Monthly Archives: September 2015

  • The American market will have a leading role during the 5th World Olive Oil Exhibition

    The World Olive Oil Exhibiton (WOOE) continues to work towards and to foster the olive oil quality and the international olive oil commerce. The WOOE will be held on the 2nd and 3rd of March 2016 at Madrid’s IFEMA.

    Being the biggest worldwide olive oil market outside the Mediterranean region, and with an olive oil consumption of nearly 300.000 tonnes, the United States will hold a prominent position at the following WOOE, which will be held on the 2nd and 3rd of March 2016, with an important attendance of American importers and companies.

    This year, the 4th World Olive Oil Exhibition became established as the biggest Spanish trade fair exclusively devoted to the olive oil sector. The World Olive Oil Exhibition is the business meeting point for buyers, producers and packers from the entire olive oil industry, where the most prestigious brands of EVOO will have an outstanding presence.

    The WOOE is an event devoted to business, but it is also a forum for debate and international dialogue, which are key features for the sector’s development and for commercial relations among the fair’s attendees.

    Some of the speakers for the 2016 Cycle of Conferences:
    • Aris Kefalogiannis CEO at GAEA Products, Greece
    • Maria Reyes, Director, Vendor Management at KeHE Distributors, USA
    • Leandro Ravetti, Technical Director at Boundary Bend, Australia
    • Andries Rabie, Managing Director at Willow Creek Olive Estate, South-Africa
    • Zain Khan, OLIVA International, India

    Objectives of the WOOE
    Open new markets and business opportunities for olive oils. Increase the profitability in the sale of olive oils, by bringing together producers and end buyers in the leading global markets Increase the knowledge and value of the characteristics and health attributes of the different types and varieties of olive oil and of their culinary uses and qualities.

    Exhibitor and visitors
    The meeting is aimed only at professionals involved in the olive oil business: producers and traders, financial institutions, insurance, logistic and international transport companies and media representatives.

    Highlights
    • Participation of all categories of olive oil, from high end quality EVOO to refined olive oil and olive pomace oil.
    • Oil Bar, with samples of most of the exhibitors.

    • Guided extra virgin olive oil tastings, focusing on the different varieties and origins.
    • Lectures on key aspects of olive oil and the main olive oil markets by relevant international specialists.
    • Exhibitors of delicatessen and cosmetic products using olive oil in the elaboration process.
    • Show cooking area, with inspirational work of the use of olive oil by renowned cooks.
    2015-09-30_wooe_
    Spain is the world’s largest producer and exporter country of olive oil.
    The USA is the largest olive oil market outside the Mediterranean basin with a year consumption of 300.000 tones of olive oil.
    WOOE 2015 was attended by buyers and traders from 37 countries around the world.

    Download PDF

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    The World Olive Oil Exhibiton (WOOE) continues to work towards and to foster the olive oil quality and the international olive oil commerce. The WOOE will be held on the 2nd and 3rd of March 2016 at Madrid’s IFEMA. Being the biggest worldwide olive oil market outside the Mediterranean... 
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  • Distinctive campaign "Made in Italy" to promote food products

    Italian Minister of Agricultural, Food and Forestry Policies, Maurizio Martina, presented last Saturday in New York “The Extraordinary Italian Style” distinctive “Made in Italy” to promote the internationalization of their food products.

    This flag is a key plan of the Italian Ministries of Agriculture, Food and Forestry (MIPAAF) and Economic Development meant to internationalize their agri-food products. This initiative provides resources amounting to 260 million euros, of which 25% is allocated to agriculture.

    “This is an innovative tool that helps recognize Italian foods, enhancing our presence especially in international fairs and special events held in supermarkets. The world demands Italian products, and this distinctive will help our producers to be more present in the international market,” said Maurizio Martina.

    Specifically, the Ministry advanced that next October 12nd they will start a major campaign in the US against the false “Made in Italy” myths, which will have an investment of 50 million euros.

    “It is not enough just to strengthen controls in Italy, so we have signed agreements with two major e-commerce players like eBay and Alibaba to protect PDO and PGI products from imitations,” said Martina.

    Italian Minister of Agricultural, Food and Forestry Policies also said that the food industry is undoubtedly the area in which they must invest, considering the important export figures recorded in the first seven months of the year and reached a value of more than 21,000 million.

    In his opinion, these figures show the potential of this sector and the need to strengthen the Italian presence in markets like the US, Canada, Brazil, Russia, India, China, Europe, Turkey and Australia.

    article source

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    Italian Minister of Agricultural, Food and Forestry Policies, Maurizio Martina, presented last Saturday in New York “The Extraordinary Italian Style” distinctive “Made in Italy” to promote the internationalization of their food products. This flag is a... 
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  • International benchmark trade event Sitevi

    SITEVI is the international equipment and expertise exhibition for the vine-wine, olive, fruit-vegetable productions.

