Daily Archives: March 5, 2015

  • Dutch supermarkets have boycotted Bertolli olive oil

    According to the International Olive Council, production is at its lowest in 15 years and prices from producers have more than doubled, up 121% in December 2014 compared to a year earlier.

    Olive oil prices paid to producers more than doubled during 2014 after a perfect storm of factors devastated European and North African olive crops.

    Dutch supermarkets Jumbo and C1000 have boycotted Bertolli olive oil following a pricing row. The products’ delisting has lasted several weeks, after the manufacturers failed to reach an agreement on price with the retailers, both of which are part of the Jumbo Supermarkets Group.

    “We can confirm that currently some products of Bertolli (olive oil) are not sold by Jumbo, following some conversations that we have with these suppliers on the purchasing conditions,” said Jumbo spokesperson ClaireTrügg.

    “At Jumbo, we guarantee our customers the lowest price. Therefore, we want to have the best possible price, where our customers can benefit from. Until then, we offer a suitable alternative for these products, such as our own Jumbo brand,” she said.

    No one from Bertolli olive oil’s parent company Deloleo responded to a request for comment on the disagreement, but olive oil prices have skyrocketed after the European olive industry was hit last year by unusual weather, bacterial blight, insects and large flocks of starlings, which destroyed swathes of the crop.

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    According to the International Olive Council, production is at its lowest in 15 years and prices from producers have more than doubled, up 121% in December 2014 compared to a year earlier. Olive oil prices paid to producers more than doubled during 2014 after a perfect storm... 
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  • Recipe: Greek Breakfast Sandwich with Extra Virgin Olive Oil

    Serves 4

    Ingredients:
    4 multigrain sandwich thins
    4 tsp Olive Oil
    1 Tbsp snipped fresh rosemary
    4 eggs
    2 cups baby spinach
    1 medium tomato, cut into 8 thin slices
    4 Tbsp reduced fat feta cheese
    1/8 tsp kosher salt
    freshly ground pepper

    Directions:
    1. Preheat oven to 375. Split sandwich thins; brush cut sides with 2 tsp of the olive oil. Place on baking sheet; toast in oven about 5 minutes or until edges are light brown and crisp.

    2. In a large skillet, heat remaining oil and rosemary over medium high heat. Break eggs one at a time into the skillet. Cook about one minute or until whites are set but yolks are still runny. Break yolks with a spatula, flip eggs and cook until done. Remove from heat.

    3. Place bottom half of toasted sandwich thins on a plate. Divide spinach among sandwich thins. Top each with two of the tomato slices, egg, and 1 Tbsp of cheese. Sprinkle with salt and pepper. Top with remaining sandwich thin halves.

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    Serves 4 Ingredients: 4 multigrain sandwich thins 4 tsp Olive Oil 1 Tbsp snipped fresh rosemary 4 eggs 2 cups baby spinach 1 medium tomato, cut into 8 thin slices 4 Tbsp reduced fat feta cheese 1/8 tsp kosher salt freshly ground pepper Directions: 1. Preheat oven to 375. Split... 
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