Monthly Archives: June 2015

  • Vegetables fried in EVOO have more beneficial properties than when boiled

    A new UGR study, published in the prestigious journal Food Chemistry, reveals that vegetables fried in extra virgin olive oil have more beneficial properties than their boiled counterparts.

    The Mediterranean diet in Spain is characterized by a high intake of vegetables and extra virgin olive oil (EVOO), both of which are important sources of biofunctional compounds that have been linked to the prevention of chronic degenerative diseases, not only because they contain nutritive antioxidants such as vitamins C, E, and ß-carotenes, but also because they contain important amounts of non-nutritive antioxidants such as phenolic compounds. Phenols are found in EVOO and fresh vegetables typically consumed in Spain, such as aubergine, potato, tomato, and pumpkin, all of which have distinctive qualitative and quantitative compositions of phenols.

    It is often thought that when we cook raw vegetables in certain ways and using certain cooking techniques, their antioxidant properties, such as the phenolic compounds, are to some degreelost or destroyed.

    In order to determine whether there was any truth to this assumption, researchers at the UGR set out to test some of the most common ways we cook vegetables that form an integral part of the Mediterranean diet.

    The aim, therefore, was to putdomestic cooking techniques to the test and determine how they affect and/or enhancethe antioxidant qualities and amounts of phenolic compounds found in four fresh vegetables that are representative of the Mediterranean diet, namely; potato, pumpkin, aubergine and tomato.

    Fried, boiled or mixed with water and extra virgin olive oil?

    Three cooking techniques were employed: 120gm cubes of the vegetables were fried in EVOO, or boiled in water, or boiled in a mixture of water and EVOO. The experimental procedures were strictly controlled, with invariable proportions of the vegetables and the cooking mediums maintained throughout the analyses.

    The vegetables were also kept in optimum conditions in order to accurately measure their moisture, fat, dry matter, and phenol contents, along with their antioxidant capacity,before and after each cooking method was employed.

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    A new UGR study, published in the prestigious journal Food Chemistry, reveals that vegetables fried in extra virgin olive oil have more beneficial properties than their boiled counterparts. The Mediterranean diet in Spain is characterized by a high intake of vegetables and extra... 
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  • Agreement before Monday: Greece and its creditors intense meetings

    At press time, Greece and its creditors, the European Central Bank (ECB), the European Commission (EC), and the International Monetary Fund (IMF), had not yet reached an agreement to unlock the last tranche of the bailout loan Greece needs to make a €1.6 billion payment to the IMF on June 30, the same day the current bailout program is set to expire. Without an agreement, Greece risks a default, the failure of its banks, capital controls, and a potential Grexit–an exit from the Eurozone and return to its own currency.

    European and IMF officials have been engaged in intensive talks and emergency meetings with Greek leaders since last week, and on Monday many expressed hope of an agreement based on Greek proposals to phase out early retirements, raise taxes on well-off corporations and individuals, and increase employers’ pension contributions.

    Stock markets reacted favorably. But then on Tuesday the IMF criticized the Greek proposals as likely to inhibit economic growth. On Wednesday, the creditors presented their own new proposals for changes to public pensions and sales taxes, as well as budget cuts, which Greek leaders rejected as too hard on working people and pensioners. On Thursday, Greece and its creditors continued intense meetings, but they were unable to agree on a unified proposal and plan to continue talks on Saturday.posals have been diverging.

    Since the Greek gross domestic product (GDP) decreased by a quarter during the past five years, while unemployment soared above 25 percent (twice that for young people), many pensions are supporting large families with no other income source. According to The Guardian, approximately 8,500 small and medium-sized businesses have closed so far this year; that’s on top of thousands more closed earlier. Taxes have already increased dramatically, along with suicide rates. With its debt now at 180 percent of its GDP, Greece insists that debt restructuring should be part of any agreement.

    The current Greek coalition government (the radical leftist SYRIZA party and the right-wing nationalist ANEL party) was elected in January on an anti-austerity platform. Since taking office, Greek Prime Minister Alexis Tsipras has claimed that the previous agreement with creditors included extreme austerity measures that led to great suffering in Greece. Given these claims, which have been supported by many prominent economists, Tsipras has been resisting lenders’ demands for additional austerity measures. This week, he finally agreed to compromise, but creditors were not satisfied, nor were most Greeks.

