- Anyone coming from the Mediterranean region of the world would tell you about the health benefits, as well as the wonderful flavor, of a good dose of olive oil on salads, pasta, fish and almost anything else. Fortunately, it is available throughout the year to satisfy taste buds...
Anyone coming from the Mediterranean region of the world would tell you about the health benefits, as well as the wonderful flavor, of a good dose of olive oil on salads, pasta, fish and almost anything else. Fortunately, it is available throughout the year to satisfy taste buds and promote good health.
The quality of olive oil production—especially the stage of pressing—really does make a difference when it comes to health benefits. Recent studies have compared the anti-inflammatory benefits of extra virgin olive oil (EVOO) obtained from the first pressing of the oil to the anti-inflammatory benefits of virgin olive oils (non-EVOO) obtained from later pressings. What researchers found was an ability of EVOO to lower inflammatory markers in the blood when non-EVOOs were unable to do so. (Study measurements included blood levels of thromboxane A2, or TXA2, and leukotriene B2, or LBT2.) This ability of extra virgin olive oil to help protect against unwanted inflammation is not surprising, since EVOO is known to contain stronger concentrations of phytonutrients (especially polyphenols) that have well-known anti-inflammatory properties.
Mediterranean Diet studies have long associated olive oil intake with decreased risk of heart disease. However, a recent group of studies has provided us with a fascinating explanation of olive oil’s cardioprotective effect. One of the key polyphenols in olive oil—hydroxytyrosol (HT)—helps protect the cells that line our blood vessels from being damaged by overly reactive oxygen molecules. HT helps protect the blood vessel cells by triggering changes at a genetic level. The genetic changes triggered by HT help the blood vessel cells to enhance their antioxidant defense system. In other words, olive oil supports our blood vessels not only by providing antioxidants like like vitamin E and beta-carotene. Olive oil also provides our blood vessels with unique molecules like HT that actually work at a genetic level to help the cellular walls of the blood vessels remain strong.
Olive oil has long been recognized for its unusual fat content. This plant oil is one of the few widely used culinary oils that contains about 75% of its fat in the form of oleic acid (a monounsaturated, omega-9 fatty acid). In terms of monounsaturated fat, the closest common culinary oil to olive is canola oil, with about 60% of its fat coming in monounsaturated form. By contrast, the fat in soybean oil in only 50-55% monounsaturated; in corn oil, it’s about 60%; in sunflower oil, about 20%; and in safflower oil, only 15%. When diets low in monounsaturated fat are altered to increase the monounsaturated fat content (by replacing other oils with olive oil), research study participants tend to experience a significant decrease in their total blood cholesterol, LDL cholesterol, and LDL:HDL ratio. Recent research studies have taken these heart-healthy effects of olive oil one step further. Olive oil’s monounsaturated fat content (specifically, its high level of oleic acid) has now been determined to be a mechanism linking olive oil intake to decreased blood pressure. Researchers believe that the plentiful amount of oleic acid in olive oil gets absorbed into the body, finds its way into cell membranes, changes signaling patterns at a cell membrane level (specifically, altering G-protein associated cascades) and thereby lowers blood pressure. To our knowledge, this is the first time that the monounsaturated fat content of olive oil has been linked not only to cholesterol reduction, but also to reduction of blood pressure.
Cancer prevention has been one of the most active areas of olive oil research, and the jury is no longer out on the health benefits of olive oil with respect to cancer. Twenty-five studies on olive oil intake and cancer risk—including most of the large-scale human studies conducted up through the year 2010—have recently been analyzed by a team of researchers at the Mario Negri Institute for Pharmacological Research Institute in Milan, Italy. Firmly established by this research team were the risk-reducing effects of olive oil intake with respect to cancers of the breast, respiratory tract, upper digestive tract and, to a lesser extent, lower digestive tract (colorectal cancers). These anti-cancer benefits of olive oil became most evident when the diets of routine olive oil users were compared with the diets of individuals who seldom used olive oil and instead consumed diets high in saturated added fat, especially butter.
EVOO Health Benefits
Thanks to its status as a spotlight food in the Mediterranean Diet, and thanks to extensive research on its unique phytonutrient composition, olive oil has become a legendary culinary oil with very difficult-to-match health benefits. Among its extensive list of phytonutrients, no single category of nutrients is more important than its polyphenols. The polyphenol content of this delicious oil is truly amazing! The list below shows some of the key polyphenols found in olive oil, organized by their chemical category:
- Simple Phenols
- Hydroxycinnamic acids
- Flavonols ◦quercetin
- Flavonoid glycosides
- Lignans ◦pinoresinol
- Hydroxybenzoic acids ◦vanillic acid
Most of the polyphenols in this list have been shown to function both as antioxidants and also as anti-inflammatory nutrients in the body. The very number and variety of polyphenols in olive oil helps explain the unique health benefits of this culinary oil.
