Monthly Archives: June 2013

  • Bellucci Statement Regarding the Effects of Olive Oil on Prostate Cancer

    Bellucci Premium, a Producer of Extra Virgin Olive Oil, Issues a Statement Regarding the Effects of Olive Oil on Prostate Cancer

    Bellucci Premium comments on the role of olive oil in stopping the progression of prostate cancer, following an article that details the research.

    On June 29, Bellucci Premium, a producer of extra virgin olive oil, reacts to a recent study on olive oil and its effect on the health of prostate cancer patients.

    A June 17th article on the Olive Oil Times titled “Replacing Some Carbs with Healthy Oils Can Slow Prostate Cancer,” reports on the findings published in the Journal of the American Medical Association Internal Medicine on the role of vegetable fat in the diets of prostate cancer patients. It was found that “replacing 10 percent of calories from carbohydrates with vegetable fats was associated with a 29 percent drop in the risk of lethal prostate cancer,” after diagnosis. These vegetable fats include olive oil.

    The article reported that fats in a diet do not cause harm, as long as it is the right type of fat. Monounsaturated fats that are contained in olive oil are considered a healthier, or superior, fat. Nuts are also considered to contain theses beneficial fats. Substituting olive oil for saturated fats like butter can also be used as a preventative measure to any cancer.

    Olive oil also is a great source of antioxidants, according to the article. These antioxidants provide a ‘protective element,’ according to research. Bellucci Premium, a producer of organic olive oil, recognizes these all of these benefits and embraces new studies that highlight what olive oil can do for the health of the consumer.

    Natalie Sexenian, marketing manager for Bellucci Premium, supports the further study of the benefits of olive oil. “Each new study furthers the reasons why eating an olive oil rich diet can improve your health,” she says. “With each new convert to the olive oil rich Mediterranean diet, we see an opportunity to enrich the lives of our consumers and give them a push to pursue a healthier lifestyle.”

    Bellucci offers three different types of oil, including an organic option, with a mild peppery flavor and fruity undertones that will satisfy any palate. Bellucci Premium Toscano extra virgin olive oil uses olives that are grown on the beautiful landscapes of Tuscany, and maintained by 3rd and 4th generation farmers. The third type of oil Bellucci produces is the finest 100% Italian extra virgin olive oil, grown in many different regions of Italy.

    Article source [prweb](http://www.prweb.com/releases/2013/6/prweb10875286.htm)
    Bohemia, NY (PRWEB) June 29, 2013

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    Bellucci Premium, a Producer of Extra Virgin Olive Oil, Issues a Statement Regarding the Effects of Olive Oil on Prostate CancerBellucci Premium comments on the role of olive oil in stopping the progression of prostate cancer, following an article that details the research. On... 
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  • Chinese Edible Oil Market

    China is more and more becoming the focus of attention in the world, especially, Chinese economy keeping the increase of7%-10% and owning 1.3 billions of Chinese people, which is expanding the local demand of all kinds of materials and food and making China little affect by the financial crisis, by contraries, Chinese demand for all kinds of materials and food will give foreign enterprises more and more business opportunity. According to the data from the custom and the forecast of related organizations, From 2002 to 2008, Chinese edible oil consumption keeps the raise of average 8%, and according to this percentage, in 2010 the consumption of edible oil will reach 29,000,000 ton, and the proportion of import edible oil is rising rapidly and is about 20%-50%, especially, bean oil, palm oil, colza oil, olive oil, grape seed oil, avocado oil and other edible oil. The following graph for your reference:

    It is forecasting that in 2015 the consumption of edible oil will reach 30,000,000 ton and the average per person will also reach 20 kg (in 2008 15 kg per person). Over 60% of the above-mention consumption will completely rely on the import of edible oil because of the decrease of planting area and the limited yield of oil crops. In a word, Chinese huge market is opening for you and it is time to expand your business to China.
     
    Chinese Olive Oil Market
    As one of the food with nutrition value, olive oil is more and more welcome in China. At present more than 200-brand olive oil appears in Chinese olive oil market, which nearly 100% import from Spain, Greece, Italy, Turkey, Tunis, Portugal, Jordan, Australia and so on. The main consumption cities of olive oil are Beijing, Shanghai, Shenzhen, Guangzhou, Tianjin and other large and middle cities. According to the following graph, since 2004 the average proportion of import olive oil has been keeping the increases nearly 60% per year. With the same rate till to 2010 that World Expo will be held in Shanghai it will be over 25,000 tons. Along with the upgrade of the living level of Chinese people with the progress of health consciousness, olive oil will have the larger scale in Chinese edible oil market.

    2013 Oil China Exhibition in Beijing

    l Date:September 23, 24, 25, 2013
    l Venue: Beijing National Agricultural Exhibition Center
    l Beijing covers Northern China and the part of Eastern China
    l Olive oil accounts for almost 60% of total sales

    2013 Shanghai International Olive Oil Tasting Meeting

    l Date: 26 September, 2013
    l Venue: Shanghai Four Seasons Hotel
    l Shanghai covers Eastern China and Southern China
    l Olive Oil alone accounts for almost 40% of total sales in these regions

    Oil China will play an important role in promoting higher end oil consumption, thus bring additional business opportunities for exhibitors. A series of activities have been devised to give you more opportunities to demonstrate your products, gain insight to Chinese market and close sales.

    For more information www.eoliveoil.com

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    China is more and more becoming the focus of attention in the world, especially, Chinese economy keeping the increase of7%-10% and owning 1.3 billions of Chinese people, which is expanding the local demand of all kinds of materials and food and making China little affect by the... 
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  • Canton olive oil company to connect Greece and the U.S.

    A Canton resident is trying to bring what she sees as “true” extra-virgin olive oil from Greece to the United States – primarily through online sales.

    The Pure Greek Olive Co. was founded in January by Stella J. Karavas, a first-generation Greek immigrant who was born and raised in Canton.

    Karavas is the company’s American-based president and CEO, while the company’s operations in the European Union are headed by Stratos Ketsetzis of Greece.

    Although Pure Greek olive oil is available in select locations – including the Shaw’s in Canton – Karavas says their goal is to keep their sales as online-based as possible.

    “We want to take the money we would’ve used to pay stocking fees at supermarkets to offer free packaging and shipping, to bring it right to people’s door,” Karavas said.
    The company received a shipment of 2,000 bottles earlier in the year and is due to receive its second shipment soon.

    According to Karavas, all of the olives used by the company are grown in Lakonia, Greece. What will make the oil stand out in a crowded market, she says, is that it’s truly “extra virgin.”

    “Our oil is at 3 percent acidity,” Karavas said. “The FDA requires ‘extra virgin’ to be anything with acidity under 8 percent, but you can add things to it and no one will know unless they do their research.”

    Karavas pointed to recent studies from the University of California-Davis which showed that nearly 70 percent of imported olive oils labeled “extra virgin” did not meet U.S. or international standards.
    The company has no other employees besides Karavas and Ketsetzis. It contracts public relations and other work out to five Canton-based consultants.