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    At press time, Greece and its creditors, the European Central Bank (ECB), the European Commission (EC), and the International Monetary Fund (IMF), had not yet reached an agreement to unlock the last tranche of the bailout loan Greece needs to make a €1.6 billion payment to... 
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  • IFC Supports Tunisia's Olive Oil Industry

    World Bank Group, is providing a loan package worth up to $26 million to one of Tunisia’s leading olive oil producers, part of an effort to spur economic growth across the North African country.

    The long-term financing package will help Sfax-based CHO ramp up production of branded and break into new export markets. The project is expected to benefit local olive mills and farmers, CHO’s main suppliers, and support the development of Tunisia’s olive oil sector, a key employer in rural areas and a potentially lucrative source of foreign currency.

    “This financing from IFC will help CHO continue its expansion, enhancing the image of Tunisian olive oil internationally and providing invaluable support to the olive oil sector locally,” said Abdelaziz Makhloufi, founder and CEO of CHO.

    IFC’s investment is also designed to help bolster investor confidence in Tunisia, which has struggled economically since the Arab Spring.

    “Tunisia’s economy is brimming with potential,” said Mouayed Makhlouf, IFC Director for the Middle East and North Africa. “IFC is aiming to help realize that promise by investing in industry-leading companies like CHO, creating jobs and supporting broad-based economic growth in the process.”

    During this fiscal year, IFC has committed $62 million in Tunisia, supporting smaller businesses, technology firms, and the agriculture sector. That work is part of a broader IFC effort in the Middle East and North Africa to create jobs and bring opportunity to those who need it most.

    SOURCE Société financière internationale / International Finance Corporation (IFC)

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    World Bank Group, is providing a loan package worth up to $26 million to one of Tunisia’s leading olive oil producers, part of an effort to spur economic growth across the North African country. The long-term financing package will help Sfax-based CHO ramp up production... 
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  • Turkey issued a statement regarding record olive oil prices

    The Food, Agriculture and Livestock Ministry in Turkey issued a statement regarding record olive oil prices, pointing the finger at poor harvests from the largest producers in Spain and Italy as well as blaming domestic producers and traders for stockpiling their products to benefit from further price hikes.

    The statement said Spain’s average production of 1.5 million tons of olive oil had dropped to 750,000 tons, while Italy’s production dropped from 650,000 tons to 350,000 tons. Overall production is expected to drop by 23 percent to 2.3 million tons, the statement said. It also emphasized that Turkey broke its export record this year with 92,000 tons, which had increased from an average of 15,000 to 20,000 tons.

    The ministry said Turkey produces an average of 190,000 tons of olive oil, of which 150,000 tons are being consumed domestically.

    The price of olive oil per liter in retail stores in Turkey has recently exceeded TL 20 ($7.40).

    article source

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    The Food, Agriculture and Livestock Ministry in Turkey issued a statement regarding record olive oil prices, pointing the finger at poor harvests from the largest producers in Spain and Italy as well as blaming domestic producers and traders for stockpiling their products to... 
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  • Popular olive oil brands accused of 'fraud'

    Class action lawsuits charge three popular olive oil companies are deceiving customers about where their olive oil comes from — and what it’s made of.

    Sales of olive oil have been steadily rising in recent years. The industry had an annual growth rate of nearly ten percent from 2009 to 2014. The surge is due, in large part, to reports hailing the cooking ingredient’s health benefits. And of course, Italian olive oil is so widely revered by foodies that there is even a travel industry around it.

    But what many consumers may not realize are that some of the major producers of olive oil in the U.S. have been sued for allegedly misrepresenting their products. Two major producers of the cooking oil—Filippo Berio Olive Oil Brands and Safeway’s Select Brand of olive oil — are the targets of separate class action lawsuits, filed by a California woman. Rohini Kumar is suing Salov North America, manufacturers of Filippo Berio Olive Oil —the third largest brand of olive oil sold in the U.S. —and Safeway Inc., claiming deceptive advertising.

    “Olive oil products are ripe with mislabeling,” said Adam Gutride, whose law firm Gutride Safier is handling the two cases for Kumar. Gutride also is handling a third lawsuit against Deoleo USA, Inc., the manufacturers of Bertolli & Carapelli brands. Gutride, who wouldn’t discuss legal fees, said Kumar contacted his law firm-which is known for handling consumer issues– after buying the products.

    All three lawsuits, filed in 2014, involve two alleged marketing falsehoods. One is that the olives used to make the oil were not from Italy, but as the lawsuits claim, from “different countries” or “imported from various countries.” A second alleged deception is that the oils were not extra virgin olive oil— a more expensive and healthier olive oil.

