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Olive Oil News Monitoring

  • Published on Aug 19, 2025

    Olive Oil Market To Witness the Highest Growth Globally in Coming Years: $30.2 Billion by 2032

    The olive oil market size was valued at $18.6 billion in 2022, and is estimated to reach $30.2 billion by 2032, growing at a CAGR of 5.2% from 2023 to 2032 WILMINGTON, DE, UNITED STATES, August 19, 2025 /⁨EINPresswire.com⁩/ -- The market for olive …

    Distribution channels: Business & Economy, Food & Beverage Industry ...
  • Published on Aug 19, 2025

    Donald Trump's tariffs hit exports in Spain: olive oil and car sales plummet by around 20%

    Official statistics are beginning to reflect the consequences of the trade war and the tariff policy decreed by Donald Trump on the rest of the world. The data contained in Spain's monthly foreign trade report published on Monday by the ministry of …

    Source: SUR in English - Neutral
  • Published on Aug 18, 2025

    Greek scientists have discovered an unusual benefit of olive oil

    Experts at the University of Athens say they have found a viagra depositor who helps men in bed. According to them, impotence decreased by 40% when consuming this product. The experts made this conclusion after a study involving 660 men, whose middle age …

    Source: The European Times - Pending
  • Published on Aug 18, 2025

    I Tried An Olive Oil Trick For The Fluffiest Couscous, And I'm Never Going Back

    Olive oil on the left: couscous on the right Not only is it unlikely ot keep your spaghetti from sticking to itself (regular agitation can do that), but the pros reckon it’s a waste of a pricey ingredient. So I was pretty surprised to read that it might …

    Source: HuffPost UK - Left-wing
  • Published on Aug 18, 2025

    Exporting Unbranded Olive Oil Costs Greece $350 Million

    ATHENS – The practice of Greek olive oil producers selling the commodity in bulk to other countries – mostly Spain and Italy, where they are branded as Spanish and Italian – is costing Greece up to $350 million a year in potential added value. In doing so, …

    Source: The National Herald - Neutral
  • Published on Aug 18, 2025

    Greece Loses €300M a Year Without Olive Oil Branding

    Greece is home to over 123 million olive trees and produces around 250,000 tons of olive oil every year—82% of which is extra virgin, the highest-quality grade. Yet unlike Spain and Italy, the country has failed to establish a powerful global brand for its …

    Source: To Vima - Indeterminate
  • Published on Aug 20, 2025

    Powerhouses Katsuya And Casa Dani Bring Big Flavor To Century City

    Katsuya & Casa Dani Exterior AVABLU Westfield Century City just raised its dining stakes. Casa Dani from Michelin-starred Spanish chef Dani García and Katsuya from master sushi chef Katsuya Uechi have opened side by side in a 17,000-square-foot venue …

    Source: Forbes - Neutral
  • Published on Aug 20, 2025

    We tested 30+ hot sauces, plus experts share their underrated favorites

    There’s one rule when it comes to hot sauce: it’s personal, says Hector Saldivar, the founder and owner of Tia Lupita Foods. Maybe you carry a tiny bottle of one that sets your mouth on fire at all times, or perhaps you exclusively add a few drops of a …

    Source: NBC News - Center-left
  • Published on Aug 17, 2025

    Kyveli: Greek olive oil, made by Aussies

    The pair’s family have been making olive old from the organic groves in Laconia for more than 200 years. The methods have remained largely unchanged, with their olive oil made using slow, hands-on farming traditions.   Each olive is hand-picked early in …

    Source: Food & Drink Business - Pending
  • Published on 00:40 GMT

    How One of the World's Best Chefs Makes a Perfect Lobster Roll (Michelin Star)

    [upbeat music] I'm Chef Jean-Georges, the chef at The Fulton New York City, and today I'm doing my favorite lobster roll. [bell rings] The Fulton is our first seafood restaurant. We opened about five years ago and it's all based on East Coast …

    Source: Bon Appétit - New York - Neutral
  • Published on Aug 20, 2025

    Italian food in Cerritos comes with a modern flair at this restaurant

    North Italia is a culinary illusion: It’s a chain restaurant that doesn’t feel like a chain restaurant, managing to feel like an (upscale) neighborhood pizza and pasta place, despite being situated almost exclusively in massive shopping malls. The North …

    Source: Long Beach Press Telegram - California - Neutral
  • Published on 00:11 GMT

    Baked beans with a 'twist' – make a Mediterranean recipe in just 10 minutes

    This summery take on baked beans follows a traditional Mediterranean recipe and is ready in just 10 minutes. Classic baked beans are a staple in many of our favourite dishes, but they can lack a certain freshness and seasonality. That's where the …

    Source: The Mirror - Left-wing
  • Published on 00:11 GMT

    Sacro Bosco Is Not a Pizza Restaurant. Thank God.

    Sacro Bosco puts out works of culinary art. Sunlight streaming through the big windows lights my Aperol spritz afire, as if it—and I—were perched on the edge of a Positano hillside, basking in Mediterranean warmth. Set on the terrazzo table, accompanied by …

    Source: Seattle Met Magazine - Washington State - Center-left
  • Published on 00:30 GMT

    Anchovies vs. Sardines: Small Fish With Big Flavor

    Here’s where the two fish diverge sharply. Anchovies, especially when salt cured, have a much stronger flavor. They're often preserved in salt or packed in extra virgin olive oil or vinegar, which intensifies their umami punch. That salty, savory blast …

    Source: Howstuffworks - California - Neutral
  • Published on Aug 20, 2025

    Baked Stuffed Squid

    Clean the squid and finely chop the tentacles. Heat olive oil in a pan, add garlic, cook for 1 minute, then remove. Add onion, leek, red pepper, and tentacles, sauté for 5–6 minutes. Remove from heat and let cool slightly. Stir in breadcrumbs, parsley, a …

    Source: To Vima - Indeterminate
  • Published on Aug 20, 2025

    A Vibrant Apricot, Cucumber And Mozzarella Salad Perfect For Summer’s End

    APRICOT, MOZZARELLA AND BASIL SALAD WITH CHILLI AND CUCUMBER Sweet, soft apricots tossed in warm garlic oil left to cool with lemon juice then tumbled over mozzarella, basil and cucumber. Cherries, figs and small ripe plums work beautifully too. …

    Source: The Gloss Magazine - Neutral
  • Published on Aug 20, 2025

    Garden Plate: Beat the heat with these chill summer dishes

    The old saying, “if you can’t take the heat, get out of the kitchen” seems to have taken on a whole new meaning this summer in the Garden State. With record temps and humidity, what is a home cook to do? Rather than flee, try some of these recipes that …

    Source: Jersey's Best - New Jersey - Pending
  • Published on Aug 20, 2025

    Heartland Cuisine: Huron Farmers' Market

    By Plainsman Staff In 2004, South Dakota State University Extension Service offered a workshop on farmers’ markets. The purpose of the workshop was to provide those attending with information on how to start a farmers’ market, and how to improve their …

    Source: The Huron Daily Plainsman - South Dakota - Indeterminate
  • Published on Aug 20, 2025

    April's Kitchen: How to win over non-vegetable eaters -- start with zucchini zoodles

    A recent best friend/house guest observed me prepping dinner and said, “no zucchini for me, thanks.” I went about my business knowing I had a win up my sleeve. I take pride in converting almost anyone into a vegetable devotee, a skill I honed teaching …

    Source: The Advocate - Louisiana - Neutral

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