November 4 is the deadline for entries for the 1st ORIVA Communication Awards, whose aim is to promote and recognise the work done by those journalists, analysts and professionals who provide high-quality, up-to-date information about Olive Pomace Oil.

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The Perfect Frying Route held in Malaga and Valencia came to an end, yielding some very positive results: the initiative, organised by ORIVA, managed to expose more than one million potential consumers to Olive Pomace Oil. The action featured participation by 60 establishments and a drawing on social media...

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From June 21 to 28, Malaga and Valencia hosted a gastronomic route in which a wide selection of bars and restaurants prepared dishes and tapas fried using Olive Pomace Oil.

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ORIVA merges science and gastronomy, presenting the first study carried out with the Institute of Food and Nutrition Science and Technology (ICTAN), attached to the Scientific Research Council (CSIC).

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ORIVA participated in the fifth session of the University Expert Course on Agrifood Communications, created by the Association of Agrifood Journalists of Spain (APAE) and the Universidad San Jorge.

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The Spanish Association of Olive Municipalities (AEMO) presented the 2018 Prizes for the Promotion of the Olive Culture, sponsored by ORIVA.

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The work undertaken by ORIVA with Spain’s Scientific Research Council (CSIC), reflects a "rapid and fruitful evolution reflecting the rapport, the synergies we have created and the potential of our collaboration", said José Luis Maestro

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The Spanish Association of Olive Municipalities, AEMO, reveals the latest projects recognised at AEMO's 16th National Competition for the Promotion of the Olive Culture, sponsored by ORIVA

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On April 5-6 ORIVA organised a "Discovering Olive Pomace Oil" trip, in which more than 20 journalists participated

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Through its participation at the World Olive Oil Exhibition (WOOE), held on March 21 and 22 in Madrid, ORIVA exposed attendees to the culinary and health properties of Olive Pomace Oil.

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ORIVA supports a new study with the CSIC to expand scientific knowledge of the healthful properties of this premium-quality food product. The study will analyse the influence of this oil’s fat, as well as its substantial proportion of minority components, and their impact on cardiovascular health through the consumption...

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We have launched the first edition of the ORIVA Communication Awards. The aim of these honours is to promote and recognise the work of journalists, disseminators and professionals who provide high-quality, current information on Olive Pomace Oil. The best work will be recognised in the areas of printed, audio-visual...

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On Thursday the 26th the First ORIVA FORUM was held in Madrid, a gathering at which the Olive Pomace Oil sector came together to talk about its present and, especially, to present the plans it has for the future, through ORIVA, its inter-professional association. The event was attended by...

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Featuring didactic, institutional and corporate content, the Interprofesional’s first webpage seeks to increase public awareness of Olive Pomace Oil La Interprofesional de Aceite de Orujo de Oliva, (Olive Pomace Oil Inter-professional Association) ORIVA, has launched a corporate website with a view to publicising this product, its production process, and...

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