    In her lawsuits, Kumar claims the olive oil– she purchased both products at her local Safeway– was not “Imported from Italy” as the statements on the product label said. The lawsuits claim that this is false and violates federal regulations concerning country of origin and misbranding of food products.The suit states that a smaller label on the back of the bottles purchased by Kumar said that the olives were “packed” or “processed” in Italy with olives from other countries.

    Perhaps even more troubling, the lawsuits also claim that these companies falsely claimed their products were “extra virgin olive oil.”

    Kumar’s legal team say the label of extra virgin olive oil (EVOO) on the bottles was wrong and that what Kumar bought was a lower grade olive oil. Her lawyers had the oil products she purchased tested to determine the grade.

    In a legal filing, Salov’s attorneys acknowledged that Filippo Berio olive oil isn’t made in Italy, but argued that there was “nothing false or misleading” about labeling their bottle, “Imported from Italy.” The bottle was brought from Italy, the company said, and the back label of the bottle reads, “Packed in Italy with select extra virgin olive oils from Italy, Spain, Greece & Tunisia.” Salov also denied that Filippo Berio’s extra virgin olive oil products contained refined olive oils. However, a judge denied Salov’s motion to dismiss the case and allowed the case to proceed. Salov’s law firm released a statement saying that Salov “stands behind its products, which are truthfully labeled. We continue to believe, as we said in SNA’s Motion to Dismiss and Answer, that the Kumar case is without merit. We are vigorously defending the case.”

    Deoleo USA made similar arguments in the company’s legal response, and a judge also rejected its motion to dismiss the case and allowed the case to proceed. (Deoleo said the case is in process now and declined to comment. Safeway also declined to comment, saying it doesn’t comment on pending litigation.)

    There are various varieties of olive oil, with the highest in quality and health benefits—and price–being ultra-premium extra virgin. It’s the purest of all oils and has the lowest acidity and is said to have the superior taste and aroma. Chemicals and high heat are not allowed in the production of extra virgin or virgin olive oils.

    Olive oil—mostly the extra virgin kinds–has been associated with good health. It’s known as one of the best sources of monounsaturated fatty acids, a type of fat that has been shown to improve blood cholesterol levels. The antioxidants in olive oil have been said to help fight a multitude of diseases including cancer, heart disease, diabetes, and obesity among others.

    But there’s been some controversy over what kind of olive oil is really on American store shelves.

    A 2011 report from the University of California, Davis said that most of the top imported brands sold in the Golden State “regularly failed to meet international standards for extra virgin olive oil.”

    “Mislabeled olive oil causes consumer confusion and prevents people from receiving many of the benefits associated with virgin and extra virgin olive oil,” argued Kimberly Houlding, president and CEO of the American Olive Oil Producers Association.

    Olive oil products have been the target of various legal actions over deceptive branding, with mixed results.

    In 2013, the international trade group North American Olive Oil Association successfully sued Long Island, New York based Kangadis Foods, the marketer of Capatriti brand olive oils, to stop sales and pull the products. Because of the suit, Kangadis filed for bankruptcy last year.

    But in 2011, a class action lawsuit in California against major olive oil importers and retailers was withdrawn when attorneys for the plaintiffs were unable to reproduce the results of the UC Davis study that was central to their complaint.

    The biggest reason there’s litigation over the marketing of olive oil, say experts, is because the United States Department of Agriculture issues only voluntary certification for origins and the types of olive oil from overseas or those produced in the U.S.

    Despite their own past lawsuit, Eryn Balch, who is executive vice president of the NAOOA, said consumers should feel confident about the olive oil they’re buying.

    “The overwhelming evidence points to an industry providing a healthy flavorful agricultural product the American consumer can enjoy as never before,” said Balch who added her group’s skepticism to the UC Davis report.

    Most olive oil in the U.S. comes from olives grown in places like Italy, Spain, Portugal, Morocco and Greece. Nearly 97 percent of olive oil in the country is imported.

    California, which produces the majority of domestic olive oil, recently approved new testing and labeling practices to assure consumers that they’re really buying what’s on the product label.

    But the regulations only apply to olive oil made in the state. And NAOO’s Balch said the changes won’t have much effect and that the vast majority of olive oil products tested by the NAOOA comply with the global standards.

