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The IOC issued the latest data on international trade in olive oils and table olives, data for the current marketing year compared with the previous season for the same period

Mercacei Publishing Group has launched the fourth edition of the Evooleum World's Top100 Extra Virgin Olive Oils Guide that showcases the 100 best Evoos in the world according to the results obtained in the Evooleum Awards. A deluxe edition, prologued by the renowned chef Andoni Adúriz (Mugaritz), where the reader can find Mediterranean recipes by 2 Michelin-star-chef Paco Roncero, articles about the culinary uses of extra virgin olive oil, most fashionable olive destinations, the latest trends in the world of packaging and pairings... and more, much more. A unique publication that, thanks to its success among chefs, importers and distributors, has become the most influential worldwide

The University of Jaen has announced a master's degree where students, during the courses, will learn the technology of olive growing and olive oil. The Executive Director of the International Olive Council, Abdellatif Ghedira, was present at the "departure" of the master's course

Organized by Sissg, the Italian Society for Fats and Oils Research, will take place on 12 and 13 December. There will be two days of meetings and debates on the role played by hydrocarbons, especially Moah and Mosh, present in fats and oils

The Ambassador has shown all her interest towards the Ioc to start a collaboration to help Senegalese consumers

Five Italians, three Greeks, two Spaniards, two Portuguese and one Tunisian were awarded by the International Olive Council for their contribution to the olive sector and their role in the Advisory Committee

The new issue of OOF International Magazine. Only for you, here is a preview of the table of contents including all articles

El ministro de Agricultura, Pesca y Alimentación ha mostrado la disposición del Ministerio de seguir colaborando activamente con el COI, a favor de un sector prioritario para España

Thanks to an enzyme that controls the perception of oxygen in humans, the study carried out in collaboration between the University of Pisa, the Institute of Life Sciences of the Scuola Superiore Sant'Anna, University of Oxford and published in the journal Science, revealed that humans and plants use molecular sensors that are substantially identical to each other.