Monthly Archives: March 2015

  • How to receive a substantial cash as well as increased sales opportunities in China?

    A medium-sized food producer in South Australia has today announced the sale of a substantial share of its business to a Chinese agri-investor in a deal that trades on the state’s “safe and clean” reputation.

    Pendleton Estate is an integrated food producer specialising in extra virgin olive oil and cooking oils. The company was established in 2006 and owns a substantial holding of olive groves at Keith in the South East which packs, distributes and exports it product from Stepney.

    The company says the deal gives it a “substantial” cash injection, as well as greater access to Chinese markets. The local investors retain the majority share in the business.

    Pendleton Estate managing director Grant Wylie told InDaily “it’s a win-win for both Pendleton and the investor – we get increased sales opportunities in China and the investor obtains safe, healthy, quality product to supply to the Chinese consumer”.

    “We’ve been selling into China for eight years continually with business growth – we recognised early on that there was a lot of potential up there.”

    Wylie says the company employs 10 staff including part timers, but it will start the process of recruiting more staff very soon.

    He says the Australian Business Innovation and Investment Programme, which encourages overseas business people to settle in Australia and use their skills to develop business activity here, helped to generate export interest in the company.

    “We started getting inquiries from people who had business relationships back in China who wanted olive oil, so our exports started to increase to China.

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    A medium-sized food producer in South Australia has today announced the sale of a substantial share of its business to a Chinese agri-investor in a deal that trades on the state’s “safe and clean” reputation. Pendleton Estate is an integrated food producer specialising... 
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  • Seven types of Olive Oil buyers

    According the annual FEDIT report, the majority of businessmen interviewed considered that their relationship with a technological centre has had a positive effect on their sales, profitability and competitiveness. Surgenia is the only Technological Centre of Design in Spain.

    The expert of Surgenia Fátima Sarmiento spoke about trends in design applicable to the oleic product.

    Specifically, the report developed by Surgenia identifies seven new types of consumers associated by their values, lifestyles, shapes and types of consumption as well as by theit favourite colors, design tools, materials, formats, artwork, claims, etc.

    That companies will have to use to connect with each of them and address them effectively a product.

    Specifically, the most relevant universes detected on olive oil are baptized as:

    Primitive (Primitistas) consumers who demand quality products that are pure, artless, almost primitive, and serious companies who are cautious about praising the virtues of their products;

    Superhealthy (Supersanos), who appreciate the inherent potential of some botanical ingredients with natural functional properties (called superfood), combined with the strong features of the sporty look;

    Mixtures (Mixtural) characterized by a personality with a critical and reactionary spirit against the establishment; and

    Blameless (Irreprochables), those who have a personality that needs to release their conscience and feel contributing to a better world through responsible consumption to avoid being blamed and make them feel good about themselves.

    ¿HOW DOES SURGENIA WORK?
    Surgenia searches for useful creativity designing agile and risk-free projects. Results are accompanied by maximum impact and increased profitability for the company.

    SURGENIA DIFFERENTIAL VALUES:

    PROFITABILITY AND COMPETITIVENESS
    Our working methodology guarantees cost control of production, and adds value and identity to the product or space.

    CO-CREATIVE INNOVATION
    A made-to-fit technical and multidisciplinary team-made up of researchers, designers, engineers, manufacturers and/or distributors – cooperate to design or improve an innovative product or space. Our working method is centered on research and analyses applicable technology and trends. It is based on people, because we study their tastes, expectations, preferences and experiences.

    OBSERVATORY OF DESIGN TRENDS
    Surgenia is equipped with a unit that explores and analyses design and consumer trends. It detects opportunities to improve and develop the design of products and spaces transforming them into business opportunities. It enables the multidisciplinary team to achieve a competitive final result.

    MINIMIZATION OF RISKS
    Each stage of the project is validated by experts and users. This increases the probability of success during market launch.

