Monthly Archives: January 2014

  • Olive oil production and exports are both back up in Spain

    Spain Sees Record for Exports as Production Recovers, according to new figures for last October to December, the first quarter of the 2013/14 olive season.

    Nearly 760,000 tons of olive oil had been produced by the end of December, already well above the full year total of 618,000 tons for 2012/13, when unfavorable weather took a heavy toll, but under the 844,000 tons produced in the first three months of 2011/12, which was an all-time high production year.

    By the end of last December nearly 4 million tons of olives had been harvested and converted into olive oil with an average yield of 19.07 percent, two points down on last season, and carryover stocks stood at 720,900 tons, compared to 807,400 tons at the end of December 2012. Read more at OliveOilTimes

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    Spain Sees Record for Exports as Production Recovers, according to new figures for last October to December, the first quarter of the 2013/14 olive season. Nearly 760,000 tons of olive oil had been produced by the end of December, already well above the full year total of 618,000... 
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  • Recipe: Baked Tilapia with ginger-garlic corn salsa & Olive Oil

    Ingredients:

    4 pcs tilapia fillet

    Extra Virgin Olive oil Fitia – the golden drop of Greece

    Salt and pepper

    Cilantro for garnish

    1 lime sliced into 4

    Ginger-Garlic Corn Salsa:

    1 tbsp extra virgin olive oil

    1 tbsp ginger, grated

    1 tbsp garlic, grated

    2 cups corn kernels (fresh)

    1-2 pcs sili labuyo (Optional)

    3 tbsp spring onion, thinly sliced

    Procedure:

    To prepare salsa: Heat olive oil in a pan. Sauté ginger and garlic.

    Add corn and cook until slightly brown (continuously stirring).

    Add chili (optional). Remove from heat and toss in spring onion. Set aside.

    Preheat oven to 250ºC.

    Rub tilapia fillet with olive oil and season with salt and pepper. Lay tilapia fillet on parchment paper or wax paper.

    Place salsa on top of tilapia. Drizzle with olive oil. Seal parchment paper and bake in oven for 10 minutes

    FOOD NOTES

    1. Add some sugar to the water when boiling corn. It will enhance its sweetness

    2. Adding some milk to the water will make it extra crunchy

    3. Soak the corn in their husk prior to grilling to prevent burning.

    Recipe written by chief Day Salonga source

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    Ingredients: 4 pcs tilapia fillet Extra Virgin Olive oil Fitia – the golden drop of Greece Salt and pepper Cilantro for garnish 1 lime sliced into 4 Ginger-Garlic Corn Salsa: 1 tbsp extra virgin olive oil 1 tbsp ginger, grated 1 tbsp garlic, grated 2 cups corn kernels (fresh) 1-2... 
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  • Turkey’s Olive Oil sales multiplied nine-fold

    Turkey’s olive oil exports to the US, meanwhile, shot up spectacularly from just 3,152 tons in 2011/12 to 28,729 tons last season.

    Climbing from just 1 percent of total US imports to 9.6 percent last season, its ranking rose from 8th to 4th out of all the US suppliers as it overtook Argentina, Greece, Morocco, and Chile and placed just under Tunisia, which with about 35,520 tons supplied nearly 12 percent of US imports.

    However, the IOC has previously reported that Turkey expects lower production this season, due to poor rainfall during flowering, and Tunisia a significantly lower volume.

    Italy still supplies half America’s olive oil

    Leading supplier Italy’s exports to the US fell about 10,000 tons to 145,365 tons, its lowest volume for the last five years, but it clung onto most of its dominant market share, delivering 48.6 percent of the nearly 300,000 ton total of US olive oil imports in 2012/13. read more at oliveoiltimes

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    Turkey’s olive oil exports to the US, meanwhile, shot up spectacularly from just 3,152 tons in 2011/12 to 28,729 tons last season. Climbing from just 1 percent of total US imports to 9.6 percent last season, its ranking rose from 8th to 4th out of all the US suppliers as it... 
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  • Foods research company given UK olive oil import analysis contract

    Research company in Gloucestershire has won a major contract to analyze olive oil imported into the UK.

