1. Olive Oil Joins Locavore Movement in American South


    Fresh produce picked from a garden and plated by the chef who grew it is no longer a concept reserved for the highest end restaurants of California, Spain, or France. The farm to table movement has swept the South faster than a wild fire, and if newest James Beard Award-winning Best Chef of the Southeast Hugh Acheson has anything to say about it, this wild fire won’t be burning out any time soon.

    Read more from the Olive Oil Times here


  2. High Stakes in Georgia


    It’s a slippery industry, but the folks at Georgia Olive Farms are working hard to bring homegrown olive oil to the East Coast

    Read more from Allston McCrady’s article at The Local Palate Food Culture of the South


  3. Why Georgia Farmers Should Grow Olives


    View the article here.


  4. Historical Perspective on Olives in Georgia


    Presentation by Dr. Gerard Krewer, UGA

    Click here to download the presentation as a PDF
    Click here to download the presentation as a PowerPoint


  5. Georgia Olive Oil Makes a Southern Dinner


    “My guests loved their first pimento cheese, but when I explained how to make it, they didn’t believe I used Georgia olive oil. And if there was such a thing, “It could not possibly be better than Lebanese olive oil!” I poured a precious bit for them to taste. Their eyes got big. They insisted on seeing the bottle.”

    Read more from Myra Blackmon’s article at Like the Dew: A Journal of Southern Culture & Politics


  6. Can American Virginity Be Saved?


    View the article here.


  7. Olive Oil Tasting


    View the article here.


  8. Paul Miller: On Guard for Excellence in Australia


    View the article here.


  9. USDA Extra Virgin Olive Oil Standards


    Click here to download the document as a PDF


  10. International Extra Virgin Olive Oil Standards


    Click here to download the document as a PDF