    Despite its growth, only 4 in 10 U.S. consumers use olive oil, accounting for about 15 percent of the retail volume sales compared to other cooking oils. But legal experts said because of the confusion and marketing practices of many olive oil producers, more lawsuits are likely.

    article source

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    Class action lawsuits charge three popular olive oil companies are deceiving customers about where their olive oil comes from — and what it’s made of. Sales of olive oil have been steadily rising in recent years. The industry had an annual growth rate of nearly ten percent... 
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  • New special paper of pure ecological cellulose adhesive (ECF) for EVOO labeling

    Arconvert, S.A. (Fedrigoni SpA) is a company dedicated to the manufacture of self-adhesive materials and the production of a wide range of papers and films specially designed for the labeling sector. In the past year, the company has turned its attention to the olive oil sector, which has led two recent releases, the Olive Oil Label Collection and Tintoretto Gesso Greaseproof paper.

    The latest aim of Arconvert is to revolutionize EVOO labeling by launching Tintoretto Gesso Greaseproof, a new special paper of pure ecological cellulose adhesive (ECF) which does not absorb olive oil thanks to its grease treatment, preventing any degeneration caused by the oil itself. White, textured and felt-marked, this innovative product combines aesthetic supremacy and technological revolution on a paper of soft texture but with character, and in which, despite not being uncoated porous, its mass and surface treatment prevents the occurrence of any grease marks of olive oil.

    Developed after months of arduous research, this new product that conveys elegance and sobriety is making a determined commitment to differentiation in a market characterized by the need to offer unique products with added value and technological benefits adapted to the demands of a sector that is embracing innovation of products such as Tintoretto Gesso Greaseproof.

    This success has motivated the firm on developing a new range of Greaseproof products with different materials and textures, but with the same treatment that has been so well received in the market, and which offers customers more number of options to choose from.

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    Arconvert, S.A. (Fedrigoni SpA) is a company dedicated to the manufacture of self-adhesive materials and the production of a wide range of papers and films specially designed for the labeling sector. In the past year, the company has turned its attention to the olive oil sector,... 
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  • Olive Oil Stocks Analysis in the coming months

    There is so much at stake in relation to what may happen in the coming months inside the international trade of olive oil that many would pay anything to have the crystal ball to predict the future. Analysis by Alvaro Olavarría Govantes, managing director of Oleoestepa for Mercaceiarta.

    My view on the evolution of international olive oil trade and prices at origin in the coming months is summarized in one word: uncertainty. We have seen in numerous olive crops how evidence of the numbers has betrayed us and has given way inexplicably to the improbable, in one way or the other, regarding possible options.

    We are going to shed some light and hold ideas that may lead to a plausible hypothesis about what might be the course of events in the coming months. First, I must say that our country, from the 2001/02 campaign, has often exceeded 1,000,000 tonnes of annual production. Until then, only the 97/98 campaign (1,091,000 t.) surpassed the magic number, being the average production over the last 14 years of 1,176,000 t. (similar to the average of the past 10 years that amounted to 1,183,000 t. and not far from the average of the last five years, of 1,245,000 t.). Therefore, the analysis should only compare data for the last 10 years, because that’s when the productive capacity experienced a big increase in Spain and beyond it will not bring any conclusion comparable to the current reality. Precisely because of the pressure of those campaigns exceeding 1,000,000 t. of olive oil, we began to export more than 600,000 tonnes for the first time in 2001/02.TablasOlavarria

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    There is so much at stake in relation to what may happen in the coming months inside the international trade of olive oil that many would pay anything to have the crystal ball to predict the future. Analysis by Alvaro Olavarría Govantes, managing director of Oleoestepa for... 
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  • Recipe: Swordfish Poached in Olive Oil with Broccoli Rabe Pesto

    I first had oil-poached fish in Napa Valley and loved the way this cooking method kept the fish so moist; you can’t really dry it out. You could prepare halibut or just about any other mild white fish this way. Be sure to use a mix of olive oil and vegetable oils to poach the fish; if you use 100 percent olive oil it will become too bitter. This is another really good-looking dish with plenty of pretty colors. (From Giada’s Kitchen )

    INGREDIENDS

    BROCCOLI RABE PESTO
    8 ounces of broccoli rabe (about ½ bunch); thick stems removed
    2 garlic cloves
    1 cup toasted walnuts
    1 tablespoon honey
    1 teaspoon salt
    ½ teaspoon freshly ground black pepper
    ½ cup extra-virgin olive oil
    ¼ cup freshly grated Parmesan cheese