    Food and drink consultancy Campden BRI will carry out analysis at its state-of-the-art laboratories in Chipping Campden after tougher regulations were brought in to deter illegal imports into the country.

    Campden BRI will analyze the chemical composition of the different lipid components of the oil to determine what grade of olive oil it is – for example, whether it is Extra Virgin or Virgin olive oil.

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    Research company in Gloucestershire has won a major contract to analyze olive oil imported into the UK. Food and drink consultancy Campden BRI will carry out analysis at its state-of-the-art laboratories in Chipping Campden after tougher regulations were brought in to deter illegal... 
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  • Guala Closures Extends Olive Oil Offering

    Guala Closures Group has launched a trio of olive oil closures which use patented, cutting-edge technology to give the perfect pour, prevent re-filling and preserve the product’s quality and provenance.

    Following the recent new laws (particularly the compulsory use of non-refillable closures in Spain’s HoReCa sector*) the Verso, Alusnap Olio and Olio 1031 have been developed by engineers at Guala Closures – the market leader for olive oil closures – to safeguard consumption of the product, with the latter two using expertise and valve systems originally applied to the company’s anti-counterfeiting devices for spirits.

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    Guala Closures Group has launched a trio of olive oil closures which use patented, cutting-edge technology to give the perfect pour, prevent re-filling and preserve the product’s quality and provenance. Following the recent new laws (particularly the compulsory use of non-refillable... 
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  • Olive Oil sales up from Greece, Morocco; down from Argentina, Australia

    Greece’s exports rose from 5,531 to 7,492 tons and its market share went from 1.7 to 2.5 percent while Morocco went from 4,961 to 6,971 tons and from 1.6 to 2.3 percent respectively.

    However Argentina went from about 9,090 to 5,510 and Australia from 1,985 to just 218 tons.

    The vast majority – 64 percent – of olive oil imported by the US last season was in the virgin category – which also accounted for most of the six percent decline in overall volume – while a third was in the “olive oil” category and 4 percent was olive pomace oil. read more oliveoiltimes

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    Greece’s exports rose from 5,531 to 7,492 tons and its market share went from 1.7 to 2.5 percent while Morocco went from 4,961 to 6,971 tons and from 1.6 to 2.3 percent respectively. However Argentina went from about 9,090 to 5,510 and Australia from 1,985 to just 218 tons. The... 
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  • Olive oil fraud still going strong in Canada

    Olive oil fans beware: Your beloved and expensive fruity tasting oil might be nothing more than soybean oil mixed with olive oil.

    Much of the olive oil manufactured in Italy is cut with soybean oil or other cheaper oils and mixed with beta-carotene and chlorophyll to disguise the taste and flavor, Tom Mueller, who runs the blog Truth in Olive Oil, has uncovered.

    The fraudulent oils are then exported with inaccurate labels to countries like Canada, ultimately leading the consumer to believe they are spending more money for a premium grade olive oil.

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    Olive oil fans beware: Your beloved and expensive fruity tasting oil might be nothing more than soybean oil mixed with olive oil. Much of the olive oil manufactured in Italy is cut with soybean oil or other cheaper oils and mixed with beta-carotene and chlorophyll to disguise... 
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  • OLIVE OIL: Also good for bone strength

    Recent studies show that olive oil is good for the bones.

    In a project lasting two years, researchers discovered that of the people tested, the ones who had consumed more olive oil had a higher level of serum osteocalcin, which strengthens the bones and aids metabolic regulation.

    The Mediterranean area of Europe has a lower incidence of osteparosis, this is believed to be due to the high intake of olives and olive oil, along with fruit and vegetables.

