Monthly Archives: January 2015

  • Agriculture, high quality olive farm products, catering and hospitality

    When an olive farm invests in innovation becomes a success story. I had already decided to focus on the Carmine Farm. Then, when I realized the company slogan, I consolidated more my choice.

    With these few words, the company has managed to express the concept of itself effectively and synthetic. Innovation that is developed on the solid foundation of tradition, along a path marked by the constant research for quality.

    What strikes me is the ability to excel in all the products that are marketed, extra virgin oil to pasta, through the chocolate and confectionery oil.

    I did not forget some panettone reworked oil – no butter – which looks like a sweet very digestible. We should all try to prepare our desserts with extra virgin olive oil. For me as a greedy, is the best! Due to its fragrance and its light weight, I can eat some cookies in more than baked with butter.

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    When an olive farm invests in innovation becomes a success story. I had already decided to focus on the Carmine Farm. Then, when I realized the company slogan, I consolidated more my choice. With these few words, the company has managed to express the concept of itself effectively... 
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  • A cultural and spiritual journey in the olive groves

    In Spain, local governments have shifted the focus from mere production of olives and olive oil, concentrating efforts on the conservation of the natural and historic landscape.

    There have been, over the centuries, a multitude of methods used to enhance and protect the cultivated fields with the Mediterranean species most valuable: the olive tree.

    All methods that put their attention to the protection of a plant essential and many uses in the kitchen, thanks to the fleshy olives and the precious oil that they drew, and essential basis for the construction of modest homes and rudimentary tools, but also excellent source of firewood.

    Today, local government and the Entities, have shifted the focus from mere production of olives and olive oil, concentrating efforts on the conservation of the natural and historic landscape and agriculture.

    Daughters of this ancestral culture, areas of protection (protected natural parks, areas of natural interest, agricultural areas with high natural value) and parks to artistic interest.

    Interesting what happens in Spain, the land of olive trees beyond imagination, that in the south of the province of Salamanca, in the municipalities of San Martín del Castañar, Sequeros and Las Casas del Conde, protected by the Natural Park of Las Batuecas-Sierra de France, offers the opportunity to make a trip out of the ordinary, immersed in installations of works of art that surprise the passer.

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    In Spain, local governments have shifted the focus from mere production of olives and olive oil, concentrating efforts on the conservation of the natural and historic landscape. There have been, over the centuries, a multitude of methods used to enhance and protect the cultivated... 
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  • Olio Capitale Competition for Typical and Quality EVOOs

    9th Edition of the competition, aims to raise the profile of typical, quality extra-virgin olive oils of the Mediterranean area, strengthening their image especially on foreign markets and offering the production chain an opportunity for positive competition that can lead to improvement in oil quality, as well as enhancing the product’s image.

    On the occasion of the celebration of Olio Capitale 2015, the Salone degli Oli Extra Vergini Tipici e di Qualità, whose ninth edition will take place in Trieste (Italy) between 7 and March 10 this year, the Olio Capitale contest will reward best quality extra virgin olive oil varieties typical of the Mediterranean area.

    Samples must be delivered starting from 7 January 2015 until 20 Febraury 2015.

    For the 3 winners of 2015 competition the prize will be a free booth to 2016 edition of Olio Capitale Expo.

    The novelty in the constest is the olive oil selection procedure: after a sample pre-selection phase supervised by a professional group, olive oils will be assessed by three different panels: one of professional tasters, one of professional users and one representing consumers, i.e. visitors to the show, who will attend also some tasting courses.

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    9th Edition of the competition, aims to raise the profile of typical, quality extra-virgin olive oils of the Mediterranean area, strengthening their image especially on foreign markets and offering the production chain an opportunity for positive competition that can lead to... 
    Read More →
  • Flos Olei - the Italian guide to the world best extra virgin olive oils

    Flos Olei, the Italian guide to the world best EVOOs, edited and published by Marco Oreggia, journalist, critic and expert food and wine taster -with the collaboration of Laura Marinelli, also journalist and expert taster- calls, once again, the reception of samples of the best international juices.