    OLIVE OIL–POACHED SWORDFISH
    4 cups olive oil
    2 cups vegetable oil
    4 (6-ounce) skinless swordfish steaks, each 1-inch thick
    Salt and freshly ground pepper

    DIRECTIONS

    1. To make pesto, bring a medium pot of salted water to boil over high heat. Add the broccoli rabe and cook until tender, about 5 minutes. Transfer the cooked broccoli rabe to a large bowl of ice water and let cool, about 3 minutes. Shake off the excess water and transfer to a food processor. Add the garlic, walnuts, honey, salt, and pepper and process until very smooth. With the machine running, gradually pour in the extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside.

    2. To poach the fish, combine the olive oil and vegetable oil in a Dutch oven or large, deep saucepan big enough to hold the fish in a single layer. Using a deep-fry thermometer, heat the oil to 200°F over medium-low heat. Reduce the heat to low to sustain the 200°F temperature. Season the fish with salt and pepper. Gently place the fish in the oil, making sure it is submerged. Poach the fish until just cooked through, 6 to 7 minutes.

    3. Place about ½ cup of broccoli rabe pesto on each serving plate and gently smooth it out to make a bed for the fish. Using a slotted fish spatula, gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto. Serve immediately.

    RECIPE SOURCE

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    I first had oil-poached fish in Napa Valley and loved the way this cooking method kept the fish so moist; you can’t really dry it out. You could prepare halibut or just about any other mild white fish this way. Be sure to use a mix of olive oil and vegetable oils to poach the... 
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  • Olive oil wholesale prices in Europe on19 june 2015

    This week we report slight variations, the trend remains upward and we have stable prices for Italian virgin olive oil.

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    Olive oil wholesale prices in Europe on19 june 2015 source

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    This week we report slight variations, the trend remains upward and we have stable prices for Italian virgin olive oil.Olive oil wholesale prices in Europe on19 june 2015 source VN:F [1.9.22_1171]please wait...Rating: 3.3/10 (153 votes cast)VN:F [1.9.22_1171]Rating: -6 (from... 
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  • Rice-based packed lunch ideas with Olive Oil

    Fried rice can broadly be divided into two categories – embellished leftovers and a main event. For rice-based packed lunches, an office microwave is ideal. If your office is unadorned with such technological riches, refrigerate your lunch, but take it out a little while before you eat, so it has time to come to a more palatable temperature. Food safety is key, so as soon as you have cooked your rice dish at home, refrigerate it as quickly as possible.

    • Make a batch of simple, veggie paella the night before. Sweat some chopped onion, red and yellow pepper, and pierced cherry tomatoes in olive oil, then add paella rice along with a glug of sherry, a pinch of saffron soaked in warm water, turmeric, smoked paprika and hot veggie stock. Put a lid on and simmer until cooked. Pack along with a lemon wedge and some parsley.

    Kedgeree is delicious, but there is a time and a place for it. Fishy rice is best kept away from colleagues for the sake of your career prospects. Eggeree, however, is acceptable (probably): soak rinsed basmati rice in warm water for 30 minutes while you slowly fry a thinly sliced onion with a cinnamon stick and green cardamom seeds in lots of butter or ghee. Add the rice, followed by chilli powder and turmeric, then cover with chicken stock. Put a lid on and leave to simmer until the rice is cooked. Chill, then pack with a couple of chopped boiled eggs and parsley.

    Though a founder-member of the yellow/beige food group (see also jacket potatoes and pies), egg fried rice can easily be given a fresh twist with the addition of spring veg. For one portion, finely chop one garlic clove and three spring onions. Wash and dry a small bunch of watercress, ripping off leaves, and chopping thick stems into small bits. Slice half a bunch of asparagus into small, bitesize pieces. Add ½ tbsp olive oil to a wok or large pan on a medium-high heat. Add garlic and spring onion and fry for a minute, until just starting to colour, then add the watercress stalks and asparagus. Cook for another couple of minutes, stirring occasionally. When just about cooked and bright green, add the watercress leaves, one tbsp of tamari, ½ tsp grated ginger, and 70g cooked brown rice. Cook until heated all the way through, then crack in an egg and stir furiously, scrambling, until completely cooked.