    Jose Manuel Fernandez Real, from the Dr Josep Trueta Hospital in Girona, is the author of the study. He says “This is the first study which demonstrates that olive oil preserves bone, at least as inferred by circulating bone markers in humans.”

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    Recent studies show that olive oil is good for the bones. In a project lasting two years, researchers discovered that of the people tested, the ones who had consumed more olive oil had a higher level of serum osteocalcin, which strengthens the bones and aids metabolic regulation. The... 
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  • Campden BRI is to start testing the authenticity of olive oil imported into the UK

    The firm was chosen via an open tender process by the Rural Payments Agency (RPA) to carry out the chemical testing at its labs in Gloucestershire, UK.

    It will analyse batches of olive oil for a range of lipid components which will determine if the olive oil grade declared on the label is genuine.

    EU olive oil regulations come into force in the UK on 1 March 2014 to ensure that olive oil is marketed correctly and to provide a deterrent against fraud.

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    The firm was chosen via an open tender process by the Rural Payments Agency (RPA) to carry out the chemical testing at its labs in Gloucestershire, UK. It will analyse batches of olive oil for a range of lipid components which will determine if the olive oil grade declared on... 
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  • Cargill to market food service olive oil products

    Cargill and Filippo Berio Olive Oil have reached agreement under which Cargill will be licensed to market a set of food service olive oil products under the Filippo Berio Culinary Selection brand. The agreement features five distinct olive oil products that meet the varying needs of food service operators.

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    Cargill and Filippo Berio Olive Oil have reached agreement under which Cargill will be licensed to market a set of food service olive oil products under the Filippo Berio Culinary Selection brand. The agreement features five distinct olive oil products that meet the varying needs... 
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  • Solano County olive oil products earn honors

    It’s an unusually dry time of year and for local growers that’s a cause for concern. But a few local farmers aren’t letting a statewide drought rain on their parade — they’re award winners, and they’re celebrating.

    Three local farmers were recently acknowledged for their oil products coming out of Solano County during the fourth annual Good Food Awards Ceremony.

    “It’s pretty incredible to have three come from Solano County,” said Dixon farmer Jon Fadhl.

    This year’s winners were selected from 1,450 entries from all 50 states in a blind tasting held in September in San Francisco.

    Good Foods, according to Good Food Awards, focuses on food that is made with real ingredients, local wherever possible, and respect amongst the people whose work goes into creating it. “Good Food is made with good animal husbandry and without the use of artificial ingredients, hormones, synthetic pesticides, herbicides and fertilizer or genetically modified ingredients.”

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    It’s an unusually dry time of year and for local growers that’s a cause for concern. But a few local farmers aren’t letting a statewide drought rain on their parade — they’re award winners, and they’re celebrating. Three local farmers were... 
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  • Olive oil may help prevent breast cancer

    There has been a lot of excitement about the health benefits of olive oil. Not only is olive oil light and delicious tasting, it also has positive health benefits which may help you live a healthier and longer life. Researchers have been investigating olive oil for its breast cancer prevention properties, reported Houston Methodist Hospital on Jan. 22, 2014.

    A primary component of olive oil known as hydroxytyrosol has been the subject of a Houston Methodist study of women who are at increased risk of developing breast cancer. This is the first of its kind study in the United States which focuses on the changes in breast density after one year of treatment. Breast density and breast cancer risk have been linked in recent studies. The primary goal of this study is to show a significant decrease in breast density with olive oil consumption.

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    There has been a lot of excitement about the health benefits of olive oil. Not only is olive oil light and delicious tasting, it also has positive health benefits which may help you live a healthier and longer life. Researchers have been investigating olive oil for its breast... 
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  • Making Olive Oil in the Peloponnese

    Even though the Peloponnese is only an hour’s drive away from Athens, it’s as if you’re entering another world, or at least another country. Concrete boxes are replaced with olive groves, and the words “traffic jam” tend to mean that a group of goats have convened, gathering and blocking the road. Needless to say, I greatly enjoy the small villages of the Peloponnese. So when George Papageorgiou, the owner of Esti Olive Oil, asked me if I wanted to go to Kalamata to see how they harvest the olives and turn them into olive oil, I jumped at the chance. To me this was kind of like winning the lottery. I was going to the Peloponnese and getting a chance to enjoy some “liquid gold.”

