Monthly Archives: June 2014

  • EVOO quality is the secret in the prevention of bladder cancer

    The extra virgin olive oil polyphenols suppress the invasive capacity of bladder cancer cells through the modulation of matrix metalloproteinases. Only an extra virgin of high quality, local produced and stored with care preservse maximum biological characteristics and the potential nutraceutical effects.

    From the italian olive cultivar Itrana the secret to the prevention of bladder cancer. Fundamental, however, the link with the territory and quality raw material to preserve biological characteristics and potential nutraceutical effects.

    The study was published in the journal Nutrition and Cancer.

    The research was conducted by the Department of Biotechnology and Medical-Surgical of University La Sapienza- Rome, with the contribution from the Italian League the Fight against Cancer (LILT), the Department of Industry of the Province of Latina.

    The extra virgin olive oil is made for 95-99% of triglycerides, rich in unsaturated fatty acids, and for a fraction of 0.4 to 5%, said unsaponifiable rich in polyphenolic compounds.

    Epidemiological data indicate that regular consumption of extra virgin was associated with a lower occurrence of cancer, including cancer of the bladder, suggesting the potential protective role of the polyphenolic fraction that is concentrated in the urine. Moreover, several studies have shown that phenolic extracts coming from the leaves or from olives, possess the ability to inhibit the growth of several human tumor cell lines.

    One of the main causes of death of bladder cancer is the formation of metastases.

    “In the study published in Nutrition and Cancer – says Professor Lendaro, Department of Biotechnology and Medical-Surgical of University La Sapienza- Rome – we focused our attention on the anti-migratory and anti-invasive properties of the polyphenolic fraction extracted from extra virgin olive oil, produced in the province of Latina from Olea europea L. cultivars var. Itrana. The cell models used to demonstrate the potential of this mixture are the two cell lines of human bladder carcinoma particularly “aggressive”.

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    The extra virgin olive oil polyphenols suppress the invasive capacity of bladder cancer cells through the modulation of matrix metalloproteinases. Only an extra virgin of high quality, local produced and stored with care preservse maximum biological characteristics and the potential... 
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  • SUDOLIVE Asia - Shanghai - 29-30-31 October 2014

    Featuring for the first time: the Mediterranean Olive Oil Exhibition, SUDOLIVE Asia!

    A new Mediterranean Olive Oil exhibition pairs forces with VINISUD Asia, joining the two icons of Mediterranean lifestyle – wine and olive oil. Olive oil producers from all around the Mediterranean basin join their wine counterparts in the first top quality olive oil exhibition in Shanghai.

    Sharing the same high standards as VINISUD Asia, SUDOLIVE Asia brings together high quality olive oil producers and the top Asian olive oil professional visitors.

    Promote your Olive Oil in China and Greater SE Asia:
    – Join SUDOLIVE Asia and see your exports boom!
    – Find new partners!
    – Expand your business network!
    – Make your brand name known in Asia!

    Olive Oil Events you want to be part of:
    – Olive Oil Master Classes
    – Olive Oil testing area in the Mediterranean palace
    – Olive Oil uses in Asian cuisine matched with Mediterranean wines in our Food & Wine Corner

    Visit the website www.vinisud-asia.com, or check the dedicated page to get all the latest info on the long awaited olive oil expo

    Message from SUDOLIVE Asia organazers

    Dear Exibitor,

    This year we organize the first Edition of SudOlive Asia, taking advantage of the great success of Vinisud Asia last year and the increasing demand of Olive Oil during our wine fair.
    SudOlive Asia takes place in the Shanghai World Expo Exhibition and Convention Center from the 29th to the 31st of October 2014 in Shanghai, at the same time and place as Vinisud Asia. You will be able to benefit from the attractiveness of Vinisud Asia which last year gathered more than 5000 professionals. Due to its popularity in 2013 even more new professional participants will gather for this special opportunity.
    Our exhibition is strategically positioned as the first fair of the second semester, right after the Golden week, which is an important buying period just before the Chinese New Year.
    In Asia, buyers are not only interested in Mediterranean wine, but in Mediterranean culture and food as well, – fact that implies a growing demand in Olive Oil as was already noticed last year.

    We therefore invite all the Olive Oil producers of countries around the Mediterranean to participate in this first edition.
    China is the world’s 6th largest importer of olive oil with a growth of 38% in 2012. More and more Chinese are realizing olive oil is healthier than all other cooking oils, resulting in a surge of imports in recent years.
    Moreover, we are also inviting for this edition, significant buyers from Japan, Korea, Hong Kong and others Asian countries.