    • For a super-speedy, fiery takeaway, go Korean and add 75g kimchi to your rice. Buy it from Asian supermarkets, online from websites such as souschef.co.uk, or make your own. Squeeze out as much juice from the kimchi as you can into a bowl, then roughly chop the cabbage. Add a glug of soy sauce and a teeny bit of chilli and sesame oil to the juice. Heat ½ tbsp vegetable oil to a wok or large pan on a medium-high heat. Add the kimchi and 1 grated carrot, then fry for 2 minutes, until the veg begins to colour. Add 70g cooked rice and continue to fry, stirring. When all is well mixed, add the juice mix. Fry until piping hot. Reheat at lunch time, or eat at room temperature, spooned into little gem leaves and topped with sliced cucumber and some shredded chicken.

    source

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    VN:F [1.9.22_1171]
    Rating: +8 (from 82 votes)
    Fried rice can broadly be divided into two categories – embellished leftovers and a main event. For rice-based packed lunches, an office microwave is ideal. If your office is unadorned with such technological riches, refrigerate your lunch, but take it out a little while before... 
    Read More →
  • 3 punished over sale of fake olive oil in China

    Three people have been charged with selling more than 200,000 yuan (US$32,200) worth of olive oil that was falsely branded and past its expiration date, police in Qingpu District said yesterday.

    The gang comprised two men, surnamed Hong and Yao, both of whom have been taken into custody, and a woman surnamed Zhang, who is Yao’s wife and was bailed because she is pregnant, they said.

    The suspects are alleged to have purchased olive oil that was nearing its expiration date, rebranding it with fake labels and selling it via Taobao.com.

    The fake bottles were sold for about two-thirds of the price of the real thing, police said.

    Samples of the fake oil were sent for laboratory testing and found to be safe for human consumption, they said.

    source

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    Three people have been charged with selling more than 200,000 yuan (US$32,200) worth of olive oil that was falsely branded and past its expiration date, police in Qingpu District said yesterday. The gang comprised two men, surnamed Hong and Yao, both of whom have been taken into... 
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  • Anuga OliveOil Market 2015

    The world´s leading food fair for the retail trade and the food service and catering market. With 6,777 exhibitors from 98 countries, Anuga is the leading business platform for exporters and the largest and most important trade fair for the Food & Beverage industry in the world.
    anuga_13_051_044

    Anuga attracts approximately 155,000 decision-makers from the trade and catering sectors, guaranteeing the highest levels of contact and business opportunities. With ten trade fairs under one roof, Anuga offers you independent themed worlds for specialist areas as well as the framework of the inspiring world of the international food industry.

    Stand design at Anuga 2015
    OliveOil_Stand_Front_505x_

    In the middle of the trade fair boulevard, the special show Anuga OliveOil Market will present the best that nature has to offer: Lots of olive oil, extra native specialities from manufacturers from all cultivation areas around the Mediterranean, from South Africa and from South and North America! In 2013, the high quality of around 200 olive oils was demonstrated. You will be able to convince yourself once again this year!

    An open area invites the guests to get to know and taste the flavours and origins of different olive oils. A compact area comprising of 100 square metres with an olive oil bar and expert support. Experts will let the visitors in on the secrets of the smell, taste and preparation of recipes ranging from salads to roasts and baking through to desserts. Right next door, the Olive Oil Forum offers capacity for approx. 50 participants. Informative events, seminars and olive oil tasting sessions will be carried out here by top olive oil experts, who are COI* certificate holders.

    Registrations for lectures and presentations, please contact Erich Margrander: em@biopress.de
    (* COI = International Olive Council / GB)
    OliveOil_Stand_505x_

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    The world´s leading food fair for the retail trade and the food service and catering market. With 6,777 exhibitors from 98 countries, Anuga is the leading business platform for exporters and the largest and most important trade fair for the Food & Beverage industry in the... 
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  • Biofach America – All Things Organic: 17–19 September 2015

    The organic and natural products sector meets on the East Coast of America from 17 – 19 September 2015.

    BIOFACH AMERICA – ALL THINGS ORGANIC offers manufacturers and traders the opportunity to get to know the North American organic market better. Besides inspiring meetings at the trade show, Baltimore is the ideal place for planning trade connections and making contact.

    Over 1,200 companies are expected, around 150 of them specializing exclusively in organic products along with over 22,000 visitors. In terms of internationality too, Biofach America – All Things Organic has a great deal to offer. For the first time, visitors can expect a Polish pavilion, while Argentina is represented with a pavilion once again. Applications from the Netherlands, Italy, France, Turkey as well as Great Britain have also been received.

