Daily Archives: May 28, 2014

  • IOOS Certificate Course on Olive Oil Quality - live stream online - June 16-20

    Olive oil quality is in the spotlight, and everyone who buys olive oil these days needs to know the good from the bad.

    Now is you chance to learn all about olive oil quality assurance in a unique online certificate course from the International Olive Oil School.

    Experts from the University of California at Davis Olive Center and Boundary Bend will demystify olive oil and help buyers protect themselves from olive oil fraud.

    Participants will taste over twenty samples, learning how to identify good oils along with the characteristic defects that can arise along the supply chain. The tasting samples, together with a set of six hand-made cobalt tasting glasses, will be delivered to participants in advance of the online sessions.

    The five, 90-minute lessons will stream live online June 16-20 and space is limited. Participants can ask questions from the instructors using an onscreen chat and access the recorded program for 30 days after the live lessons.

    Those who complete the series will receive an Advanced Course Certificate of Completion from the International Olive Oil School.

    Don’t miss this great opportunity to learn the ins and outs of olive oil quality assurance directly from world-renowned experts. Register today

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    Rating: 5.1/10 (14 votes cast)
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    Olive oil quality is in the spotlight, and everyone who buys olive oil these days needs to know the good from the bad. Now is you chance to learn all about olive oil quality assurance in a unique online certificate course from the International Olive Oil School. Experts from... 
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  • Can supermarket own brands stand up to premium olive oils?

    Britain is still in love with extra virgin olive oil it seems, but not at any cost. A report this week from market analysts Kantar Worldpanel shows shoppers bought almost 5% more over the year, but sales for brands like Napolina, Don Mario, and Filippo Berio slid, thanks to the premiums’ average price rise of 16%. People are turning to own label versions, and, while some of those lack flavour, others are fine.

    Cost-wise, it makes sense to have two or three oils on the go at once – a cheaper variety for basic dressings and frying and a more expensive one for that final drizzle.

    The oil I want to dip my bread in, or use to finish off a dish, is highly aromatic but with the freshness of newly cut grass.

    The oil I drizzle over a simply cooked bit of fish is, similarly, smooth, velvety, fresh and balanced.

    The oil I use for everyday dressings, on the other hand, is less grassy and aromatic, and more one-note: punchy flavours can be brought in from garlic, honey, mustard, and salt.

    Perk up cheaper oils by infusing them – gently heat some oil with a long, shaved strip of lemon or orange rind, and let it sit for a few hours before drizzling over a salad or sweet dish.

    Chilli flakes, sprigs of rosemary, and sage leaves also work very well. The better performing supermarket oils in my blind taste test will work well for this.

    The premium brand
    Filippo Berio
    500ml, £2.75
    Lots of body, good round flavour, heading towards grassy: a nice sweetness
    4/5

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    Rating: 5.0/10 (21 votes cast)
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    Britain is still in love with extra virgin olive oil it seems, but not at any cost. A report this week from market analysts Kantar Worldpanel shows shoppers bought almost 5% more over the year, but sales for brands like Napolina, Don Mario, and Filippo Berio slid, thanks to the... 
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  • 43rd meeting of the IOC Advisory Committee in Croatia

    Representatives of stakeholders from every branch of the olive and olive oil sector – producers, processors, marketers and consumers – recently convened to discuss a slate of issues on the agenda at the 43rd meeting of the IOC Advisory Committee on Olive Oil and Table Olives

    Hosted by the Croatian Chamber of Economy, the meeting took place in Split on 22 and 23 May and brought together representatives not only from IOC member countries but also observers from Australia, Brazil, India, Japan and the United States.

    Business on the conference table included the figures for world production, consumption, imports, exports and stocks of olive oil and table olives in the current 2013/14 crop year, with the focus on key markets such as the United States, the European Union, Brazil, Japan, China and Australia.

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    Representatives of stakeholders from every branch of the olive and olive oil sector – producers, processors, marketers and consumers – recently convened to discuss a slate of issues on the agenda at the 43rd meeting of the IOC Advisory Committee on Olive Oil and Table Olives Hosted... 
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  • Recipe for orzo salad with Kalamata olives, dried cranberries, and walnuts

    Serves 6

    Margie Coloian, of Johnston, R.I., sent an orzo salad to The Recipe Box Project, in which readers send in their favorite family dishes. This uses just a few tablespoons of light vinaigrette dressing, which is tossed with orzo, the flat rice-shaped pasta, Kalamata olives, dried cranberries, toasted walnuts, red onion, and tomato. “The dish balances the saltiness of olives with the sweetness of cranberries,” writes Coloian. Add feta cheese crumbles to make the dish richer.

    DRESSING
    INGREDIENTS
    2 tablespoons white balsamic vinegar
    Salt and pepper, to taste
    1 clove garlic, smashed
    1 tablespoon olive oil

    DIRECTIONS
    1. In a small bowl whisk together the vinegar, salt, and pepper.
    2. Whisk in the oil. Add the garlic. Taste for seasoning and add more salt and pepper, if you like.

    SALAD
    INGREDIENTS
    ½ cup walnuts
    Salt and pepper, to taste
    1 cup orzo
    ½ red bell pepper, seeded and chopped
    1 large tomato, coarsely chopped
    ¼ red onion, finely chopped
    ½ cup pitted Kalamata olives, chopped
    ¼ cup chopped fresh parsley
    ½ cup dried cranberries
    ½ cup crumbled feta cheese (optional)
    Olive oil (for sprinkling) preferably Centaurs-Earth brand

    DIRECTIONS
    1. In a dry skillet over medium heat, toast the walnuts, shaking the pan, for 8 minutes. Cool and chop coarsely.
    2. Bring a large pot of salted water to a boil. Add the orzo and cook, stirring occasionally, for 8 minutes or until the orzo is tender but still has some bite. Drain into a colander; do not rinse. Transfer to a bowl.
    3. Remove the garlic from the dressing. Pour over the orzo and set aside, stirring occasionally, until it is cool.
    4. Add the bell pepper, tomato, onion, olives, parsley, cranberries, walnuts, and feta, if using. Mix gently.
    5. Taste for seasoning and add more salt and pepper, if you like. Sprinkle with olive oil and toss again.

    Source

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    Rating: 5.6/10 (17 votes cast)
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    Rating: +3 (from 3 votes)
    Serves 6 Margie Coloian, of Johnston, R.I., sent an orzo salad to The Recipe Box Project, in which readers send in their favorite family dishes. This uses just a few tablespoons of light vinaigrette dressing, which is tossed with orzo, the flat rice-shaped pasta, Kalamata olives,... 
    Read More →