Monthly Archives: January 2015

  • Italians buy Greek olives to cover needs

    Trucks carrying olives from the Peloponnese – mainly Ilia – have been ferried across the Adriatic Sea, as traders from Italy have for the first time bought not only olive oil in bulk but also olives, to cover the loss in Italian production that has reached 35 percent this year.

    Olive presses and producers may be officially denying the olive deliveries, but the Ilia Chamber of Commerce sent a letter to the Agricultural Development Ministry asking for an intervention should the practice increase and lead to local olive presses suffering.

    The purchase of Greek olive oil to be packaged and labeled “made in Italy” is common practice, but it is the first time that the acquisition and shipping of olives as raw materials for Italian olive presses is taking place.

    Constantinos Papadopoulos, the owner of an olive press at Pyrgos in Ilia, explained that the Italians have cooperated with some Greeks to secure quantities of olives. Sources say they bought olives without asking too much about the quality, paying 330-450 euros per ton.

    “These rates are very beneficial for producers as they get cash in hand and do not have to pay for presses,” he said.

    Article By Tania Georgiopoulou, source

    VN:F [1.9.22_1171]
    Rating: 4.6/10 (29 votes cast)
    VN:F [1.9.22_1171]
    Rating: +4 (from 16 votes)
    Trucks carrying olives from the Peloponnese – mainly Ilia – have been ferried across the Adriatic Sea, as traders from Italy have for the first time bought not only olive oil in bulk but also olives, to cover the loss in Italian production that has reached 35 percent this... 
    Read More →
  • Vote for "agora"

    “agora” Fine Greek Foods producer are very proud to represent Greece as a ‘National Champion’. “agora” was nominated for ‘The Award for Customer Focus’. If you want to learn more about Greek olive products & become an olive lover,

    Vote for agora!

    Adrian Tripp, CEO of the European Business Awards said: “Congratulations to agora, it is a great achievement to be named National Champion and we wish them luck in the next stage.

    The European Business Awards is going from strength to strength, inspiring businesses to greater success and helping to improve the competitive edge of companies across Europe.”
    EBA National Champion 2014-15

    EBA National Champion 2014-15
    History
    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. read more

    Agora Fine Greek Foods
    22 Papagou, Polichni, 56533
    Thessaloniki, Greece
    +30 231 3030286
    www.agorafinefoods.com/

    VN:F [1.9.22_1171]
    Rating: 6.5/10 (20 votes cast)
    VN:F [1.9.22_1171]
    Rating: +6 (from 14 votes)
    “agora” Fine Greek Foods producer are very proud to represent Greece as a ‘National Champion’. “agora” was nominated for ‘The Award for Customer Focus’. If you want to learn more about Greek olive products & become an olive lover, Vote for... 
    Read More →
  • Refined oil VS Filtered oil – which is healthier?

    We consume cooking oil almost every day in our major meals. But do we put in adequate thoughts in selecting the right kind? How often do you read the label or see how pure the oil is? There are different varieties of oil in the market. The two distinct choices are – refined and filtered. Dietician Neha Chandna helps decode which is the healthier option.

    What are filtered oils?

    Filtered oils are oils filtered through strainers or others equipments to remove the solid particles and contaminants from the oil but no chemicals are used in the process. They are generally dark and cloudy in appearance and have a peculiar seed smell from which they are extracted.

    What are refined oils?

    Refined oils are generally treated with chemicals to further rid the oil from impurities, odour and give it a more clear appearance. Most oils sold in the market are refined oils. Also read – is your cooking oil making you unhealthy?

    Are filtered oils better than refined ones?

    Filtered oils are better than refined ones as they are less processed and treated hence have a higher value of nutrients in them. Refined oils are devoid of beta carotene, vitamin E and minerals.

    Another benefit of using filtered oil is that since they have a strong aroma, they are used in lesser amounts helping you manage weight and lipid levels better. They also contain higher amount of vitamins and minerals which add to your overall nutrient intake.

    Explains celeb nutritionist Rujuta Diwekar in her YouTube video that filtered oils are healthier as they are produced at a lower temperature so the nutrients are retained and the fatty acid bonds do not become toxic. In case of refined oils, the process is done at a much higher temperature so the oil does not retain any of its natural flavour or taste.

    She also adds that to filter oil you need only the best grade of seed which isn’t the case in refined oils as any seed even if it has gone bad can be used in this process. Do you reuse oil? Here’s why it is dangerous.

    Which one is better-suited for Indian style of cooking?