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- Simple Phenols
- A new specialty olive oil store has opened in downtown Rapid City. Vita Sana Olive Oil Company opened its door to the public recently and according to store employee Rhonda Mumm business couldn’t be better. The store offers 19 types of Extra Virgin Olive Oils and 17 balsamic...
A new specialty olive oil store has opened in downtown Rapid City.
Vita Sana Olive Oil Company opened its door to the public recently and according to store employee Rhonda Mumm business couldn’t be better.
The store offers 19 types of Extra Virgin Olive Oils and 17 balsamic vinaigrettes all of which can be sampled before purchasing.
The owners have another olive oil store with the same name in Casper, Wyoming.
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- SACRAMENTO — The American Library Association announced that it has recognized the work of Sen. Lois Wolk, D-Davis, for calling attention to the damaging effects fraudulent and low-quality olive oil have on honest olive oil growers and producers, as well as consumers. “The...
SACRAMENTO — The American Library Association announced that it has recognized the work of Sen. Lois Wolk, D-Davis, for calling attention to the damaging effects fraudulent and low-quality olive oil have on honest olive oil growers and producers, as well as consumers.
“The purpose of this hearing was to increase awareness of the issues facing consumers and producers of high quality olive oil in California. Consumers need to be sure they are getting first rate extra virgin olive oil and that they are getting what they pay for. Honest growers and producers are harmed by fraudulent and low-quality oil,” said Wolk, chairwoman of the Senate Subcommittee on Olive Oil Production and Emerging Products. “The added exposure to this issue afforded by the ALA’s ‘Notable Document’ designation, as well as the fact that anyone can now read the full transcript online for free, will help increase awareness of these issues.”
The ALA selected the transcript of the hearing on “Challenges Facing California’s Olive Oil Industry” as one of four in the state to earn the title of ALA “2012 Notable Document.” Nationwide, 22 documents were given the title, intended to recognize the individuals and agencies involved in producing “excellent sources of information and inspiration” and “commend individual works of superlative nature.”
“Although California olive oil has emerged as a major agricultural product in Northern California, many consumers are unaware of issues with purity and quality when purchasing olive oil,” said Doreen Horstin, California Documents Librarian at the San Francisco Public Library, which nominated the transcript for ALA recognition.
“This transcript thoroughly explains these issues from the perspective of both the growers and the scientists who produce and test California’s olive oil, and will help library users understand these issues and heighten the level of awareness among consumers who purchase olive oil.”
“Consumers are being ripped off and honest producers are being treated unfairly,” said Dan Flynn, Executive Director of the UC Davis Olive Oil Center. “That was the message of the hearing, and it reverberated worldwide.”VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- As any chef can tell you, olive oil is among the healthiest cooking oils you can use. Studies have shown benefits for those suffering from ulcers, heart disease and high cholesterol. Of course, it’s also one of the most expensive cooking oils. The most expensive olive oil in...
As any chef can tell you, olive oil is among the healthiest cooking oils you can use. Studies have shown benefits for those suffering from ulcers, heart disease and high cholesterol. Of course, it’s also one of the most expensive cooking oils.
The most expensive olive oil in the world is called Lambda and is produced by Speiron Co. in Greece. The oil is labeled as an “Ultra Premium Extra Virgin Olive Oil,” and the Koroneiki olives used to make Lambda are harvested by hand and first cold pressed to produce a fruity and well balanced flavor. The oil is even packaged by hand in an attractive 500 ml bottle.
Ordered directly from Speiron, Lambda costs US $54 per bottle or US $200 in a special gift box. For the truly extravagant, Speiron offers a bespoke, hand-crafted case with two 18k gold plates—one of which, along with the bottle, bears the owner’s name—for a price of US $14,698.
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- Turkish Olive Oil Industry is the second largest olive cultivator in the world and is also is among the top five countries in olive oil production. Turkey is one of the producing countries that have embarked on an aggressive marketing campaign in the Asian region for the promotion...
Turkish Olive Oil Industry is the second largest olive cultivator in the world and is also is among the top five countries in olive oil production. Turkey is one of the producing countries that have embarked on an aggressive marketing campaign in the Asian region for the promotion of its unique olive oil.
170 million olive trees,
220.000 metric tons olive oil production in “on years”
450.000 metric tons table olive production in “on years”
400.000 Turkish families work in olive and olive oil production
More than 500 continuous olive oil extraction mills
Sufficient refinery and retail packing plants using the most modern Technologies,
State and private laboratories for the quality controls, which assure consistency with the international standards
Table olives exports: 72 thousand metric tons per annum
Olive oil exports: 20 thousand metric tons per annum (in “on” years)
Today, Turkey exports olive oil to the more than 90 countries such as USA, Japan, Saudi Arabia, Iraq, U.A.E. and very few countries are left that have not experienced the excellent taste and fragrance of Turkish olive oil.