    IMPACT
    Each project is accompanied by a communication plan. Its results are communicated via print and digital media, networks, informative meetings, scientific publications and training programmes

    Article and photo source mercacei and Surgenia.es

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    According the annual FEDIT report, the majority of businessmen interviewed considered that their relationship with a technological centre has had a positive effect on their sales, profitability and competitiveness. Surgenia is the only Technological Centre of Design in Spain. The... 
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  • Recipe: Tsoureki - Greek Easter sweet bread with olive oil, orange and vanilla

    An easy recipe for “tsoureki” sweet bread with olive oil, so much tasty and full of flavor, so light and above all… healthy! The perfect accompaniment to a morning coffee or to an afternoon tea brake… Just try it!!!

    Ingredients:
    170gr. tepid water
    3 sachet (8g/each) dried yeast
    1 tablespoon of sugar
    4 tablesppoons of flour for all purpose
    140gr. olive oil, preferably extra virgin
    ½ litre of orange juice
    zest of 2 oranges
    180gr. sugar
    1-2 teaspoons vanilla extract
    ½ tsp salt
    1 kilo of flour for all purpose or for bread
    milk or 1 egg yolk for the glaze
    almond slivers for sprinkling

    Directions:
    Prepare the leaven: In a large bowl, combine the yeast, warm water, 1 tablespoon of sugar and 4 tablespoons of flour. Mix the igredients together, cover the bowl and let stand for 20 minutes, until bubbly.

    In another big bowl pour the olive oil, orange juice, add the sugar, aromatics (orange zest and vanilla extract) and the salt and mix.

    Finally add the leaven and the flour little by little kneading it in at the same time until you get a dough smoothy and shiny.

    Oil the dough slightly and place in a big bowl covered with a cloth set aside in a warm place and let the dough rise for 1 hour and 30 minutes, until doubled in bulk.

    Deflate the dough, divide into 4 balls and form in shapes (braid, snail etc.). Place tsoureki loaves on a non-stick baking sheet, covered with a towel, and let them rise again for 20 minutes, until almost doubled in bulk. In the meantime, preheat the oven to 160oC – 180oC (depending on the oven).

    If you want your loaves to have a nice sheen brush them with milk or an egg yolk mixed with some milk. Sprinkle with the almond slivers and bake for about 30 minutes or until nice and golden.

    Tip:
    With these quantities of ingredients you can make 4 medium size tsoureki loaves.

    All the ingredients must be in room temperature!

    In case that the dough is too sticky, you may add some more flour (not more than 100 gr.), until the dough is smooth and doesn’t stick to your hands.

    You may add some special spices that used by Greeks :1 teaspoon of masticha powder and 2 teaspoons of mahlepi (mahleb), finely ground, which can be found at all good ethnic grocery stores.

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    Recipe Source

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    An easy recipe for “tsoureki” sweet bread with olive oil, so much tasty and full of flavor, so light and above all… healthy! The perfect accompaniment to a morning coffee or to an afternoon tea brake… Just try it!!! Ingredients: 170gr. tepid water 3 sachet... 
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  • The new product "Gel Oil" made from olive oil could soon replace margarine

    Olive oil has long been linked with lower levels of cholesterol, blood pressure and a multitude of other health benefits.

    And while food companies have attempted to get it into the diets of more people by adding it to margarine, a team of scientists has gone a step further.

    The Italian researchers have discovered a way to convert the liquid state of extra virgin olive oil into a gel, without the need for other solids.

    Italian researchers have discovered a way to convert the liquid state of extra virgin olive oil into a gel, without the need for other solids. The so-called Gel Oil comes in different flavours (shown above)

    Known as Gel Oil, the food scientists said it can be added to salads and sandwiches, used in cooking and can be flavoured.

    Variations include lemon and basil.

    Olive oil (pictured) has long been linked with lower levels of cholesterol, blood pressure and a multitude of other health benefits

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    Olive oil has long been linked with lower levels of cholesterol, blood pressure and a multitude of other health benefits. And while food companies have attempted to get it into the diets of more people by adding it to margarine, a team of scientists has gone a step further. The... 
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  • Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area

    A chemical characterisation was conducted on 75 commercial extra virgin olive oils (EVOO) produced in the years 2011-2012 in Southern Italy from five different olive monovarieties (Coratina, Leccino, Maiatica, Ogliarola del Vulture and Ogliarola del Bradano).