    Filtered oils have a strong aroma which may overpower the flavour of the food. Therefore most people opt for refined oils for cooking. If you get used to the taste of filtered oils, you can opt for them as they are healthier.

    Which is the best filtered oil one can use?

    For cooking Indian dishes you can use filtered sunflower or safflower oil and for salads you can opt for filtered olive oil. But avoid frying foods in this oil as it can change the taste of the food being fried. If you are unable to find filtered version of sunflower oil, you can opt for any nut-based filtered oil such as coconut, groundnut, mustard, etc. Read 5 cooking oil myths busted.

    So are you ready to make the switch to filtered oils for your health’s sake?

    Article source Health Site

    VN:F [1.9.22_1171]
    Rating: 4.8/10 (22 votes cast)
    VN:F [1.9.22_1171]
    Rating: +5 (from 11 votes)
    We consume cooking oil almost every day in our major meals. But do we put in adequate thoughts in selecting the right kind? How often do you read the label or see how pure the oil is? There are different varieties of oil in the market. The two distinct choices are – refined... 
    Read More →
  • Vatican farm with 800-year-old olive trees will be open to the public

    It makes sense that the Pope Francis who took his name from the patron saint of animals would be an animal lover. So, it comes as no surprise that Pope Francis has decided to open up the 50-acre Vatican farm at Castel Gandolfo to the public.

    The property, which is located 15 miles outside of Rome (that’s right, the Pope adheres to a 15-mile diet), has been a summer vacation home for the Popes since the 16th century. Placed among Roman ruins, beautiful villas and breathtaking views of the Tyrrhenian Sea, the farm was established by Pope Pius XI in the 1930s and has been providing meat, dairy and produce to the Popes ever since.

    The decision to open up the farm was praised by the public, just like his move early last year to open up the gardens at Castel Gandolfo, which have been visited by more than 8,000 people.

    The farm, which employs eight people—one of whom has worked there for 33 years and served four popes—contains 800-year-old olive trees that produce more than 300 gallons of olive oil annually.

    Eighty cows and several donkeys supply the papal residence with milk, cheese, butter and yogurt. There is a sprawling vegetable garden, a greenhouse and ostriches, rabbits, chickens and turkeys. A van delivers food such as eggs, vegetables, yogurt, honey, cheese and olive oil to the Vatican every day.

    The excess produce is sold in Rome supermarkets, which allows the farm to be self-sustaining.

    Read more

    VN:F [1.9.22_1171]
    Rating: 5.6/10 (21 votes cast)
    VN:F [1.9.22_1171]
    Rating: +5 (from 15 votes)
    It makes sense that the Pope Francis who took his name from the patron saint of animals would be an animal lover. So, it comes as no surprise that Pope Francis has decided to open up the 50-acre Vatican farm at Castel Gandolfo to the public. The property, which is located 15... 
    Read More →
  • St. Paul’s Hospital in Canada to launch Mediterranean diet course for the public

    St. Paul’s Hospital in Vancouver is making plans to train hundreds, if not thousands, of people to eat according to the principles of the life-saving Mediterranean diet.

    “Truly changing the way you eat is a massive undertaking,” said physician Andrew Ignaszewski, who is head of cardiology at the hospital. “For people with a northern European or Eastern European pedigree, the Mediterranean diet does not come naturally, the specifics are not intuitive and need to be taught.”

    The course is likely to include educational seminars, group counselling and regular support sessions spread over at least a year, including shopping excursions and cooking instruction.

    Buoyed by the stunning results of a rare long-term diet study conducted with almost 8,000 subjects in Spain, Ignaszewski and his colleagues felt they could help more than just their cardiac patients.

    “There are 10 times more people at risk of cardiovascular disease than people who have been diagnosed with cardiovascular disease,” said Ignaszewski.

    The study, published last year by the New England Journal of Medicine, placed healthy people at risk of cardiac disease into three groups: a simple low-fat diet, a relatively high-fat Mediterranean diet supplemented with large amounts of extra virgin olive oil, and a Mediterranean diet supplemented with large amounts of walnuts, almonds and hazelnuts.

    Over five years, the two Mediterranean diet groups had a 30-per-cent lower chance of heart attack, stroke and other cardiovascular disease than people on the low-fat diet.

    Such randomized control trial studies are rare and very difficult to execute over a long period of time, but the researchers met regularly with participants and even conducted urine and blood tests to ensure people were complying with the diet they were assigned.

    “Cardiologists live and die by evidence based medicine and once in a while a study comes along that changes our practice,” said Ignaszewski, who called the effect produced by the researchers “huge.”

