Monthly Archives: July 2014

The benefits associated with polyphenol-rich olive oil consumption on cardiovascular risk could be mediated through an in vivo nutrigenomic effect in humans.

Both oleic acid and polyphenols have been shown to increase high-density lipoprotein (HDL) cholesterol and to protect HDL from oxidation, a phenomenon associated with a low cholesterol efflux from cells.

A Spanish research determines whether polyphenols from olive oil could exert an in vivo nutrigenomic effect on genes related to cholesterol efflux in humans.

In a randomized, controlled, cross-over trial, 13 pre/hypertensive patients were assigned 30 ml of two similar olive oils with high (961 mg/kg) and moderate (289 mg/kg) polyphenol content.

Researchers found an increase in ATP binding cassette transporter-A1, scavenger receptor class B type 1, peroxisome proliferator-activated receptor (PPAR)BP, PPARα, PPARγ, PPARδ and CD36 gene expression in white blood cells at postprandial after high polyphenol olive oil when compared with moderate polyphenol olive oil intervention (P<.017), with COX-1 reaching borderline significance (P=.024). Linear regression analyses showed that changes in gene expression were related to a decrease in oxidized low-density lipoproteins and with an increase in oxygen radical absorbance capacity and olive oil polyphenols (P<.05).

After the publication of 40 UNDER 40 entrepreneurs list by Fortune Greek Magazine, Greek Olive Oil concept store Agora has been selected for inclusion in the 2014-15 European Business Awards sponsored by RSM.

Every year the European Business Awards research team spend six to eight months analyzing over 17 000 companies across Europe to seek out the very best businesses that demonstrate the guiding principles of the Awards:
• Commercial success
• Innovation
• Business ethics
Agora will now be eligible to compete to represent Greece in the competition.
Fingers Crossed!

Agora is the first Greek Olive Oil concept store.
Agora offers a variety of gourmet Greek delicacies. At agora, we seek out the highest quality foods from all over Greece, provide exceptional culinary experiences and choose traditional ways of producing contemporary products with high nutritional value. The first meaning of agora, in Ancient Greece, was a gathering place. Later, agora served as a marketplace. For us, agora means more than selling fine Greek foods. It is also about communicating, meeting, learning, collecting and creating.

Agora was founded by Alexandros and Kostas Stefanidis to highlight and bring to your table fine Greek products of high nutritional

website

The smell of freshly cooked souvlaki, and salads drizzled with extra virgin olive oil permeated the air around Sudbury’s Hellenic Centre as the 22nd annual Greek Festival got underway Saturday. Annual food festival and olive oil showcases the best of Greek culture in Sudbury.

Even early in the day, the line-up for Greek food had already started to grow at a steady pace.
“It’s not uncommon to have line-ups from the door halfway through the parking lot,” said Steve Lolas, vice-president of the St. Nicholas Greek Orthodox Community.

Much like Sudbury’s Greek community – which started in the late 1800s, but only began to really grow in the 1950s – the festival had small beginnings.

The volume of olive oil consumed by China has increased by 195 percent to 43,400 tons last year from 14,700 tons in 2009 according to CHINA DAILY.
Mediterranean olive oil companies scent huge market opportunities

Zhang Min would be very happy to be able to buy a 250-milliliter bottle of Spanish olive oil for what he pays for a 2,500-milliliter bottle of peanut oil.

For the 34-year-old human resources specialist at a multinational company in Beijing, that would be a good deal. Zhang thinks of olive oil as “liquid gold” that has many more health benefits than traditional Chinese cooking oils such as soybean, peanut and palm oils.

“Despite the high olive oil price, I still would like my family to have it for health reasons,” Zhang says.

Vegetable oils are widely used in Chinese recipes, but olive oil is not used in traditional Chinese cooking. It has caught on only over the past few years. Like Zhang, a growing number of Chinese with rising incomes are acquiring a taste for olive oil, fueling spending on imports and spurring overseas companies to bet big on the promising market.

Since China’s geography is unsuitable for the mass production of olives, almost all of the olive oil sold in the country is imported. Major exporters to China are Mediterranean countries, including Greece, Spain, Italy and Turkey.