Edible olives are exported to 65 countries on average, including pre-eminently Romania, Bulgaria, USA, Germany, Iraq.
TURKEY, UPWARD TREND IN THE PRICE OF OLIVES
The decreased production of olives in the Mediterranean Countries in 2013 will bring benefits to producers in Turkey, according to the Chamber of Agriculture of Aydin, an important area for the production of olives near Izmir.
Turkish producers are relieved considering that the season started badly. Prices were so low, below the production costs, that growers had decided to avoid to pick the olives.
However, the price has significantly increased, almost 40% at the moment, and is estimated to continue or even grow more in the coming months.
It should be noted that in the last five years the Turkish producers of olives and olive oil have gone through a difficult period.
International Olive Oil Consul
Turkey Promotional Committee for Olive and Olive Oil
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- INGREDIENTS 1 cup all-purpose flour 1 cup whole wheat flour 3/4 cup dark brown sugar 3/4 tsp baking soda 1/2 tsp salt 1 cup chopped dark chocolate 1/3 cup extra-virgin olive oil 2 large eggs, lightly beaten 3 ripe bananas mashed, 1/4 cup plain yogurt 1 tsp freshly grated lemon...
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup dark brown sugar
3/4 tsp baking soda
1/2 tsp salt
1 cup chopped dark chocolate
1/3 cup extra-virgin olive oil
2 large eggs, lightly beaten
3 ripe bananas mashed,
1/4 cup plain yogurt
1 tsp freshly grated lemon zest
1 tsp vanilla extract
Preheat the oven to 175ºC and grease a loaf pan (23 x 13 cm). In a large bowl, whisk together the flours, sugar, baking soda, salt and the chocolate pieces. In a separate bowl combine the olive oil, eggs, mashed banana, yogurt, zest, and vanilla. Connect the mixtures from both bowls. Scrape the batter into the prepared pan and bake for about 50 minutes, until golden brown.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- The Sonoma County Harvest Fair announced the 2013 olive oil winners, today, and Dry Creek Olive Company walked away with “Best of Show” honors for 2013. This year’s event has shifted focus slightly to honor Sonoma County’s “world-class agricultural quality.” Every...
The Sonoma County Harvest Fair announced the 2013 olive oil winners, today, and Dry Creek Olive Company walked away with “Best of Show” honors for 2013. This year’s event has shifted focus slightly to honor Sonoma County’s “world-class agricultural quality.”
Every year the Sonoma County Harvest Fair invites members of the gustatory community to enter the Professional Food and Wine Competition. The June judging of the olive oil competition was done by a “panel of tasting experts.” Forty-six olive oils were entered in the contest with 15 Double Gold medals, 9 Gold medals and 18 Silver medals awarded.
Dry Creek Olive Company won Best of Show for the second year. They won more medals than any other participant, including four double gold medals and a total of ten medals. The winning Mediterranean Blend oil combines Italy’s Coratina and Tuscan olive, Greece’s Kalamata olive and Spain’s Sevillano olive.
The harvest fair’s two divisions include California grown and custom blended by a Sonoma County processor or made with Sonoma County grown olives, and designated so on the label. California-grown oils include three flavor categories: Citrus, Herb and Other. Sonoma County grown oils also have three classes: delicate, medium and robust.
Healdsburg 2013 Double Gold Winners are in the Sonoma County Grown Olive Oil category, medium flavor: Deergnaw Olive Oil and Ferrari–Carano Vineyards and Winery. In the robust category, Dry Creek Olive Company, Mediterranean Blend
In the other classification, California Grown Olive Oil, Healdsburg winners include, in the light division, Dry Creek Olive Company’s Three Orchards Blend and in the robust division, Dry Creek Olive Company’s Frutteto. In the California Grown flavored olive oil category, the medal winner from Healdsburg is Dry Creek Olive Company’s Mojito Lime
The Sonoma County Harvest Fair will be held October 4 – 6 at the Sonoma County Fairgrounds. Admission to the harvest fair is free and will include entrance to the marketplace, cooking demonstrations, wine tasting seminars, education presentations and the “World Championship Grape Stomp.” Tickets to the Tasting Pavilion are $50 per person; or $90 for two (pre-sale only).
For a complete list of winning olive oils and producers, click harvestfair
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- If you think you have to travel to Italy to find the best olive oil, here’s the good news: America is currently placing on the market some excellent products. Though Italy is home to some of the most renowned oils, the rest of the world is learning fast. Will this affect Italy’s...
If you think you have to travel to Italy to find the best olive oil, here’s the good news: America is currently placing on the market some excellent products. Though Italy is home to some of the most renowned oils, the rest of the world is learning fast. Will this affect Italy’s production?