    This international competition is open to olive oil production companies worldwide. Once received, the best EVOO samples are selected and described for its promotion in the Flos Olei Guide.

    The methodology of the contest consists of a “rigorous” evaluation process of the olive oils presented by a panel of expert tasters through numerous tastings, as well as the development of a sensory profile of the samples. Only EVOOs considered “suitable” will appear in the new edition.

    The Guide will be published in two languages (Italian and English), and will be distributed through national and regional divisions (for Spain and Italy) around the olive sector, offering historical and cultural information, production data, variety and area protected by PDOs. In addition, each company will have its own page with the tasting notes of the EVOO and their culinary combinations.

    The Guide has also been carried out in four multimedia versions (World, Europe, Italy, The Best) for iPhone and iPad.

    To appear in the Italian Guide is therefore necessary to send two samples of 0.5 liters for each of the types of extra virgin olive oils produced. Other formats are also acceptable as long as the total volume is 1 liter, but no samples will be accepted without commercial label.

    These parties must submit a completed questionnaire that appears on Flos Olei’s web page and attach copies of original paper labels of each juice included in the selection. Silkscreened labels should also be sent in jpg/tif in high resolution.

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    Flos Olei, the Italian guide to the world best EVOOs, edited and published by Marco Oreggia, journalist, critic and expert food and wine taster -with the collaboration of Laura Marinelli, also journalist and expert taster- calls, once again, the reception of samples of the best... 
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  • A new olive oil-based skin care product called Olive & M from Austinite

    I’ve known quite a few people who use olive oil instead of traditional lotion on their skin, but it was always a little too greasy for my face and hands.

    But for about a month, I’ve been using a new product called Olive & M from Austinite Mariska Nicholson without that same leftover residue. The three products in the skin care line — a face oil, a body oil and a cleansing oil — are all made with extra-virgin olive oil from Texas Olive Ranch, as well as a proprietary mixture of other plant-based oils and extracts from ingredients such as pink grapefruit, bergamot and clary sage. They smell wonderful and are super effective at hydrating dry winter skin, even when I was in Missouri, where it is typically much colder and drier than here.

    Inspired by Nature
    “Olive + M is part of a movement in the skincare industry to get back to the basics. Cleansing and hydrating with cold-pressed plant based oils is a luxury to discover. For those of you who are already oil devotees, you know what I am talking about. And for those of you who have not gone there yet, well, we say, ‘Try it once and reap the benefits for a lifetime.’ Plain and simple, it really is that good.”
    – Mariska Nicholson, Founder

    You can find out more about the products at oliveandm.com.

    article source

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    I’ve known quite a few people who use olive oil instead of traditional lotion on their skin, but it was always a little too greasy for my face and hands. But for about a month, I’ve been using a new product called Olive & M from Austinite Mariska Nicholson without that... 
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  • Recipe: Tomato Basil Bisque with Pesto and Extra Virgin Olive Oil

    Serves 2 as main course or 4 as first course
    1 hour cooking time with 10 minute active cooking, can be made ahead

    This is a light spin on a classic creamy soup without the cream. This Tomato Basil Bisque is the perfect dish for drizzling with pesto and served with a piece of crusty pesto-topped bread.

    INGREDIENDS
    8 medium size tomatoes on the vine (about 1 1/2 pound)
    1/2 cup of Extra Virgin Olive Oil, divided
    kosher salt and pepper to taste
    4 inch chunk of day old baguette
    1 garlic clove
    5 large basil leaves Pesto, for garnish

    DIRECTIONS
    Preheat oven to 400º. Place tomatoes in roasting pan and drizzle with 1/4 cup of We Olive Basil Olive Oil and season with salt and pepper. Roast for 40 minutes. Cover baguette with water in a bowl let sit for 5 minutes. Remove bread from water and add to a blender with remaining 1/4 cup of We Olive Basil Olive Oil and garlic clove. Blend until mixture becomes a paste. Add basil leaves and tomatoes with juices into blender and blend until smooth. Taste and adjust seasoning with salt and pepper. Divide among bowls and garnish with pesto.