According to statistics from the Madrid-based International Olive Council, the volume of olive oil consumed by China has grown rapidly, from 14,700 tons in 2009 to 43,400 tons in 2013, an increase of 195 percent.

This has the loveliest texture of any chocolate mousse I have ever tasted. If your chocolate and olive oil mixture splits you can rescue it by taking a new egg yolk and whisking the curdled mixture into it a drop at a time.

SERVES
6

INGREDIENTS
200g (7oz) plain chocolate, 70 per cent cocoa solids, broken into pieces
80g (3oz) caster sugar
5 large eggs, separated (you will use only three of the whites)
125ml (4fl oz.) extra-virgin olive oil (a fruity one, not a grassy one), plus extra to serve
1½ tbsp. brandy
sea-salt flakes, to serve

METHOD
Melt the chocolate in a bowl set over a pan of simmering water, stirring from time to time. (The bottom of the bowl should not touch the water.) Leave to cool a little. Stir 30g (1oz) of the sugar into the five egg yolks, then gradually add this to the chocolate. Slowly and steadily stir in the oil, then the brandy.

Beat three egg whites and a little salt until soft peaks form, then add the remaining sugar and keep beating until glossy. Fold the whites into the chocolate mixture with a metal spoon, making sure that there are no white streaks.

Divide the mixture between six dishes each with a capacity of 125ml (4fl oz.). Cover each dish with Clingfilm (or set them all in roasting-tin and cover the whole thing) and place in the fridge to firm a little, but don’t leave them so long that they become too firm. Check after 20 minutes. If you are making them in advance, remove from the fridge in good time.

To serve pour a little pool of olive oil on top of each mousse and sprinkle on some sea salt.

Chocolate and olive-oil mousse with sea salt recipe source

MORE OLIVE OIL RECIPES

Olive oil ice cream recipe

The province of Catamarca, located in the north of Argentina, will host Expolivo, the International Olive Fair that will celebrate its seventh edition from 11 to 14 September. The exhibition is organized by the Ministry of Production and Development of the Government of this province and it will contact leading representatives of olive growing with major companies, producers, business associations, traders, professionals and technicians operating in olive areas of Argentine.

As the organizers reported to Mercacei, Expolivo 2014 will have a particular characteristic, as the traditional complex that exhibits this appointment will be integrated into the framework of Expo Productiva Catamarca 2014, an event “that serves as a springboard for promotion of other industrial, agricultural and agro-industrial activities in the province and in the northwestern region of the country”.

In this sense, Expolivo and Expo Productiva will be held on the amenities of Predio Ferial Catamarca, site of previous editions of this olive fair.

The next International Extra Virgin Olive Oil Savantes programme will be held at Hotel Fontecruz Toledo, in Toledo (Spain) on 24th-26th September, where many samples of the world’s best EVOOs will be able to try and participants will have the opportunity to discuss about the current market situation, the health benefits of olive juice and its culinary uses and quality standards.

According to the organizers, Since 2001 Extra Virgin Olive Oil Savantes, which emphasises commercial reality, 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.

Specifically, during this time, this three-day activity will enable participants to:

• 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 blending skills; Evaluate by comparison the extra virgin olive oil they 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 commercial networks worldwide; and Achieve recognition of one’s own tasting ability and knowledge by becoming an Associate Savante or Member of the Register of Extra Virgin Olive Oil Savantes.

The student’s Skills as tasters will also be assessed and participants will take a tour through the classic EVOOs in the different productive olive regions.

View the Tasting Programme here.

Geographic and environmental factors had no significant effect on oil acidity. High oil acidity evolved particularly from fungus-infected, fully ripened fruit.

Olive oil quality has become a foremost revenue-determining parameter for olive growers.

While the upper threshold of oil acidity, a major quality standard of extra-virgin olive oil (EVOO), is under pressure of being reduced to below 0.8% of free fatty acids (FFA), excessive oil acidity is a frequent phenomenon, raising considerable economic concerns.

Despite the many assumptions regarding the origins of FFA in olive oil, there is no concrete understanding upon which to base practical solutions.

Olive Oil producers, Chefs, Food Bloggers and Foodies will work together to discover the very best Olive oils from the Southern Hemisphere & bring them together on the plate.

