Daily Archives: April 8, 2014

An extra virgin olive oil made on Waiheke Island in Auckland is getting some right royal exposure.

Rangihoua Estate has already been named one of the top 20 extra virgin olive oil producers in the world by the Italian Flos Olei guide.

Now it’s been chosen as one of just 15 culinary products from around New Zealand – and the only one from Auckland – included in a showcase for international media covering the tour of Prince William and Catherine, the Duchess of Cambridge.

The royals arrived in Wellington with their 8-month old son Prince George on Monday for a 10-day visit – their first overseas outing since the birth in July last year.


Around 120 journalists from around the world attended an informal welcome at Rydges in Wellington on Sunday night and were treated to the extra special smorgasboard.

Sofía Rodríguez Tecedor is the author of the thesis “Strategies of the multivariate analysis designed to ensure quality products with high added value for the Rioja food industry”, graded as outstanding Cum Laude.

Directed by Consuelo Pizarro Millán, Professor of Analytical Chemistry, and Isabel Esteban Díez, Senior Doctor in the Chemical Engineering Area, the thesis has been developed within the Analysis and Chemometrics Process Group.

The research has been possible thanks to the collaboration of all private olive oil mills belonging to Aceite de La Rioja PDO, as well as the Regulatory Boards of the major Spanish PDOs who have provided samples of extra virgin olive oil from three different campaigns.

Also, according to this University, periods of education and research abroad at the University of Génova and the Institute for Health and Consumer Protection (IHCP) belonging to the Joint Research Centre (JRC) of the European Commission in Ispra (Italy) have been of great importance.

A Taiwan-developed method using high-performance liquid chromatography to identify the food coloring agent copper chlorophyll in edible oils is being validated by the International Olive Council, according to ROC Food and Drug Administration April 7.

The HPLC-based testing method, which was developed by the administration, is a means of determining the presence of the illegal green colorant in adulterated oil products posing as olive oil—especially extra virgin, FDA division head Cheng Hwei-fang said.

By performing the HPLC analysis, it is possible to identify and quantify synthetic copper chlorophyll complex, which is not permitted in vegetable oils in most countries worldwide. Under IOC regulations, no additives except alpha-tocopherol are allowed in olive oil.

Spanish olive oil company Deoleo has received bids from Fondo Strategico Italiano, Carlyle Group and private equity firm Rhone Group, the New York Times reported Monday.

According to the report, Spain’s agriculture minister, Miguel Arias Canete, said last week that the government “is following this process very closely” and “we don’t want the company to be cut up into bits.”

Reuters reported Monday that the government is interested in buying a minority stake in Deoleo.

Source nasdaq