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    Serves 2 as main course or 4 as first course 1 hour cooking time with 10 minute active cooking, can be made ahead This is a light spin on a classic creamy soup without the cream. This Tomato Basil Bisque is the perfect dish for drizzling with pesto and served with a piece of... 
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  • 2015 California Commercial Extra Virgin Olive Oil Competition

    The 2015 California State Fair Exhibits Program has hosted competitions for more than 161 years in an effort to recognize the best of the Golden State. The Competitive Programs help inspire Californians and showcase their achievements.

    From the very beginning in 1854, the State Fair was the place to show the latest advances in technology, agriculture and talent. That tradition continues today.

    More than 750,000 visitors are expected to come to the State Fair this summer. Many of those individuals come primarily to see the various exhibits that will be on display. Your work is an integral part of our celebration and we look forward to showcasing your talent at the Fair from July 10 -26.

    2015 California Commercial Extra Virgin Olive Oil Competition
    The California State Fair prides itself in showcasing California’s best commercial wine, cheese and beer. Now California Extra Virgin Olive Oil is taking its place among them as a premier commercial agricultural product. In 2015 the California State Fair is introducing its inaugural Extra Virgin Olive Oil competition for California producers.

    This project is supported by the Specialty Crop Block Grant Program at the U.S. Department of Agriculture (USDA) through Grant 14-SCBGP-CA006
    Extra_Virgin_Olive_Oil_California
    Click to download: California Extra Virgin Olive Oil Competition Handbook

    For questions and comments, please email oliveoil@calexpo.com
    Website: www.castatefair.org
    Post Office Box 15649, Sacramento,
    California 95852
    Phone: (916) 263-3174

     

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    The 2015 California State Fair Exhibits Program has hosted competitions for more than 161 years in an effort to recognize the best of the Golden State. The Competitive Programs help inspire Californians and showcase their achievements. From the very beginning in 1854, the State... 
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  • Monovarietal and coupage olive oils course "The Art of Blending" in Greece

    Kalamata, Chania and Athens will host the course “Monovarietal and coupage olive oils: the art of blending”.

    “Blending is the process by which elements or substances are combined to form a coherent whole”

    The Kalamata Olive Oil Taste Laboratory is one of the few olive oil taste laboratories in Greece. It is accredited to the ISO/IEC 2005:17025 standard and recognized by the American Oil Chemist’s Society to conduct olive oil taste evaluations. It also provides consultancy services to the table olive and olive oil sector of Greece and conducts educational programs on table olive and olive oil tasting.

    In late January it is offering the two-day course “Monovarietal and coupage olive oils: the art of blending” which will present the science and art of extra virgin blended olive oils, focusing on Greek varieties.

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    Kalamata, Chania and Athens will host the course “Monovarietal and coupage olive oils: the art of blending”. “Blending is the process by which elements or substances are combined to form a coherent whole” The Kalamata Olive Oil Taste Laboratory is one of the few olive... 
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  • Recipe: Grilled Vegetable Couscous with Extra Virgin Olive Oil

    With grilling season in full swing, here’s a quick 5-ingredient recipe that’s full of flavor, and summer veggies and makes a great one-dish meal. Add slices of grilled chicken or crumbled goat cheese or feta to make a heartier plate.

    Serves 4. Enjoy!

    INGREDIENDS
    2 bell peppers,
    preferably assorted colors
    2 medium squash, preferably one zucchini and one summer squash
    1 medium red onion
    2 cups Israeli Couscous
    ¼ cup loosely packed fresh basil leaves, finely sliced.
    Extra Virgin Olive Oil
    Salt
    Freshly ground pepper

    DIRECTIONS
    Fire up your grill! Remove the tops and stems from the bell peppers and clean out any seeds from the inside. Cut in half, removing any white parts, and then cut each half in half again. Set aside.Trim the ends from the squash and then cut in half lengthwise. If very thick, cut in quarters.