    Being Greek, I grew up eating olive oil. I know others might disagree with me, but I will take a good quality olive oil over butter any day! I love using it to make popcorn. I drizzle it on fresh tomatoes and slices of bread. I use it to fry fish and as an ingredient in cakes. Before there were rules for the amount of liquid you could carrying on a plane, my mother and I would bring half-gallon containers of olive oil back from our trips to Greece.

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    Even though the Peloponnese is only an hour’s drive away from Athens, it’s as if you’re entering another world, or at least another country. Concrete boxes are replaced with olive groves, and the words “traffic jam” tend to mean that a group of goats... 
    Read More →
  • Recipe: Shrimp Saffron Risotto & Olive Oil

    Much frozen shrimp sold in the grocery store is washed in a sodium solution. Substantially reduce sodium intake by looking for shrimp that is not.

    SHRIMP SAFFRON RISOTTO

    Ingrediends:

    5 to 6 cups reduced sodium, fat-free chicken broth
    1 tablespoon olive oil
    2 shallots, chopped
    1/2 link (about 1 1/2 ounces) cured chorizo, very thinly sliced
    1 1/2 cups Arborio rice
    1/2 cup dry white wine
    1/2 teaspoon saffron threads, lightly crushed
    1 pound peeled and deveined medium shrimp
    1 cup thawed frozen peas
    1/4 teaspoon freshly ground black pepper
    1/2 cup chopped fresh basil

    Perpetration:

    1. Bring chicken broth to a boil in a saucepan; immediately reduce heat and keep warm on low.

    2. Heat the oil in a large Dutch oven over medium heat. Add the shallots and chorizo and cook, stirring occasionally with a wooden spoon, until the shallots soften, 3 to 4 minutes. Add the rice and cook, stirring, 1 minute until it is well coated. Stir in the wine and saffron and cook, stirring constantly, 1 to 2 minutes, until the liquid is almost completely absorbed. Add 1 cup of the hot broth and cook, stirring constantly, until the liquid is almost completely absorbed. Continue cooking and adding broth, 1 cup at a time, stirring and allowing the liquid to be absorbed before the next addition. This process takes about 20 to 22 minutes; the rice should be creamy but with a slight chewiness in the center.

    3. Add the shrimp and peas and cook, stirring gently, 2 to 3 minutes, until the shrimp is pink and cooked through. Remove from the heat and stir in the pepper and basil. Add salt to taste and serve immediately. Makes 4 servings.

    Nutritional analysis for each serving: 399 calories, 8.7 g fat, 2.1 g saturated fat, 25.8 g protein, 3.4 g fiber, 888 mg sodium

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    Much frozen shrimp sold in the grocery store is washed in a sodium solution. Substantially reduce sodium intake by looking for shrimp that is not. SHRIMP SAFFRON RISOTTO Ingrediends: 5 to 6 cups reduced sodium, fat-free chicken broth 1 tablespoon olive oil 2 shallots, chopped 1/2... 
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  • Copenhagen International Olive Oil Awards / CIOOA 04-05 June 2014

    Copenhagen has become the gastronomic capital of the world with a strong 13 Michelin Star restaurants and soon to rise.This vibrant city is not only the leader in Scandinavian cuisine, having some of the best establishments in the world, but also some of the finest and most renowned chefs the industry has to offer.

    Olive oil has become one of the most important element for our diet, providing good health, and excellent flavor to dishes. People from around the world, top chefs and some of the best restaurants use olive oil on a daily basis to perfect their menu, and underline taste.