    This healthy trend is a result of the positive performance by the American organic products market. According to the annual study conducted by the OTA (Organic Trade Association), sales of organic foodstuffs in 2014 reached around 39 billion US Dollars. That is 11% more than in 2013. Already held the day before the event, workshops and the communicative Harvest Festival will get people in the mood for the 3-day show.

    Adam Andersen, Natural Products Group Show Director: “We are delighted to present the whole range of natural, ecological and healthy products once again in the fall. In my opinion, the unique mood at Biofach America – All Things Organic is strongly linked to the direct environment and surroundings of the event: Baltimore is not only a city with a rich culture and history.

    The inhabitants are also very hospitable and open-minded. Every year they look forward to the trade visitors from all over the world and put in a lot of effort to make the event an unforgettable experience for everyone.”
    BIOFACH AMERICA - ALL THINGS ORGANIC
    Potential: US organic products market growing and growing
    For years now we have been very pleased with the developments on the American organic products market. According to the Organic Industry Survey conducted by the OTA (Organic Trade Association), in 2014 Americans spent 39.1 billion US Dollars on organic food. That is a growth rate of 11.3% compared to 2013. At 14%, the largest increase in sales in the last six years was recorded by biological non-food products, such as eco-textiles, bio-degradable packaging and natural cosmetics.

    Here, the increase in organic sales is independent of income and size of household. 90% of all the Southern and West-American households surveyed purchase organic products at least from time to time. With sales of 13 billion US Dollars, in particular organic fruit and vegetables are very popular with the consumers. According to the OTA study, just as recently as 1997, organic products were regarded as niche articles.

    Today, eco products account for 5% of the USA’s food market worth a total of around 780 billion US Dollars. Katharina Neumann, Project Coordinator at Biofach America – All Things Organic: “The OTA study once again confirms Americans’ increasing need for high-quality foodstuffs. Not only Argentina has returned with a pavilion. This market trend is a giant opportunity, particularly for European organic products companies seeking to establish themselves in the USA. I am therefore particularly delighted at the first-time participation by Polish exhibitors. Biofach America – All Things Organic is the ideal platform for the international organic exchange.”

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    The organic and natural products sector meets on the East Coast of America from 17 – 19 September 2015. BIOFACH AMERICA – ALL THINGS ORGANIC offers manufacturers and traders the opportunity to get to know the North American organic market better. Besides inspiring... 
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    Should You Drink Olive Oil?

    Medical professionals and dieticians have long championed the health benefits contained in olive oil, and it remains a key ingredient of the Mediterranean diet.

    A fat with high amounts of antioxidants, olive oil helps protect heart and blood cells, and drinking it each day is good for cardiovascular well-being, according to Livestrong.

    Heart disease, Alzheimer’s, diabetes, and some forms of cancer are among the conditions that can be helped by including olive oil to a diet, according to oliveoiltimes.com.

    Consumption may also help spur weight loss and pain relief, though Livestrong notes that olive oil should be taken in moderation because of its high caloric content.

    A study published in the June 2010 issue of Journal of Women’s Health examined whether an olive oil-rich diet facilitated weight loss, and concluded that an olive oil-rich diet prompted more weight loss than a lower-fat diet during an eight-week stretch.

    A study published in the British Journal of Medicine found that extra virgin olive oil contains the compound oleocanthal, which acts in ways similar to pain the medication Ibuprofen.

    In 2004, the Food and Drug Administration allowed a qualified health claim from the North American Olive Oil Association that roughly two tablespoons of monosaturated fatty acids from olive oil each day may decrease the risk of coronary heart disease.
    Latest News Update

    Livestrong warns that drinking large amounts of olive oil could cause an accidental Vitamin E overdose, which may then make it more difficult the body to form blood clots. And at 120 calories per tablespoon, calories add up fast.

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    Medical professionals and dieticians have long championed the health benefits contained in olive oil, and it remains a key ingredient of the Mediterranean diet. A fat with high amounts of antioxidants, olive oil helps protect heart and blood cells, and drinking it each day is... 
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  • Doubts about the new standards of the OOCC

    “Random Testing of Store-Bought California Extra Virgin Olive Oils” report by the North American Olive Oil Association (NAOOA) determined that two-thirds (67%) of the California extra virgin olive oils tested failed at least one chemical measure of the new OOCC standards. However, not all experts agree with this conclusion because they underscore that the new standards are invalid and they question the reliability of the analysis.

