Daily Archives: September 16, 2014

  • Oilive oil producer prices

    Graph 1 tracks the weekly movements in the prices paid to producers for extra virgin olive oil in the three top EU producing countries plus Tunisia while Graph 3 shows the weekly changes in the producer prices for refined olive oil in the three main EU producers. The monthly price movements for the same two grades of oil are given in Graphs 2 and 4.

    Extra virgin olive oil: In the three months since the beginning of June 2014, producer prices in Spain have risen constantly, perhaps in reaction to the forecasts of a smaller harvest in 2014/15. By the last week in August they had reached €2.66/kg. This level is 4 pc higher than a year earlier and 36 pc higher than the low recorded in May 2014 (€1.96/kg). During the period under review, prices reached their highest at the beginning of March 2013 (see Graph 1) when they hit €3.02/kg.

    Italy: In recent months, producer prices in Italy have been on a clear upward trend. By the last week of August they had broken the four-euro barrier and were lying at €4.03/kg, equating with 30 pc growth on a year earlier and 53 pc growth if compared with the low recorded in the second week of December 2013 (€2.64/kg).

    Greece: After holding steady at around €2.51/kg through July and most of August, producer prices in Greece increased to €2.61/kg in the last week of August, reaching the high of April 2014 and recording 6 pc growth on the same period of 2012/13.

    Tunisia: At the end of October 2013, producers were paid €2.53/kg for their extra virgin olive oil. After that, prices started moving downwards until late December 2013, when they levelled off after some fluctuations. Towards the end of August they rallied to €2.89/kg, which is 10 pc higher than a year earlier.

    graph1_olive_oil

    graph2_olive_oil

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    Graph 1 tracks the weekly movements in the prices paid to producers for extra virgin olive oil in the three top EU producing countries plus Tunisia while Graph 3 shows the weekly changes in the producer prices for refined olive oil in the three main EU producers. The monthly... 
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  • World Market for olive oil and table olives

    1. OLIVE OIL – MARKET DEVELOPMENTS IN 2013/14

    The first seven entries in the table below report imports of olive oil and olive pomace oil in specific
    markets between the nine months of the 2013/14 crop year from October 2013 until June 2014. The figures
    point to increases of 19 pc in Canada, 5 pc in Japan and 4 pc in the United States, contrasting with decreases
    in China (-18 pc), Brazil (-3 pc) and Australia (-3 pc) although imports have rallied in recent months in the last
    three countries compared with the same period a season earlier. Data for Russia are only available until April
    2014 and reflect an increase of 8 pc in imports over the first seven months of the crop year.

    At the time of writing, EU data were not available for June 2014 but the figures for the first eight months
    of the season (October 2013–May 2014) report a 12 pc increase in intra-EU acquisitions and a drop of 54.5 pc
    in imports from outside the EU compared with the same period of the previous crop year. This fall in extra-EU
    imports seems logical, given Spain’s high production.

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    1. OLIVE OIL – MARKET DEVELOPMENTS IN 2013/14 The first seven entries in the table below report imports of olive oil and olive pomace oil in specific markets between the nine months of the 2013/14 crop year from October 2013 until June 2014. The figures point to increases of... 
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  • Agora NEW Olives are now released!

    Agora Greek Olives are at least 8 month fermentation with natural process. Carefully selected from organically grown olive trees, slightly salted without preservatives and additives. Feature rich succulent flavor without bitterness, and remain always delicious. Hand packed. Ideal for salads, appetizers, sandwiches, baked dishes and accompanying beverages. Taste the famous Kalamata olives, green plain olives and stuffed with organic almond, lemon, garlic, red peppers. Maintained for 24 months. Pastes are made from Kalamata and green olives. Rich and balanced flavor, ideal spread for toast, sandwiches, appetizers and cheeses.

    The carefully crafted olives are rich in flavor and the design had to convey the simple process in which the olives are created. The packaging tells the story of the playful alignment of the Agora Greek olives within their jar; it has therefore a minimal design, yet bold, modern and visually vibrant.

    agora_oliveoil

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    Agora Greek Olives are at least 8 month fermentation with natural process. Carefully selected from organically grown olive trees, slightly salted without preservatives and additives. Feature rich succulent flavor without bitterness, and remain always delicious. Hand packed. Ideal... 
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  • The real quality of the aromatized olive oils

    Diverse flavoured olive oils were compared for composition. Differentiated effects were observed and corroborated by chemometrics but garlic and oregano decreased the formation of primary oxidation products.

    Different flavourings (garlic, hot chili peppers, laurel, oregano and pepper) commonly used in Mediterranean cuisine were added to olive oils from Cv. Cobrançosa.

    Flavouring influence in olive oils quality, fatty acids profile, tocopherols and tocotrienols composition, antiradical activity, total phenols content and oxidative stability were evaluated.

    Garlic addition induced an increase in free acidity values (from 0.6 to 0.8%), but the remaining quality indices weren´t negatively affected. Fatty acids profile changed but values remained under the limits of extra-virgin olive oils.

    Olive oils were nutritionally enriched due to the increase in vitamin E, mainly in oils flavoured with hot chili pepper (198.6 mg/kg).

    Antioxidant properties were influenced as well. Total phenols content decreased in all flavoured olive oils (control with 345.7 mg CAE/kg; oregano 293.8 mg CAE/kg) but the capability to counteract oxidation was generally improved (control with 9.4 h and oregano with 10.4 h).

    The addition of flavouring influenced quality, composition and olive oils characteristics being possible to separate them according to the flavouring used by applying chemometrics.

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    Diverse flavoured olive oils were compared for composition. Differentiated effects were observed and corroborated by chemometrics but garlic and oregano decreased the formation of primary oxidation products. Different flavourings (garlic, hot chili peppers, laurel, oregano and... 
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