Daily Archives: April 2, 2014

  • New York International Olive Oil Competition Seminars Sold Out

    It took only a few weeks for all of the tickets to be sold for the NYIOOC seminar program of 2014.

    This year’s two-day conference, which will be held April 8-9 at the International Culinary Theatre, will focus on olive oil product development, brand-building, marketing and distribution.

    The program will explore highly innovative and practical ways producers, merchants and marketers can add value and build their businesses.

    Couldn’t get a ticket to this year’s sold-out event? You can still watch the program live on your computer by subscribing to the live video stream.

    The 2-day NYIOOC conference will explore innovative strategies for olive oil producers, marketers and merchants. Subscribe to the live video stream and learn ways to get your business to the next level.

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    It took only a few weeks for all of the tickets to be sold for the NYIOOC seminar program of 2014. This year’s two-day conference, which will be held April 8-9 at the International Culinary Theatre, will focus on olive oil product development, brand-building, marketing and... 
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  • An olive and olive oil affair with Greece in New Zealand restaurants

    Although Wellington’s famously rowdy Greek restaurants are no more, their food still enters our lives in a very intimate way – through the Greek olives, olive oil and antipasto products imported by The Olive Lady, Mary Etheridge of Lepanto.

    Olives, as Mary points out, are not created equal. Very much an expression of soil and climate, they also reflect they way they are brined and cured.

    “Sometimes olives can be too salty, and sometimes very vinegary,” says Mary. “And some Kalamata olives actually come from Morocco,” adds her daughter Angela, Lepanto’s lively marketing manager (who speaks three languages, has two degrees and has previously worked in commerce, as a media research analyst and a winemaker).

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    Although Wellington’s famously rowdy Greek restaurants are no more, their food still enters our lives in a very intimate way – through the Greek olives, olive oil and antipasto products imported by The Olive Lady, Mary Etheridge of Lepanto. Olives, as Mary points out,... 
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