Daily Archives: November 6, 2014

  • Milan welcomes International Monocultivar Olive Oil Competition

    Milan will be the headquarter on January 24th of a new edition of the Monocultivar Expo International Extra Virgin Olive Oil and the Monocultivar BIO International Extra Virgin Olive Oil Contests, with deadline for registration on January 18.

    This international event will count on an internatonal jury that will proceed on a sensory evaluation of the monovarietal extra virgin olive oils presented from different countries, and also value their fragrance, packaging, innovation, best company and the best juice in the world.

    The competition, first held in 2010, is the only one dedicated to the best monovarietal EVOOs around the world.

    Each sample should be sent within three bottles with minimum content of 500 ml., and it will be evaluated by a tasting panel consisting of 8 to 12 expert tasters.

    For more information click here.

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    Milan will be the headquarter on January 24th of a new edition of the Monocultivar Expo International Extra Virgin Olive Oil and the Monocultivar BIO International Extra Virgin Olive Oil Contests, with deadline for registration on January 18. This international event will count... 
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  • Greek Olive Oil "agora" participates at Fisch & Feines Exhibition in Germany

    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.

    Agora comes to place on your table a product with unmatched nutritional value! We created a Premium Extra Virgin Olive Oil, Protected Designation of Origin (PDO), from Kolymvari, Chania, Crete, a region recognized worldwide and awarded for the quality of the oil it produces.

    The rich soil of the area, the appropriate altitude and microclimate conditions are ideal for growing olive trees, with Kolymvari’s groves stretching between Samaria and the Mediterranean Sea.

    Agora offers a product with very low acidity, from the famous Koroneiki variety in special packs of 500ml & 5L.

    This product features a characteristic rich, fruity and peppery flavor, and meets all quality standards at all stages of production. It is collected in a short time and produced very carefully during the Cretan olive season.

    It is produced by cold pressing and at a temperature less than 27°C to maintain unchanged its taste and quality.

    The PDO products, such as agora’s olive oil, are certified products with identity and organoleptic characteristics due to the geographical environment of origin. These products bear the name of their region.

    Thus, agora’s olive oil indicates its origin: Kolymvari, Chania, Crete. It will appeal to even the most discerning palates!

    Our love for these products led us to create a modern-day holistic view of production and marketing of flavors. Follow our olive journey!

    Dear friends, We would like to inform that agora participates at Fisch & Feines in Bremen, Germany. You can find us at Olive’s company place, Hall 2 – Stand B-36. You are all welcome!

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    Rating: 5.4/10 (12 votes cast)
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    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... 
    Read More →
  • Olives to oil - an age-old process

    The grinding stones turn the very ripe, black olives to a bright, lavender pink paste as they crush the fruit, stone and all.

    This is the first step in an age-old process (olives were turned into oil by 4500 BCE by Canaanites in present-day Israel) of separating the fat from the olive’s vegetative liquid and solid material at Terra Sávia’s custom crush facility in Hopland.
    Olives to oil
    Its high-capacity Vitone olive mill features both a traditional stone mill and a modern blade crusher, and they are certified by the California Certified Organic Farmers as a mixed-use facility for milling, blending, storing and packaging olive oil.

    Although the blade crusher is faster, this particular batch is being processed the old-fashioned way – with three large, thick granite stones, 5 to 6 feet in diameter, rotating, churning the olives, against a 12-foot granite bass, for about 15 to 20 minutes.

    The olives being fed onto the granite were picked that morning from Scott Willoughby’s 13 trees planted 15 years ago. For years they had little fruit from the two Italian varietals, but this year they had a big crop.

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    The grinding stones turn the very ripe, black olives to a bright, lavender pink paste as they crush the fruit, stone and all. This is the first step in an age-old process (olives were turned into oil by 4500 BCE by Canaanites in present-day Israel) of separating the fat from... 
    Read More →