    Trim and peel the onion leaving the root end intact to hold the slices together. Cut in half, and then cut each half in quarters.Brush or drizzle all of the veggies with your favorite Extra Virgin Olive Oil* and season with salt and pepper.Grill vegetables for about 10 minutes, turning once until tender and slightly charred.

    Meanwhile, cook couscous according to package directions. Drain couscous and toss with your favorite Extra Virgin Olive Oil*, half of the sliced basil, salt and pepper. Cut peppers and squash into smaller pieces. Divide couscous among 4 plates and top with grilled veggies. Finish each plate with a drizzle of olive oil and more sliced basil.

    Article source

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    With grilling season in full swing, here’s a quick 5-ingredient recipe that’s full of flavor, and summer veggies and makes a great one-dish meal. Add slices of grilled chicken or crumbled goat cheese or feta to make a heartier plate. Serves 4. Enjoy! INGREDIENDS 2 bell peppers, preferably... 
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  • Experimental olive oil waste power plant launched in Spain

    Swedish scientists are testing a prototype heating and power generating system running on residues from olive oil manufacturing.

    Designed to improve current processes of converting organic waste into energy, the system relies on fuel cells digesting gas separated from the olive mash to produce heat and power for a small olive oil refining facility in Spain.

    Located in San Isidro de Loja in the Spanish province of Granada, the experimental olive oil waste power plant consists of three components. First the toxic olive oil waste enters a digester tank, which breaks down mash and releases methane, carbon dioxide and sulphur compounds. The biogas further travels into to a reformer, where it is purified to contain only carbon dioxide and hydrogen. In the final step, the fuel cells get involved, burning the carbon dioxide and hydrogen with oxygen to create heat and electricity.

    “The idea behind the project is to show that it is possible to connect these processes together — starting with olive oil waste — and end up with electrical energy,” said Carina Lagergren, a researcher from Sweden’s KTH Royal Institute of Technology.

    “For this project, the most important thing was finding a solution for all of the toxic waste left over from olive oil production.”

    The system currently produces around 1kW of power but plans are already underway to scale up the operation to generate 200kW, which would be enough to supply 50 per cent of the processing plant’s energy needs.

    In addition to addressing the need for clean renewable energy, the system also solves the issue of toxic olive oil production waste. Conventionally, after olives are milled and the oil is extracted, the waste containing pesticides and toxic organic compounds is dumped into sludge pits, releasing toxins to the surrounding environment. On the contrary, the leftovers from the new processing system developed by KTH in cooperation with PowerCell Sweden AB, are rather harmless.

    The team is currently analysing how possible impurities in the biogas generated by the system could affect the fuel cells.

    “We fed the cells with the contaminants that are found in the fuel from the olive oil, or from the environment where the fuel cells operate, such as hydrogen sulphide and ammonia” said Lagergren. ”

    The KTH team led by Lagergren is studying possible improvements to fuel cell, focusing on bringing down the cost and increasing the efficiency.

    “There are other ways to decrease the cost, such as work with the electrolytes. We try to do small improvements with the different components,” she said.

    Article source

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    Swedish scientists are testing a prototype heating and power generating system running on residues from olive oil manufacturing. Designed to improve current processes of converting organic waste into energy, the system relies on fuel cells digesting gas separated from the olive... 
    Read More →
  • Recipe: Pasta with Roasted Eggplant, Onions, Tomatoes and olive oil

    This pasta dish makes four smallish servings or three larger ones. You can supplement it with a tossed salad and ciabatta.

    Pasta with Roasted Eggplant, Onions and Tomatoes

    Here we’re roasting eggplant and onions, then adding faster-cooking cherry tomatoes, to add to pasta. The amount of oil is approximate, depending on your taste. Also, other vegetables that would do nicely here, with similar cooking times: bell peppers, zucchini, broccoli florets and green beans.