    “This lifestyle change had the same effect on their relative risk as the most potent medications,” he said. Because the level of physical activity and subjects’ weight was unchanged across all three groups, what people ate was the critical factor, rather than weight loss or exercise.

    Ignaszewski noted the irony that people in the low-fat control group, who had the worst health outcomes, were given the same advice that most cardiac patients receive in North America.

    Low-fat diets designed to lower cholesterol — pushed by doctors and others for decades in North America — have also had the unfortunate side-effect of fuelling an epidemic of diabetes, he said.

    Training people how to eat differently requires a long-term intervention, which is what the new course at St. Paul’s is designed to do.

    It is not enough to tell people to eat more fish and legumes, olive oil and nuts. For every new food that is added, other foods must be eliminated, Ignaszewski said.

    “You need to learn what to eat, day by day, three meals a day,” he said. “For the study subjects in Spain it was relatively easy, many of these things were already part of their diet, in North America it will be much tougher.”

    St. Paul’s Hospital will host a free information session in late January for people who indicate their interest be emailing predimed@providencehealth.bc.ca.

    Article source

    VN:F [1.9.22_1171]
    Rating: 4.2/10 (35 votes cast)
    VN:F [1.9.22_1171]
    Rating: +1 (from 11 votes)
    St. Paul’s Hospital in Vancouver is making plans to train hundreds, if not thousands, of people to eat according to the principles of the life-saving Mediterranean diet. “Truly changing the way you eat is a massive undertaking,” said physician Andrew Ignaszewski, who is... 
    Read More →
  • 9th Olio Capitale Competition - 7/10 March, 2015 - Trieste, Italy

    Olio Capitale, the Italian fair dedicated to Extra Virgin Olive Oil, will honor the best olive juices from 7 to 10 March in the facilities of the Maritime Station of the Italian city of Trieste.
    This year fresh EVOOs are even more valuable, it is a difficult harvest season and the producers had to ensure the quality more than ever. Therefore, this edition of Olio Capitale will devote its exposure to value the olive juice and its culinary uses.

    The exhibition, now in its ninth edition, is organized by the Chamber of Commerce of Trieste, “a strategic city to reach new markets,” according to its organizers. In fact, they expect a hundred new products that will grab the attention of visitors. In addition, exhibitors will enjoy a full programme of business meetings with importers and distributors worldwide.

    Those attending the show can have fun with showcookings to be held along with various courses that the Cooking School of Trieste develop both inside the exhibition area and in the heart of the Italian city, near the Piazza Unità, the main square of the city, a picturesque location surrounded by the sea were a tent of Olio Capitale will be placed.

    Also this year’s the fair will extend its duration of 3 to 4 days from Saturday to Tuesday, the last two days devoted exclusively to professionals and the first two to the general public.

    The internationalization will be the focus of the room, in order to meet the needs of professionals and improve the supply of olive oil in foreign markets.

    A key event of these days will be Olio Capitale Competition, unique in Italy.

    This award supports only extra virgin olive oils produced in countries around the Mediterranean Sea.

    7/10 MARCH, 2015
    Trieste – ITALY
    www.oliocapitale.it
    REGULATIONS FOR THE 9th “OLIO CAPITALE” COMPETITION

    20150109-212722.jpg

    VN:F [1.9.22_1171]
    Rating: 4.5/10 (26 votes cast)
    VN:F [1.9.22_1171]
    Rating: +4 (from 8 votes)
    Olio Capitale, the Italian fair dedicated to Extra Virgin Olive Oil, will honor the best olive juices from 7 to 10 March in the facilities of the Maritime Station of the Italian city of Trieste. This year fresh EVOOs are even more valuable, it is a difficult harvest season and... 
    Read More →
  • Olive Oil Importer Can't Escape Class Action Over Quality

    A California federal judge on Tuesday denied a motion to dismiss a putative class action accusing the importer of Bertolli- and Carapelli-brand olive oils of deceiving consumers about its products’ quality, saying the claims were sufficient to pass muster at this stage.

    U.S. District Judge Richard Seeborg found that plaintiff Scott Koller’s allegations against Deoleo USA Inc. — that labeling the oils as “extra virgin” is misleading because they are actually mixed with refined oil, and that the bottle containing the oil is insufficient to protect it from heat and sunlight degradation — are enough to state his claim that a $12 bottle of Bertolli extra virgin olive oil he had purchased didn’t meet the applicable quality standards.

    The judge said that while Koller was required to plead sufficient facts to support his case, he wasn’t required at this stage to include evidence that would prove the case.