Apparently not, because each oil is different, depending on soil, climate and manufacture. So you have more good varieties to choose from, but you won’t find an olive oil which tastes just like another one.
How do we know? We have visited the Los Angeles International Extra Virgin Olive Oil Competition, held in Pomona every year since 2000. This is currently one of the premier olive oil competitions in the world, bringing together the highest standards of professionalism in awarding the best oils from around the globe.
640 oils from Argentina, Australia, Chile, Croatia, France, Greece, Italy, Japan, Lebanon, Morocco, New Zealand, Peru, Portugal, Slovenia, South Africa, Spain, Turkey, Uruguay and the United States were received this year.
Products are judged basing on their origin (domestic and international) and on their fruitiness intensity levels (delicate, medium and robust). The panel of judges is impressive, and includes -of course- Italian experts. We had the pleasure to meet three of them: Orietta Gianjorio, UC Davis Olive Oil Taste Panel, Pietro Paolo Arca, olive expert and head of Gruppo Assaggio di Oristano Panel, and Darrell Corti, Extra Virgin Olive Oil Chairman.
“The event was originally created to promote the local production of olive oil; this is what agricultural fairs are meant for,” explains Corti. “But in the past years we also had interesting surprises from other parts of the world: we awarded an oil from Mexico and one from Uruguay with the Best of Show Award. Events like this are meant to launch new products on the market, but they also have a certain cultural impact; they can contribute to the education of the public about extra virgin olive oil.”
Education is a key word here; taste education, pairing education, health education. There’s a lot to learn about extra virgin olive oil, its history and its properties. “Those Countries that are new to the production and consumption of olive oil are sometimes more educated than, for example, the Mediterranean countries. They know they have a lot to learn, and they are curious, they want to know more about their discovery.” We Italians should do the same; we should forget for a moment about the fact that olive oil has been in our kitchens since the day we were born; we should stop give its taste and its properties for granted. We should instead take the time to rediscover such an important nourishment, from his incredible flavor to its powerful content.
“When we say no to a good bottle of extra virgin olive oil because we think it is too expensive, but we don’t hesitate to buy a good bottle of wine, which will probably be gone in a night, well, that means we don’t get the value of that oil,” continues Corti. True, good oil is usually not cheap, but it’s worthy, as the polyphenols and tocopherolsit contains are very important for our health. And then, don’t forget what we are paying for: behind the final product, there’s a process that implies the manual labor of many people, the careful selection of olives, a process which is only partially made by machines. We are paying for a product that comes from centuries of tradition. Would you rather pay for that or for the vitamins you get every day?
“Studies have revealed that olive oil should be given more consideration from a medical point of view” says Corti. “In fact, if the Mediterranean diet is considered the healthiest in the world, it’s also thanks to the importance of this product. “
on the futured photo from left: Judges Orietta Gianjorio, Darrell Corti and Pietro Paolo Arca
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- As the Italian economy remains mired in recession, there are hopes that one of the country’s quality food products, olive oil, could open up new markets in China. view video report from bbc VN:F [1.9.22_1171]please wait...Rating: 3.6/10 (13 votes cast)VN:F [1.9.22_1171]Rating:...
As the Italian economy remains mired in recession, there are hopes that one of the country’s quality food products, olive oil, could open up new markets in China.
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- The Pure Greek Olive doesn’t merely strive to provide the most authentic extra virgin olive oil on the market. From its very origins, the Pure Greek Olive has sought to build bridges from Greece to the United States along commercial and cultural lines. It is furthermore the...
The Pure Greek Olive doesn’t merely strive to provide the most authentic extra virgin olive oil on the market. From its very origins, the Pure Greek Olive has sought to build bridges from Greece to the United States along commercial and cultural lines. It is furthermore the belief of the company that the key to alleviating Greece’s economic crisis is grassroots entrepreneurial integration and vision within and beyond Greece – a belief that constitutes the vehicle of the Pure Greek Olive’s function.
The relationship between Greece and the United States has been a robust, close-knit bond that dates back to the very founding of both modern countries. The first Greek immigrants arrived on America’s shores in 1768. Founding fathers from both nations – men like Thomas Jefferson and Adamantios Korais – kept correspondence with each other during their people’s struggles for independence and freedom. Greeks have become a significant and industrious part of the American social fabric, and Greek democratic ideals are at the very heart of the American government and identity.
The Pure Greek Olive thus sees itself as part of the continuation and perpetuation of this deeply rooted relationship between the United States of America and Greece. During this most volatile period of Greece’s recent history, cultivating commercial ties between it and the U.S. lies at the very heart of resolving the economic depression Greece has been experiencing. Such grassroots entrepreneurial efforts consequently build cultural bridges between the two countries.