    Preparation time: 15 minutes

    INGREDIENTS

    1/2 pound pasta shells or variety of choice
    1 medium eggplant, chopped into 1-by-2-inch pieces
    1 yellow onion, halved, chopped lengthwise in thirds
    1 pint cherry tomatoes
    1/4 cup extra virgin olive oil, about
    1 to 2 tablespoons Italian seasoning
    1/2 teaspoon salt, about
    Freshly ground black pepper
    1 tablespoon balsamic vinegar
    1 tablespoon butter
    1/2 to 1 cup shredded fresh basil
    Freshly grated Parmesan or Romano cheese

    DIRECTIONS

    Heat a stockpot of salted water to a boil. Cook pasta according to package directions.

    Meanwhile, heat oven to 400 degrees. Line 1 large baking sheet with foil; brush a generous amount of olive oil over surface. (This will coat base of vegetables and also make them easy to remove.) Add eggplant and onion to cover about two-thirds of pan; it’s OK if they’re squished together; the vegetables will shrink while roasting. Drizzle additional olive oil over vegetables, then use a silicone brush to distribute over them.

    Put tomatoes in large serving bowl; add about 2 teaspoons olive oil. Stir to coat.

    Sprinkle 1-1/2 tablespoons Italian seasoning over vegetables on pan, and 1 teaspoon over the tomatoes. Sprinkle salt and pepper to taste on both vegetables and tomatoes. Bake eggplant and onions, 10 minutes.

    Remove pan from oven; stir ingredients and break up the onions a bit. Add cherry tomatoes to pan. Use brush to move tomatoes around to distribute oil and seasoning. Drizzle balsamic vinegar over all ingredients; use brush to distribute. Bake until fork pierces easily through the onion and eggplant, 10-15 minutes.

    Drain pasta; pour into large serving bowl. Stir in butter until it’s melted. Add roasted ingredients, including juices; stir. Scatter basil over top. Add cheese or pass for serving.

    Nutrition information per serving: 421 calories, 18 g fat, 4 g saturated fat, 8 mg cholesterol, 56 g carbohydrates, 10 g protein, 301 mg sodium, 7 g fiber

    Recipe source

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    This pasta dish makes four smallish servings or three larger ones. You can supplement it with a tossed salad and ciabatta. Pasta with Roasted Eggplant, Onions and Tomatoes Here we’re roasting eggplant and onions, then adding faster-cooking cherry tomatoes, to add to pasta.... 
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  • Recipe 2015: Stuffed Artichokes with Extra Virgin Olive Oil

    Learn how to make artichokes the Maltese way, stuffed with breadcrumbs, olives and anchovies

    Stuffed artichokes

    Serves 4 as a starter or 2 as a main course

    Ingredients
    4 artichokes
    2 handfuls of fresh breadcrumbs, soaked in 2 tbsp vinegar and squeezed dry
    4 heads fresh garlic
    6 anchovy fillets (optional)
    8 black olives, stoned and chopped
    Ground pepper
    Extra Virgin Olive Oil
    Handful of finely chopped parsley

    Method
    To prepare artichokes wash well in water to which a squeeze of lemon juice has been added to avoid discolouration.

    Cut off small outer leaves and stalks.

    Turn artichokes upside down and gently beat with a tenderising mallet until the leaves open up slightly.

    To prepare the filling place the breadcrumbs, duly squeezed to remove the vinegar, and add to it the finely chopped garlic, parsley, anchovy fillets and black olives.

    Season, add Extra Virgin Olive Oil and mix till moist and soft.

    Put this filling into the centre of each artichoke and stuff among some of the leaves, until it is all used up.

    Place the artichokes upright in a saucepan, add 8cm of water and drizzle of olive oil.

    Place a tight-fitting lid on the saucepan and simmer gently till artichokes are tender (an outer leaf should pull out easily).

    Serve with some good virgin olive oil and salt dipping the leaves in this and bite off the tender part of the leaf.

    When you reach the heart discard the choke and mash the heart and eat with more oil and maybe a juicy red Maltese tomato and some Maltese bread.