    Judge Seeborg likewise declined to dismiss Koller’s allegations stemming from the front labeling on the oils in question, which state that the products are “Imported from Italy.” He rejected Deoleo’s arguments that Koller couldn’t have been misled because the back label clearly indicates the oil’s different countries of origin, concluding that even if Koller had seen the back label, he might not necessarily have seen the information about the olives’ origin.

    Nor would Koller have been required to test the particular bottle of olive oil he had purchased to see whether it would meet the definition of “extra virgin” when he purchased it, Judge Seeborg said. As long as he can prove that the oil generally did not meet the standard, it wouldn’t matter whether some bottles of the oil had or had not met that same standard, the judge concluded.

    “In the event Koller is able to prove his allegations that the oil generally does not warrant that label because of its quality when first bottled and/or because of Deoleo’s packaging and handling practices, it would hardly be a defense that some bottles may nevertheless meet the minimum standards when purchased,” Judge Seeborg wrote.

    Koller’s claims were sufficient to meet the heightened standard for pleading fraud and to support a claim under the “unlawful” prong of the state’s Unfair Competition Law, the judge said.

    VN:F [1.9.22_1171]
    Rating: 5.9/10 (27 votes cast)
    VN:F [1.9.22_1171]
    Rating: +7 (from 15 votes)
    A California federal judge on Tuesday denied a motion to dismiss a putative class action accusing the importer of Bertolli- and Carapelli-brand olive oils of deceiving consumers about its products’ quality, saying the claims were sufficient to pass muster at this stage. U.S.... 
    Read More →
  • Drop in output of major producers has affected olive oil supply in India

    Importers in India are bracing themselves for a rise in olive oil prices in view of production being estimated at a nine-year low in Spain and Italy.

    The country sources about 95 per cent of its total olive oil requirement from the two European Union nations. Greece accounts for another three per cent.

    “Production is likely to be 60-65 per cent of a normal year’s output. Forecasting is tricky but our next consignment is already quoted at 18 per cent more than the last one imported two months ago,” said Aseem Soni, Director, Consumer Pack Vertical, Cargill India, which owns the Leonardo brand.

    Data published by the International Olive Council (IOC) in November pegged provisional output in the EU at 1.5 million tonnes (mt) for 2014-15, a million less than last year. Globally, production is reckoned to be 2.39 million tonnes in 2014-15, the lowest since 1995-96.

    Spain, where drought conditions impacted autumn harvests, is expected to produce 8,25,700 tonnes of olive oil, about half of last year’s output.

    Production in Italy is likely to be 30 per cent lower at 302.5 tonnes. Price have reportedly run to a decade’s high with wholesale bulk prices hovering around $4,300/tonne earlier this week, up from the end-2013 price of $3,613.

    “There will be a time lag since it’s a new crop.Stock pipelines are depleting and replenishment will be at the higher price level,” said Yogesh Bellani, CEO, FieldFresh Foods, which sells olive oil under the Del Monte brand.

    Import duty
    Importers lamented the Centre’s recent decision to raise the import duty on crude and refined edible oils by five per cent to 7.5 per cent and 15 per cent, respectively.

    Bellani called it a “double whammy” while Leonardo’s Soni said olive oil should have been exempted.

    “We are requesting the Centre to exempt olive oil. The rationale for the duty hike was to protect Indian farmers. That’s not relevant in the case of olive oil as there’s no local production,” said Rajneesh Bhasin, President, Indian Olive Association (IOA) and also Managing Director of Borges India.

    Theolive oil market, comprising edible and cosmetic segments, was estimated at ₹400 crore in 2012.

    The IOA estimates imports between April 2014 and March 2015 at around 10,500-11,000 tonnes. Prices per litre this fiscal for refined olive oil and olive pomace variants were ₹500-600 and ₹240-300 respectively.

    “India is still a developing olive oil market and price-sensitive. The entire brunt cannot be passed on to consumers. Brands will have to strategise and price innovatively after volatility settles around late February or early March,” said Bellani.

    Article source

    VN:F [1.9.22_1171]
    Rating: 4.6/10 (27 votes cast)
    VN:F [1.9.22_1171]
    Rating: +1 (from 13 votes)
    Importers in India are bracing themselves for a rise in olive oil prices in view of production being estimated at a nine-year low in Spain and Italy. The country sources about 95 per cent of its total olive oil requirement from the two European Union nations. Greece accounts... 
    Read More →
  • Olive Oil (virgin) - Market Report. Analysis and Forecast to 2020

    This report provides an in-depth analysis of the Global Market for Olive oil (virgin). It presents the latest data of the market value, consumption, domestic production, exports and imports, price dynamics and food balance. The report shows the sales data, allowing you to identify the key drivers and restraints. You can find here a strategic analysis of key factors influencing the market. Forecasts illustrate how the market will be transformed in the medium term. Profiles of the leading producers are also included.