Given the centrality of olive oil to Greek culture, lifestyle and gastronomy, bringing a most authentic and exquisite olive oil to America’s shores offers to the American palate a genuine taste of a Greek tradition dating back to the dawn of civilization.
In endeavoring to enrich and strengthen the vitality of a centuries-long relationship between two nations, the Pure Greek Olive is cultivating an even stronger Greek-American bond by advancing economic integration and promoting cultural exchange.
About The Pure Greek Olive, Inc.
The Pure Greek Olive is dedicated to providing you with “The Ultimate Virgin of Oils” that is neither mixed nor adulterated with any other oils employing artisan methods of harvesting by hand to ensure the finest quality and from Greek soil at non-gourmet prices and free shipping right to your door. Follow us on www.facebook.com/ThePureGreekOlive.
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- The Olive Oil Source, the industry leader in olive oil-related products, today announced the launch of a new documentary series created to educate consumers about olive oil. Working with media development company, Bottle Branding, The Olive Oil Source is producing a series of...
The Olive Oil Source, the industry leader in olive oil-related products, today announced the launch of a new documentary series created to educate consumers about olive oil. Working with media development company, Bottle Branding, The Olive Oil Source is producing a series of videos covering all aspects of olive oil, including industry practices and quality factors. The first two segments are now available to view on The Olive Oil Source website.
“With increasing interest in the healthy aspects of olive oil, The Olive Oil Source believed it was important to provide greater education about olive oil quality. Media outlets have been quick to report on fraudulent practices, including mislabeled contents and inferior quality being passed off as extra virgin, but few have offered clear education and insight,” said Michelle Ball of Bottle Branding.
“The new documentary series by The Olive Oil Source will delve into subjects including best production practices, tasting parameters and flavor profiles.”
In an excerpt from the introductory segment, Antoinette Addison, Vice President of The Olive Oil Source, described the driving force behind the series.
“Not all olive oils are created equal, but the problem is that people don’t know that,” stated Addison. “It’s another reason for us to do as much education as we can.”
The new series is the latest addition to a full range of olive oil-related products and services from The Olive Oil Source, including a full range of more than 115 blends and flavors of high quality, authentic olive oil and vinegar and a full line of lifestyle products for the home. Since 1998, the company has been internationally recognized as the premiere source for the highest quality products in the olive oil industry.
– on the futured image is Antoinette Addison of The Olive Oil Source
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- The exhibitors highly praised IEOE China (Beijing) International Edible Oil Industry Expo In the just-concluded members meeting of oil & fat sub-council of chinese cereals＆oils association 2013， many oil enterprises’ leaders express highly praise for IEOE international...
The exhibitors highly praised IEOE China (Beijing) International Edible Oil Industry Expo
In the just-concluded members meeting of oil & fat sub-council of chinese cereals＆oils association 2013， many oil enterprises’ leaders express highly praise for IEOE international edible oil expo.
The deputy general manager Mr. Wang Qingrong of the Sinograin Oils and Fats Industrial Co., Ltd. said the IEOE edible oil Expo is edible oil industry event and also built by Chinese Cereals and Oils Association grease Branch and Yonghong International Expo for the entire edible oil industry , the large-scale, high-quality and highly effective combination of supply and demand platform.
The General Manager Mr. Chen Gang of COFCO Foods Sales Co., Ltd. said the IEOE international edible oil Expo which we have continuously participated in two sessions and have been waiting to attend the third meeting. It will lead the industry as a high quality brand event and the rapid development of the oil industry, COFCO has this event written to the annual work plan and we will meet with our friends in IEOEexhibition and hope that you can always support COFCO and support the IEOE International edible oil exhibition.
The general manager Mr. Huang Lichao of the Zhejiang Old Root CamelliaOleifera Development Co., Ltd. said that we are the old exhibitors of the IEOE international edible oil Exposition due to the size of the meeting , specifications and benefits, which increasing year by yea and so is the IEOE scale. IEOE international edible oil exposition of the development of high-end oil has played an indelible role. IEOE international edible oil exposition contains China and even the world ‘s high-end edible oil categories. At present, IEOE is the only professional conference of edible oil industry in China.
2013 IEOE prospect
2013 the fourth IEOE China (Beijing) International Edible Oil Industry Expo will be held on October 29–31，in Natural Agricultural Exhibitor Center. At present, all the preparatory work have gained large breakthrough. The IEOE is a unique professional brand event which held to safeguard the fundamental interests of the edible oil industry, where edible oil industry enterprises get together to create their own professional brand event. So in IEOE oil exhibition, edible oil enterprises are bound to usher in maximum development opportunities of the year.
for more information contact:
Mob: +86 13718393152
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- Serves:16 Have a recipe you’d like to use Extra Virgin Olive Oil in instead of butter? This “Better than Butter” recipe series offers a collection of recipes that illustrate why Extra Virgin Olive Oil is the versatile, flavorful, and healthful alternative to...