    The possibility of estimating the antioxidant activity of EVOO by using a chemical index as predictor of this property was considered. In order to build up and validate an antioxidant activity predictive model, the relationship between the antioxidant activity and the chosen chemical parameters was systematically investigated.

    The results indicated that oil antioxidant activity, measured as IC50, could be satisfactorily predicted, for olive oils from the considered region, by using a simple index, such as the K225 value of oil samples, which represents a spectrophotometric index of the compounds responsible for oil bitterness measured at 225 nm.

    Author information
    1School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy.
    2School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy. Electronic address: fernanda.galgano@unibas.it.
    3Department of Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy.
    4Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.

    Information source

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    A chemical characterisation was conducted on 75 commercial extra virgin olive oils (EVOO) produced in the years 2011-2012 in Southern Italy from five different olive monovarieties (Coratina, Leccino, Maiatica, Ogliarola del Vulture and Ogliarola del Bradano). The possibility... 
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  • 1

    Training Course for Professional Olive Oil Sommelier in Italy

    8th Edition – Training Course for Professional Olive Oil Sommelier suits professional and aspiring olive oil tasters, buyers, retailers, promoters, restaurateurs, chefs, and all those interested in becoming a Professional Olive Oil Sommelier.

    A 5 Day fully comprehensive course in the beautiful setting of Lake Garda. Food, EVOO, relax. Learn while living the good life in Italy.

    2015-03-27_1351

    What is an Olive Oil Sommelier?

    A Professional Olive Oil Sommelier has a thorough knowledge of the full production process of olive oil – “from the grove to the bottle” – and is highly skilled in the selection, classification, promotion and rational use of olive oil.

    Our goal is to offer a well balanced theory and practical course that will provide students with the right skills and knowledge to be able to communicate the rational use of olive oil in the kitchen and on the plate, in particular, the harmonization of EVOO & Food.

    Upon successful completion of the course, participants will have acquired skills and certification, entitling them to join the International Register of Olive Oil Experts and to be part of professional olive oil evaluation panels.
    Professional-Olive-Oil-Sommelier_GardaWHEN & WHERE
    Dates: Monday 18th May – Friday 22nd May 2015
    Daily from 9am – 1pm; Monday 18th and Wednesday 20th from 2.30-4.30pm in the classroom
    Classroom sessions will take place at the AGRARIA RIVA DEL GARDA, Loc. S.Nazzaro, 4 Riva del Garda (TN)

    The afternoon of Tuesday 19th and Thursday 21st will be spent tasting and pairing olive oils and discovering the wonderful landscapes and culinary delights of the Lake Garda region.

    Download Complete Program and Application form

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    8th Edition – Training Course for Professional Olive Oil Sommelier suits professional and aspiring olive oil tasters, buyers, retailers, promoters, restaurateurs, chefs, and all those interested in becoming a Professional Olive Oil Sommelier. A 5 Day fully comprehensive course... 
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  • Spanish Olive Oil production shows a decrease of 48% over the previous year

    The Spanish Ministry of Agriculture, Food and Environment (Magrama) held a meeting with the olive oil and table olives sector to analyze production data, movements and stocks until February 28th. In this meeting, it was found that the harvest of the current season is almost complete, with 807 300 tons, representing a decrease of 48% over the previous year.

    Also, data collected by Magrama reflect a decrease of 36% compared to the average production of the last four seasons.

    Milled olive has reached 3,932,893 tons with an average yield of 20.51%, 0.5 percentage points above last season on the same dates.

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    The Spanish Ministry of Agriculture, Food and Environment (Magrama) held a meeting with the olive oil and table olives sector to analyze production data, movements and stocks until February 28th. In this meeting, it was found that the harvest of the current season is almost complete,... 
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  • Beauty Benefits Of Olive Oil

    Most of us are aware of the beauty benefits of olive oil. It is an affordable ingredient and may be, that is why it is used in most of the beauty products. This oil is also used for cooking purposes.

    As this oil is also good for skin, it can be used externally as well as for edible purposes. There are several health benefits that this oil offers. It promotes digestion, stimulates your metabolism and offers vitamins and minerals to your body.

    Though most of us have started using olive oil for beauty purposes, it is a fact that it has been used since centuries. It is good for nails, skin and hair.

