla Squeo

Brazil. Imports of olive oil and table olives

Over the last ten crop years the trend in imports per product category has altered considerably. Currently, 87% of imported oil is of the virgin or extra virgin olive oil category, 12% is olive oil and only 1% is olive pomace oil. 

International Olive Council

A new glance on olive oil

On 12th September, at Munich Simei-Drinktec, Luigi Caricato was the only speaker dealing with olive oils in his remarks titled “The evolution of packaging and marketing in the olive oil sector. From selection of materials to visual design”.

Olio Officina

Being olive oil tasters

What kind of tool is the olive oil panel test? Has it been useful, 25 years after its institution? Does tasters and panel heads training work or does it involve any gaps? We have talked about all this and much more with the President of Società Italiana per lo Studio delle Sostanze Grasse (Italian association for research on fatty substances), Professor Lanfranco Conte

Luigi Caricato

Packaging contest. Entries are open

All extra virgin olive oil producers and packers can take part in the fifth edition of the contest Le Forme dell’olio, organized by Olio Officina to further enhance and give increased visibility to olive oils of excellence

Olio Officina

Oil under the spotlights

The International Olive Council has a very dense agenda of initiatives for the final part of the year. They range from strictly economic matters, also related to market statistical data, to focus on research, including an important meeting involving the most prestigious scholars and another rendez-vous, in preparation to an international workshop that will be held in Davis, US, in January 2018, to finish with promotional activities in Japan, United States and China

International Olive Council

Evooleum 2018

Published by Mercacei, the second edition of the Guide presents the World's Best 100 extra virgin olive oils, recognized at the Evooleum Awards, international prizes for quality in extra virgin olive oil, organized by Aemo, Spanish Association of Olive municipalities, and Mercacei

Olio Officina

Immaculate labels

Innovation. In the era of visual and tactile communication, Arconvert provides the most effective materials to trigger stimuli and emotions, depending on the relevant target. Interview with marketing manager Chiara Tomasi

Maria Carla Squeo

A project of brand identity

The greatest challenge is to condense the identity of a product into a few square inches of paper. Unlike wine, oil labels – apart from a very few interesting projects of packaging – are more formal, with similar colour schemes, consisting of various shades of green and yellow, and with a more central and traditional design

Alessia Cipolla

New ways to communicate

For years, extra virgin olive oil bottles have been austere, but they have slowly and progressively changed, so much that they have reached the segment of luxury, as high fashion has done

Maria Carla Squeo

The estimates for the 2017/18

World Production of Olive Oil will increase by 5% next season. According to the last international forecast coordinated by Juan Vilar, Strategic Consultant and Professor of the University of Jaén (UJA); and Jorge Pereira, Professor at the University of the Republic of Uruguay, a global production of olive oil of 2,826,890 tons is expected in the 2017/18 season, representing an increase by 5% regarding the previous season

Olio Officina

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China, olive oil import trends

Imports of olive oil and olive-pomace oil in China increased steadily. As regards the origin of imports, in the last crop year, 95% came from countries in the European Union. In the 2015/16 crop year, China produced 5000 t of olive oil, which is a 75% increase compared to the previous year

International Olive Council

New customs nomenclature

Proposal for the harmonisation of the customs system as regards the virgin olive oil group (1509 and 1510). International Olive Council is proposing that the WCO consider the possibility of aligning the customs headings with the definitions established in the IOC standard for olive oils and olive-pomace oils, providing a definition for each heading, with a view to improving market transparency, preventing fraud and, ultimately, protecting product quality and consumers

International Olive Council

Customer or consumer?

Customers nowadays want to be part of the project behind the production process leading to the creation of products and provision of services. They are no longer spectators in the marketing theatre

Alfonso Pascale

World olive oil and table olive market trends in 2016/17

According to the new figures received, world production of olive oil in 2016/17 will decrease by approximately 20% compared to the previous crop year. This decrease is the result of a fall in production in producer countries in general and in particular in European producer countries, which will together see a 25% decrease

International Olive Council

The right price for oil

It is unwise to be overly thrifty when choosing what olive oil to buy. Rather than the apparently lower price, one should consider the best quality-price ratio and the flavouring efficiency of the oil. There is a problem however: although it is deeply rooted in our culinary tradition, we are still incapable of discerning good from bad oil.

Luigi Caricato

Olive growing in Italy

At the invitation of the Italian authorities, the 105th session of the Council of Members of the International Olive Council will be held in Rome (Italy) from 23 to 26 May 2017. Olive growing is an important agricultural activity in Italy, generating 3 151 million euros in the olive oil sector, and accounting for 2.4% of the value of agrifood production

International Olive Council

Training courses in the oil sector

Why is it that undergraduate master’s degrees in olive tree cultivation and oil-making techniques have very little success, and never evolve to more advanced degrees? Why is it that no attempt is made to change vocational education and bring a breath of fresh air to a sector now at a standstill? And what about the role of the oil specialist? Where can one acquire blending skills? There are no specific courses for future blenders. And even the schools for professional tasters have great limitations

Mariangela Molinari

The Portuguese Olive Sector

The olive growing area in Portugal is of 352 000 ha, of which 23% is irrigated while the rest is rain-fed. The largest olive tree domains are found in the Alentejo region, which accounts for 50% of the total olive growing area, followed by Tras-os-Montes (22%), Centro (18%); Ribatejo (7.7 %) and Algarve ( 2.3%). Close to 97.5% of the total surface area is used to grow olives for olive oil, while the rest is used for table olives. Six per cent of the olive growing area is used for organic olive farming.

International Olive Council