Have a recipe you’d like to use Extra Virgin Olive Oil in instead of butter?
This “Better than Butter” recipe series offers a collection of recipes that illustrate why Extra Virgin Olive Oil is the versatile, flavorful, and healthful alternative to butter.
2 tablespoons all-purpose flour
2 1/2 cups granulated sugar
1 1/2 cups fat-free milk
1/2 cup Extra Virgin Olive Oil
1/4 cup fresh tangerine juice (about 2 tangerines), divided
3 large eggs
2 1/4 cups all-purpose flour (about 10 ounces)
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup powdered sugar
1 teaspoon butter, melted
Preheat oven to 350 degrees F.
1. Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons all-purpose flour. Set aside.
2. Combine granulated sugar, milk, oil, 3 tablespoons juice, and eggs in a large bowl, stirring with a whisk.
3. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture to oil mixture, stirring with a whisk until smooth. Pour batter into prepared pan. Bake at 350degrees F for 55 minutes or until golden brown and cake begins to pull away from sides of pan.
4. Cool cake completely on wire rack. Loosen edges of cake with a narrow spatula. Place a plate upside down on top of cake; invert onto plate.
5. Combine powdered sugar, remaining 1 tablespoon juice, and butter, stirring well with a whisk. Drizzle glaze over cooled cake. Yield: 16 servings (serving size: 1 slice)
CALORIES 307 (24% from fat); FAT 8.3g (sat 1.5g,mono 5.5g,poly 0.7g); PROTEIN 4g; CHOLESTEROL 41mg; CALCIUM 57mg; SODIUM 243mg; FIBER 0.5g; IRON 1.1mg; CARBOHYDRATE 54.8g
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- Does this key ingredient in the Mediterranean diet for humans translate to pets? Olive oil, and especially extra virgin olive oil, is all the rage on cooking shows and at finer dining establishments these days. It seems that good news regarding the benefits of olive oil for our...
Does this key ingredient in the Mediterranean diet for humans translate to pets?
Olive oil, and especially extra virgin olive oil, is all the rage on cooking shows and at finer dining establishments these days. It seems that good news regarding the benefits of olive oil for our health and wellness emerges almost daily. So it stands to reason that people would want to explore this ingredient for use in pet diets. In turn, several petfood companies have gladly obliged.
To the seasoned veterans of the petfood aisle, this may seem like a marketing gimmick whose sole intent is to leverage the halo effect from all the good press regarding olive oil’s benefits to human health. However, lest we be too quick to disparage this ingredient, there may just be a meaningful reason to consider olive oil in a pet’s diet.
The use of olive oil in human nutrition is most associated with the so-called Mediterranean diet, where fish and vegetable consumption is complemented by 25-50 mL per day of extra virgin olive oil. In this program, most of the health benefits associated with olive oil relate to its preventive effects on coronary artery disease. This is thought to be a function of the high monounsaturated fatty acid (principally oleic acid) content.
The relationship between high oleic acid oils and coronary artery disease is not a major nutrition/health concern for the dog or cat. So, if olive oil is to be beneficial for the pet beyond simply providing fat calories, there would need to be another justification for its use.
Unrefined olive oils, like extra virgin and virgin olive oil, possess a number of minor constituents (0.5% to 5%) that have noted effects on animal physiology. These include antioxidant compounds such as α-tocopherol (vitamin E), beta carotene and squalene, pigments from various chlorophyll derivatives and more than 36 unsaponifiable phenolic metabolites. The most prominent of these include hydroxytyrosol, tyrosol, oleuropean aglycone and oleocanthal. These phenolics have been reported to possess anti-microbial and anti-inflammatory properties (Cecerale, 2011). It is these properties that might be meaningful in pet diets.
There are a few published studies in which olive oil was fed to pets; unfortunately, the results have been mixed, and none really addressed the effects of these minor constituents in lieu of the fatty acid story. For example, use of olive oil in the diet as a remedy for canine atopy was found beneficial in combination with borage oil (Harvey, 1999) but not alone (Bond and Lloyd, 1992).
The addition of olive oil in the diet had a positive effect on digestibility when compared to sunflower oil for both dogs (Bellesta, 1991) and cats (Peachey, 1999). It might play a role in feline weight control by influencing energy intake and lipid oxidation in vivo (Jeusette, 2010). So, there does seem to be something worth considering, but clearly missing is any direct evidence regarding the effects the minor constituents in the virgin olive oils might have on animal health.
Olives are quite ancient in the realm of food and agriculture, with evidence of their use dating back to the early Bronze Age, some 5,000 years before the current era. They originated in the eastern Mediterranean coastal region in what are now the countries of Turkey, Syria, Lebanon, Palestine and Israel. Early uses were not so much for dietary consumption but rather for lamp oil, religious rituals, pharmaceutical ointments and soap production (Firestone, 2005; Vossen, 2007).
note: It stands to reason that people would want to explore this ingredient for use in pet diets.
