Daily Archives: November 19, 2014

  • General Satisfaction with the production of table olives in Greece

    As the 2014-2015 olive year in Greece moves along, one may observe a rather extraordinary picture when it comes to table olives. Everyone: olive oil producers, operators, sellers and exporters, seem to be happy with the production, from quantity to quality and even the price scale.

    Of course, to every rule, there is an exception- but fortunately, those exceptions in areas like Thasos and Samothraki, which have been “plagued” by serious olive fly (Dacus oleae) attacks, are only a few.

    This means that almost everyone deserves a big and optimistic smile, especially after last year’s disasters (the same applies to olive oil). The question, which nonetheless remains unanswered, is whether this year’s positive turn can serve as compensation for last year’s losses.

    Here, we attempt to draw a clearer picture ad rem focusing on specific types of olives and regions

    Green Chalkidiki olives (featured)

    Green Chalkidiki olives are a typically Greek type of olive, which always takes the lead, as it is commonly harvested while still young. This year, the total production of this type far exceeded expectations and reached approximately 100,000-120,000 tons, 70-75,000 tons of which were produced mainly in Halkidiki, Kavala and other areas.

    The olive harvest has been fortunately completed, before the fly attacks and their disastrous effects in areas such as Thasos. The rainfall resulted in a rise in the proportion of large olives, which reached 75-80%, at the expense of the small ones.

    The producer prices about the fresh product are as follows: the large olives (100-110 pieces/ kilo) touched the threshold of 1,10 euros/kilo, while the small ones reached the barrier of 0,50 euros/kilo

    Given that the olive harvest is now over, those small olives, which for a number of reasons do not follow the classical procedure of alteration to table olives, undergo oil extraction process. The olive oil price in the market – 3 euro per kilo- seems to be quite reasonable, particularly if we take into account its early stage of harvesting as well as its content and moisture analysis, which reaches 15% (1:6,5) or even lower rates.

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    Rating: 4.4/10 (40 votes cast)
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    Rating: -5 (from 11 votes)
    As the 2014-2015 olive year in Greece moves along, one may observe a rather extraordinary picture when it comes to table olives. Everyone: olive oil producers, operators, sellers and exporters, seem to be happy with the production, from quantity to quality and even the price... 
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  • International Sol d'Oro Competition opens call for applications

    Within the scope of events to be held during SOL&AGRIFOOD, scheduled in Verona 22-25 March, 2015, Veronafiere announces and organises the XIII International Olive Oil Competition Sol d’Oro Northern Hemisphere 2015 in order to highlight the best EVOO production, promote it among consumers and trade operators, present to visitors the full range of typical extra virgin olive oils, especially as regards geographical origin, and stimulate efforts by companies towards continual improvement of product quality.

    The Sol d’Oro Northern Hemisphere 2015 Competition is open to all Italian and international extra virgin olive oils presented by producer companies exhibiting at SOL&AGRIFOOD 2015, as well as Italian and international extra virgin olive oils by companies not exhibiting at the Show, on presentation of due application within the terms indicated and provided that they produce a minimum quantity of n° 3000 x 0.75 litre bottles or equivalent production.

    The olive oils presented are divided into three categories: Extra Virgin – Single Varietal – Organic. Therefore Extra Virgin olive oil category is also further divided into: Delicate fruity olive oils; Medium fruity olive oils; and Intense fruity olive oils.

    Companies may take part in the competition with two labels maximum and may therefore enter only two of the three categories indicated above (to be specified in the company fact file form). In the Extra Virgin category, the Competition Tasting Commission will assign oils in accordance with characteristics.

    The deadline for participating in this contest ends on February 10th.

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    Rating: 5.1/10 (29 votes cast)
    VN:F [1.9.22_1171]
    Rating: +6 (from 8 votes)
    Within the scope of events to be held during SOL&AGRIFOOD, scheduled in Verona 22-25 March, 2015, Veronafiere announces and organises the XIII International Olive Oil Competition Sol d’Oro Northern Hemisphere 2015 in order to highlight the best EVOO production, promote... 
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  • Access to the US market: an introduction to FDA

    Extenda – Trade Promotion Agency of Andalusia will organize on November 26th in Seville a meeting aimed at commercial directors, sales, marketing and export managers who want to know first hand the set of rules that are overseen by the Food and Drug Administration (FDA) and other US agencies in order to export food products to this country with all guarantees.

    According to Extenda, the US market is an opportunity for sustainability and growth for Spanish businesses and the quality and popularity of the products offered can facilitate a rapid acceptance of the US consumer.

    Ensuring the quality and safety of any product that is introduced in this market requires compliance with a set of standards that are monitored by the FDA and other US agencies such as the USDA Food Safety and Inspection Service.

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    Rating: 2.7/10 (33 votes cast)
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    Rating: +4 (from 10 votes)
    Extenda – Trade Promotion Agency of Andalusia will organize on November 26th in Seville a meeting aimed at commercial directors, sales, marketing and export managers who want to know first hand the set of rules that are overseen by the Food and Drug Administration (FDA)... 
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  • Trahanas soup with extra virgin olive oil

    Ingredients

    260gr. Trahanas by Vaoni (sweet)
    1/4 teacup of Vaoni olive oil
    1 dried onion
    2 spring onions
    2 leeks (only the white part of the leek)
    1/2 teacup of red dry wine
    1 cube vegetable broth (in 0.5 lit)
    2 tablespoons of tomato paste
    1 teaspoon dried mint
    1 pinch of salt
    pepper
    paprika (sweet)
    feta cheese or gouda cheese

    In a casserole-type pan warm VAONI extra virgin olive oil and saute very gently the finely chopped dried onion, spring onions and the leeks for ten
    minutes over a very low heat until they get a light color. Then pour wine and wait for the alcohol to evaporate, after that, pour the vegetable broth and add the paste tomato, salt, pepper, dried mint and about 1,7 – 1,8 lit of hot water.
    Reduce the heat and allow the contents of the pot to boil for 10 minutes and stir. Then, add Trahana by Vaoni and boil for 5-10 minutes, depending how you want trahana. Let simmer and stir until soup thickens.

    Serve the soup hot with grated feta cheese and paprika on top.

    Remember to stir often and if necessary add more hot water little by little. If you don’t have feta cheese, another good option is gouda cheese.

    Recipe source

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    Rating: 3.8/10 (90 votes cast)
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    Rating: +9 (from 31 votes)
    Ingredients 260gr. Trahanas by Vaoni (sweet) 1/4 teacup of Vaoni olive oil 1 dried onion 2 spring onions 2 leeks (only the white part of the leek) 1/2 teacup of red dry wine 1 cube vegetable broth (in 0.5 lit) 2 tablespoons of tomato paste 1 teaspoon dried mint 1 pinch of salt pepper paprika... 
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