    Countries coverage: 233 countries

    Product coverage:
    Olive oil (virgin)

    Data coverage:
    – Market value
    – Volume and dynamics of production
    – Structure of production by regions and counties
    – Key market players and their profiles
    – Volume and dynamics of exports/imports
    – Producer prices, import/export prices
    – Market trends, drivers and restaints
    – Forecast of the market dynamics in the medium term
    – Per-Capita Consumption

    Why buy this report?
    – Get the full picture of the market
    – Assess future market prospects
    – Adjust your marketing strategy

    The report will be provided within 3 working days after ordering.

    For more information please click on:
    http://www.researchandmarkets.com/publication/mcwiglh/world_olive_oil_virgin_market

    Title Index:

    Table Of Contents

    1. Introduction
    1.1 Report Description
    1.2 Research Methodology

    2. Executive Summary
    2.1 Key Findings
    2.2 Market Trends

    3. Market Overview
    3.1 Market Value
    3.2 Consuption By Regions And Countries
    3.3 Drivers And Restraints In Industry
    3.4 Market Opportunities By Countries
    3.5 Market Forecast To 2020

    4. Production
    4.1 Production, Harvested Area And Yield In 2007-2013
    4.2 Production By Regions And Countries
    4.3 Harvested Area And Yield By Regions And Countries

    5. Imports
    5.1 Imports In 2007-2013
    5.2 Imports By Regiones And Countries
    5.3 Import Prices By Countries

    6. Exports
    6.1 Exports In 2007-2013
    6.2 Exports By Regions And Countries
    6.3 Export Prices By Countries

    7. Prices And Price Development

    7.1 Producer Prices
    7.2 Producer Prices Index

    8. Profiles Of Major Producers

    Pricing:

    Electronic (Single User): EUR 1490
    Electronic (Enterprisewide): EUR 2990

    Ordering – Three easy ways to place your order:

    1] Order online: Please click here to order online from our website

    2] Order by fax: Please click here to print an order form that you can fax to +353 1 4100 980

    3] Order by mail: Please click here to print an order form that you can post to Research and Markets, Guinness Centre, Taylors Lane, Dublin 8, Ireland.

    Thank you for your consideration.

    Best Regards,

    Amy Cole
    Senior Manager
    Research and Markets Ltd
    amy.cole@researchandmarkets.com

    VN:F [1.9.22_1171]
    Rating: 4.4/10 (29 votes cast)
    VN:F [1.9.22_1171]
    Rating: +8 (from 12 votes)
    This report provides an in-depth analysis of the Global Market for Olive oil (virgin). It presents the latest data of the market value, consumption, domestic production, exports and imports, price dynamics and food balance. The report shows the sales data, allowing you to identify... 
    Read More →
  • La Estepa Mora Olive Oil from Argentina

    This Olive Oil, designed by Juan José Marnetti & Juan Pablo Martinez, gives consumers a sense of visual sincerity.

    The combination of a soft haze of color, scripted type, and simple illustration gives the product a homemade feel, one that is not threatening.

    It is warm and inviting, reminiscent of hot summer days picnicking under a giant oak tree.

    20150107-162242.jpg

    “A natural, traditional, and premium product, with a graphical concept that seeks to transmit and enhance these attributes. Through illustration and lettering, the tree and olives are the main characters of this story.”

    Source

    VN:F [1.9.22_1171]
    Rating: 6.4/10 (18 votes cast)
    VN:F [1.9.22_1171]
    Rating: +6 (from 12 votes)
    This Olive Oil, designed by Juan José Marnetti & Juan Pablo Martinez, gives consumers a sense of visual sincerity. The combination of a soft haze of color, scripted type, and simple illustration gives the product a homemade feel, one that is not threatening. It is warm... 
    Read More →
  • Turkey’s olive oil exports have decreased by almost 50 percent

    According to Anadolu agency, Turkey’s olive oil exports have decreased by almost 50 percent in the last two months from the same period of the previous year as producers kept their products in stock with the expectation of a rise in prices, according to sector representatives.

    “Our producers are now exporting their products for almost nothing just not to lose their market share to their strong Spanish and Italian competitors,” said the head of the Aegean Olive and Olive Oil Exporters Association (EZZİB), Gürkan Renklidağ.