It may be obvious to most, but just to be clear, olive oil comes from olives, and olives grow on trees (Olea europaea L. sativa). They are grown on over 23 million acres around the world, with oil production second to table olives. Today, Spain, Italy and Greece account for more than 77% of the global olive oil output.
Growing olives is a decades-long venture, as olive trees take years to establish and live for hundreds of years. Today, olive orchards are tended by mechanical means, and the olives are harvested either by tree shakers or comb-type harvesters. The fruit must be harvested without breaking and processed quickly thereafter (within 24 hours) to avoid spoilage.
The first step in processing is to remove debris such as leaves and stems. Washing with water is avoided, if possible, as water complicates the extraction process and can lead to inferior oil products. The olives are crushed (pits included) to release the oil from cells and turned into a paste. Extraction of the oil from the paste is done by one of three methods: press, decanter-centrifuge or selective filtration. Once the oil is extracted, it is allowed to rest for several months to allow remaining particulate to settle and then packaged.
Standards for olive oil have become more uniform around the world. Grades are based primarily on process, flavor and chemical quality standards. Since 2010, the US has adopted standards (75 FR 22363) that are similar to those of the International Olive Oil Council.
The more expensive virgin olive oils are by definition extracted solely by mechanical or other physical means. Extra virgin olive oil and virgin olive oil may vary in color and flavor depending on region and type of mechanical extraction process. Purchase of these oils for pet diets will compete with the premium edible market. Verifying acceptability by the dog or cat should be the first line of consideration before their use.
The refined olive oils have been processed to remove the pigments (chlorophyll), waxes and unsaponifiables (phenolics). These refined oils are not likely of interest for petfood applications if one wants to take advantage of the minor attributes (i.e., the refining process strips them away).
The olive-pomace oils are obtained by solvent extraction of oil remaining in the spent pomace from the virgin olive oil extraction process. Since these oils are obtained by chemical extraction, they may contain small amounts of residues; they may also contain more chlorophyll and unsaponifiable components like the phenolics. So while less expensive, they have the potential to provide more value to a market that is not so concerned about a delicate olive flavor. However, to utilize these oils, one would want to verify that they did not negatively influence product shelf life or palatability.
Olive oil, like other vegetable oils, is a liquid at room temperature. It can be purchased in carboys and drums from various suppliers. While relatively stable, the oil should be stored in a cool, dry warehouse in a closed container prior to use. Extra antioxidant preservatives should not be necessary if the oil was handled properly during production; however, it is an oil and subject to oxidation if mishandled.
There are no upper limits on the use of olive oil in a pet diet, but considering price, it will likely be used sparingly. With amounts greater than 1%, one would want to affirm that the product/source chosen does not impart off-flavors or aromas that the dog or cat might reject.
note: Verifying acceptability by the dog or cat should be the first line of consideration before their use.
At present, there is only a hint that olive oil could provide benefit in a pet diet. Digging deeper into the potential benefits of the minor constituents in the virgin olive oils could be a fruitful area for future research and product development. But for now, a hint of benefit may be all that is needed in this highly competitive market.
by Dr. Greg Aldrich the president of Pet Food & Ingredient Technology Inc.
Article source petfoodindustryVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Discover 80,000 on-trend and best-in-class products including confections, cheese, coffee, snacks, spices, ethnic, natural, organic and more. Connect with 1,300 exhibitors from 35 countries & regions. Since 1955, the Fancy Food Shows have been North America’s largest specialty...
Discover 80,000 on-trend and best-in-class products including confections, cheese, coffee, snacks, spices, ethnic, natural, organic and more. Connect with 1,300 exhibitors from 35 countries & regions.
Since 1955, the Fancy Food Shows have been North America’s largest specialty food and beverage marketplace. Between the Winter Show in San Francisco and the Summer Show in New York City, the Specialty Food Association events bring in more than 40,000 attendees from more than 80 countries and regions to see 260,000 innovative specialty food products, such as confections, cheese, coffee, snacks, spices, ethnic, natural, organic and more.
Only Specialty Food Association Members can exhibit at the Shows, where retailers, restaurateurs, distributors and others discover innovative, new food and beverage products. The Shows are attended by every major food buying channel, influential members of the trade and consumer press and other related businesses.
How to Attend
Save time and money by attending a Fancy Food Show—all the products you need are under one roof!
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- Natural Products Expo East is the largest natural, organic, and healthy products trade show on the east coast. Products. More than 1,600 exhibits showcase the new trends in natural, organic, and healthy lifestyle. Be the first to find new products to stock your shelves with. Education....
