Daily Archives: May 10, 2014

  • Greece Needs More Variety in Extra Virgin Offering

    There is an opportunity for Greek extra virgin olive oil producers to diversify the range of Greek oils on offer comments Savantes.

    Most of the oils from the region come from the koreneiki variety, with a low percentage of other olive varieties mixed in.

    This results in a limited range of tastes, differentiation coming from harvest timing, altitude and agronomic not varietal differences.

    In a recent visit to Greece the Savantes writer tasted some oils ‘off the line’ from some varieties other than koreneiki.

    The extra virgin olive oils had different and equally attractive taste profiles as the koreneiki oils.

    There are some difficulties in identifying the different varieties in old groves where they are intermingled.

    However, it may be worth the effort if the farmers were given an incentive to harvest the trees separately to produce a boutique olive oil which commands a premium price.

    Oliveoilmarket.eu comments:

    In Greece there are several varieties of olive fruits. Among others, the most popular and most common are Ladolia, Manaki, Koroneiki, Athinolia (Tsounati) etc. During the stages of maturity, olive fruit changes colour from green to violet and then black.

    Olive Oil taste characteristics depend on which stage of ripeness olive fruits are been collected. Olive Oil coming from green to violet olive fruits contains large amounts of phenolic and aromatic compounds and has intensive fruity and herbal taste (Koroneiki and Athinolia variety).

    On the other hand, as the fruit becomes riper the amounts of phenolic and aromatic compounds are getting lower. The taste of olive oil that comes from violet to black fruits is softer and its aroma reminds ripe fruits like apple, tomatoes and sometimes almonds (Ladolia and Manaki variety).
    Learn more about Greek Olives Varieties

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    There is an opportunity for Greek extra virgin olive oil producers to diversify the range of Greek oils on offer comments Savantes. Most of the oils from the region come from the koreneiki variety, with a low percentage of other olive varieties mixed in. This results in a limited... 
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  • Call for Extra Virgin Olive Oils for Savantes

    International Extra Virgin Olive Oil Savantes will be tasting high quality extra virgin olive oils from most of the world’s growing regions at the Melbourne and Toledo programmes. Producers or distributors who would like their products considered for tasting should email simon@savantes.com with details of the olive oils including certification and lists of current awards.

    Differentiation of Extra Virgin Olive Oils Essential

    The push for longer shelf-life and higher polyphenol levels by quality certifying organisations with their associated standards could be threatening more delicate tasting extra virgin olive oils.

    It is notable that in the extra virgin olive oils tasted at recent Savantes programmes there have been fewer oils exhibiting the riper fruit flavours of later harvested olives.

    These olive oils are ‘sweeter’ and exhibit more tropical fruit flavours than their robust counterparts which tend to green vegetal peppery flavours. They have a particular culinary use in fish cuisine, pastries, baking and desserts.

    While the more robust oils with longer shelf-life – two years and over – may suit the marketers better, producers must be careful that they are not producing a taste in olive oil which many consumers and cuisines don’t like. There is a danger of following the path the engineers of the modified tomatoes took to give the fruit longer shelf-life, sending consumers looking for a tomato which tasted like a tomato.

    It is important that the offering of flavours of extra virgin olive oil to the consumers remains diverse and pleases a range of palates.

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    International Extra Virgin Olive Oil Savantes will be tasting high quality extra virgin olive oils from most of the world’s growing regions at the Melbourne and Toledo programmes. Producers or distributors who would like their products considered for tasting should email simon@savantes.com... 
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  • International EVOO Savantes in Toledo of Spain, 24th - 26th September 2014

    Taste the World’s Leading Extra Virgin Olive Oils and Discuss Markets, Health Benefits, Culinary Uses and Quality Standards

    Excellent Extra Virgin Olive Oil, Fresh Food, Valuable Knowledge and Good Company makes Extra Virgin Olive Oil Savantes More than Tasting:

    – Taste the wide range of styles and flavour of extra virgin olive oils from many regions around the world
    – Taste current international award winners from the northern and southern hemispheres
    – Practice your blending skill
    – Evaluate by comparison the extra virgin olive oil you produce or supply
    – Discuss market trends in producing and importing countries
    – Be up to date with current quality standards and the debate around new testing methods
    – Explore the culinary and health selling points of extra virgin olive oil
    – Make friends and expand your networks worldwide
    – Achieve recognition of your own tasting ability and knowledge by becoming an Associate Savante or Member of the Register of Extra Virgin Olive Oil Savantes
    Italy – Spain – United Kingdom – New York, USA – Australia – New Zealand – South Africa

    In 14 years Extra Virgin Olive Oil Savantes has held over 40 olive oil tasting programmes in many countries. During this time the three-day programme has evolved into one of the world’s leading independent forums for the commercially important attributes of extra virgin olive oil.

    The 2014 Toledo Extra Virgin Olive Oil Savantes programme will be lead by Simon Field. For more information about Simon, as well as previous Savantes presenters, visit the presenters page.

    Certification and Register of International Savantes

    During the session ‘Testing Your Skills as a Taster’ on day 3, participants can opt to be evaluated for Associate Savante status and Membership of the Register of International Extra Virgin Olive Oil Savantes.

    The taste tests assess tasting skill and knowledge of the range of styles and flavour of extra virgin olive oils from around the world.

    To achieve Associate Savante status a score of 60% is required, a score of 80% gives the participant full Savante status and Membership of the Savantes Register.

    Taster Ranking on the Global Olive Oil Database Tasting (GOOD) app for i-phones and Tablets

    Participants will be given free access to the GOOD app. Those who achieve Savantes status in the Savante ‘Testing Your Skill as a Taster’ session will be ranked 1, the highest rank for tasters. Those who achieve Associate Savante will be ranked 2. A ranking of 3 will be available to those who achieve a 50% score (15), 4 for those with 40% (12) and all other participants receiving a ranking of 5.

    Certificate of Attendance

    All participants in the Savantes programme receive a Certificate of Attendance at the conclusion of the last session.

    Vizit Official Savantes website

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    Taste the World’s Leading Extra Virgin Olive Oils and Discuss Markets, Health Benefits, Culinary Uses and Quality Standards Excellent Extra Virgin Olive Oil, Fresh Food, Valuable Knowledge and Good Company makes Extra Virgin Olive Oil Savantes More than Tasting: –... 
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  • Savantes Melbourne 2014 - Tasting the World’s Leading Olive Oils

    In 14 years Extra Virgin Olive Oil Savantes has held over 25 olive oil tasting programmes in many countries – Spain, Italy, United States of America, United Kingdom, Australia, New Zealand and South Africa.

    During this time the three-day programme Savantes Melbourne 2014 – 16th – 18th July, has evolved into one of the world’s leading independent forums for the commercially important attributes of extra virgin olive oil. Participants in the programme are able to:
    – Taste the wide range of styles and flavour of extra virgin olive oils from many regions around the world
    – Taste international award winners from the northern and southern hemispheres
    – Evaluate your own new season extra virgin olive oil by comparison
    – Discuss market trends in producing and importing countries
    – Explore the culinary and health selling points of extra virgin olive oil
    – Make friends and expand your networks worldwide
    – Practice your blending skill
    – Achieve recognition of your own tasting ability and knowledge by becoming an Associate Savante or Member of the Register of Extra Virgin Olive Oil Savantes

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    In 14 years Extra Virgin Olive Oil Savantes has held over 25 olive oil tasting programmes in many countries – Spain, Italy, United States of America, United Kingdom, Australia, New Zealand and South Africa. During this time the three-day programme Savantes Melbourne 2014 –... 
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