    After several reports claiming that production in Spain and Italy would decrease dramatically due to climatic conditions, there were expectations that prices would start to increase, convincing Turkish producers not to sell their products and wait for a rise in prices, according to sector sources.

    Turkey’s olive oil exports decreased 52 percent in the last two months from the same period of the previous year to around 3,600 tons, according to EZZİB figures. Over 7,600 tons of olive oil was exported in the previous two-month period, normally a high season for olive oil.

    “We are facing the worst export figures of the last years. We had hoped to export 8,000 tons in these two months, but we couldn’t do more than 2,000 tons,” Renklidağ said.

    He said Turkish producers could lose their new, but crucial markets.

    In Spain, which accounted for half the world’s production of all grades of olive oil last year, a toxic cocktail of scorching temperatures, drought and bacteria was expected to halve output this year.

    Article source

    VN:F [1.9.22_1171]
    Rating: 4.4/10 (27 votes cast)
    VN:F [1.9.22_1171]
    Rating: +8 (from 14 votes)
    According to Anadolu agency, Turkey’s olive oil exports have decreased by almost 50 percent in the last two months from the same period of the previous year as producers kept their products in stock with the expectation of a rise in prices, according to sector representatives.... 
    Read More →
  • Citrus Ginger Cake with Spiced Orange Compote & Olive Oil

    The flavor of this spiced orange compote improves with time so make it a day ahead or the morning of your party. Serve chilled in a clear bowl so the colors show through.

    Makes: 10 servings

    Active Time: 35 minutes

    Total Time: 1 hour 35 minutes

    NUTRITION PROFILE
    Low cholesterol | Low saturated fat | Low sodium | Heart healthy | High fiber |

    INGREDIENTS
    1/2 cup honey
    1/4 cup mild-flavored Extra-Virgin Olive Oil
    2 large eggs, at room temperature, separated (see Tip)
    2 tablespoons freshly grated orange or Meyer lemon zest
    1/3 cup fresh orange or Meyer lemon juice
    5 tablespoons chopped crystallized ginger, divided
    1 cup whole-wheat pastry flour
    2/3 cup all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    2 teaspoons confectioners’ sugar
    Spiced Orange Compote, (recipe follows)

    THIS RECIPE CALLS FOR:
    Spiced Orange Compote

    MORE HEALTHY RECIPE IDEAS
    Healthy Custard Recipes
    Valentine’s Day Dessert Recipes
    Healthy Recipes for Fall Desserts
    Last-Minute Holiday Dessert Recipes
    Healthy Recipes for Italian Desserts
    YOU MIGHT ALSO LIKE
    Spiced Orange Compote
    Vanilla-Kirsch Panna Cotta with Cherry Compote
    Orange Compote with Date-Walnut Wontons
    Strawberry-Orange Compote with Cardamom Syrup
    Pumpkin Cake with Dried Cranberries

    PREPARATION
    Preheat oven to 350°F. Oil an 8-inch round cake pan (see Variation), line with parchment paper and oil the parchment.

    Stir together honey, oil, egg yolks, zest, juice and 3 tablespoons crystallized ginger in a medium bowl. Sift whole-wheat pastry flour, all-purpose flour, baking powder and salt into a large bowl. Beat egg whites with an electric mixer on high in another medium bowl until soft peaks form, 1 to 2 minutes.

    Stir the honey mixture into the flour mixture with a wooden spoon. Gently fold in the egg whites with a rubber spatula until they are well combined. Pour the batter into the prepared pan.

    Bake the cake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edges of the pan to loosen the cake and turn it out onto the rack. Let cool completely.

    Just before serving, sift sugar evenly over the top of the cake and garnish with the remaining 2 tablespoons ginger. Serve with Spiced Orange Compote on the side.

    TIPS & NOTES
    Make Ahead Tip: Prepare through Step 4, tightly wrap in plastic wrap and hold at room temperature for up to 1 day. | Equipment: 8-inch cake pan (see Variation), parchment paper

    Tip: To bring an egg to room temperature, set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

    Variation: You can use a 9-inch cake pan for this recipe, but you will get a thinner cake. Reduce the baking time to 25 to 30 minutes. You can find 8-inch cake pans at well-stocked kitchenware stores or online at surlatable.com.

    NUTRITION
    Per serving: 280 calories; 7 g fat (1 g sat, 5 g mono); 42 mg cholesterol; 52 g carbohydrates; 4 g protein; 3 g fiber; 175 mg sodium; 189 mg potassium.

