AOOA Staff

Comprehensive Survey Conducted on the Australian Olive Industry Reveals a Striving Industry in Need of a New Focus

Interview with leading olive industry publication Mercacei

It is a condition of AOOA membership that all oil marketed by members must meet or exceed the International Olive Council (IOC) standard, so membership in the AOOA is a de facto certification program.

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.

An interview with Michael McLaren of 2GB 873AM

In an interview with the ABC, the President of the Australian Olive Oil Association, David Valmorbida, talks about the implications of expected 27% decrease in global olive oil production on prices 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.

The campaign ‘Flavor Your Life’ is all about bringing olive oil expertise to the consumer. It talks about olive oil production, olive oil tasting, olive oil usage and olive oil benefits.

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. 

Olive Oil Times presents a summary of topics from the May Newsletter of the International Olive Council. 

Last month, the Australian Olive Oil Association (AOOA) proudly launched its new-look logo (pictured above) and industry website.

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.