    The 27th edition of Sitevi, the international exhibition of equipment and expertise for vine-wine, olive and fruit & vegetable professionals, will be held from 24 to 26 November 2015 at Montpellier Exhibition Centre, France.Entree-Parc-Expo sitevi

    With two months to go before the show opens, Sitevi can already be qualified as a success: sales are higher than at the same period in 2013, all the major stakeholders from each sector have confirmed their attendance, and neraly all of the available space has already been booked.

    “Sitevi is today acknowledged by professionals as the international benchmark trade event. Its 2015 edition will bring further confirmation of this, once again highlighting the vitality of its three sectors,” comments Martine Dégremont, Show Director. “Buoyed along by this momentum, SITEVI can boast a true international dimension along with dynamic growth, with, the registrations of 78 first-time exhibitors so far! True to its reputation as a friendly, convivial business meeting place and a genuine solution provider for producers, the show is a savvy combination of expertise, know-how and foresight.”

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    SITEVI is the international equipment and expertise exhibition for the vine-wine, olive, fruit-vegetable productions. The 27th edition of Sitevi, the international exhibition of equipment and expertise for vine-wine, olive and fruit & vegetable professionals, will be held... 
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  • Involvement of an enzyme in the brown color of green table olives

    Researchers of the Chemistry and Pigments Biochemistry Group and Natural Antimicrobial Group, both from the Special Institute of Fats and Fat Derivative (CSIC), have demonstrated the involvement of an enzyme in the brown color of green table olives in brine.

    This coloring makes them less attractive, so disabling these molecules can prevent the formation of unwanted colors on the product to make it more palatable to the consumer, said today Fundación Descubre in a statement.

    These experts have stressed that color is one of the main parameters of quality in table olives. Specifically, the pigments responsible for the coloration are chlorophylls and carotenoids when the olive is green or yellowish green.

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    Researchers of the Chemistry and Pigments Biochemistry Group and Natural Antimicrobial Group, both from the Special Institute of Fats and Fat Derivative (CSIC), have demonstrated the involvement of an enzyme in the brown color of green table olives in brine. This coloring makes... 
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  • Fifth edition of the International Forum dedicated to the Mediterranean Diet

    The European Room of the European Union (EU) Pavilion in Expo Milano 2015 hosted last September 18th the fifth edition of the International Forum dedicated to the Mediterranean Diet, included among the events of the Mediterranean Diet Week organized by the Italian Ministry of Agricultural, Food and Forestry Policies (MIPAAF).

    The Forum, attended by leading experts in this area, focused on many aspects of the Mediterranean diet not only as culture and lifestyle, but also in the potential development of sustainable business linked to this type of food.

    Among the participants, highlighted Tullio Scovazzi, Professor of International Law at the University of Milan-Bicocca; Elisa de Cabo de la Vega, general secretary of the Spanish Ministry of Culture; Pier Luigi Petrillo, associate professor of Comparative Public Law at the University of Roma-La Sapienza Unitelma; Jelena Ivanisevic, from the Research Institute of Ethnology and Folklore of Croatia; Massimo Conio, director of the Department of Gastroenterology and Digestive Endoscopy at the Hospital of San Remo; and Riccardo Garosci, chairman of the Nutrition and Education Italian Ministry.

    Representatives of the Mediterranean Olive Oil Cities Network (Re.C.O.Med), including the Spanish Association of Olive Municipalities (AEMO), also participated.

    The Network came into being in Imperia on the 18th of November 2011 during the first edition of the Mediterranean Diet Forum. It is a network of the olive oil towns of the Mediterranean. Italy, Albania, Croatia, Greece, Israel, Morocco, Montenegro, Portugal, Slovenia, Spain, Tunisia and Turkey are the 12 founder members. Lebanon was granted membership during the 2nd edition of the Forum, on 16th of November 2012.

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    The European Room of the European Union (EU) Pavilion in Expo Milano 2015 hosted last September 18th the fifth edition of the International Forum dedicated to the Mediterranean Diet, included among the events of the Mediterranean Diet Week organized by the Italian Ministry of... 
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  • Recipe: Make summer salad dressing with EVOO

    Lemon Poppy Seed Vinaigrette is by far my favorite salad dressing of the summer. It goes well with just about any salad combination; I recommend tossing the salad with mixed greens, strawberries, pecans, shaved shallots, goat cheese, and a little grilled chicken — yum!

    LEMON POPPY SEED VINAIGRETTE

    It makes 1 1/2 cups.