    The California Department of Food and Agriculture approved grading and labeling standards for California olive oil, which took effect on September 26th, 2014. The standards were recommended by the California Olive Oil Commission brought into existence by olive oil producers in recognition of their fast-growing industry.

    It’s worth recalling that the standards, based on scientific research at the UC Davis Olive Center, are unique to California and establish a more stringent limit for free fatty acids.

    The standards set California-specific guidelines that apply to handlers producing 5,000 gallons or more of olive oil made from olives grown in this State.

    The report published now by NAOOA has applied these standards to sixteen samples collected from California stores in mid-January 2015 and an additional two samples collected in New Jersey in March.

    Of all the samples tested, 67% failed at least one measure of the new OOCC standards. By contrast, only five samples (28%) failed one or more IOC quality measures. Only one of the samples failed a purity/adulteration measure (for stigmastadienes, which suggests contamination with refined oil) in addition to failing IOC and OOCC quality limits. However, that same sample passed the DAGs test which OOCC claims can detect adulteration.

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    “Random Testing of Store-Bought California Extra Virgin Olive Oils” report by the North American Olive Oil Association (NAOOA) determined that two-thirds (67%) of the California extra virgin olive oils tested failed at least one chemical measure of the new OOCC standards.... 
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  • Olive Oil Lowers Cholesterol: What Type Is Best?

    As Americans have tried to cut fat, their intake of olive oil has steadily increased. Scientists believe the oil can help lower cholesterol and play an important part of a healthy diet.

    High LDL cholesterol levels contribute to plaque build-up in arteries and can lead to heart attacks and strokes. Generally, a low-fat diet and exercise have been considered two ways to help lower cholesterol levels and improve good health. However, the fats in olive oil are considered better than other fats.

    The Mayo Clinic calls olive oil one of the top five foods that can “lower your numbers.” Doctors point to the antioxidants in olive oil, which can reduce bad cholesterol without compromising good cholesterol. Mayo recommends choosing extra virgin oil because it is more natural.

    The Olive Oil Times describes extra virgin olive oil as essentially fruit juice, since it is squeezed from olives. The main difference between “extra virgin” and “virgin” is that extra virgin generally has better flavor. Taste is based on the grower and region of the world in which the olives are grown.

    However, the United States Department of Agriculture actually allows more of the cholesterol lowering oleic acids in virgin olive oil than extra virgin. While the lower acidity improves flavor and is considered to be of overall better quality, health experts point to acid content as one of the main reasons olive oil has cholesterol lowering properties.

    It may be better to choose the virgin varieties, which still have good taste, but are allowed to have up to 2 percent oleic acid content. Virgin olive oils have still been through a natural process and are not refined.

    A good rule of thumb may be to use virgin olive oils for cooking and extra virgin olive oils for dipping and salad dressings.

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    As Americans have tried to cut fat, their intake of olive oil has steadily increased. Scientists believe the oil can help lower cholesterol and play an important part of a healthy diet. High LDL cholesterol levels contribute to plaque build-up in arteries and can lead to heart... 
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  • Greek Olive Oil Industry during the economic crisis

    Greek olive oil exports have increased, but more bottling and branding could bring Greece money desperately needed during the economic crisis.

    The world is wondering whether the Greek government will come to an agreement with its creditors that will enable the country to avoid defaulting on its debts and stay in the Eurozone. With an economic crisis continuing, billions of euros have been withdrawn from Greek banks in recent months, and a quarter of the workforce remains unemployed. No one is sure what will happen to the economy, which is back in recession after slight signs of improvement last year.

    Like other Greeks, olive farmers are looking for steady income. Many earn ready money by selling their oil in bulk, a fact almost universally deplored by industry commentators. According to Ekathemerini, a recent report by the National Bank of Greece claims that standardization of Greek olive oil could bring the economy an additional €250 million per year from exports, plus another €85 million for the state from sales tax. Only about 27 percent of Greek olive oil is standardized to date versus 50 percent in Spain and 80 percent in Italy, although far more Greek olive oil is extra virgin (80 percent, compared with 65 percent in Italy and 30 percent in Spain, as the Greek version of the article notes).

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    Greek olive oil exports have increased, but more bottling and branding could bring Greece money desperately needed during the economic crisis. The world is wondering whether the Greek government will come to an agreement with its creditors that will enable the country to avoid... 
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