Over the last two decades, US imports of olive oil and olive pomace oil have increased almost two and a half times, rising from 125 000 t in 1993/94 to 311 000 t in 2014/15

Appearances count. It is evident from the beautiful shapes of the bottles of extra virgin olive oil that are on the market. Every aspect deserves due attention. Form and content must both be faultless. The label too is extremely important, since it always catches the eye of the consumer. A contest, "Olio Officina - Le forme dell'olio", is now on its third edition. Rules and regulations are now available

What are the predictions for this year’s olive crop in the Mediterranean basin? The harvesting season is about to start. Knowing in advance what the crop will be can help define price strategies. Through constant monitoring, market players can forecast the direction of prices almost on a weekly basis. Doubtlessly, the almost total lack of reserves is already affecting olive prices. We can now publish some estimates inferred from reports of specialists operating in the Mediterranean countries

After last year’s disastrous season, this autumn’s crop should be extremely good. Although it is still early to accurately predict production levels and quality, the general outlook is positive

Olive oil is no longer an exclusive speciality of Mediterranean countries. In other areas too this sector is boosted by strong marketing strategies, aimed at achieving ambitious targets. The United States in particular are quite determined: they have refused to join the IOC, added or modified chemical parameters, launched a campaign against imported oils and protected their production by banning a widely used pesticide, chlorpyriphos-ethyl. There is every reason to believe that the Americans will win their bet: the prerequisites, in terms of marketing, professionalism, available land, laws and media support, are all there

An important series of events focusing on olive oils and organized by Olio Officina Globe will take place during Simei, the International Oenological and Bottling Equipment Exhibition held in Milan from November 3 to 6. Many are the themes of the eight workshops planned: from olive mill management to the economic potential of waste matter, from the problems pertaining to oil stocking and transportation, to corking, packaging and labelling, and relative problems and marketing potential, from oil sensory analysis to building and managing a constructive relationship with the retailers.

There are many courses on olive oils, but few deserve to be recognized as such. Here is a very special course, as stated by its founder, Claudio Peri, to be held in Assisi starting on Sept. 3rd until Sept. 9th. We need to train a new generation of experts of extra virgin olive oil moving beyond their prejudices and bad habits. We need - said the professor - to "renew the tradition"

Always and forever at the forefront, for the last two thousand years. Always in the limelight, through thick and thin. We never lost our vocation for olive cultivation and oil production, and this is why Italy is considered as the oil country par excellence

The Ipack-Ima exhibition in parallel with Expo 2015 is an occasion more unique than rare to reflect on the future of food production and to propose new models of development in the agro-food chain

Participate in the debate about the future of food systems at the International Conference Designing a Resilient Future: Food, Technology, and Sustainable Development a step in understanding the present and planning the future. At Ipack-Ima 2015, May 20

Extra virgin olive oil is a preventive healthcare product. It is functional food and mothers, for instance, should only choose the best oils for their children

Morocco was the “Country of honour” at the fourth Olio Officina Food Festival. It has adopted some very effective policies, and is now launching excellent olive oils on the international market

At the request of Academician Emeritus, Prof. Claudio Peri, the Academy of Georgofili has approved the Official Rules of The Georgofili School of Olive Oil Science and Technology. The first aim of the School is educational: to improve the professional standards of people and organizations involved in all aspects of the olive oil chain, from olive tree cultivation to oil use in restaurants and food establishments

Puglia gets top marks for presentation packaging. The contest organized by Olio Officina, now at its second edition, has finally proclaimed the winners. The awards ceremony took place in Milan on Saturday January 24 during the Olio Officina Food Festival

Here is the balance of 2014-15 olive oil production in the world, compared with 2013-14 data. The estimates point to a 27 pc drop in world olive oil production, forecast at 2 393 000 t, and to a world olive oil consumption lower than 7 pc compared with the season before.