    In Egypt, this oil was used to treat hair many centuries ago. Get Rid Of Acne Scars With Olive Oil You can use olive oil on your skin as well as your hair too. Now, let us discuss about the beauty benefits of olive oil.

    Beauty Benefits Of Olive Oil 2

    Dry Skin
    This is one of the beauty benefits of olive oil for skin. It can soften your dry skin fast. After your shower, apply a few drops of oil on your body and wait for a few minutes till it gets absorbed.

    Hands
    If you wish to soften your hands, using olive oil is the best thing to do. You can use a few drops of oil on your hands and lather before you wash.

    Dandruff
    If your scalp is dry and itchy or if you have dandruff issues, use olive oil on your scalp at least thrice a week and see the difference.

    Shiny Hair
    Heat a few drops of olive oil and allow it to cool. Use the warm oil on your scalp and massage your hair. You can make your hair shiny. This is one of the beauty benefits of olive oil for hair.

    Itchy Skin
    If your skin is itchy, use a few drops of this oil and lather the affected area and wash it after a few minutes.

    Make Up Removal
    Instead of using any other product, you can use olive oil for make up removal. Just dip some cotton in a this oil and start rubbing your face to remove the make up.

    Wrinkles

    One of the benefits of olive oil is that it can prevent wrinkles on your skin. If you use it regularly, you will be able to prevent wrinkles as it keeps your skin soft.

    source

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    Most of us are aware of the beauty benefits of olive oil. It is an affordable ingredient and may be, that is why it is used in most of the beauty products. This oil is also used for cooking purposes. As this oil is also good for skin, it can be used externally as well as for... 
    Read More →
  • The Winners of the 1st Cretan Olive Oil Competition

    Local Governor of Crete, Mr. Stavros Arnaoutakis, awarded the winners of the 1st Cretan Olive Oil Competition (see here), which completed on Sunday.

    The winners of the competition:

    Golden “ELAIA”: Valirakis Giorgos (Kardia Tsounati)
    Silver “ELAIA”: Terra Creta (Kolimbari, Koroneiki)
    Bronze “ELAIA” Terra Creta Platinium (0.2, Koroneiki)

    “Such efforts are successful from the beginning and we have to continue the competition, in order to promote our local products by the brand name “CRETE”, said Mr. Arnaoutakis.

    All olive oils which participatged in the 1st Cretan Olive Oil Competition will also participate in NYIOOC (New York International Olive Oil Competition), from April 13 to 15, along with 700 olive oils from 25 countries.

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    1st Cretan Olive Oil Competition

    On 20 march was announced the 1st Cretan Olive Oil Contest, referred to as Cretan Olive Oil Competition 2015 (COOC).

    This newly established event has been organized by Agro-Food Partnership Of Crete – Region Of Crete with the kind support of Association of Olive Municipalities of Crete (SEDYK), Cretan Olive Oil Network, Exporters Association Of Crete (SEK), Organoleptic Evaluation Laboratory of the Union Of Agricultural Cooperatives Of Rethymnon, Crete, Association Of Olive Oil Labelling Producers Of Crete (SYTEK), Institute of Olive, Subtropical Plants and Vine, Hania, Crete.

    The competition will highlight branded olive oils from Crete and help them distinguish as important delegates of this superior quality food to international as well as local markets.

    COOC strongly believes that the participating olive oil brands will:

    – Promote the particular organoleptic characteristics of high quality branded Cretan olive oil.
    – Upgrade the overall quality by developing our expertise.
    – Endorse the good image of the branded olive oils of Crete and further promote them in the domestic and international markets.

    The Jury (Tasting Panel) comprises of connoisseurs from the four prefectures of Crete. Our judges have participated in accredited groups and acquired valuable experience in domestic and international olive oil competitions.

    Head of the evaluation team is Greece’s representative in the International Olive Council, Ms Christopoulou Efi, chemist, accredited trainer of the IOC, EU and International Olive Oil Council and panel leader.

    Coordination manager is Ms Germanaki Eleftheria, distinguished olive oil expert and Director of the UACR laboratory.