    By Dan Schneider
    The Patriot Ledger

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    A Canton resident is trying to bring what she sees as “true” extra-virgin olive oil from Greece to the United States – primarily through online sales. The Pure Greek Olive Co. was founded in January by Stella J. Karavas, a first-generation Greek immigrant who was born and... 
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  • Olive Oil Helps Prevent Prostate Cancer

    Organic Olive Oil Producer Bellucci Premium Offers a Statement on Recent Studies That Show Olive Oil Helps Prevent Prostate Cancer

    Bellucci Premium comments on a report that an olive oil rich diet can improve the survival rate of those diagnosed with prostate cancer.

    On June 27, Following an article that recaps new studies showing the benefits of olive oil and nuts on prostate cancer, organic olive oil producer Bellucci Premium recaps the findings.

    According to an article on NPR, even small changes in an individual’s diet can have beneficial health effects. The article mentions a report by the JAMA Internal Medicine, which found evidence that the addition of olive oil into a diet can increase the survival rate of those with prostate cancer.

    The study involved 4,500 men who had been diagnosed with non-metastatic cancer of the prostate gland. After researchers studied the fat intake of each individual, they discovered that “men who replaced 10 percent of their total daily calories from carbohydrates (such as rice, bread and sweets) with vegetable fats (such as olive oil and canola) after their cancer diagnosis had a 29 percent lower risk of developing lethal prostate cancer and a 26 percent reduced risk of death during a median of eight years of follow-up.”

    Erin Richman of the University of California was quoted in the article and gave insight on why these results may have been possible. Richman said that high levels of insulin can aid in the multiplication of cancer cells. Since oils reduce circulating insulin, this could be the factor. Since the American Cancer Society estimates that 2.5 million men have this disease, this report is important.

    “The evidence this report is showing makes the consumption of olive oil a very important aspect of an individual’s diet,” says Bellucci Premium marketing manager Natalie Sexenian. “This report also adds to the benefits of the Mediterranean diet, which is rich in olive oil.

    Bellucci offers three different types of oil, including an organic option, with a mild peppery flavor and fruity undertones that will satisfy any palate. Bellucci Premium Toscano extra virgin olive oil uses olives that are grown on the beautiful landscapes of Tuscany, and maintained by 3rd and 4th generation farmers. The third type of oil Bellucci produces is the finest 100% Italian extra virgin olive oil, grown in many different regions of Italy.

    Article source prweb
    Bohemia, NY (PRWEB) June 27, 2013

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    Organic Olive Oil Producer Bellucci Premium Offers a Statement on Recent Studies That Show Olive Oil Helps Prevent Prostate Cancer Bellucci Premium comments on a report that an olive oil rich diet can improve the survival rate of those diagnosed with prostate cancer. On June... 
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  • Can a few more drops of olive oil improve your bone health?

    Olive oil is typically known for its benefits on heart health and cholesterol. This is due to the fact that the dietary fats found in olive oil are monounsaturated, which are the “good” fats. Nevertheless, with olive oil and any fat that is deemed healthier than other butters and oils, everything should still be consumed in moderation.

    A new study, published in the Journal of Clinical Endocrinology and Metabolism and produced in Spain, has found a new, and crucial, benefit to the adoption of olive oil as a regular staple in your diet. The researchers examined 127 men, ages 55-80, over a two-year period who ate a Mediterranean diet enriched with olive oil. The study resulted in finding higher levels of osteocalcin in their blood, which is known to be a marker of strong and healthy bones.

    As lead researcher, José Manuel Fernández-Real, explains, “the intake of olive oil has been related to the prevention of osteoporosis in experimental and in vitro models. This is the first randomized study which demonstrates that olive oil preserves bone, at least as inferred by circulating bone markers, in humans.”

    Interestingly enough, olive oil actually packs a higher number of calories than butter and other oils with 120 calories per tablespoon (102 calories for the same amount of butter). However, you should eat it anyway. The Dietary Guidelines for Americans suggest that we are not consuming the recommended amount of olive oil, which is of 25 to 27 grams per day, but that we typically consume approximately 60 percent of that amount. Regardless of calories, olive oil is an essential part of a heart and bone healthy diet because of the type of fat present.

    With regards to bone health, olive oil should not be the end all, be all. In other words, olive oil does not replace the need for calcium and vitamin D in combating osteoporosis. Health professionals suggest though, that adding the three aspects to your diet together, along with regular exercise, show strong promise for good bone health. Adding olive oil to your daily diet is simple in that it can replace any other oils and butters in cooking, baking, and salad dressings, for example.
    What is your favorite way to add olive oil to your diet?

    Article source ahealthiermichigan

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    Olive oil is typically known for its benefits on heart health and cholesterol. This is due to the fact that the dietary fats found in olive oil are monounsaturated, which are the “good” fats. Nevertheless, with olive oil and any fat that is deemed healthier than other butters... 
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  • The International Bulk Olive Oil Market

    Somewhere in the region of 800,000 tonnes of bulk olive oil were sold during the 2011-12 season.
    This figure is an estimate, since the customs data does not distinguish between packaged and bulk exports.

    SUPPLY

    • Spain is by far the world’s largest supplier of bulk edible oil.

    • Other producing countries, mainly Greece, Tunisia, Morocco, Syria, Turkey and Argentina, are involved to a lesser extent in this large market.
    DEMAND

    • The market for bulk edible oils is especially well-developed in the EU, with Italy, France and Portugal being the main buyers.

    • Italy is the world’s largest buyer. Imports make up their domestic market deficit and are also re-exported as bottled oil to the rest of the world.

    • The main importing countries (including the USA, Brazil, Japan, Canada and Australia) acquire primarily packaged products, although many bulk oil transactions also take place.

    BULK OLIVE OIL
    In olive oil bulk trade can be used the following transportation options for Extra Virgin Olive Oil, Virgin Olive Oil, Pure Olive Oil, and Olive Pomace Oil:

    Drum 58 Gallons – 220 Liters
    IMG_1204Heavy-duty food grade plastic drum constructed of low-density polyethylene able to contain liquids at temperatures up to 180°F. These rugged drums are designed for reconditioning and reuse without inner liners or polyethylene bags. May stack up to 4 high for transport or storage. FDA and USDA approved. Closed Head Drums have standard hung configuration of a 2″ NPT and one 2″ buttress. The extra large molded lifting ring improves drum handling.



    Tote  275 Gallons – 1,014 Liters
    IMG_1205A 275 gallon food grade quality tote container with a 8″ bung on top and a 2″ threaded valve on the bottom. Length 48″, Width 39″, Height 46″. Space saving storage containers are great for multi-trip applications. Easy to fill, stack, and load and unload. FDA compliant steel cage is hot-dipped galvanized. Pallet base is made from both steel and plastic. Includes inner storage tank made from white plastic with UV-blocking additive. Complete unit is UN approved- UN 31HA1Y.



    Flexitank 5,812 Gallons – 22,000 Liters
    IMG_1206ISO 9001:2000 standards
    Composed of four-layer PE inner film with a thickness of 0.125mm and a single coating of PP woven fabric of 220g/M with high strength and wear resistance. The feeding valve comes with either a 2″ ball valve, 3″ butterfly valve, or 4″ butterfly valve on the top of the flexitank. The discharge valve has either a 3″ or 4″ butterfly valve on the bottom front of the flexitank.