Natural Products Expo East is the largest natural, organic, and healthy products trade show on the east coast.
Products. More than 1,600 exhibits showcase the new trends in natural, organic, and healthy lifestyle. Be the first to find new products to stock your shelves with.
Education. This year’s program features Dr. Raj Sisodia, Founder and Chairman of the Conscious Capitalism Institute, accompanied by Joel Fuhrman, M.D., a recognized expert on nutrition and natural healing, Alf Dunbar, author of “Just Looking, Thanks!”, and Judy Wicks, author of “Good Morning, Beautiful Business”.
Workshops and Tours. The Retail Workshop and Dinner, Retail Store Tour, and Sustainable Seafood Tour, are all back by popular demand.
Networking Events. Between the after show festivities, dinners, exhibitor events and networking parties it can be hard to decide what to do. Don’t miss The Organic Harvest Festival on Wednesday, September 25th, The Community Celebration Tailgate on Thursday, and the Friday night Live Music Party.
Reasonably priced hotels. Most hotels are located within walking distance and fit into your budget.
Register to attend Natural Products Expo East, and join a vibrant community of natural, organic, and healthy products industry members.
Check out what others are saying about Expo East:
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- On July 19, Flavor Your Life, a European Union funded campaign dedicated to providing the latest in industry news and health information about European extra virgin olive oil, shares simple appetizer recipes that are both delicious and healthy. Olive oil is valued for its ability...
On July 19, Flavor Your Life, a European Union funded campaign dedicated to providing the latest in industry news and health information about European extra virgin olive oil, shares simple appetizer recipes that are both delicious and healthy.
Olive oil is valued for its ability to enhance the taste of food and promote good health. It is very versatile and is capable of being included in appetizers, main courses and desserts.
Flavor Your Life offers these 2 delicious appetizers made with olive oil that are quick and easy to prepare:
FLAVOR YOUR LIFE: THE SIGNIFCANCE OF A LOGO
The name of the new campaign ‘Flavor your Life’, suggests the concept of living in harmony. This is an idea that Unaprol holds close to their heart and wants to share with consumers to improve their quality of life, starting right from the table … Extra virgin olive oil is not only a condiment to enhance the flavors of our dishes, but it is also very beneficial to our health. The logo is meant to represent all of these concepts …
When you first see the logo, the eye primarily perceives and recognizes the shape of an olive tree which is a clear reference to olive oil. When you take a closer look, you notice that the branches of the tree are actually four human figures. These figures, symbolize harmonious physical form to outline a state of good health. They are all emerging from a single trunk and have their arms upraised giving life to leaves and olives.
The tree in this logo symbolizes life itself that joins us all as a community, and if seasoned with joy and harmony, will allow us to produce great works and flourish like a tree when the fruits ripen.
The campaign ‘Olive oil and olives – European quality’, promoted by the European Commission & the country of Italy and realized by Unaprol was launched to promote awareness and the consumption of European high quality extra virgin olive oil and olives, in partner countries, through the diffusion of appropriate information about the quality of the product, its organoleptic characteristics, its usage in cooking, traceability and European quality acknowledgments (Bio, DOP and IGP).
The project provides for the realization of promotion and ommunication activities in the USA and Canada during the period 2011-2014.
This strategy involves the creation of very detailed actions to focus on one well-defined and well-focused target type in the USA and Canada for the implementation of initiatives. The program will focus primarily on the relationship with the distribution in the countries concerned and promotional activities will subsequently be conducted to encourage testing of the products. Finally, communication initiatives will be undertaken to consolidate consumption.
THE TARGET GROUPS
The target groups are homogeneous groups identified on the basis of type of function that the product will meet and, with regards to the final consumer, for relevant socio-demographic characteristics. The following are those identified for the purposes of this program:
– opinion leaders and opinion makers
– distribution of buyers and traders
EXECUTORS OF THE PROGRAM
For better implementation of the project and to optimize business results in the various markets, UNAPROL has selected the firm Cassandro in a joint venture with a highly specialized PARTNER in each market with a local team: GREEN SEED GROUP.
Green Seed is an international network of 11 direct offices that have been working and consulting together for over 25 years in the food industry.
Each office has direct and personal contacts with the main buyers of the chains, known operators and distributors in their markets. They are also capable of organizing the logistics and have Integrated Marketing and PR departments to implement each activity.
Flavor Your Life, a campaign supported by the European Union, Unaprol and the Italian Ministry of Agriculture, is dedicated to providing the latest in industry news and health information about European extra virgin olive oil. Extra virgin olive oil enhances the flavors of your recipes while providing health benefits. Flavor Your Life campaign, the voice of olive oil production quality control, aims to educate consumers so they can make informed decisions when purchasing olive oil.
From OliveOilMarket Editor: The only question is why EC campign website’s many pages still are under construction?
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