    Nutrition Bonus: Vitamin C (80% daily value)

    Carbohydrate Servings: 3.5
    Exchanges: 1/2 starch, 3 other carbohydrates, 1 fat

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 4.3/10 (51 votes cast)
    VN:F [1.9.22_1171]
    Rating: 0 (from 28 votes)
    The flavor of this spiced orange compote improves with time so make it a day ahead or the morning of your party. Serve chilled in a clear bowl so the colors show through. Makes: 10 servings Active Time: 35 minutes Total Time: 1 hour 35 minutes NUTRITION PROFILE Low cholesterol... 
    Read More →
  • 10 Paths to Good Health with Extra Virgin Olive Oil

    The Decalogue of The Prevention

    A diet rich in olive oil, particularly extra virgin olive oil, may increase life expectancy because:

    1. It can strengthen the immune system

    2. It may have an anti-inflammatory effect

    3. It can prevent cardiovascular diseases

    4. It reduces cholesterol levels

    5. It decreases the formation of free radicals and cellular aging correlated infarction

    6. It reduces the risk of thrombosis and atherosclerosis

    7. It can lower blood pressure

    8. It may reduce the incidence of some cancers

    9. It can improve the operating capacity of the pancreas

    10. It can have a positive impact on the emergence of diabetes

    VN:F [1.9.22_1171]
    Rating: 5.4/10 (28 votes cast)
    VN:F [1.9.22_1171]
    Rating: +11 (from 21 votes)
    The Decalogue of The Prevention A diet rich in olive oil, particularly extra virgin olive oil, may increase life expectancy because: 1. It can strengthen the immune system 2. It may have an anti-inflammatory effect 3. It can prevent cardiovascular diseases 4. It reduces cholesterol... 
    Read More →
  • The new organic olive oil facility started production in Turkey

    The new organic olive oil plant officially started production last month by the Kilis Organic Olive Producers’ Union to help relieve the impact of the Syrian crises on the hosting region to support local development.

    Now more than ever, the olive oil facility will be a vital means to foster marketability of Kilis olives for local economic development.

    With the financial support of Southeastern Anatolia Project (GAP) Regional Development Administration, UNHCR and UNDP, the Union established the olive oil facility, which will process, package, and store the olives collected by local growers from their fields. Members of the Union will bring their olives to the facility in which 80 tonnes of organic olive oil can be produced per day.

    The Kilis olives that are processed in this facility will go to market under the ‘Kilizi’ brand which aims to be competitive in both Turkish and international markets.

    Hüseyin Polat, the President of Kilis Organic Olive Producers’ Union, says that in the past, people were producing olive oil through incorrect methods.

    VN:F [1.9.22_1171]
    Rating: 4.8/10 (30 votes cast)
    VN:F [1.9.22_1171]
    Rating: +8 (from 18 votes)
    The new organic olive oil plant officially started production last month by the Kilis Organic Olive Producers’ Union to help relieve the impact of the Syrian crises on the hosting region to support local development. Now more than ever, the olive oil facility will be a vital... 
    Read More →
  • Healthy Breakfast with Stuffed Mushrooms and Olive Oil

    Serves 4

    INGREDIENTS

    4 very large Portobello mushrooms lightly rinsed reserve the stems and remove the black gills.

    4 of the mushroom stems trimmed and chopped ¼”

    3 tbsp. extra virgin olive oil divided

    ¼ cup minced onion

    1 large potato peeled and diced ¼”

    4 large eggs

    4 tbsp. crumbled feta cheese

    2 tbsp. minced parsley

    DIRECTIONS

    1. Heat 1 ½ tbsp. extra virgin olive oil in a skillet and quickly sear the mushrooms on both sides for 1 min in each side. Remove and set aside.

    2. In the same skillet, add the mushroom stems, onion and potatoes and sauté until the potatoes are tender. Add the parsley and season with salt and pepper.

    3. Heat the remaining extra virgin olive oil in the skillet and quickly add the eggs and scramble moving the pan and a spatula and just cook the eggs and leave them a little runny. Season with salt and pepper

    4. Add the eggs to the potato mixture and divide this mixture into the inside of the mushroom and lightly press down to shape.

    5. Place these in a oven proof casserole and top with the feta and bake in a 400 degree oven for 3-4 min. Remove and serve.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 4.3/10 (102 votes cast)
    VN:F [1.9.22_1171]
    Rating: +5 (from 49 votes)
    Serves 4 INGREDIENTS 4 very large Portobello mushrooms lightly rinsed reserve the stems and remove the black gills. 4 of the mushroom stems trimmed and chopped ¼” 3 tbsp. extra virgin olive oil divided ¼ cup minced onion 1 large potato peeled and diced ¼” 4 large eggs 4... 
    Read More →
  • Producers are expected to generate 2.39m tons of olive oil in 2014/15

    Supply in Italy and Spain has fallen dramatically after adverse weather this summer. Olive oil prices have hit a decade-long high as poor harvests in the world’s two biggest producers drive up its scarcity.