    Information sources:
    worldbulkoil
    www.clearbrook.net

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    Somewhere in the region of 800,000 tonnes of bulk olive oil were sold during the 2011-12 season. This figure is an estimate, since the customs data does not distinguish between packaged and bulk exports. SUPPLY • Spain is by far the world’s largest supplier of bulk edible... 
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  • 12 Benefits Of Olive Oil

    Many people are aware of the need to include olive oil in the diet for health reasons, as it has high level of antioxidants and is known for being a ‘healthy’ fat.

    People who live in parts of the world where olive oil is a regular part of their diet, for example in the Mediterranean, can often enjoy better health compared to those who live in areas where olive oil is only used occasionally.

    The Info-graphic below“12 Benefits of Olive Oil” explains in great detail how vital olive oil should be in your daily diet.

    olive__oil_benefits


    Article source hometipsworld

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    Many people are aware of the need to include olive oil in the diet for health reasons, as it has high level of antioxidants and is known for being a ‘healthy’ fat. People who live in parts of the world where olive oil is a regular part of their diet, for example in the Mediterranean,... 
    Read More →
  • Five ways for kids to savor the flavor of olive oil

    We need fat in our diet. Our bodies need it as a source of energy, to process fat soluble vitamins and as the source of essential fatty acids important for the normal function of certain glands, metabolic functions, growth and reproduction. Children in particular need good dietary fat.

    Unfortunately, most children I know eat mostly bad dietary fats, the kind that come from meat, dairy and baked goods. One of the best choices for dietary fat is extra virgin olive oil. But, for most kids, olive oil is as appealing to their taste buds as oysters, liver and Brussels sprouts.

    So, what do you do with the finicky eater? The problem with olive oil is the taste, not the texture, so you could try hiding it. The success rate, however, for hiding a a flavor that is distasteful to a child is somewhere around zero (decades later I can still taste the calves liver in every meatloaf even though I know it’s not there). Instead, the long-term goal should be to help the child develop a palate for olive oil — and the earlier the better.

    Five ways for kids to savor the flavor of olive oil

    Dip it. Let your little ones play with their food. Teach them to dip bread, pita wedges or tortilla chips in lightly seasoned olive oil. Even toddlers can successfully dip their food and will begin associating olive oil with fun. It’s a great way to start developing a taste for a healthy alternative to butter and buttery flavors.

    Make gummy bears. Gummy bears will satisfy any child’s sweet tooth. Pick a recipe that you can make together that uses olive oil for flavoring. You can find the ingredients online and molds at your local hardware or sporting goods stores. Insect and worm-like lures are the best.

    Buy olive oil made especially for kids. Just as there are spicier, more pungent extra virgin olive oils well suited for the adult palate, there are varieties of sweeter, milder olive oils made especially for children. Drizzle it over a favorite dessert, spread on toast or use it to fry their chicken tenders. Even though it is sweeter than the more adult variety, it has an olive oil flavor to which their palates will eventually become accustomed.

    Taste test olive oil. It probably took you a while to find your favorite flavor of olive oil so don’t expect your child to take any less time than you did. Have a family taste test. Buy small containers and sample each until everyone finds one that pleases their palate. Label it for her use only.

    Fill chocolates with olive oil. You can buy chocolates filled with olive oil or you can make them on your own. The same method used for filling chocolates with brandies and other liqueurs can be used to fill them with extra virgin olive oil. In either case, you are retraining the palate of a young one to equate a pleasant experience with olive oil. Stored in the refrigerator, the consistency of the oil thickens to a creamy center, not unlike a popular holiday chocolate egg!

    Like wine, olive oil is made from fruit and offers an assortment of flavors. Your adult palate eventually learned to enjoy a collection of wines, and so too, your child’s palate will eventually learn to enjoy extra virgin olive oil.

    By Angela Bell
    Olive Oil Times Contributor | Clemson, South Carolina

     

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    We need fat in our diet. Our bodies need it as a source of energy, to process fat soluble vitamins and as the source of essential fatty acids important for the normal function of certain glands, metabolic functions, growth and reproduction. Children in particular need good dietary... 
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  • Barjol Attends Trade Group Meeting in France

    The annual General Assembly meeting of AFIDOL, L’association Française Interprofessionnelle de L’Olive was held in Aix en Provence June 14. President Oliver Nasles outlined the activities for the past year of the private organization set up in 1999 to unite olive oil professionals, and to improve and develop the production, processing and marketing of olive oil.l

    Today Afidol has 54 members representing production, transformation and commercialization of olive oil, together with 26 members in the Administration Council.

    Jean- Louis Barjol, executive director of the International Olive Council attended the meeting where he presented an update on world production, imports, exports and consumption. A new laboratory at the Centre Technique de L’Olivier (CTO), a subsidiary to Afidol, was inaugurated later that day in Mr. Barjol’s presence.

    The dedicated chemical testing laboratory, the only one in France, has been entirely renovated with the help of European funding and support of the French Ministry of Agriculture and France Agrimer – the national institution for agriculture and sea products. Accredited by COFRAC (Comité Francaise d’ accreditation) CTO is now equipped with liquid chromatography,(UPLC) for identifying and quantifying olive oil phenolic compounds: with this, Afidol will be able to more effectively control quality standards for olives, olive oil and olive oil byproducts.

    Afidol is developing a commercial market of olive oil in the United Kingdom. After a timid start to develop a program for exports in 2011, Afidol has now established a clear commercial plan involving British buyers, importers and restaurant owners, and a dozen or so French olive oil establishments.

    Afidol realizes the importance of informing and guiding French marketers of olive oil on ‘best used by dates’, or DLUO (date limite d’utilisation Optimale). Because French olive oil is so diverse, Afidol sees this as a major problem and began three studies last year as to how best advise marketers on DLUO. Different types of olive oils are being collected, analyzed and stocked by CTO in their laboratories. The results will be published in 2015.

    Sources:
    OliveOilTimes
    AFIDOL
    Cofrac

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    The annual General Assembly meeting of AFIDOL, L’association Française Interprofessionnelle de L’Olive was held in Aix en Provence June 14. President Oliver Nasles outlined the activities for the past year of the private organization set up in 1999 to unite olive oil professionals,... 
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  • Chemistry of Olive Oil flavor still puzzles researchers

    The exact chemistry of olive oil flavor still puzzles researchers and a lot of research is being conducted on the subject. The few facts below barely scratch the surface! In some foods, some strong flavors are comprised of a single compound. For instance, the simple chemical cinnamaldehyde imparts a strong smell of cinnamon. It would be nice to identify a single chemical that could predict good or bad taste such as this in olive oil; we would have no need for tasters but could just do a simple test. Unfortunately, there are thousands of chemical compounds in olive oil and the interaction of hundreds of these probably contributes to flavor.

    NATURALLY OCCURING AROMA COMPOUNDS IN EXTRA VIRGIN OLIVE OIL
    The unique and delicate flavor of quality extra virgin olive oil is related to the presence of a large number of chemical compounds. Aldehydes, alcohols, esters, hydrocarbons, ketones, furans, and other compounds have been identified by gas chromatography and mass spectrometry in good-quality olive oil. Over one hundred such compounds have been identified which, as a whole, contribute to the distinctive organoleptic characteristics which make extra virgin olive oil so unique.

    These tastes and fragrances derive from compounds like hexanal (green, grassy), trans-2-hexenal (green, bitter), and 1-hexanol and 3-methylbutan-1-ol, which are the major volatile compounds of olive oil. Many of these flavor compounds decompose if temperatures during milling are too high.