    In particular our actions for 2014:
    VIP invitations to 200 of the main importers and distributors from every province of China, and the biggest Asian markets, like Japan, South Korea, Taiwan, Malaysia, Thailand, Vietnam, who will also take part in B2B focused meeting programs
    A dedicated program of activities, master classes, food and wine corner, Olive Oil corner.
    Mediterranean Palace: a free tasting space for all our professional visitors, where each producer can showcase one of their products with no extra cost
    A quality selection of visitors, with a strict pre-registration procedure and paid entrance
    Exhibit at SudOlive and meet motivated professional buyers interested in Olive Oil.

    Hoping to welcome you,
    Do not hesitate to contact me for any additional information,
    Best regards,

    Alexandre Lasserre
    Wine & Olive Oil Division
    ADHESION ASIA
    Tel.: +86 21 5877 0857*57
    Mail: alexandre.lasserre@adhes.com
    Website: Asia – Shanghai

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    Featuring for the first time: the Mediterranean Olive Oil Exhibition, SUDOLIVE Asia! A new Mediterranean Olive Oil exhibition pairs forces with VINISUD Asia, joining the two icons of Mediterranean lifestyle – wine and olive oil. Olive oil producers from all around the Mediterranean... 
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  • Confirmed the good performance of olive oil commercialization in Spain

    Spanish representatives of the Ministry of Agriculture, Food and Environment (Magrama) and the olive sector held yesterday in Madrid the first meeting of the Sectorial Committee on Olive Oil and Table Olives to analyze the market situation, from the data provided by the Information Agency and Food Control (AICA). At the meeting, all those present confirmed the good performance of olive oil commercialization, especially through export.

    This good performance outlines a reassuring outlook for the Spanish sector, as it indicates that the market is taking a record production of olive oil; while in the case of table olives pace of commercialization is still lower than the previous year, with export and domestic market declines, according to the Ministry.

    Representatives of Magrama detailed the work being done by this Department towards the development of the national legislation of producer organizations and associations. On this regard, the Department conducted an initial proposal with the main elements of the regulation of organizations, which will be discussed extensively with the sector over the next months.

    The Ministry informed the industry about the review process of calculating the carbon footprint of olive oil and table olives, which is being carried out within the European Union (EU).

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    Spanish representatives of the Ministry of Agriculture, Food and Environment (Magrama) and the olive sector held yesterday in Madrid the first meeting of the Sectorial Committee on Olive Oil and Table Olives to analyze the market situation, from the data provided by the Information... 
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  • A super extra virgin olive oil for California

    A continue discussing at Coi to lower the limits of some chemical parameters, the first of acidity. In Italy High Quality is still at stake. So the United States wants to launch a new commercial classification, and introducing new limits and parameters.

    In Europe stakeholders and experts looked the newly formed Commission of California Olive Oil as a propaganda tool, designed to not give any results in the short term.

    Instead, within weeks of taking office, this organism has already proposed to the California Department of Food & Agriculture a set of rules that would alter significantly the legislative framework.

    Especially in California, and therefore the United States, the legislation would place at the forefront of world olive, with a big blow to Europe and the Coi.

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    A continue discussing at Coi to lower the limits of some chemical parameters, the first of acidity. In Italy High Quality is still at stake. So the United States wants to launch a new commercial classification, and introducing new limits and parameters. In Europe stakeholders... 
    Read More →
  • The Museum of the Olive and Greek Olive Oil

    The Museum of the Olive and Greek Olive Oil, in Sparta (Peloponnese), transports you to the culture, history and technology of the olive and olive oil production in the Greek realm, from prehistoric times to the early 20th century. The Museum’s objective is to highlight the ineffable relation of the olive with the identity of our country and, more generally, the Mediterranean basin. The olive and olive oil are presented here from different optical angles: the economy, nutrition and the olive’s uses, religious worship, art and technology.olive oil_Sparta What is on display? The Museum of the Olive and Greek Olive Oil offers you the opportunity to see the very first testimonies about the presence of the olive tree and the production of olive oil in Greece: •Rare fossilized olive leaves, 50,000-60,000 years old, from the island of Santorini, the oldest findings offering proof of the presence of the olive tree en Greece •Linear B Tablets of the 14th century BC (exact replicas), with the first written testimonies about the olive and olive oil. For each historical period you will discover the contribution of the olive and olive oil to the economy and to everyday life: nutrition, body care, but also now outdated uses, such as lighting. You will also see how the olive acquires a symbolic dimension in the mythology, religion, the manners and customs of the Greeks. Examples of ancient and contemporary art prove the place held by the olive in Art and how it was – and continues to be – a constant source of inspiration for Greek artists.greek olive oil history

