Daily Archives: November 12, 2014

  • World Market Report for Olive Oil & Olive Pomace Oil Imports 2013/14

    Trade in olive oil and olive pomace oil through the first eleven months of the 2013/14 crop year from October 2013 until August 2014 is reported for seven countries in the table below.

    The data show higher imports by Canada (+14 pc), Australia (+8 pc), the United States (+3 pc after imports started to rally in April 2014) and Japan (+2 pc).

    However, as commented in the first section of this newsletter, the 12-month figures for Japan report an increase of 4 pc versus 2012/13.

    Import levels are lower for China (-13 pc) and Brazil (-2 pc) In the case of Russia, data are only available up to April 2014, i.e. for the first seven months of the season, and reflect an increase of 8 pc in imports.

    At the time of writing, EU data were not available for August 2014 but the figures for the first ten months of the season (October 2013–July 2014) flag up a 16 pc increase in intra-EU acquisitions and a drop of 62 pc in imports from outside the EU versus the same period in 2012/13.

    This fall in extra-EU imports seems logical, given Spain’s high production in 2013/14, amounting to 1 780 200 t.
    20141112-171203.jpg

    Source: IOC MARKET NEWSLETTER N 87- OCTOBER 2014

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    Trade in olive oil and olive pomace oil through the first eleven months of the 2013/14 crop year from October 2013 until August 2014 is reported for seven countries in the table below. The data show higher imports by Canada (+14 pc), Australia (+8 pc), the United States (+3... 
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  • Japan & South Korea imports of olive oil and olive pomace oil in 2013/14

    JAPAN: At the close of the 2013/14 crop year, Japanese imports of olive oil and olive pomace oil totalled 56 218 t, recording 4 pc growth on the previous season. Imports are itemised by country of origin in Table 1, which shows that 92 pc of the aggregate tonnage came from European Union countries. For the first time, Spain stepped into the lead, accounting for 47 pc of the total tonnage. Next in line came Italy with 44 pc and Greece with 1 pc.

    Among the EU countries, Spain has seen its market share in Japan widen by 7 points from 40 pc in 2008/09 to 47 pc in 2013/14 contrasting with Italy whose share has narrowed by 8 points from 52 pc to 44 pc in the same period.

    The remaining 7 pc of imports came from non-EU countries, notably Turkey, which expanded its market share from 6 to 7 pc. Pie chart 1 gives the import breakdown by category of product. Virgin and extra virgin olive oil accounted for 72 pc of total imports, olive oil for 25 pc and olive pomace oil for no more than 3 pc.

    Between 2008/09 and 2013/14 imports rose overall by 69 pc from 33 307 t to 56 218 t. Growth has been constant, except for the decrease in 2010/11.
    20141112-165346.jpg
    Table 1– Japan: olive oil and olive pomace oil imports by country of origin
    Pie chart 1 – Japan: Import breakdown by category

    SOUTH KOREA: In 2013/14, South Korea imported 17 637 t of olive oil and olive pomace oil. Although still small in volume terms, imports were 50 pc higher than in 2012/13. Spain was the source of 72 pc of South Korean imports, followed by Italy with 24 pc, Turkey with 3 pc and the rest of the countries listed in

    20141112-165524.jpg
    Table 2. Pie chart 2 shows the breakdown of imports by category:
    76 pc virgin and extra virgin; 17 pc olive pomace oil and 7 pc olive oil.

    Source: IOC MARKET NEWSLETTER N 87- OCTOBER 2014

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    JAPAN: At the close of the 2013/14 crop year, Japanese imports of olive oil and olive pomace oil totalled 56 218 t, recording 4 pc growth on the previous season. Imports are itemised by country of origin in Table 1, which shows that 92 pc of the aggregate tonnage came from European... 
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  • Grilled flatbreads with extra virgin olive oil

    Ingredients:

    1 batch basic bread dough
    plain flour, for dusting
    olive oil Vaoni
    a few sprigs fresh rosemary, leaves picked
    sea salt

    Method:

    Follow basic bread recipe through steps 1 to 4. After the dough has doubled in size, you need to knock the air out of it by bashing it around for a minute. Now it’s ready to be transformed into pizzas or flatbreads.

    Tear off chunks of the dough and roll out your bread, shaping into slightly irregular oval shape rounds, about 0.5cm thick.

    Oil the grill on the barbie, then lay the flatbreads on top of the grill and cook them for about 3 minutes. Turn them over and cook for another 3 minutes until they are golden brown, crispy and slightly charred – this’ll give them a real barbecued flavour.

    Take the flatbreads off the barbie. Mix a couple of lugs of olive oil with the rosemary leaves and brush (or drizzle) over the hot breads. Sprinkle with salt and serve straight away while still warm.

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    Ingredients: 1 batch basic bread dough plain flour, for dusting olive oil Vaoni a few sprigs fresh rosemary, leaves picked sea salt Method: Follow basic bread recipe through steps 1 to 4. After the dough has doubled in size, you need to knock the air out of it by bashing it around... 
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