    The Jury (Tasting Panel) comprises of:

    Evaggelia Stefanoudaki, chemist, Hania
    Heleni Barbopoulou, agriculturist, Hania
    Evaggelos Rodinos, agriculturist, Rethymnon
    Maria Spanoudaki, chemist, Rethymnon
    Nikos Fakourelis, chemist, Heraklion
    Manolis Fafoutakis, chemist, Heraklion
    Zacharenia Siganou, chemical engineer, Lasithi
    Maria Parlavantza, chemical engineer, Lasithi

    COMPETITION DETAILS

    Evaluation of the samples will be held on Saturday, March 21st 2015, at the ESYD-accredited and independent laboratory of organoleptic evaluation at the installations of the Union of Agricultural Cooperatives in Rethymnon.

    The producers of all the awarded olive oil brands will have the opportunity to participate in international competitions with the support of the organizers.

    We invite all the olive oil producers of Crete to present their quality products and participate in the competition.

    Organizer:
    Agro-Food Partnership Of Crete – Region Of Crete
    Contact person Manolis Hnaris, Director

    source

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    Local Governor of Crete, Mr. Stavros Arnaoutakis, awarded the winners of the 1st Cretan Olive Oil Competition (see here), which completed on Sunday. The winners of the competition: Golden “ELAIA”: Valirakis Giorgos (Kardia Tsounati) Silver “ELAIA”: Terra Creta (Kolimbari,... 
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  • Burrata, Golden Beet & Arugula Bruschetta with extra virgin olive oil

    Ingredients:
    • 1 loaf of soft Italian bread
    • 3 Tbsp. ricotta cheese
    • 5 tsp extra-virgin olive oil
    • 3 golden beets
    • 1 Tbsp. balsamic vinegar
    • 1 tsp water
    • 1 pinch kosher salt
    • 1 cup baby arugula
    • Juice from half of a lemon
    • 5 oz. burrata cheese
    • Kosher salt and black pepper to taste

    Procedure:
    1. To prepare the roasted beets, rub each beet with olive oil and kosher salt. Preheat oven to 400 degrees Fahrenheit and roast beets in a covered pan for an hour until you can easily stick a knife though. Cool, then use a clean towel to rub off skin. Set aside.

    2. Slice Italian bread in to half inch thick pieces. Brush both sides of bread with soft butter and grill on both sides until crispy, with visible grill marks.

    3. Place ricotta cheese in a bowl and whisk in extra virgin olive oil. Season with kosher salt and fresh ground black pepper.

    4. Cut the grilled bread in half and spread a thin layer of ricotta cheese on each piece and top with a thin layer of sliced golden beets.

    5. In a small bowl, combine arugula, lemon juice, and extra virgin olive oil with a pinch of kosher salt and black pepper. Mix well until even coated. Place salad on top of golden beet slices and press down lightly.

    6. Cut the burrata into even quarters and delicately place two pieces of burrata per bruschetta.

    7. Finish with fresh ground pepper and a drizzle of extra-virgin olive oil.

    Recipe source

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    Ingredients: • 1 loaf of soft Italian bread • 3 Tbsp. ricotta cheese • 5 tsp extra-virgin olive oil • 3 golden beets • 1 Tbsp. balsamic vinegar • 1 tsp water • 1 pinch kosher salt • 1 cup baby arugula • Juice from half of a lemon • 5 oz. burrata cheese •... 
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  • Recipe: Vegetarian moussaka with extra virgin olive oil

    Eggplant is a vegetable that is a bit of a culinary chameleon. Mild in flavour, it can lend itself to many other ingredients. It can also vary in texture depending on how it’s prepared.

    Eggplant and it’s many varieties are used extensively in Mediterranean cooking and this week I’m providing a meatless version of Greek moussaka.

    This dish typically includes ground lamb, along with eggplant and tomatoes. The topping is a creamy béchamel sauce.

    This version features meaty, Portobello mushrooms in place of the ground lamb along with chickpeas to add some texture and substance. The topping is a mashed potato and cheese combination.

    The seasonings that make it a classic “Greek” dish include garlic, oregano and cinnamon.

    This easy dish can be prepared ahead and warmed up before serving. It would be ideal served with a salad of mixed greens dressed with fresh lemon juice and a bold extra virgin olive oil.

    Vegetarian moussaka would be a great addition to the upcoming Easter celebration.

