Daily Archives: January 31, 2014

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

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

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