Daily Archives: September 19, 2014

  • Extra virgin olive - therapeutic products for arthritis

    The consumption of extra virgin olive oil (EVOO) in Mediterranean countries has shown beneficial effects.

    A wide range of evidence indicates that phenolic compounds present in EVOO are endowed with anti-inflammatory properties.

    Scientists evaluated the effects of EVOO-polyphenol extract (PE) in a model of rheumatoid arthritis, the collagen-induced arthritis model in mice.

    On day 0, DBA-1/J mice were immunized with bovine type II collagen. On day 21, mice received a booster injection. PE (100 and 200 mg/kg) was orally administered once a day from days 29 to 41 to arthritic mice.

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    The consumption of extra virgin olive oil (EVOO) in Mediterranean countries has shown beneficial effects. A wide range of evidence indicates that phenolic compounds present in EVOO are endowed with anti-inflammatory properties. Scientists evaluated the effects of EVOO-polyphenol... 
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  • The good oil on the war against junk food

    At its peak the fire was so intense it formed a 150-metre-high tornado of whirling heat, flame and smoke. It was January and the owners of Laharum Olive Grove – Deirdre Baum, her husband Richard and their two boys – were on holiday at the beach. Bound on one side by the imposing Mount Difficult Range in Grampians National Park, their 120-hectare property forms part of one of the largest and oldest olive tree estates in Australia, planted by Jacob Friedman in 1943.

    The Baums exchanged city life for their relatively small olive tree plot nine years ago and had already endured flood. But this was their first fire. Neighbours updated them as the flames rolled over the hills and swept through their property. There was nothing they could do.

    They arrived home to a scene of charred devastation. Fire fighters had saved the house and the newly built restaurant, and the family’s two miniature goats and two alpacas were still alive too (although one had its ears badly singed). But the flames spared only 300 of their 11,000 olive trees.

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    At its peak the fire was so intense it formed a 150-metre-high tornado of whirling heat, flame and smoke. It was January and the owners of Laharum Olive Grove – Deirdre Baum, her husband Richard and their two boys – were on holiday at the beach. Bound on one side... 
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  • Villa, wine and olive oil

    When Maribel Riera and her husband wanted to view Mas Vida, a Catalan farmhouse they were interested in buying, the selling agent said there was no need for keys. “He told us we could walk in any time we wanted to, through the gaping holes in the walls,” said Maribel, now retired from the practice of law.

    “The house was a total ruin.” The 14,000-square-foot, six-bedroom property in the Empordà region of northeastern Spain, with views of the snow-capped Pyrenees and the Bay of Rosas, was built in 1704 as a rectory for a neighbouring hermitage.

    Now it is the centrepiece of a 198-acre estate that produces four varieties of wine and one of olive oil. Riera recalled that after buying the property in 1988, her husband, Alberto Fernández, promised that they would turn the 50 acres around the house into a paradise. “And that is what we did,” she said.

    Alberto, a property developer, died two years ago, and Maribel now wants to sell the estate. “This was always a joint project for the two of us,” she said. “And without my husband it doesn’t feel the same.” Mas Vida is on the market with the Lucas Fox agency in Barcelona, listed for an undisclosed amount.

    The process of restoring the three-level house in rustic Catalan style took around 18 months. As Alberto had considerable experience with similar projects, the process was remarkably trouble-free, Maribel said.

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    When Maribel Riera and her husband wanted to view Mas Vida, a Catalan farmhouse they were interested in buying, the selling agent said there was no need for keys. “He told us we could walk in any time we wanted to, through the gaping holes in the walls,” said Maribel, now... 
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  • California has approved new quality standards for olive oil

    California has approved new quality standards for olive oil, dealing a major victory for large-scale state producers hoping to reverse years of European market dominance.

    The California Department of Food and Agriculture on Thursday adopted most of the standards proposed by the Olive Oil Commission of California, a group of local growers and millers who called for new testing and labeling requirements.

    “California agriculture has an enviable reputation for high-quality products sought by consumers here and around the world,” said Karen Ross, secretary of the state Department of Food and Agriculture. “We believe the time has come to designate a ‘California-grown’ olive oil, and these standards are an excellent way to do it.”

    The rules only apply to California olive oil makers who produce a minimum of 5,000 gallons a year. An estimated 100 olive growers and about a dozen millers meet that minimum.

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    California has approved new quality standards for olive oil, dealing a major victory for large-scale state producers hoping to reverse years of European market dominance. The California Department of Food and Agriculture on Thursday adopted most of the standards proposed by the... 
    Read More →