    Vegetarian Moussaka



    Ingredients:
    2 medium eggplant (total weight about 3 lbs)
    1/2 c. (125 ml) extra virgin olive oil
    5 russet potatoes peeled and diced (about 2 lbs.)
    1/4 c. (50 ml) olive oil
    1/2 c. (125 ml) milk
    1 cup (250 ml) of grated Romano cheese
    salt and pepper to taste
    1 onion, diced
    1 carrot, peeled and diced
    1 stalk celery, diced
    3 cloves garlic, minced
    12 oz. Portobello mushrooms sliced (about 6 cups (1.5L) )
    1 tbsp. (15 ml) dried oregano
    1 tsp. (5 ml) cinnamon
    1 -28 oz. (796 ml) can of crushed tomatoes
    1 – 19 oz. (540 ml) can of chickpeas, drained
    salt and pepper to taste



    Directions:
    Slice eggplant into 1/2 inch (1.25 cm) rounds. Place in single layer on two baking sheets. Brush with half of the olive oil.

    Roast in a 400 F. (200C) oven for about 30 – 35 minutes or until golden brown. Remove and let cool. Reduce heat to 350F. (180C)

    While eggplant is roasting, cook potatoes in a large pot of salted water until tender. Reserve 1/2 c. (125 ml) of the cooking liquid. Drain potatoes. Return to pot. Add reserved water, 1/4 c. (50 ml) olive oil, milk and cheese. Mash. Season with salt and pepper to taste. Set aside.

    In a sauté pan, heat remaining olive oil over medium heat. Add the onion, carrot, celery, garlic and mushrooms. Cook, stirring frequently until carrot and celery are soft.

    Stir in the oregano, cinnamon, tomatoes and chickpeas. Season with salt and pepper to taste.

    In a 13 x 9 greased ovenproof dish, layer half of the eggplant on the bottom.

    Spoon half of the tomato/chickpea mixture on top followed by remainder of eggplant.

    Spoon remainder of tomato/chick pea mixture on top of that.

    Top with potato mixture. Drizzle a bit of olive oil.

    Bake in oven for 35-45 minutes or until potatoes are light golden.

    Let rest for 10 minutes before serving.

    (Serves 8)

    Recipe source

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    Eggplant is a vegetable that is a bit of a culinary chameleon. Mild in flavour, it can lend itself to many other ingredients. It can also vary in texture depending on how it’s prepared. Eggplant and it’s many varieties are used extensively in Mediterranean cooking and this... 
    Read More →
  • Malaga’s olive oil industry attracting importers from China

    MALAGA’S olive oil is in such demand that it is now being exported to shores as far-flung as China.

    Montexaquez Oliva, a family company founded in Montejaque in the Serrania de Ronda three years ago is also marketing its liquid gold in India, Bahrain and Kazakhstan.

    This small company produces 30,000 litres of oil per year from just 16 hectares of olive groves and has been exporting to China for three years already.

    ‘Vinas Vijas’ branded oil – made from a combination of the ‘hojiblanca’ and ‘lechin’ trees – is also sold domestically by Sabor a Malaga.

    Manager, Cristina Garcia, said the competition in Spain was so fierce that to approach the international market – which pays more for quality products and buys in bulk – was a wise move and that the company will expand further in the gourmet market this year.

    article source

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    MALAGA’S olive oil is in such demand that it is now being exported to shores as far-flung as China. Montexaquez Oliva, a family company founded in Montejaque in the Serrania de Ronda three years ago is also marketing its liquid gold in India, Bahrain and Kazakhstan. This small... 
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  • Recipe: Courgettes with anchovies, chunky pangrattato and mozzarella with EVOO

    This dish is my way of willing spring along. It makes a lovely lunch served simply with a leafy salad on the side. Who knows, weather permitting, you might even be able to have it outside.