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    The Museum of the Olive and Greek Olive Oil, in Sparta (Peloponnese), transports you to the culture, history and technology of the olive and olive oil production in the Greek realm, from prehistoric times to the early 20th century. The Museum’s objective is to highlight... 
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  • Spanish Government wants to promote the enormous potential of olive oil

    The Spanish Minister of Agriculture, Food and Environment, Isabel García Tejerina, said yesterday that the Government’s action in this term is to “promote the enormous potential of olive oil, a healthy product whose consumption can grow worldwide”.

    During the delivery of the Premio Alimentos de España al Mejor Aceite de Oliva Virgen Extra of the 2013/142013/14 campaign, held at the Ministry’s headquarters in Madrid, Isabel García Tejerina explained that Spain is “the first country in the world in number of hectares devoted to olive growing (about 2,600,000), the country’s leading producer (with 41% of the world’s olive oil and 61% of the European Union) and exporter”.

    “This leadership has been confirmed in the current campaign, which breaks all records. At May 31st, production amounted to 1,772,900 tons, and exports to 707,800 tonnes, rising 41% and 44%, respectively, amongst the average of the last four seasons”, she said.

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    The Spanish Minister of Agriculture, Food and Environment, Isabel García Tejerina, said yesterday that the Government’s action in this term is to “promote the enormous potential of olive oil, a healthy product whose consumption can grow worldwide”. During the... 
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  • EVOO potential therapeutic effect in Amyotrophic Lateral Sclerosis

    A research study conducted in mice affected by Amyotrophic Lateral Sclerosis (ALS), a degenerative neuromuscular disease, shows that, after ingestion of an enriched with extra virgin olive oil diet, rich in unsaturated fatty acids, all of them show improvements in the engine and muscle behavior and increase their survival rate.

    This study is the core of the doctoral thesis “Alteration of autophagy and its modulation by a lipid-rich diet in a live mouse model of ALS”, held at the research group of the Laboratory of Biochemical Genetics (Lagenbio) in the University of Zaragoza.

    The thesis was defended last Friday by Dr. Sara Oliván and has been addressed by researchers Ana Cristina Calvo and Rosario Osta.

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    A research study conducted in mice affected by Amyotrophic Lateral Sclerosis (ALS), a degenerative neuromuscular disease, shows that, after ingestion of an enriched with extra virgin olive oil diet, rich in unsaturated fatty acids, all of them show improvements in the engine... 
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  • First national laboratory for olive oil testing launched in Lebanon

    The first Lebanese National Laboratory for Olive Oil Testing was inaugurated Thursday in Kfarshima by the Agriculture Ministry, in line with a project funded by the Italian Embassy in Beirut.

    “We inaugurate the National Laboratory for testing the Lebanese olive oil, where it will be possible to conduct all kind of tests according to International requirements and standards,” said Agriculture Minister Akram Chehayeb at the launching ceremony. “The laboratory has been accomplished thanks to the Italian grant.”

    “We look forward for more cooperation to support this sector and the olive oil industry that we can proudly say is one of the finest and most competitive product,” the minister added.

    Chehayeb and Italian Ambassador to Lebanon Giuseppe Morabito formally inaugurated the laboratory by cutting a ribbon.

    The laboratory, the first of its kind in Lebanon, will allow ministry experts to assess and control the quality of Lebanese olive oil. The laboratory was established in part due to a € 1,775, 400 grant donated by the Italian government, which backed several projects aimed to improve Lebanese olives and oil, along with the Mediterranean Agronomic Institute of Bari.

    “The achievement we are celebrating today is the result of a long-standing commitment of the Italian Cooperation in the Lebanese Agriculture sector,” said Morabito.

    “The olive tree is the symbol of peace. I wish this project will bring us hope and peace. Italy will continue to stay in Lebanon in spite all the difficulties,” he said.

    The project was implemented by the Agriculture Ministry in partnership with the Italian Embassy. Previous partnership projects included a task force to detect pathogens, namely phytoplasma .

    Article source

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    The first Lebanese National Laboratory for Olive Oil Testing was inaugurated Thursday in Kfarshima by the Agriculture Ministry, in line with a project funded by the Italian Embassy in Beirut. “We inaugurate the National Laboratory for testing the Lebanese olive oil, where it... 
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  • POQA Extra Virgin Olive Oil packaging design

    POQA Extra Virgin Olive Oil designed by DesignBond is truly a stunning way to bottle olive oil.