    Phenolic compounds have a significant effect on olive oil flavor. There is a good correlation between aroma and flavor of olive oil and its polyphenol content. Hydroxytyrosol, tyrosol, caffeic acid, coumaric acid, and p-hydroxybenzoic acid influence mostly the sensory characteristics of olive oil. Various off-flavor compounds are formed by oxidation, which may be initiated in the olive fruit. Pentanal, hexanal, octanal, and nonanal are the major compounds formed in oxidized olive oil, but 2-pentenal and 2-heptenal are mainly responsible for the off-flavor.

    We are often asked whether the component in olive oil that is peppery and sometimes makes people cough is oleic acid. It is not. Different olive oils with the same amount of oleic acid may be quite peppery or not all. Many studies have been done to try to predict a flavor profile based on the oil’s chemistry. In “The Handbook of Olive Oil” by Harwood and Arapicio, they cite studies done by the authors that show that aglycons are responsible for the bitter and pungent sensory attribute, as well as tyrosol and possibly alpha-tocopherol. The phenols are related to astringent attributes. It is probably the combination of bitterness and astringency that causes a person to cough.

    An interesting related fact: Gary Beauchamp and other chemists published a September 1, 2005 article in Nature that shows that oleocanthol, the pungent compound in some oils which creates a stinging sensation in the throat, has similar properties to anti-inflammatory compounds such as ibuprofen.

    WHAT DETERMINES WHETHER THESE COMPOUNDS ARE PRESENT?
    Many factors influence the presence of these compounds, in particular:

    The care that went into growing, harvesting, and extracting the oil. If the olives are stored, and not milled promptly, volatile flavor components, such as aldehydes and esters, decrease. Various methods to increase the yield, such as heating the paste, also result in a loss of flavor compounds.
    The storing conditions and the age of the oil. With age, the flavor and aroma of the oil decrease, especially if not stored in dark and cool conditions in a well sealed container.
    The maturity of the olives at harvest time. The highest concentration of volatile components appears at the optimal maturity stage of fruit. The maturity of the fruit also affects the polyphenol content of the olive.
    The variety of olives.
    The weather such as the amount of rain, freezing conditions, or heat.
    The location of the orchard. There can be significant changes in the flavor components in olive oil obtained from the same oil cultivar grown in different areas.
    To find out more about the different tastes and aromas of olive oil, read our
    How To Taste section.

    SOURCES
    A.K. Kiritsakis: Flavor Components of Olive Oil — A Review, Department of Food Technology, School of Food Technology and Nutrition, Technological Educational Institution (TEI) of Thessaloniki, Sindos Thessaloniki, Greece.

    John Harwood and Ramón Aparicio: Handbook of Olive Oil, Analysis and Properties.

    Journal of the American Oil Chemist Society 75, 673 681 (1998)

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    The exact chemistry of olive oil flavor still puzzles researchers and a lot of research is being conducted on the subject. The few facts below barely scratch the surface! In some foods, some strong flavors are comprised of a single compound. For instance, the simple chemical... 
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  • Is your olive oil good? (article from Jamie Oliver forum)

    Being in the business of importing traditional foods from Calabria I had many people approaching me asking how to identify a good olive oil? Either whilst in Italy or here in the UK.
    So in answer to all those questions I decided to write this article about how to identify and select a good olive oil for your table.
    Sometimes when we are standing in front of the olive oil section in the supermarket with about 30 types of different oils we think, which one should I get? Is the famous brand better than supermarket brand? Or is the green one better than the brown one? Or is it the yellow one better? Or is the one with bits more flavoursome than the one without bits? WHAT SHOULD I DO??!! Help please!!! I just want an olive oil to add to my salad bowl…!!!
    Well the answer is very simple and complicated at the same time. Olive oils are very difficult to assess once they are bottled. Usually the best way to know if the oil you want is good is by tasting it, of course when we are buying it in shop or in the supermarket we don’t have the leisure of asking Tesco’s manager to let us try the oil before buying it, so we need to guide ourselves by using the following recommendations:

    1) In reality a good oil should not have a ‘best before date’ older than 18 months from the date bottled. This is because the oil has to be new never from a previous year.
    One of oil’s worst enemies is light. Olives contain chlorophyll which is a great preservative and antioxidant but quite bad for the preservation and quality of the oil if exposed to light. In exposure chlorophyll will transform in antioxidant making the oil go from green to yellow very quickly. Some olive oil producers add synthetic chlorophyll to hide this effect. So, if you see a green olive oil in a shop think that it contains synthetic chlorophyll unless you know it comes from a local producer down the road and therefore the oil is new.

    2) When choosing an oil place the bottle against a source of light for a few seconds. This will tell how clean or not the oil is and its real colour. Oils can be either filtered or not. Some oil producers prefer to leave the oil unfiltered as these ‘bits’ make the product more flavoursome and with a stronger olive taste, therefore, a better quality oil meaning a more expensive oil. However, this preference makes the ‘best before date’ even shorter. Be careful though as sometimes these unfiltered results are not purposely made by the producer but the result of a bad filtration process which leaves nasty flavours meaning a bad quality oil. It is also important that you don’t buy an extra-virgin olive oil yellow or brown as this indicates a badly preserved product.
    How to know if your oil is good after purchasing?
    Well, let’s think that you finally managed to decide which olive oil you are getting from the supermarket or shop. You got home and opened the bottle to taste that fantastic Mediterranean flavour you tried whilst on holiday, how do you know what you are getting is really a good oil or just a ‘mock’ of olive oil.

    There many ways of testing this:
    1) The acidity of the oil should not be more than 0.35%, however, by law producers in Italy are allowed to extend that percentage to up to 80%.

    2) The polifenoli which are the bits that are good for the circulation system and in general for our bodies have to have the highest level possible. These ‘bits’ with time will decrease, that’s why oils should not be consumed after the 18 months threshold, the older the oil the less or non polifenoli will have, rending the oil without any goodness in it.

    3) The oxygen quantity absorbed by the oil which comes from the initiation of its own oxidation activity that with the pass of time will bring nasty smells and flavours should not be less than 20.
    So, after knowing all this information, have you asked yourself what we need to have to produce a good olive oil? Well here are some of the aspects producers need to have to be able to make a good olive oil.

    1) The olives have to be collected in the right period when they start to change from green to brown.

    2) A good olive oil will depend of course on the quality of the olive. Every olive has its own flavour. Climate, type of cultivation and place also play an important part on this. For example in the North of Italy a more light olive oil is produced, but in the South the production is more accentuated because the olives mature better helped by the warm climate and the quality of the soil. That’s why the best olive oil produced in Italy comes from Calabria and Puglia.
    3) The olives have to be nice, healthy and without any insect marks or wholes.

    4) They have to be collected in crates with opening so air can circulate and taken immediately to the frantoio to be process as soon as possible.

    5) The ideal temperature for the process to be done in is between 25* to 30* for a period no more than 20 to 30 minutes.

    6) Then the oil is left to decant for a few days. After is passed onto another container to separate the oil from the bottom and elevate residuals. After a few months of repeating the same procedure all residuals are eliminated.