    This recipe first appeared on Gourmet Today TV, aired on 23 January, 2015. WATCH video

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    Learn how to make artichokes the Maltese way, stuffed with breadcrumbs, olives and anchovies Stuffed artichokes Serves 4 as a starter or 2 as a main course Ingredients 4 artichokes 2 handfuls of fresh breadcrumbs, soaked in 2 tbsp vinegar and squeezed dry 4 heads fresh garlic 6... 
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  • The name of NEW competition is “the best extra-virgin olive oils in California”

    Move over, wine, beer and cheese. There’s another commercial competition coming to the California State Fair.

    In a first-ever contest, fair officials announced Friday that they’re hosting a statewide competition to name “the best extra-virgin olive oils in California.”

    Funded by a U.S. Department of Agriculture grant, the competition was spurred by the rapid growth of California’s olive oil industry. “We dominate the country in the olive oil industry, so we’re hoping this event will celebrate the best olive oils in California,” said Jennifer Castleberry, state fair spokeswoman.

    Similar to the state fair’s wine and craft beer competitions, winners will emerge with gold, silver and bronze medals.

    The contest comes amid efforts to promote the state’s local growers and their extra-virgin oils, which are dwarfed by competition from imports shipped from Italy, Spain and other countries.

    Last September, the California Department of Food and Agriculture adopted new standards for testing and labeling requirements, which were urged by the California Olive Oil Council. Although the standards apply only to California-grown olive oils, they’re intended to chip away at imports.

    The state fair contest’s inaugural run is funded by a $115,000 USDA grant, which is spread over three years, Castleberry said. This year’s allotment, $65,000, is being used to launch the competition and spread public awareness. The goal is to eventually make the contest self-sustaining.

    The state fair competition will be strictly limited to commercial producers, not home-crafted olive oils. All competitors must use olives that are grown, pressed and packaged in California.

    There will be 15 entry categories, including “delicate, medium and robust” varieties of extra-virgin olive oils and blends. Also included are flavored oils, including citrus, herb and chile-based. The contest entry deadline is April 1.

    Judging will be done by blind tastings using the industry’s standard blue glass tasting vessels.

    Winners will debut during this summer’s fair, July 10-26, and their olive oils will be available for sampling by fairgoers.
    Source

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    Move over, wine, beer and cheese. There’s another commercial competition coming to the California State Fair. In a first-ever contest, fair officials announced Friday that they’re hosting a statewide competition to name “the best extra-virgin olive oils in California.” Funded... 
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  • $20 mln investment to scale up EVOO production for U.S. market

    Australia’s largest olive oil producer, Boundary Bend Ltd., is setting up a $20 million olive press in Woodland to process 20 tons of olives per hour into extra virgin olive oil.

    The press, which will begin work with this year’s crop, is part of the company’s move to set up its U.S. headquarters in Woodland. The facility also will have a bottling operation, laboratory and offices. The 10-acre site uses some existing buildings, and the company is building more structures at 455 Harter Ave., a site that used to be a John Deere dealership.

    The company says its manufacturing operation could eventually scale up to press 50 tons per hour. As a measure of scale, the Seka Hills Tasting Room olive mill in the Capay Valley is a 2.5 ton-per-hour press.

    Boundary Bend is looking to buy orchards and also to get contracts from growers to supply it with fruit, said Adam Englehardt, head of the company’s local subsidiary. Englehardt had previously been the main farmer with California Olive Ranch.

    “The U.S. market is growing at a rapid rate, and the U.S. consumer is transitioning to higher quality product,” Englehardt said.

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    Australia’s largest olive oil producer, Boundary Bend Ltd., is setting up a $20 million olive press in Woodland to process 20 tons of olives per hour into extra virgin olive oil. The press, which will begin work with this year’s crop, is part of the company’s... 
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  • 9th China Imported Food & Beverage One-on-one Negotiation Meeting

    Take the opportunity to participate in The 9th China Imported Food & Beverage One-on-one Negotiation Meeting which will be held in Shanghai on 23rd & 24th of April, 2015. After 8 consecutive successful rounds of meetings, we have successfully introduced hundreds of brands into China.