    Serves 4

    INGREDIENTS:

    4 courgettes
    2 tbsp extra virgin olive oil, plus extra to drizzle
    40g day-old ciabatta
    2 garlic cloves, crushed
    Few lemon thyme sprigs, leaves only
    Grated zest 1 lemon
    ½ tsp crushed chillies
    Few mint leaves
    Few basil leaves
    6-8 anchovy fillets in extra virgin olive oil
    2 buffalo mozzarella, torn

    DIRECTIONS:

    Blanch the courgettes in a pan of salted, boiling water for 4 to 5 minutes, until just cooked. Drain and refresh in iced water. Cut the cooled courgettes in half lengthwise and scoop out the flesh with a spoon. Discard the flesh and place the courgettes on a platter. Season with salt and a light drizzle of olive oil.

    Courgettes with anchovies, chunky pangrattato and mozzarella (Jonathan Gregson)
    Preheat the grill. Roughly chop the ciabatta and toss into a bowl with 2 tbsp of olive oil, the garlic, thyme sprigs, lemon zest and chilli.

    Tip on to a baking tray and grill until lightly golden. Leave to cool then stir through the mint and basil leaves, anchovy fillets and buffalo mozzarella. Spoon the mixture into the hollow courgettes, add an extra drizzle of olive oil, and serve.

    Recipe source: Food stylists: Marina Filippelli and becky wilkinson; stylist: Rachel Jukes

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    This dish is my way of willing spring along. It makes a lovely lunch served simply with a leafy salad on the side. Who knows, weather permitting, you might even be able to have it outside. Serves 4 INGREDIENTS: 4 courgettes 2 tbsp extra virgin olive oil, plus extra to drizzle 40g... 
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  • Spanish Olive Oil promo campaign with front image of the world top tennis player Rafael Nadal

    The promotional campaign, which already announced the general director of Food Industry, Fernando Burgaz, last week during the World Olive Oil Exhibition in Madrid, focuses on those elements which have in common the Spanish food and the image of the athlete: quality, knowledge and recognition.

    Spanish Minister of Agriculture, Food and Environment, Isabel García Tejerina, will unveil next Wednesday, March 25, at the headquarters of the Ministry all the details of the promotional campaign that Foods from Spain will develop in international markets, which will feature the tennis player Rafael Nadal.

    Information source Mercacei

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    VN:F [1.9.22_1171]
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    The promotional campaign, which already announced the general director of Food Industry, Fernando Burgaz, last week during the World Olive Oil Exhibition in Madrid, focuses on those elements which have in common the Spanish food and the image of the athlete: quality, knowledge... 
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  • Jordan among world's top 10 producers of olive, olive oil

    Jordan comes in eighth place among olive-producing nations, with 20 million olive trees supporting 180,000 families, a Jordan Olive Products Exporters Association (JOPEA) statement said Saturday.

    The annual income from olive products is estimated at around JD100 million, in addition to investments in the sector worth over hundreds of millions of dinars, the statement quoted Amman Chamber of Industry ( ACI ) President Ziad Homsi as saying at a press conference to announce the fourth Jordan Olive Products and Technology Exhibition (JOTEX).

    JOPEA Chairman Fayyad Zyoud said JOTEX, supported by the Agriculture Ministry and ACI , opens on Tuesday at Amman International Motor Show and continues for three days.

    Zyoud added that preparations for the event have been completed.
    Official delegations and local, Italian, German and Turkish companies will take part in JOTEX as representatives of the olive and olive oil sectors.

    The exhibition aims at showing that the quality of Jordan’s olives and olive oil can compete with products from around the world, Zyoud said, according to the statement.

    Organisers, he added, seek to put Jordan on the international map of olive and olive oil production and attract international investors in this sector to the Kingdom to enhance local expertise.

    Source Jordan Times

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    Jordan comes in eighth place among olive-producing nations, with 20 million olive trees supporting 180,000 families, a Jordan Olive Products Exporters Association (JOPEA) statement said Saturday. The annual income from olive products is estimated at around JD100 million, in addition... 
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  • New Zealand olive oil importers are experiencing a very high buying price

    An Auckland-based European food importing firm says consumers need to brace themselves for price rises in Mediterranean olive oil.

    Graham Aitken of William Aitken & Co says a difficult growing season has driven up the buying price to its highest in three years.

    Tough weather conditions has led to a shortage of product globally.

    But Aitken said, just like crude oil, the international price of olive oil fluctuates, and people should not be put off from indulging in the premium product.

