Daily Archives: October 17, 2013

  • UPS new packaging for olive oil transportation

    The new packaging launched in Milan last week was developed in Italy for Italian clients, in order to make it possible to safely ship one of Italy’s most famous products — olive oil — throughout the world.

    One of the main features of the new package developed by Grifal® exclusively for UPS is Mondaplen®, an innovative material with exceptional protective and insulating properties.

    The packaging, which UPS dedicated to small and medium-sized Italian companies producing quality oil exporting abroad, is designed to defend the product from temperature changes during international transit.

    The box is made with 50 percent recycled material, is itself totally recyclable, and could pass all ISTA (International Safe Transit Association) tests, as well as climate tests to verify that it can withstand low and high temperatures. The cost of the package is €7.50.

    source oliveoiltimes

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    The new packaging launched in Milan last week was developed in Italy for Italian clients, in order to make it possible to safely ship one of Italy’s most famous products — olive oil — throughout the world. One of the main features of the new package developed by Grifal®... 
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  • Recipe: Spaghetti Niçoise with Tuna and Olive Oil

    The Great Franco-Italian Pasta Experiment
    Thirty minutes, minimal prep, and one plate—that’s all you need to serve a deliriously perfect dish that puts a niçoise twist on spaghetti

    There’s a big difference between the fast, forgettable pasta you make at home (butter, cheese, a half-full box of penne) and the transcendent, labor intensive pasta you order at a restaurant (hand-rolled, topped with $700 worth of ingredients).

    At New York’s Lafayette, chef Andrew Carmellini took his inspiration from seafood-loving Southern France rather than porkheavy Southern Italy and created a singular pasta dish that’s unabashedly in the transcendent category: spaghetti niçoise. At its heart is the Platonic ideal of al dente homemade pasta, dotted with punchy black olives, sweetened with roasted tomatoes and red peppers, and dense with chunks of tuna belly poached in herbs and olive oil. Then it’s all draped with yet more tuna—raw pink slices of the stuff.

    It’s a magical dish to order, but to re-create at home? “Yeah, I’m not gonna do that,” says Carmellini, laughing. “That’s the last thing I want to do after work.”

    Instead, make spaghetti niçoise the way the chef himself does when he’s off-duty, using a box of top-shelf dry pasta and a nice jar of Italian tuna packed in olive oil. “I could eat this dish every day,” says Carmellini. Warning: You’ll probably want to.

    Spaghetti Niçoise with Tuna

    Ingrediends
    Serves 4 to 6

    2 pints cherry tomatoes, halved lengthwise
    3 tsp. extra-virgin olive oil
    Salt
    Ground black pepper
    1/4 c. sliced red onion
    1 jar tuna in olive oil
    1 c. niçoise olives, halved lengthwise
    1/4 c. capers
    1/2 c. sweet roasted red peppers, chopped
    2 tsp. dried Sicilian oregano
    2 Tbsp. anchovy paste
    1 lb. spaghetti
    1 Tbsp. lemon zest
    1 Tbsp. butter
    1/4 c. toasted breadcrumbs
    1/4 c. chopped parsley

    Directions

    1. Preheat the oven to 400. In a mixing bowl, dress the tomatoes with 1 teaspoon of the olive oil, plus salt and pepper to taste. Spread them out on a baking sheet. Roast until caramelized, about 10 minutes..

    2. In a large sauté pan, sweat the onion in the remaining olive oil over medium heat until translucent. Add the tomatoes, tuna (with the oil from the jar), olives, capers, peppers, oregano, and anchovy paste and mix well.

    3. Meanwhile, cook the spaghetti in a large pot until al dente. Use tongs to lift it into the niçoise-sauce pan, allowing some water to come along. Toss the noodles to coat, add the lemon zest and butter, and toss again.

    4. Plate the pasta and garnish with the breadcrumbs and parsley.

    Source: gq

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    The Great Franco-Italian Pasta Experiment Thirty minutes, minimal prep, and one plate—that’s all you need to serve a deliriously perfect dish that puts a niçoise twist on spaghetti There’s a big difference between the fast, forgettable pasta you make at home (butter,... 
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  • Announced successful close of Chilean Olive Oil cleaner production project

    The World Environment Center (WEC) announced today at the Annual National Conference on Olive Oil in Chile the successful completion of a U.S. Department of State funded project to expand the sustainable development commitments of the Chilean Olive Oil industry by reducing energy and water consumption, minimizing waste and raw material usage and lowering operating costs. Dr. Terry F. Yosie, WEC’s President and CEO, presented the final results of the project at the Conference.

    WEC has partnered with Chile’s Clean Production National Council (CPL) to provide advanced technical expertise for participating members of ChileOliva, the leading national industry association of olive oil production in Chile. Throughout the project’s two and a half years, the team has worked with the participants and coordinating with the CPL, Chilean Energy Efficiency Agency (AChEE), and the North American-Chilean Chamber of Commerce (AMCHAM) and the Ministries of Environment and Economy to create opportunities to continue improving operational performance beyond the life of the project. A significant accomplishment of this work is that it laid the foundation for a Chilean Clean Production Agreement, signed on June 26 this year between ChileOliva and the CPL. Approximately 30 companies (75% of Chile’s olive oil production) will participate in this national agreement. The focus of their work will include: development of sustainability indicators; efficient use of water; improvement of energy efficiency; recovery of waste organic solids; and stronger environmental standards and worker training.

    Through their participation in this project, 11 olive oil producers generated savings of $157,800 and invested $114,800 in Cleaner Production practices and technology. In addition, collective environmental benefits realized by these companies as a direct result of this project include:
    •487,027 kw hours saved
    •CO2 emissions reduced by 263 tons
    •8,855 cubic meters of water saved

    The project’s success in achieving sustainable market scale was highlighted by Dr. Yosie in his speech at today’s conference, “Innovation and market scale are two of the most important factors in making your industry more competitive and more sustainable,” he stated. “ChileOliva’s partnership in our project is a leading example of innovative thinking, a commitment to quality, and the implementation of sustainable practices across a national industry for the benefit of the international market.”

    About World Environment Center
    WEC is an independent, global non-profit, non-advocacy organization that advances sustainable development through the business practices and operations of its member companies and in partnership with governments, multi-lateral organizations, non-governmental organizations, universities and other stakeholders. WEC’s mission is to promote business and societal value by advancing solutions to sustainable development-related problems. It manages projects for companies across their global operations, builds executive-level learning and competency in applying sustainable development across a number of business sectors, and recognizes performance excellence through an annual awards program. WEC is headquartered in Washington, D.C., with regional offices in China, El Salvador and Germany.

    source 3blmedia

    VN:F [1.9.22_1171]
    Rating: 4.4/10 (20 votes cast)
    VN:F [1.9.22_1171]
    Rating: +2 (from 8 votes)
    The World Environment Center (WEC) announced today at the Annual National Conference on Olive Oil in Chile the successful completion of a U.S. Department of State funded project to expand the sustainable development commitments of the Chilean Olive Oil industry by reducing energy... 
    Read More →