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.
Australia’s 2025 olive oil harvest is expected to sell out before the next season as strong domestic demand continues across retail and food service markets.
A long-term technical analysis suggests olive oil prices may be entering a new structural uptrend following a multi-decade resistance breakout and bullish retest.
A 2026 study links virgin olive oil consumption to preserved cognitive function, highlighting its role in supporting gut microbiota and healthy brain aging.
An overview of meadow spittlebug in olive production, its life cycle, monitoring strategies, and its biosecurity importance as a potential vector of Xylella fastidiosa.
Research shows polyphenols reduce aroma loss in extra virgin olive oil by up to 44%, helping preserve freshness and sensory quality during storage.