    7) At the end the oil is preserved in air tight containers at a temperature of no more than 20* and in a dry and dark place.
    Have you ever asked yourself why we normally find extra virgin olive oil and not virgin olive oil?
    Well the answer is very simple. The virgin olive oil is normally used to be mixed with the extra virgin olive oil. The extra virgin olive oil is added to a low quality oil as is the virgin olive oil until obtaining an oil with the right parameters, 0.8% acidity per 100gr. This means a cheaper way of producing a good oil without compromising completely in the quality, but, meaning we are not getting a 100% extra virgin olive oil.

    Types of olive oil
    – Extra virgin olive oil
    – Virgin olive oil
    – Olive oil
    – Olio di sansa di olive
    Well I hope you all enjoyed this long but very informative article about how to choose the right olive oil when you are at the supermarket or shop. Remember that the best place to buy your oil is at the producer; of course I bit difficult if you are in the UK!

    Please feel free to leave a comment…

    Article sources Jamie Oliver forum: Food, Wine and Gardening

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    Being in the business of importing traditional foods from Calabria I had many people approaching me asking how to identify a good olive oil? Either whilst in Italy or here in the UK. So in answer to all those questions I decided to write this article about how to identify and... 
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  • Olive-oil win for NY pols

    WASHINGTON — Buy American olive oil? Fuhgeddaboudit!

    New York lawmakers banded together to knock off a provision of a federal farm bill that would have subjected Italian and Greek olive oil to new fees and testing — a measure that gave their constituents a bad case of indigestion.

    Rep. Michael Grimm (R-SI) helped engineer a lopsided vote on the House floor to strip the proposal last week — playing heavily to his Staten Island district’s Italian-American roots.

    Grimm said the farm bill, as written, would have slapped a huge “tax,” known as a marketing order, on imported olive oil — a product that means a lot to his Staten Island constituents, along with a bevy of local shops, restaurants, and New York businesses that sell and distribute it.

    He said the overseas industry also translates to local shipping and wholesale jobs.

    “Italians and Greeks, we know our olive oil,” Grimm told The Post, mocking the torpedoed initiative. “I’m thinking like TSA-type guys dunking bread at the border and saying, ‘That tastes pretty good, let’s let that go.’ Are you kidding me?”

    Grimm helped line up the National Italian American Council and a similar group of Greek Americans to back the imports — and helped organize an operation of lawmakers of Mediterranean stock to work the vote.

    To kill the provision, New Yorkers had to do battle with California’s powerful delegation — the largest in Congress — which got the olive-oil provision inserted into the bill in the Agriculture Committee. The stakes were high, with costs of new fees estimated in the tens of millions. Nearly half the nation’s olive-oil imports come through New York.

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    “Prices are pretty high for olive oil as is,” said Joseph Ajello, who runs Pastosa, a third-generation Italian specialty store in Staten Island and Brooklyn.

    “Additional tax on it really threatens to put us at a real competitive disadvantage.”

    Italian-American California lawmakers, including Rep. John Garamendi and Rep. Doug LaMalfa, boiled over when the provision was nixed.

    LaMalfa said without new inspections, “extra virgin” oil could end up anything but.

    Maybe the label should say “extra rancid,” he sneered on the House floor.

    Imports already have about 98 percent of the market and go through spot-checking instead of much more rigorous taste and chemical tests the feds would oversee, funded by the new tax.

    By GEOFF EARLE Post Correspondent
    Last Updated: 3:54 AM, June 24, 2013
    Posted: 1:04 AM, June 24, 2013
    New York Post

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    WASHINGTON — Buy American olive oil? Fuhgeddaboudit! New York lawmakers banded together to knock off a provision of a federal farm bill that would have subjected Italian and Greek olive oil to new fees and testing — a measure that gave their constituents a bad case of indigestion. Rep.... 
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  • Olive Oil - Health and Beauty Benefits

    Olive Oil Cosmetics

    The recent years the olive oil is being used to cosmetic industry. The trend of finding physical and ecological products led to the establishment of new products for body care. Creams, shampoos and other products have gained a big share of the market. Those cosmetics that are clinically tested and derive from olive oil are first quality products that do not provoke allergies.

    Olive Oil Soap

    The soap has the property when mixed with water to remove the dirt from clothes and body. The olive oil soap has either green or white color and is pure and friendly to the human skin and at the same time it gives hydration and physical protection to the skin.

    It is not toxic and therefore the body care and the washing of clothes are definitely recommended. It is widely used because it is non-toxic, friendly to the environment and very effective.

    Olive Oil & Gastrointestinal System

    In this case the olive oil has protective action. Recent research proves that its consumption leads to the decrease of stomach cancer. In the enteron it increases the absorption of calcium and contributes in the protection of women against osteoporosis.

    For the liver the olive oil consumption is also very important as it contributes in the normal function of hepatic cells, it diminishes the production of low density cholesterol (LDL) and at the same time it augments the production of high density cholesterol (HDL).
    In cases of gastric ulcer olive oil is still very beneficial as it decreases the excretion of gastric acid.

    Olive Oil & Urinary System

    Among the cancers that are considered to have close connection with the nutrition the cancer of prostate is included. The consumption of saturated fat augments the metastatic phenomenon, i.e. the ability of cancer to make metastasis, while the consumption of olive oil leads to inhibition of the metastasis. Moreover the olive oil protects the kidneys from the toxic action of other fat or medicines and therefore diminishes the occasion of nephric deficiency.

    Olive Oil & Diabetes

    Great quantity of vegetables and generally the philosophy of Greek traditional nutrition are considered to be nowadays the ideal trophic model against diabetes. In cases of diabetes type II most dietitians consult to patients that they should cover 40-50% of the daily calories with complex carbohydrates, 10-20% with proteins and the remaining 30-40% with monounsaturated oils and specially olive oil.

    Olive Oil & Cancer

    It is widely believed that olive oil provides protection against cancer and especially for some particular types, such as the breast cancer. The decrease of the appearance of such cancer due to the consumption of olive oil varies from 30 to 50 per cent.

    It is worth mentioning that in Greece in areas where people consume only olive oil, the cases of breast cancer represents the 1/3 of the cases of United States. According to recent research the olive oil protects against other types of cancer as well, namely endometrial, gonads, prostate, stomach and liver cancer. Another recent research showed that olive oil may contribute in cancer of pancreas.

    Along with olive oil, the most effective nutrition against cancer would consist of small consumption of meat and daily consumption of herbs, vegetables, fruits and legumes.

    Cardiovascular Disease

    The consumption of olive oil contributes in the decrease or elimination of the appearance coronary disease and other cardiovascular diseases. It has been proved that the appearance of such diseases is relevant to hyperlipidemia, high blood pressure and smoking. The increased cholesterol of blood plays important role to the appearance of coronary disease. Consequently, the nutrition is vital to the prevention of such diseases.
    The nutrition of West and North Europeans consists mainly of saturated fat, which leads to increased levels of cholesterol of low density. On the other hand, those who follow the Mediterranean nutrition and thus they consume a great quantity of olive oil, their low density cholesterol is in lower levels, while the high density cholesterol (the good cholesterol) is higher.

    Article source oliveoilmani

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    Olive Oil Cosmetics The recent years the olive oil is being used to cosmetic industry. The trend of finding physical and ecological products led to the establishment of new products for body care. Creams, shampoos and other products have gained a big share of the market. Those... 
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  • The Olive Oil Legend says...