This internationally accredited competition is now in its third year and is open to all small and independent producers of Olive Oil in Australia, New Zealand and South Africa.

ARMONIA is the only Olive Oil competition that encourages chefs, cooks, enthusiasts and consumers to expand their knowledge of “Extra Virgin Olive Oil (EVOO) of EXCELLENCE” as well as new, alternative uses and techniques for increasing consumption in catering, in the kitchen and on the table.

As in previous years, where the judging panel consisted of some of the best chefs in Australia including Gary Mehigan of MasterChef Australia, the competition “Armonia in the Kitchen” will take place in a famous cooking school in Sydney.

Winners in one of the world’s most prestigious competitions for extra virgin olive oil were announced today, with New Zealand taking almost a third share of all Gold medals awarded plus a share of other medals.

The 2014 Los Angeles International Olive Oil Competition – Southern Hemisphere received 139 extra virgin olive oil entries from 66 producers. Entries came from Argentina, Australia, Chile, New Zealand, Peru, South Africa and Uruguay. There were a total 48 Gold Medal Awards, 45 Silver Medal Awards, and 20 Bronze Medal Awards.

Whilst the Best in Show awards went to oils from Chile and Uruguay, New Zealand oils picked up an impressive THIRTEEN Gold medals, FOUR Silver medals, and TWO Bronze medals.

Gold medals were awarded to Azzuro Groves, Kennedy Point, Man O’War, Matiatia Grove (3), Number 29, Rangihoua Estate (3), Virtuo (2), Whangape Grove.

Silver medals were awarded to Azzuro Groves (2), Man O’War, Matiatia Grove.

Bronze medals were awarded to Divinity Olives, Moutohora Estate.

When I first started the production of the Documentary “Olive Tree: The Gift of the Goddess” while searching around, I found an old book from Mytilene – Lesbos describing the bottling and distribution of the Olive oil from the mid of 19th century to the mid of 20th century.

I was impressed because the industrial production of Olive Oil, having painters to create the labels of the Olive Oil bottles. The paintings were very well paid because it took months of work for the labels to be stuck on the bottle.

The color choices and the painting lines of the creators made these labels small pieces of art.I’ve been collecting them since I started my documentary production.

At first I had decided to give them a minute into the Documentary, but sometimes things have their own way. The labels did not have the minute they deserved. In our production team meeting about the documentary structure, I had seen some faces full of disappointed. They wanted the labels to be included.

In the coming 2 new episodes labels will be on board.

Get a little taste of a random selection of 15 labels and comment on whether they deserve to be in the next episodes.

Vangelis Tremopoulos
Producer/Director
Article source

For the first time in Greece, on November 29 – 30, 2014, at the Thessaloniki NOESIS Science and Technology Center, an International Conference will be organized on the importance of the Olive Tree beyond its nutritional value. The conference will cover all the sectors that the olive tree and its products may contribute to society.

Prominent scientists from around the world will address topics such as olive products and economy, olive oil-health and beauty, olive oil and medical research, olive oil and new jobs, olive oil and education etc.

At the same time various related events will take place, such as, olive oil tasting instruction to high-school students and festivities for the acquaintance with the olive tree by elementary school pupils.

In addition, there will be an exhibition with the internationally awarded Greek olive oils and informative updates on the cultivation of the olive tree by producers.

The recently released documentary “Olive Tree: The Gift of the Goddess” by Exoptron Ltd will be presented for the first time. The first three episodes, 30 min each, will be shown in between the speaker sessions. More information on the documentary series may be found at the website: exoptron.com.

The conference proceedings will be video recorded and will be made available on this website.

We expect all of you to attend the conference, a non-profit educational initiative, in order to be informed of the new prospects that the olive tree may open to everyone.

