In an interview with the 2GB, the President of the Australian Olive Oil Association, David Valmorbida, talks about olive oil in Australia, the growth of Australian-produced olive oil and the increasing sophistication of consumer choice.
Author Archive for: David
About David Valmorbida
This author has yet to write their bio.Meanwhile lets just say that we are proud David Valmorbida contributed a whooping 10 entries.
Entries by David Valmorbida
On June 29th the winners of the world’s most prestigious olive oil competition, the Mario Solinas Awards, were announced in New York. In 2015, gold medals were taken out by olive oils from Portugal and Spain. Read more…
AOOA President, David Valmorbida, talks to the ABC about harvest expectations on olive oil and the likely impact on prices for consumers in Australia
Olive oil, around 105 litres per year, is used to help clean the Sydney Opera House as a part of its Green Cleaning Guidelines. It is used to moisturise and protect materials such as bronze railings on a daily basis. Steve Tsouklas, in an interview with the BBC, talks about his love for the Opera House since he began working there in 1968.
The ‘Flavor Your Life’ campaign provides consumers with news, health information and usage tips for extra virgin olive oil. As consumers become more curious about how to choose and use olive oil, the campaign decodes some of the industry complexity and to learn more about olive oil as a flavour ingredient. Learn more about the campaign …
The International Olive Council (IOC) has submitted a response to the California Department of Food and Agriculture regarding the Olive Oil Commission of California proposal for new standards for olive oil to be applied against Californian olive oils.
Last month, the Australian Olive Oil Association (AOOA) proudly launched its new-look logo (pictured above) and industry website. The new logo is designed to combine elements of the letters A and O (that make up the association’s initials – AOOA name), to represent the perfect olive oil drop.
Olive Oil Times presents a summary of topics from the May Newsletter of the International Olive Council. Hot topics: Labelling for flavoured oils, global trade volumes and prices for olive oil and IOC presenting at New York Fancy Food 2014
Each year since 2000 the International Olive Council (IOC) hosts arguably the world’s most coveted competition for olive oil, the Mario Solinas Quality Award.
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