    According to the tradition and the legends the olive tree has symbolic value. The most common and interesting legend derives from Greek mythology.

    It is said that Zeus, the father of all Gods, promised to gift peninsula of Attica to the goddess that would bring to him the most valuable and useful present. Competitors to this challenge were Poseidon, the god of sea and Athena, the god of wisdom. Poseidon captured with his trident the sacred rock of Acropolis and sea water sprang from the rock. From the other hand, Athena planted an olive tree. Those days people were unaware not only of the cooking with olive oil but of the use of oil for lighting as well. With this gift Athena beat Poseidon to this challenge and from that moment and then the olive tree is considered to be sanctuary.

    Nevertheless, the challenge did not end as Poseidon got frustrated. For this reason he decided to leave peninsula of Attica without water. People were angry against Poseidon and moreover the son of Poseidon was also angry that his father lost the power of Athens. Thus he climbed to Acropolis carrying along an axe with the intention to cut the olive tree that Athena had planted. The moment that he raised his axe to cut the tree, just as a miracle the axe turned against him and it killed him.

    The symbolic power of Olive tree

    Even today the olive tree has retained its symbolic power amongst the different cultures and nations.

    The tree of wisdom: In several cultures the tradition says that the olive tree was gifted to from gods to people. Thus, the symbol of goddess Athena beside the owl symbolized an olive branch.
    The tree of peace: Irena, the god of peace, daughter of Zeus and Themed, was always depicted with an olive branch in her hand. Later, in periods of war, the couriers of peace were sent holding a symbolic olive branch in their hand.

    The tree of hope: In the Old Testament a dove returns with an olive branch in the ark, in order to announce the end of flood and bring hope to people.
    The tree of light: The olive oil was used as lighting oil and thus it was considered to be source of light.
    The tree of fertility: In folk tradition of Greek medicine the olive oil is considered to be aphrodisiac. People offered to new couples bread in oval shape were they previously purred the first oil of the year, as an antidote to sterility.
    The tree of health: The value of olive oil to the health is widely known for centuries. Thus, the olive tree symbolizes power and health. Moreover, this symbolism is totally accurate due to the fact that olive trees are long-lived, simple and resistant.
    The tree of wealth: For many families the olive trees and their products represent the main source of income.
    The tree of balance: The olive tree was considered to be the tree of balance by the Celts. For this reason they devoted the day of 23rd of September to it as that particular date the day has the same duration as the night.

    Terminology

    The latin word for olive, oleum, consists of two notions: the Cretan word “elaeva” which means olive and the semitic “ulu”.

    In spanish language the term “aceite” derives from the arab word for olive, al zaytun. “Oliva” in spanish language means only the olive tree, not the olive itself.

    Tea from Olive Leaves

    The leaves from olive trees can be useful in tea production. You may use either leaves directly collected from the tree or buy from the market.

    Recipe: Pestle the leaves and pure 1 or 2 spoons in boiling water. Five or ten minutes later leech and add some sugar or honey. The tea from olive trees can become very bitter if you boil it much time.

    This tea gives you much energy and it is recommended for adults to drink one in the morning, one in the afternoon and one at night, for young children one cup of tea per day and for school students one cup in the morning and one in the evening.

    Effective essences

    The most important ingredient of olive leaves is Oleuropein, which belongs in the team of the secondary herbal components. The olive tree produces this substance to protect itself from the invasion of microorganisms and insects. Oleuropein is a very effective antioxidant and it has anti-inflammatory qualities.

    The great quantity of chlorophyll protects people from arteriosclerosis. Moreover, it has been proved that it has ephidrotical action.

    Olive leaves provide with energy and fend for a general amendment of the health. More precisely they increase the resistance of the organization and they soften chronic annoyances such as aches in the articulations.

    Tips for storage

    Nowadays the olive oil is disposed in plastic or glassy bottles or in metal tins for larger quantities. In the house it is recommended to be stored in a cool, dry and dark place, such as a cellar or a storehouse. If such a place does not exist, you can store the olive oil into the fridge. Nevertheless, with frigidity the oil blurs, jells and small white spots are shaped. This doesn’t mean that the oil lost its quality. After a few hours in room temperature its color will recur and the oil will become once again clear.

    Article source oliveoilmani

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    According to the tradition and the legends the olive tree has symbolic value. The most common and interesting legend derives from Greek mythology. It is said that Zeus, the father of all Gods, promised to gift peninsula of Attica to the goddess that would bring to him the most... 
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  • Olive Festival in Oroville today blends history with the present

    OROVILLE — A festival that celebrates Oroville’s historic role in the olive industry and offers people an opportunity to learn about present-day growers will be held today in Oroville.
    Today from 11 a.m. to 4 p.m., the historic Ehmann Home will be the site of the third annual Butte County Olive Festival.

    Olives are a big part of Oroville’s history.

    Freda Ehmann settled in Oroville in 1898 and started the Ehmann Canning Co. She developed the olive canning process and is listed in “Who’s Who” as the “mother of the California ripe olive,” said event organizer Alberta Tracy Friday in the home’s cheery kitchen.

    “What better place to have it than the home of the woman who started it, the house that olives built?” she said.

    Tracy said the festival got its start three years ago when Roseville author and historian Richard Calhoun visited Oroville and said he wanted to do an olive festival.

    “We were going to just sell olives,” said Tracy. “There was nothing to eat then. We just had growers, vendors and card tables. We didn’t realize then what it was and what it could be.”

    The event has grown.

    Last year, around 800 people attended. Tracy said they hope 1,000 show up today.

    The Butte County Historical Society is sponsoring the festival in partnership with Feather Falls Casino.

    “This is good for Butte County Historical Society, good for Oroville and good for Butte County,” Tracy continued. “It’s going to get bigger and better every year.”

    There will beplenty of olive products. At least eight vendors will participate, including local olive growers and olive-oil producers.

    The Olive Festival will offer olive and olive-oil tastings, a beer tasting, live music and food. Tracy said the Historical Society will have a booth selling food for $5 a plate. The food will contain olives in the recipes, she said.

    Also, visitors can tour the Ehmann Home, and there will be drawings for prizes.

    “The fun starts in Oroville,” Tracy said. “It’s another thing to put Oroville on the map, and at the home of Mrs. Ehmann,” she said.

    Jeannie Bede said that without Freda Ehmann, “we wouldn’t have olives.”

    “It’s a great community event,” she added. “Come out and be involved. It’s a great event to share the history and bring the history to today.”

    Article source orovillemr.com
    By BARBARA ARRIGONI

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    Alberta Tracy (left) and Jeannie Bede fill display boxes with olive cans on Friday for the annual…

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    OROVILLE — A festival that celebrates Oroville’s historic role in the olive industry and offers people an opportunity to learn about present-day growers will be held today in Oroville. Today from 11 a.m. to 4 p.m., the historic Ehmann Home will be the site of the... 
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  • In Jaén, ‘Conquering Palates’ to Get a Fair Price for Olive Oil

    The more cuisines olive oil conquers in the world, the easier it will be to obtain a fair price for this product. – Francisco Reyes Martinez

    Admired for its production potential, questions have also been traditionally raised about the quality of the Jaén region’s oils. This reputation, which was perhaps deserved in the past, is completely unjustified nowadays.
    Proof of this lies in the growing number of awards which, year after year, all over the world, distinguish the excellence of its brands.