    POQA’s sleek, artistic design pays tribute to the meticulous process that comes with making superior extra virgin olive oil.

    “The packaging of extra virgin olive oil, was for a group of artists who have communicated their shared vision in a special way, not only a challenge but also an ultimate goal.

    The unique quality, brilliant clear green color and unique flavor of this product should be accommodated in a package where it would be protected respecting the sacred rules of the ancient Greek hospitality.

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    POQA Extra Virgin Olive Oil designed by DesignBond is truly a stunning way to bottle olive oil. POQA’s sleek, artistic design pays tribute to the meticulous process that comes with making superior extra virgin olive oil. “The packaging of extra virgin olive oil,... 
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  • Olive Liqueur "Dinapoja"

    Kaiti Dinapoja created something really missing in the Greek market. Liqueurs not reminding kids syrup, leaving all the flavors of raw materials to provide leadership and multilayered flavors. The rose geranium married with herbs and roses, myrtle flowers and herbs, sage with cloves and herbs, pomegranate chili, citrus mint, melissa and chili pepper. Six different liqueurs ideal for aperitif, for cocktails, as digestives, as a finish meal.

    Monks were the inventors of the Olive Liqueur. To deal with diseases of their body, they were creating medicines with feedstock of herbs and roots dissolved in alcohol. The extraction of the ingredients by the herbs and roots into the alcohol was another way of conservation. They added the sugar, to assist the consumption of the herbs. Even nowadays, many pharmacists around the Europe manufacture liqueurs with old recipes and suggest them for treatment against indigestion, anorexia and stimulation of the body. It is no coincidence that the words cordial or digestive are used to describe the liqueurs in many parts of Greece.

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    Kaiti Dinapoja created something really missing in the Greek market. Liqueurs not reminding kids syrup, leaving all the flavors of raw materials to provide leadership and multilayered flavors. The rose geranium married with herbs and roses, myrtle flowers and herbs, sage with... 
    Read More →
  • Independent Olive Oil testing laboratory LLUIS JANE BUSQUETS - Recognized by IOOC

    Dear Olive Oil Producers,
    This is Eduard Jané from LLUIS JANE BUSQUETS LABORATORI D’ANÀLISI S.L., Barcelona, Spain.

    Lluis Jané Busquets Laboratori d’Anàlisi S.L. is an independent testing laboratory, founded in 1983, specializing in quality and purity control of oils and fats for the food industry.
    We have a specialized unit in the analysis of Olive Oil in all its categories, vegetable oils and fats in general, not only in a pure state but also as components of food.

    We offer Quality Analytical Service and Technical Support with the commitment of a multidisciplinary team, modern equipment, and new facilities since 2004.
    For every service we guarantee a personal treatment and confidentiality, we have more than 25 years of experience in the food industry.

    Our sevice is offered to all companies that need external service and technical advice, and to all companies with to-date or periodic needs and which don’t want to overload their infrastructure.
    Our principal customers are olive oil producers, oil packers, oil exporters, refiners and distributors, including big supermarkets, and some big laboratories that are not specialized in olive and vegetable oils.

    For your information, I give you some international references we work with: NAOOA (North American Olive Oil Assosiation), AMS Sourcing from The Netherlands, Al Ghurair Foods, etc

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    Dear Olive Oil Producers, This is Eduard Jané from LLUIS JANE BUSQUETS LABORATORI D’ANÀLISI S.L., Barcelona, Spain. Lluis Jané Busquets Laboratori d’Anàlisi S.L. is an independent testing laboratory, founded in 1983, specializing in quality and purity control of oils... 
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  • Olive Oil Labeling Terms and What They Mean

    We all know how well balanced and delicious a Mediterranean diet can be. Compared to a typical American diet (if there is such a thing anymore), it has fewer meats and processed foods, along with more plant-based foods (thus more fiber) and monounsaturated fat (i.e., olive oil).

    According to sources such as Medline Plus and the Mayo Clinic, the Mediterranean diet may result in more stable blood sugars, lower cholesterol and triglycerides, and a lower risk of heart disease and a host of other health problems.

    This is not news to Italians, Spaniards, Greeks, and other people in the Mediterranean region, who have eaten this way for thousands of years. One can argue that it’s easy to eat large amounts of raw and cooked vegetables, instead of meat, or slices of grilled bread instead of chips because olive oil makes them taste so wonderful.

