New research shows nitrogen and potassium increase olive oil yield by growing larger fruit, not by increasing oil concentration in the pulp.
The Australia - EU Free Trade Agreement will reshape olive oil trade, creating export opportunities while increasing competitive pressure from European imports.
Spain’s 2026 olive harvest is coming in lower than expected due to storm damage, rising costs and ongoing labour challenges.
U.S. Olive Oil Market Faces Policy Crossroads as Standards, Tariffs and Trust Take Centre Stage
A Croatian olive operation showcases how speed, data, by-product utilisation and direct consumer engagement can reshape the future of olive production.
Australia’s 2026 olive harvest has begun, with early reports showing strong fruit size and the first varieties now arriving at processing facilities.
An evidence-based comparison shows extra virgin olive oil is more stable, less processed and richer in beneficial compounds than most seed oils.
Experts explain why extra virgin olive oil stands apart from other oils, highlighting its polyphenols, stability during cooking and role in the Mediterranean diet.
New technology is converting olive pomace into a nutrient-rich olive flour, offering mills a way to create value from what was once considered a processing by-product.
New mandatory grocery supply rules start applying from 1 April 2026, bringing stronger contract, pricing and dispute protections for olive growers supplying major supermarkets.
