The Spanish olive pomace oil association, Interprofesional del Aceite de Orujo de Oliva (ORIVA), is making strides in its research in collaboration with the Spanish National Research Council (CSIC) to understand the culinary and health benefits of this oil.

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Given the health situation created by the coronavirus, the Olive Pomace Oil Trade Association (ORIVA) finds it necessary to postpone the final of the “El Duelo” contest, scheduled for the 27th of March 2020 in Madrid.

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Extraordinary situations need extraordinary responses. The entire agri-food chain – farmers, livestock breeders, fishermen, industry and distribution – is working in an exemplary way to guarantee supply to consumers in these difficult times. Clearing away some uncertainty and contributing to tranquillity, not only with facts, but with comforting messages...

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The new studies expand on the research lines initiated by ORIVA and the CSIC on the heart-healthy effects and prevention of Alzheimer’s through a diet featuring Olive Pomace Oil.  

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“I am perseverant and a perfectionist, qualities that have helped me in the kitchen”  

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ORIVA participated in the 5th session of the University Expert Course in Agri-food Communications, under the auspices of the Universidad de San Jorge and the Association of Agri-Food Journalists (APAE).  

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25 journalists and communicators traveled with us to Seville to learn about Olive Pomace Oil and the research work that the industry’s promotional group is backing, in collaboration with Spain’s Scientific Research Council (CSIC).  

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The world’s largest international olive oil event, the World Olive Oil Exhibition (WOOE), recognises ORIVA’s dissemination and publicity work. As at the previous edition, the industry’s promotional group organised showcooking at its stand, featuring Olive Pomace Oil and chef María Jiménez Latorre.  

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25 journalists learn about the Olive Pomace Oil production process, first-hand. During the visit, the participants visited an extractor, a refiner, and learned about the research work conducted in concert with Spain’s Scientific Research Council.  

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Yaiza Martín Casas, a finalist representing La Escuela de Hostelería de Leioa, won the “El Duelo” cooking competition with her “rice pudding, cinnamon and lime, apple ice cream and cherry emulsion” dish.  The panel of judges, comprised of three Michelin-star winners, along with chef María Jiménez Latorre, underscored her...

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