Conference Organizing Committee

Vaggelis Tremopoulos
Conference Executive Director
Producer/Director
Email: executive@oliveoilmedia.com
Mobile:+30 6944 304018

Conference Agenda
The science Center and Technology Museum “NOESIS” is a welfare, non profit cultural and training foundation that promotes Technology Culture and creates an appropriate environment for informing the public of the latest developments in Science and Technology. Download Conference Agenda

Location
Noesis Science Center is located in the eastern part of Thessaloniki, 12 kilometers from the city center, with a direction towards “Halkidiki”. We are directly opossite the town’s biggest shopping mall “Meditarranean Cosmos”. If you are arriving by car, follow the brown road signs labeled “Noesis”.
Noesis address is:
6Th Km. Thessaloniki – Thermi Road,
57001, Thermi, Thessaloniki, Greece

Japan, nowadays grows olive oil trees in several places within the country: in Kunisaki, Oita Region, in Nagayo, Nagasaki Region, in Setutsi, Okayama Region and Sontoshima, Kagawa Region.

The latter is called “The Mediterranean of Japan” and shows the highest production with its 10-20 tons of olive oil.

In Kyushu in the same region Kiyudenko company , concerned with electrical projects, planted in 2009 2,000 hectares in a region where previously orange trees were growing. Today it boasts 1,250 trees and has already sold its next crop of olive oil.

The consumption of olive oil in Japan keeps increasing as we can see in the data of IOC below.

By the end of 2013 imports reached 45,571 tons showing an increase of 17% in comparison to 2011. The same level of increase was exhibited in 2013, 18%.

Italy is the market leader holding a share of 60%.

Spain on the other hand is struggling with a 30% market share, while the remaining 10% is covered mainly by Turkey followed by Greece, Chile, Argentina, Tunisia etc.

Spanish researchers at the University of Jaén (UJA) have confirmed the presence in three varieties of extra virgin olive oil of nitrooleic, a fatty acid with a proven anti-inflammatory function, which prevents of atherosclerosis and other heart diseases.

The study “Olives and olive oil are sources of electrophilic fatty acid nitroalkenes” conducted in collaboration with researchers at the Center for Biomedical Research (Ceinbio) of Montevideo (Uruguay) and the Toxicology Department at the University of Pittsburgh (USA), was recently published in the journal Plos One.

It is a joint project carried out since 2004, supported by the then president of Citoliva and current president of the UJA, Manuel Parras, and led by Juan Bautista Barroso, Professor of Biochemistry and Molecular Biology at University of Jaén, also featuring researchers Beatriz Sánchez, Capilla Mata, María Nieves Padilla, Juan Carlos Begara and Raquel Valderrama.

Olive oil imports to Japan continue to grow, with Greece posting record export amounts in 2012 and 2013.

Japan imported about 54,000 tons of olive oil and olive pomace oil during the 2012-2013 crop year, up 18 percent from the previous period and 44 percent over 2010-2011 levels.

Greek exports accounted for €2.8 million of the total €194 million oil exports to Japan in 2012.

Though expected to level off, Japan continues to register a mild increase in imports as olive oil becomes an established staple ingredient in more Japanese kitchens.

India’s olive oil imports declined by 10 percent to 10,718 tonnes in the financial year 2013-14 due to a sharp jump in prices in the global markets, according to data released by the industry association.

President of Indian Olive Association V.N. Dalmia said the imports of olive oil in India declined in the financial year ended March 31, 2014, after registering 66 percent jump in the previous two fiscals.

“The decline is mainly due to rise in olive oil prices. It has increased by almost 40 percent in the past two years. Prices have jumped due to a severe crop shortfall in Spain,” Dalmia said in a statement.

Actor and Olive Oil Expert, Felipe Mattei, has the curious habit of adding olive oil not only to his salads, but also to desserts, cereal and even to his face! He claims that using olive oil “inside out” is not only pleasurable and healthy but also a way to look better.

The notion of pouring olive oil over your breakfast may sound strange; however Felipe argues that olive oil is a much tastier and healthier substitute for unhealthy animal fats such as cream, butter and milk.

Felipe says: “Large food manufacturers add artery-clogging saturated fats to its products which help lead to heart attacks. Low grade oils, such as palm oil, are also often added to foods and its production is linked to severe deforestation in the Far East.

“Olive oil is among the healthiest of oils as it contains plenty of unsaturated fats (the good type) and when produced with care, several micro components that help prevent diseases like Arthritis, Alzheimer’s and coronary heart disease.”