Insights into the foodservice olive business. From the olive industry leader.
How do you know what type of olives are best for different menus? What are the best recipes to use? Although we don't pretend to have all the answers, we have done a lot of thinking about this topic. We'd like to share some of those thoughts with you, to help you better satisfy your customers and enable your olive business to grow.
Articles & News
Article
USDA Inspectors Trained on Sliced Olive Taste Parameters
On June 15-16, the Mondavi Olive Center at UC Davis trained between 25-30 USDA Inspectors on the flavor and quality standards all sliced ripe olives should meet.
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Mechanical Harvesting Looks Promising
In the past year, there has been increased mechanical harvesting activity of table olives around the world. Spain has increased mechanical harvesting of the manzanillo variety specifically for sliced ripe olives.
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What Happened to the Crop?
By now it's no secret – the California olive industry will get around 24,000 tons, and this was supposed to be our big year. So what happened?