    CIOOA Mission

    CIOOA was born to offer Olive Oil Culture and its Relate Cuisine to Northern Europe Costumers in order to enhance the comprehension of the Benefits of an Olive Oil Daily Diet. It will be yearly done with style and design by the steps below.
    See details on the bar, in REGISTER.

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    Copenhagen has become the gastronomic capital of the world with a strong 13 Michelin Star restaurants and soon to rise.This vibrant city is not only the leader in Scandinavian cuisine, having some of the best establishments in the world, but also some of the finest and most renowned... 
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  • Winter Fancy Food Show

    The Winter Fancy Food Show in San Francisco, was in its 39th year.

    Is the West Coast’s largest specialty food and beverage event with over 18,000 people estimated in attendance (January 19 – January 21, 2014).

    With 80,000 on-trend and best-in-class products including confections, cheese, coffee, snacks, spices, ethnic, natural, organic and more from exhibitors representing the latest in specialty foods and beverages from across the U.S. and 35 countries and regions.

    The place for industry experts with 15+ educational seminars, tastings and tours.

    Many olive oil producers were excited to be a part of an event that connects them to a wide range of potential customers and distributors.

    Exhibitor for Organic Extra Virgin Olive Oil

    Arianna Trading Company

    Raw & Unfiltered – single family estate. Traditionally cultivated, harvested, crushed and bottled in the award winning region of Sitia, Crete. Protected Designation of Origin. 250-ml, 500-ml, 750-ml.

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    Sourcespecialtyfood

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    The Winter Fancy Food Show in San Francisco, was in its 39th year. Is the West Coast’s largest specialty food and beverage event with over 18,000 people estimated in attendance (January 19 – January 21, 2014). With 80,000 on-trend and best-in-class products including... 
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  • Recipe: Cod Fish Papillote with Olive Oil from Greek Olive in New Haven

    Angela Cooke of Branford wrote, “ I went to the Greek Olive Restaurant on Long Wharf in New Haven. I ordered the Cod Fish Papillote; it was superb. It seems to contain parsley, scallions, capers and lemon served on rice pilaf. I would love to have this recipe.”

    Angela, chef Kam Tom and owners Anna and Tony Antonakis were happy to share the recipe. In business for 10 years at 402 Sargent Drive in New Haven (the former Howard Johnson’s location), this is not the Antonakises’ first restaurant. They owned Roberto’s on State and Court streets for 11 years and Tony’s International, which was located under the Air Rights Garage.

    Makes 4 servings

    Ingrediends

    • 1 pound fresh Atlantic cod
    • Salt and pepper to taste
    • Extra Virgin Olive oil “Fitia”
    • 1/4 cup fresh lemon juice
    • 1/4 cup white wine
    • 1/3 cup Kalamata olives, seeded and halved
    • 2 tablespoons capers
    • 1 Bermuda or red onion, sliced thin
    • 1 tablespoon fresh oregano, chopped, or 1/3 tablespoon dried 1 tablespoon butter

    Preparation

    Preheat oven to 375 degrees. Pat cod dry. Lightly season with salt and pepper. Coat a large piece of aluminum foil (or you can make 4 individual “packages” rather than dividing to serve), enough to encase the fish with olive oil. Place cod on foil. Fold sides of foil up so liquids don’t run.

    Pour lemon juice and wine over fish, top with olives, capers, onions and oregano. Top with small pieces of butter. Seal foil around the ingredients. Bake for 10 minutes or until desired doneness. Remove from foil, saving the juices and serve over rice. Pour juices over each portion. Splash with olive oil. .

    Recipe source nhregister

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    Angela Cooke of Branford wrote, “ I went to the Greek Olive Restaurant on Long Wharf in New Haven. I ordered the Cod Fish Papillote; it was superb. It seems to contain parsley, scallions, capers and lemon served on rice pilaf. I would love to have this recipe.” Angela, chef... 
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