    According to the New Zealand Food and Grocery Council, more than 95 per cent of olive oil consumed in New Zealand is imported from Europe.

    “The global price of olive oil changes monthly, and the reality is that we importers are now experiencing a very high buying price, said Aitken

    “This is due to volumes being affected by factors such as drought in Spain and olive groves in Italy being destroyed after being struck by a bacteria strain. Subsequently, here in New Zealand, grocery shoppers can expect to see price increases.

    “We’re telling people that price rises now seem inevitable, but not to lose the faith. Major medical and scientific studies continue to show the significant health benefits from the likes of extra virgin olive oil, and so people should think seriously before they even consider trading down.”

    Among many products, William Aitken & Co is the exclusive importer of leading olive oil brand, Lupi.

    The four-generation family business has been marketing olive oil in New Zealand for more than 70 years, and in recent years demand for imported Mediterranean olive oil has been boosted by a global health renaissance.

    Aitken says while there are some fine Kiwi olive oil producers, they simply struggle to compete with importers on price and product consistency, with the likes of Lupi blended to ensure consistent flavour profile year on year.

    “People tend to instantly associate Italy with olive oil but the reality is that olive oil has become a global commodity,” says Aitken.

    “Unfortunately Spain has just endured its worst olive crop in nearly a decade, after harsh winter frosts and a summer drought which have both led to a serious fall in supply.

    “At the same time, a blight has hit the crop in Puglia – Italy’s main olive-growing area – with heartbroken growers left with no option but to burn their olive trees to the ground.

    “Local or regional issues like these directly affect global supply and pricing.

    “The international supply issues around olive oil will take a bit to rectify, and so consumers will need to be a little patient.

    “If people ever feel the price is getting a little steep, our advice is to use the high-end extra virgin olive oil for dressings and flavour and use pure or extra light olive oil for high temperature cooking.

    Article source

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    An Auckland-based European food importing firm says consumers need to brace themselves for price rises in Mediterranean olive oil. Graham Aitken of William Aitken & Co says a difficult growing season has driven up the buying price to its highest in three years. Tough weather... 
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  • Recipe: Stuffed squash with bulgur wheat, feta and olive oil

    Look for smallish squash or pumpkins for this dish. Queen squash or Italian Delica pumpkins are perfect in shape and texture.

    Serves 4

    INGREDIENTS:

    100g bulgur wheat
    2 small squash or pumpkin, cut into thick wedges and seeded
    1 tsp honey
    1 tsp toasted caraway seeds
    Grated zest and juice ½ orange
    2 tbsp olive oil, plus extra to drizzle
    Juice ½ lemon
    2 garlic cloves, crushed
    ½ tsp crushed chillies
    Small bunch dill, chopped
    Handful flat-leaf parsley leaves, chopped
    4 spring onions, cut into rounds
    200g feta cheese, broken into chunks
    Plain yoghurt, to serve
    Paprika, to serve

    DIRECTIONS:

    Preheat the oven to 220C/425F/Gas7. Place the bulgur wheat in a large bowl. Pour in boiling water from the kettle, until it comes 1cm above the line of the bulgur wheat. Cover with cling film and set aside while the squash bakes.

    Place the squash on a baking tray cut-side up and season with salt. Drizzle with oil and bake for 20 minutes. Combine the honey, caraway seeds, orange zest and 1 tbsp of oil in a small bowl. Spoon over the squash and return to the oven for 10 to 15 minutes, or until the flesh is soft and golden.

    Make a dressing with the remaining 1 tbsp of olive oil, the orange juice, lemon juice, garlic and chilli. Season with salt and stir through the bulgur wheat. Fold through the herbs, spring onion and feta. Pile into the hollow squash and return to the oven for 5 to 10 minutes, to lightly toast the top. Serve with a dollop of yoghurt on the side and a little sprinkle of paprika and olive oil.

    Recipe source

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    Look for smallish squash or pumpkins for this dish. Queen squash or Italian Delica pumpkins are perfect in shape and texture. Serves 4 INGREDIENTS: 100g bulgur wheat 2 small squash or pumpkin, cut into thick wedges and seeded 1 tsp honey 1 tsp toasted caraway seeds Grated zest... 
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