    Spain and Italy saw 54 per cent and 34 per cent falls in production respectively due to excessively hot and wet weather, constricting supply.

    Pietro Sandali, head of the Italian olive growers consortium, Unaprol, told the Guardian newspaper that the 2014 harvest had been “the worst year in memory”.

    The International Olive Council predicted last month that production at the end of this financial year would fall to its lowest level in 15 years.

    Producers are expected to generate 2.39m tons of olive oil in 2014/15, compared to 3.27m tons of oil produced in 2013/2014.

    Production is also expected to fall below consumption and eat into existing stock and reserves.

    Wholesale bulk prices hit $4281.95 per metric ton, according to oliveoilmarket.eu, up from $3,613.35 at the end of 2013. This previous level which was itself a dramatic increase on prices in early 2012.

    Two exceptions to the supply shortfall were in Tunisia and Greece.

    In Greece, cash strapped producers have sold their product off at rock-bottom prices in order to raise funds to continue operating, industry publication The Olive Oil Times reports.

    The fall in prices is tied to the economic uncertainty in the country, where banks are loathe to extend credit amid the spectre of the eurozone crisis.

    Producers are using revenue from increased sales to fund expansion and production costs, which would normally be met by credit.

    In Tunisia, a bumper harvest caused by perfect weather conditions has led to production twice the volume of last year’s haul. Producers in the North African country are looking to link up with European buyers.

    Article Source

    VN:F [1.9.22_1171]
    Rating: 4.1/10 (29 votes cast)
    VN:F [1.9.22_1171]
    Rating: +1 (from 17 votes)
    Supply in Italy and Spain has fallen dramatically after adverse weather this summer. Olive oil prices have hit a decade-long high as poor harvests in the world’s two biggest producers drive up its scarcity. Spain and Italy saw 54 per cent and 34 per cent falls in production... 
    Read More →
  • Olive oil is common in diet tips of the world's longest living communities

    Low meat, high vege diet with olive oil and active lifestyle common in long-living communities

    The season of overindulgence is coming to a close: you’ve consumed your bodyweight in chocolate and your sole form of exercise has consisted of lifting a champagne glass while prostrate on the sofa.

    But, before you embark on January atonement, why not consider these simple diet tips from the world’s longest living communities?

    Ikaria

    Home to the largest proportion of 90-year-olds in the world, the people of Ikaria live 10 years longer than Europeans and Americans.

    With significantly lower rates of cancer, heart disease, dementia and depression, the Greek island’s mountainous terrain and limited transport force locals to remain extremely active well into their 80s and 90s. The Ikarian diet revolves around an abundance of olive oil, copious amounts of fruit and vegetables, and very little processed food.

    The inhabitants’ longevity is sometimes attributed to a mountain herbal tea containing spleenwort, purple sage, mint and rosemary.

    Okinawa

    With one of the highest life expectancies in the world, the people of Okinawa, Japan, know a thing or two about longevity. Low in calories but nutrient rich, the Okinawan diet consists largely of fish and vegetables.

    Inhabitants eat very little meat and dairy, instead opting for squid and octopus, which are thought to lower cholesterol and blood pressure due to their high levels of taurine.

    Okinawans eat more tofu and kombu seaweed than anyone else in the world and favour sweet potatoes – which are low GI and rich in antioxidants – over white.

    Sardinia

    With an unusually high proportion of centenarians, the people of Sardinia attribute their longevity to the island’s unpolluted air, stress-free lifestyle and healthy diet.

    Rich in olive oil, vegetables and nuts, the Sardinian diet is low in meat, but occasionally features lean meats and oily fish. Sardinians drink wine made from grapes rich in polyphenols and other antioxidants which are thought to decelerate the ageing process.

    Article source

    VN:F [1.9.22_1171]
    Rating: 5.6/10 (28 votes cast)
    VN:F [1.9.22_1171]
    Rating: +9 (from 15 votes)
    Low meat, high vege diet with olive oil and active lifestyle common in long-living communities The season of overindulgence is coming to a close: you’ve consumed your bodyweight in chocolate and your sole form of exercise has consisted of lifting a champagne glass while... 
    Read More →