Daily Archives: June 26, 2014

  • 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 .

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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... 
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  • 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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    Rating: 5.8/10 (48 votes cast)
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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 →