    The enormous efforts made by its olive and oil producing industry in recent years have contributed to this success, raising quality to the maximum, as has the drive provided by the Jaén County Council.

    Since his election as president of the Jaén County Council in June of 2011, we had only coincided with him at a small number of events.

    We were perfectly familiar with the vehemence of Felipe López, his predecessor in the position, in defending the interests of the olive tree and the oil from his land. However, we hadn’t had a chance for a good chat with Francisco Reyes yet. And so, with the excuse of the misfortunate legislation the EU was supposed to set in motion in January 2014, to oblige the HORECA channel to replace the traditional oil cruets with non-refillable and labelled packages, we decided to interview him.

    Just like the rest of us, in the course of his life Francisco Reyes has also come across the controversial oil cruets in numerous bars and restaurants throughout our country. A practice which, in his eyes, “undermines the prestige of quality oils by using recipients that do not do them justice.”

    This is why, even before the announcement of the new European measure, the Jaén County Council had already sponsored a campaign driven by the small farmers association, Unión de Pequeños Agricultores de Andalucía, among various restaurants in Jaén in an attempt to have them offer their oils solely in non-refillable and labelled packagings.

    In a surprising coincidence, just a few days after answering our questions, the European Union decided to block what, according to Francisco Reyes, would have been a response to a “series of requests and demands from the sector which, undoubtedly, would be positive for the olive oil producers.”

    We haven’t spoken to the president of the Jaén County Council again since the European Union made this decision, however something tells us that he can’t be very happy about it.

    It is no wonder that everyone identifies Jaén with olive oil, as it is the main production region not just in Spain but in the oil producing world. How is its relevance reflected in the characteristics that define the province?

    The image of Jaén, which is redolent of olive oil, is largely associated with its olive groves. Suffice to journey just a little into our territory to realise that the olive, that thousand-year old tree so closely associated with the Mediterranean, dominates practically the entire countryside. Indeed, over 60 million olive trees define the countryside and mountains of Jaén, from north to south and east to west of the province. Its omnipresence determines our economy, in which the olive sector represents over 15% of our Gross Domestic Product, we produce 28% of the world’s olive oil and 43% of Spain’s. Data that translates into returns of around 1 billion euros. In our province, which has over 600,000 hectares of land planted with olives trees, around 108,000 people are directly linked to this sector through the 66,000 registered farms, on which an average of 700,000 tonnes of olives are produced, which are pressed in over 300 mills. And the predominant varietal is the Picual, representing 95% of the total. From this olive, one of the best oils in the world is extracted, both in terms of flavour and in health benefits, as it is one of the oils with the highest oleic acid content.

    In the light of these figures, it is logical to assume that olive oil exerts an enormous influence on the everyday life of the people from Jaén. How does it specifically impact the social and cultural environment of the province?

    That’s certainly true, particularly in the small and medium-sized towns and villages, which constitute a majority in the province of Jaén. Here, the agricultural labour, the harvest and the cultivation of this tree mark the lives of its inhabitants. Although in recent years, a successful attempt has been made to diversify the productive activity in Jaén, there is no doubt that oil production is still one of our most relevant sectors, not just from an economic point of view, but also in terms of culture as, per se, it is a way of life with roots that date far back in time, which we have summarised in the term Olive Culture.

    Has the current economic situation affected the olive oil industry in Jaén? In what way?

    There is no question that the difficulties Spanish society is experiencing mean that all sectors, including olive oil, are suffering. But the small harvest of the last year has temporarily overshadowed the main problem we have been facing recently: the low prices that even fall below the profitability threshold. Since there is a smaller supply, the price has increased, but this year’s campaign will be less profitable for the oil producers and, above all, has led to the loss of over 6 million days of work, meaning this is a particularly tough situation for the thousands of Jaén families whose income depends directly on agriculture and for whom we at the Council have set up an Employment Plan with a budget of 7 million euro to partially relieve this loss of wages.

    From a purely physical plane, which peculiarities make up the Jaén olive landscape?

    Like I said before, the olive grove is present wherever you look in this province, to the extent that we always say it’s our fifth nature reserve. It is a humanized wood that is one-of-a-kind in the world, offering unique landscapes and orography, marked by endless rows of olive trees that spread throughout the plains, the mountains, close to the villages, the cities and even the most remote and hidden nooks and crannies.

    Some claim that the traditional olive groves, particularly those blanketing the mountain slopes, are not very profitable or competitive if compared to those cultivated intensively or super-intensively. Do you share this opinion?

    I think that rather than an opinion, this is a reality. The difficulties involved in harvesting these mountainous groves, or installing a watering system or simply doing the various agricultural tasks necessary, constitute an obstacle that ultimately affects the profit the farmer extracts from the olive tree in comparison to the flat stretches of farmland in which cultivation can be more intensive. This is why it is obvious that they are less profitable, but that should not make us forget the important social and economic function they fulfil in many of our municipalities, where they represent one of the main sources of income, which is why we always defend the need to preserve this mountain grove, because it contributes to maintaining the population in rural areas and because it is also important in terms of the environmental benefits it generates.

    A leader in terms of quantity, the province of Jaén also stands out for the increasingly-higher quality of its oils. What characteristics define them? How is the excellence of these oils certified?

    In Jaén, as I mentioned before, the Picual olive is the most commonly cultivated as it takes up approximately 95% of the olive-producing surface area, although in the area of Cazorla, the Royal varietal is also common. Its main characteristics reside in its aroma, which tends to be described as fruity, fresh and fragrant, while a slight bitterness predominates its flavour, with an intense taste of the actual olive itself, that leaves an exquisite and prolonged aftertaste. It is the olive type that is most resistant to oxidation, due to its higher polyphenol content. This guarantees its stability and preservation for a long period of time, one of the most important advantages of the Picual varietal, without neglecting the stronger presence of the healthy oleic acid. To guarantee its excellent quality, we boast some of the oldest Designations of Origin in Spain, the Sierra de Segura and also the Sierra de Cazorla. The Council works with these to raise awareness of the excellent oils produced in the province of Jaén.

    Jaén is known as a major producer of bulk oils. What percentage of the total production is made for this market? What types of oils are sold in this way? What is the current trend?

    The estimates indicate that around 80% of the oil produced is sold in bulk, mainly to the export market. In general, the olive oils exported tend to be the lower quality oils because normally a far higher percentage of extra virgin olive oils are packaged. The current, and also desirable, trend is for the oils produced to be of an increasingly high quality, and for both the packaging and the sale to take place directly at origin, because this will generate more added value, a higher profit for the producers and, as a result of this, more jobs will be created in the sector. For this to happen, it is also essential for us to continue to promote this product throughout the world, emphasising the benefits it offers to human health and its multiple uses in gastronomy, because the more palates we conquer, the easier it will be to receive a fair price for the oil that should at the very least cover the farmers’ production costs.

    You are a teacher by profession and so you must at some point, even if only in your own mind, have assessed the knowledge level of the children –and those who are not so much children- from your province about olive oil. In your opinion, what is their view of this product so inherent to them? Is this vision real?