    In Olives: The Life and Lore of a Noble Fruit (1996), Mort Rosenblum wrote, “On her 121st birthday, Jeanne Calment, of Arles, France, had a simple answer when asked how she survived to be the world’s oldest person: olive oil. It appears in nearly every meal she eats, and each day she rubs it into her skin. ‘I have only one wrinkle,’ she said, ‘and I am sitting on it.’ ” Calment, who died a year later, also ate two pounds of chocolate a week, rode a bicycle until she was 100, and didn’t quit smoking until five years before her death. (With her vision, she couldn’t light up herself and hated to ask for help.) God bless.

    The olive oils you’ll find on the shelves of supermarkets and specialty foods shops include those from Italy, Spain, France, Greece, Morocco, Tunisia, and California. Depending on what olive cultivars they’re made from (as well as the time of harvest, the pressing process, and other variables), they range in flavor from mild to robust, from fruity to peppery; the throat-tickling pungency (due to an abundance of the phenol oleocanthal) of some Tuscan oils is a prized attribute called pizzicante.

    A vibrant green color doesn’t necessarily equal strong olive flavor. And in price, olive oils run the gamut from a few bucks to around $40 or so, although if you’re a sucker for opulent packaging, Clare Leschin-Hoar can tell you all about a bottle that costs $15,000.

    Olive Oil Labeling Terms and What They Mean

    Extra-Virgin: This, the highest grade of olive oil, contains less than 1 percent oleic acid and must pass muster in terms of flavor, aroma, and mouthfeel by a professional taste panel. It must also be produced entirely by the mechanical crushing of the whole olive (including the pit) without the use of any chemical solvents and under temperatures that will not degrade the oil (less than 86°F/30°C).

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    We all know how well balanced and delicious a Mediterranean diet can be. Compared to a typical American diet (if there is such a thing anymore), it has fewer meats and processed foods, along with more plant-based foods (thus more fiber) and monounsaturated fat (i.e., olive oil).... 
    Read More →
  • Japanese Home Cooking Recipe: Olive oil takes center stage in savory bruschetta

    Good-quality extra virgin olive oil is best enjoyed while the flavor and aroma are still rich.

    Chef Kuniaki Arima introduces a straightforward dish–Italian garlic toast known as bruschetta.

    “The keys are crispy bread and pungent garlic,” says Arima, who recommends simple types of bread.

    He chooses sardines and a tomato as toppings. Yellowish extra virgin olive oil, which is mild with a fruity scent, goes well with salad, marinated or cooked dishes. The greener types have more distinct flavors. The aroma will rise when poured on piping hot grilled fish or pasta.

    Serves four

    INGREDIENTS
    8 slices bread (rustic bread, baguette and others)
    1 clove garlic
    2 Tbsp extra virgin olive oil and preferably Hellenic Groves PC olive oil brand

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    Good-quality extra virgin olive oil is best enjoyed while the flavor and aroma are still rich. Chef Kuniaki Arima introduces a straightforward dish–Italian garlic toast known as bruschetta. “The keys are crispy bread and pungent garlic,” says Arima, who recommends simple... 
    Read More →
  • Discovering DOP olive oil in the land of Siena

    The ‘Terre di Siena DOP olive oil’ is characterized by a very fruity taste, with bitter and spicy notes, a light green tending to yellow colour, low acidity, up to 0.5% (in the organic version, the acidity is even lower and does not exceed 0.2%). As it happens for the best scents, the Terre di Siena DOP oil, too, has its endnotes, which in this case smell of dried fruit, green apple, artichoke, and tomato leaves.

    It is rigorously produced with olives directly picked from the tree not later than December 31st, stored in suitable cool and ventilated rooms for no more than three days from picking, and processed within twenty-four hours after their arrival in the oil mills.

    A so intense, but at the same time delicate oil, gives the utmost gastronomic satisfaction when used raw, in order to flavour salads and typical Tuscan soups prepared with beans, chickpeas, lentils.

    It is an essential ingredient on vegetable soups with bread, in cold pasta salads, and olive oil with pepper and salt in which raw vegetables are dipped. In order to taste and appreciate its full-body and refined flavour, the best way is on ‘bruschetta’, consisting in large slices of white bread, grilled and rubbed with fresh garlic, seasoned with abundant oil.