    This is not a trade show or exhibition where thousands of non-key attendants wasting your precious time. Only decision makers will be invited to attending our event. The whole event will be conducted in a 5 star hotel with no distraction at all. Suppliers will meet with potential buyers pre-selected by Viewwiden from thousands candidates. The total number of buyer delegation will exceed 300.

    Clink on the link to see an introduction of this outstanding event and other services of my firm. Please let me know if you are interested in further discussion on any of the service we provide and I’ll draft a proper business proposal to you.

    Shanghai View Widen Consulting Co., Ltd.
    Contact Person: Lindsay Huang

    +86 (0)21-61472535/+86
    (0)21-61472535*8012
    (Fax)/+86 18801622162(Mobile)
    E-mail:Lindsay.huang@viewwiden.com
    Website:www.viewwiden.com/

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    VN:F [1.9.22_1171]
    Rating: +4 (from 28 votes)
    Take the opportunity to participate in The 9th China Imported Food & Beverage One-on-one Negotiation Meeting which will be held in Shanghai on 23rd & 24th of April, 2015. After 8 consecutive successful rounds of meetings, we have successfully introduced hundreds of brands... 
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  • Lower production of European olive oil an opportunity for California brands

    Olive oil prices are predicted to rise next year due to poor harvests in Italy and Spain that are expected to drop production levels by 34 and 54 percent respectively, and many companies in the U.S. state of California see a chance to increase their market share. CCTV’s Mark Niu reported this story from Artois, California.

    The European industry is also reeling from negative publicity from the 2013 book “Extra Virginity: The Sublime and Scandalous world of Olive Oil” by Tom Mueller.

    Unlike most places overseas, olives in Artois are being grown on trellises similar to grapes in a vineyard. At California Olive Ranch, representatives say their crop has weathered the West Coast drought.

    “As far as the general weather that we’ve gotten after harvest and leading into this winter, it’s been fairly ideal,” a man in the field, who did not give his name, said.

    After going through the milling process, the olive oil enters a stainless steel tank that holds more than 100,000 gallons. The company sells about 20 times this amount in a single year.

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    Olive oil prices are predicted to rise next year due to poor harvests in Italy and Spain that are expected to drop production levels by 34 and 54 percent respectively, and many companies in the U.S. state of California see a chance to increase their market share. CCTV’s Mark... 
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  • Alimentaria Mexico 2015 - the International Food and Drinks Exhibition

    Mexico D.F. will host Alimentaria Mexico from 26 to 28 May, being the international food and drinks exhibition that addresses both the distribution and the Food Service sector in Mexico.

    Mexico has a vast cultural, touristic and gastronomic wealth so it makes it one of the markets with the greatest potential for small, medium and large-sized companies.

    Professionals from distribution, Foodservice and the Food & Drink industry in general, come year after year to keep abreast of the state-of-art of products, services and suppliers within the domestic and international market.

    This event seems a great opportunity to discover new products, companies and suppliers; to interact with exhibitor companies and organisations, and in seminars, workshops and conferences; to learn about new launches, sessions, new products, relations; to connect networking with exhibitors, organisations and speakers; to gauge the market pulse and new trends in Mexico and abroad and to experience the market potential in Mexico and other contries from South America.

    As it is being held at the same time as TecnoAlimentos Expo, Alimentaria Mexico offers a complete overview of the entire food industry, from processing machinery and technology through to the end product.

    Mexico is an outstanding export platform offering major business opportunities for the food industry. It is forecast that between 2013 and 2017 imports of food and drink products will grow by 23% and exports by 26%. Consumption could increase by more than 20% during this period according to the Business Monitor.

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    Mexico D.F. will host Alimentaria Mexico from 26 to 28 May, being the international food and drinks exhibition that addresses both the distribution and the Food Service sector in Mexico. Mexico has a vast cultural, touristic and gastronomic wealth so it makes it one of the markets... 
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