    In the province of Jaén at least, the olive oil knowledge level is more complete than in other areas of Spain. Even so, and in general terms, I believe the term used to define the quality of the oils makes it overly difficult to distinguish between the best and the not so good. Olive oil is considered a top quality product, with infinite uses in the kitchen, an excellent flavour and it is more and more acknowledged as a healthy and essential foodstuff of the Mediterranean Diet. This is made increasingly clear by the growing number of scientific studies, the latest of which, called Predimed, clearly shows that this type of diet, supplemented with olive oil, reduces the chance of suffering a cardiovascular disease by 30%. This is the view of olive oil that we at the Council are intent on promoting among various groups, such as housewives, school children, restaurateurs, distributors … all with a view to conquering more and more cuisines around the world.

    Up close and personal:

    An extra virgin: Oro de Cánava
    An olive varietal: Picual
    An olive grove landscape: The valley of the river Cuadros and the mountains of Sierra Mágina.
    A restaurant that takes special interest in olive oil: Juanito, in Baeza.
    A dish with olive oil: French fries with eggs.
    A wish for olive oil: For the producers to receive a fair price.

    Francisco Reyes Martínez

    Born in the Jaén town of Bedmar, on July 10 in 1962. Although a teacher by profession, politics began to make a decisive mark on his life in 1987, the year in which he was elected councilor in his native municipality. One year later, he became mayor, a position he held until 1995.

    Between 1993 and 2000, he was also regional councilor, a position he combined with that of vice-president of this same institution for a while, and was also responsible for local Tourism and Development.

    Almost at the same time, in 1996 he went on to take up the role of organisation secretary of the Provincial Government of the PSOE party in Jaén. For another four years, he also combined this function with that of secretary general of the Local Branch of this political party in Bedmar.

    In the year 2000, he was appointed regional representative of the Andalusian government in Jaén, a position he occupied until the year 2008, when he was elected national councilor.

    In 2004, he began his role as vice secretary general of the PSOE in Jaén, until he gave up this facet to become secretary general of his political party in Jaén. At present, he combines this position with that of PSOE representative for the legal jurisdiction of Jaén.

    Since June 24 2011, Francisco Reyes Martínez has also been the president of the Jaén County Council.

    By Alberto Matos, Olivarama
    Olive Oil Times articles are presented in their entirety and are unedited by Olive Oil Market.

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    The more cuisines olive oil conquers in the world, the easier it will be to obtain a fair price for this product. – Francisco Reyes Martinez Admired for its production potential, questions have also been traditionally raised about the quality of the Jaén region’s oils. This... 
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  • Olive oil: Drizzle it on any food to enhance flavor

    Olive oil is the staff of life to people in the Mediterranean.

    Every nation that borders that great sea makes olive oil and each claims theirs is the best. We most often think of Italian oil as being the wisest choice, but the Italians are in fact masters of marketing and produce not much more than 20 percent of Europe’s oil.

    If you see a bottle of oil that claims to have been bottled in Italy you can be pretty sure it was produced in Spain, trucked to Italy and only bottled there.

    In the grocery we most often encounter virgin and extra virgin oil. Virgin means the olives were pressed and no chemicals were used; extra virgin means only that it is of the highest quality. First cold press indicates that the olives were pressed when the fruit was cold, generally below 77 degrees, but there is no second pressing of virgin oil.

    The quality and flavor of extra virgin olive oil varies tremendously, as indicated by prices. You can find oil from $10 a bottle to $100 a bottle, but often what you are buying is a fancy bottle and middle of the road oil. The best bet is to shop around and find an oil you like. Remember that the oil you buy in the big box store is fine for cooking, but it is not of the quality you would like for drizzling on your favorite pasta or bruschetta.

    There are some very good oils made in the USA. California Olive Ranch comes very highly rated and not excessively pricey; try their Limited Reserve or Arbosana EVO. It can be ordered online but quantities are limited. You may also want to try oils from Lucero, Katz or Clearly.

    Once you’ve found that special oil, you might want to buy a few bottles at a time, especially if you are ordering online.

    Here are a few things to remember about storing olive oil: Olive oil has about a two-year shelf life when bottled. It deteriorates when exposed to sunlight, so keep it in a dark pantry and try to keep it below 70 degrees. Once opened and exposed to the air it will start to decline in quality and flavor. What a fine excuse to use even more.

    Olive oil will enhance the flavor of almost anything. Try drizzling it on a just-grilled steak, over sautéed shrimp, scrambled eggs or of course over almost any fresh salad. Don’t get carried away and overdo it; it doesn’t take much to do the job when using a fragrant oil.

    This is the classic Italian bruschetta, or at least one version of it, and it does require a wood-burning fire to get it right.

    SIMPLE BRUSCHETTA

    1 loaf crusty country style bread

    4 cloves of garlic

    Best quality olive oil

    Salt and pepper

    This is a great recipe to make when you have fired up the grill for something else and want to serve bruschetta as a first course. Slice the bread thickly and grill over the hot fire, turning once, until it is toasted, but not quite finished. Remove and rub the bread thoroughly with the garlic and then return to the grill to finish. Remove and drizzle with your favorite oil, add just a pinch of salt and pepper if you like and serve immediately. Pick a nice Italian red to go with this appetizer, such as Col Di Sasso or a good Chianti.

    This is another very simple recipe that’s quite good as a starter. It can be made in advance and can await your guests as they arrive at the table. Who wants guests to sit down to an empty table?

    ROASTED GARLIC

    1 cup olive oil

    1-2 whole garlic bulb

    2 sprigs rosemary

    2 tablespoons balsamic vinegar

    Crusty bread

    Preheat the oven to 350 degrees. Cut the top half inch of the garlic bulb off. Add the oil to a small oven-proof pot with a lid and then add the garlic and rosemary. Drizzle the balsamic in, place the lid on and bake until the garlic is soft and fragrant, about 30 minutes. All to cool then show your guests how to squeeze a garlic toe out and use a slice of bread to dip into the mixture and top with the garlic.

    Again, serve with a robust Italian red wine.

    This simple recipe is sometimes referred to as a Tuscan stew. What makes this recipe work is the drizzling of good olive oil at the very end. This might best be served over thick slices of crusty country style bread.

    Note: Don’t be afraid to use canned precooked beans. Just make sure to rinse them to get the goop and excess salt off.

    WHITE BEAN STEW

    1 loaf crusty country style bread

    3 cups prepared white or cannellini beans

    1/4 cup chopped smoked sausage

    3/4 cup chopped red onion

    1/2 cup chopped red and green bell peppers

    4-6 cloves chopped garlic

    Olive oil for cooking

    Better olive oil for drizzling

    Parmigiano-Reggiano for grating

    Fresh ground black pepper

    Herbs de Provence or dried oregano

    Sauté the chopped sausage in a little oil until well browned, remove from the pan and add the onions and bell pepper. Sauté for 5 minutes, remembering to season as you go. Add the garlic and cook 1 minute more, now add the beans, taste and season again. If it appears a little dry add a little chicken stock or water. Simmer for 5 minutes. Cut thick slices of bread, toast in a little olive oil, then top with the stew. Drizzle generously with olive oil and garnish with plenty of freshly grated Parmigiano-Reggiano.

    Article source: sunherald.com

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