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    The ‘Terre di Siena DOP olive oil’ is characterized by a very fruity taste, with bitter and spicy notes, a light green tending to yellow colour, low acidity, up to 0.5% (in the organic version, the acidity is even lower and does not exceed 0.2%). As it happens for the best... 
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  • The beautiful dress of olive’s juice

    Everything began in far 1810. The year in which the company was founded should be framed. Not in many companies the control stands firmly in the founder family’s hands.

    The ability to innovate is at the roots of a success which searches strength and a distinctive point in its stability. Now this historic brand, owned by ‘Oleificio Zucchi’, updates. It is not enough to just have good content, and therefore quality and variety of products, besides a competitive business structure.

    Image, too, has its own importance. To cast one’s mind into the future means updating the appearance presented on the outside, in order to adapt it to evolving times, but also to characterize one’s identity, making it different and more peculiar in comparison with other ones. From a distance, the new appearance of ‘Zucchi’ olive oils may just seem superficial, but it is actually substantial, even bold.

    This happens starting from the labels, in pastel shades, which refer to an unusual profile and now characterize the whole range of olive oils. Everything is enhanced, even such products as marc oil, or olive oil itself. This project is realized without neglecting, of course, the extra virgin olive oil in all its forms, from 100% Italian oil to the one, always of Italian origin, but coming from organic farming, up to extra virgin oils which come from the Countries of the European Union.

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    Everything began in far 1810. The year in which the company was founded should be framed. Not in many companies the control stands firmly in the founder family’s hands. The ability to innovate is at the roots of a success which searches strength and a distinctive point in its... 
    Read More →
  • Italian Association of the Oil Industry outlook for positive 2014

    Italy retained its place as global olive oil leader in 2013 even as domestic and international sales dropped, sector association Assitol said Tuesday.

    Italian producers sold 94,329 tonnes of bottled olive oil and residues on the domestic market, down 3.5% over the previous year.

    Extra virgin oilve oil accounted for 73.5% of total sales in Italy, followed by olive oil with 22.5% and residues with 2.3%. International sales fell by 14.7% in 2013 over the previous year, with 117,898 tonnes of bottled oil and residues placed on foreign markets.

    However, data from the period November 2013-April 2014 showed a reverse trend particularly with respect to the sale of extravirgin olive oil, Assitol said. Exports also showed signs of picking up at the start of this year, the association added.

    However, Assitol said the national economic system put producers at a disadvantage with respect to foreign competitors while divisions within the production chain made effective promotion of olive oil as a single product difficult. “It is not good to run alone,” said Assitol President Giovanni Zucchi.

    “Our competitors can count on country systems that see the oil sector in its entirety, defending it in the event of external attack and specious debate. This is a competitive disadvantage that we must try to overcome, by all taking a step towards each other,” he added.

    Source

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    Italy retained its place as global olive oil leader in 2013 even as domestic and international sales dropped, sector association Assitol said Tuesday. Italian producers sold 94,329 tonnes of bottled olive oil and residues on the domestic market, down 3.5% over the previous year.... 
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  • St. Olive wins the Gold Medal at the 2014 NYIOOC!

    St. Olive by Hellenic Premium Exports wins the Gold Award at the New York International Olive Oil Competition representing premium Greek extra virgin olive oil. St. Olive adds this distinction to the 5 international packaging design awards it’s won since 2013. In a recent interview with the Olive Oil Times we emphasized the importance of Greek producers positioning ourselves in the global market based on quality over price. Don’t miss this chance to offer to your clients something unique! Get in touch with us to find out about our summer offers and all the different ways that you can make this unique product available to your customers.

    Some St. Olive facts

    St. Olive is ideal for:

    1. Clients who require nothing less than the best extra virgin olive oil in the market
    2. Food lovers
    3. Gifts – as a healthy alternative to alcohol
    4. St. Olive by Hellenic Premium Exports is comprised by 3 distinct series: The Early Harvest, The Single Harvest and The Low Acidity series.

    St. Olive is characterized by:

    1. Its rich, fresh and fruity taste
    2. Its very low acidity, guaranteed under 0.3
    3. Its impeccable deep green color
    4. Richness in phenols and anti-oxidants
    5. For more information on St. Olive please visit our website at www.stolive.gr or get in touch with us directly here:

    Telephone: +30 212 101 2294 / +30 6975 869630 email: info@stolive.gr Thank you very much for reading, be blessed, be the best!

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    St. Olive by Hellenic Premium Exports wins the Gold Award at the New York International Olive Oil Competition representing premium Greek extra virgin olive oil. St. Olive adds this distinction to the 5 international packaging design awards it’s won since 2013. In a recent interview... 
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