    Ingredients

    1/4 cup sugar
    Zest from 1 Meyer lemon
    4 Meyer lemons, juiced
    1 small shallot
    1/2 cup white wine vinegar
    2 tsp. Dijon mustard
    1 tsp. salt & pepper
    3/4 cup extra virgin olive oil
    1 tbs. poppy seeds

    Directions

    Mix ingredients in a food processor, with the exception of the olive oil and poppy seeds. Pulse until smooth while slowly pouring in extra virgin olive oil. Once smooth add poppy seeds. Place in a large mason jar or airtight container and store in the fridge until ready to use. Give the dressing a stir or shake before serving. Use within one week

    Recipe by Chef Arica Davis – the owner/operator of Yummy Fixins, source

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    Lemon Poppy Seed Vinaigrette is by far my favorite salad dressing of the summer. It goes well with just about any salad combination; I recommend tossing the salad with mixed greens, strawberries, pecans, shaved shallots, goat cheese, and a little grilled chicken — yum! LEMON... 
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  • Opinion: What goes into producing Extra Virgin Olive Oil

    During the past few months, I have had the pleasure of sharing information regarding the health benefits of extra virgin olive oil and aged balsamic vinegars. Since olives are a fruit, the time that olives are harvested and the methods of harvesting and storage determine the ultimate quality of the olive oil produced.

    In order to have a clear understanding of all of the variables that result in the olive oil you have on your table, I would like to share some information with you.

    To help make the technical aspects easier to understand, this information is being brought to you by Veronica Foods Company, which has been importing fine extra virgin oil into the United States from around the world since 1924.

    Veronica Foods Company supplies selected specialty retail stores like Olive Oil Traders-Flagstaff.

    I am very proud that my product supplier is a nationally recognized leader when it comes to sourcing and importing the finest extra virgin olive oils and aged balsamic vinegars.

    Timing is Everything When Picking Olives

    The most critical decision and least understood variable in producing fine olive oil is the level of ripeness of the fruit when the olives are harvested, affecting both yield and organoleptic characteristics. Additional factors of regional variations harvest time, risk of frost, and mill schedules affect the quality of the finished product.

    Theoretically, there exists an exact moment when ripeness and acidity levels are at their respective optimums in every olive. Crushing the fruit before this imaginary “moment” or peak of ripeness will translate to a lower yield and greener tasting oil. “Grassy” or greener tasting oil is the result of higher levels of chlorophyll still held in the fruit.

    Crushing the fruit before it is ripe does provide one major benefit: the acidity levels are much lower in unripe fruit. Since the primary chemical test for grading olive oil focuses on the acidity level, this early harvest oil is sometimes cynically referred to as the “virgin maker.” The lower yield, and bitter tasting aspects resulting from crushing olives before they are ripe can be offset by using this oil as a blending agent that serves to lower the acidity levels of oils that might not otherwise meet the chemical standard. Early harvest olive oil can also provide a semblance or note of freshness to oils that are otherwise tired.

    Conversely, crushing olives that are overripe will produce olive oil that is smoother and softer in its inherent intensity and sought after fruity characteristics. The practice of letting the fruit become overripe on the tree has the significant economic benefit to the crusher of increasing the overall ratio and yield of oil to olive by weight. This, of course, lowers the cost of the oil in a big way. The acidity level (free fatty acids, or FFAs) rises as the fruit begins to decompose, increasing until it is unfit for human consumption – until it is refined, one of the main reasons why there is so much refined olive oil produced.

    Farmers who let their olives become overripe on the tree are rewarded economically by a very high yield. The difference in yield from early harvest oil (12 percent to 16 percent oil to olives) and late harvest yield (20 percent to 28 percent) is significant and increases in yield between 33 percent and 133 percent can be achieved. Today, the world market price that separates refined olive oil from extra virgin olive oil is less than 12 percent.

    The competing interests of product yield, acidity levels and flavor profile make when the olive is crushed the single most important consideration when it comes to producing high quality extra virgin olive oil. If the fruit is crushed before it is ripe, it will be excessively expensive and the oil will have a bitter less fruity chlorophyll taste. If the fruit is allowed to become too ripe, then it will be unfit for consumption unless it is first refined. When either consideration of higher yield or lower acidity level becomes too dominant, the cost and quality of the oil suffer. It seems fitting that a balanced approach is the most rewarding one.

    Now you know what goes into the extra virgin olive oil that you enjoy at home and with your family and friends. If you have any specific questions, I hope that you will give me a call. FBN

    Article by Mike Kilpatrick

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    During the past few months, I have had the pleasure of sharing information regarding the health benefits of extra virgin olive oil and aged balsamic vinegars. Since olives are a fruit, the time that olives are harvested and the methods of harvesting and storage determine the... 
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  • European Union offers Tunisia increase of olive oil exports

    The European Commission has on September 17 adopted a legislative proposal offering additional temporary access for Tunisian olive oil to the EU market to help support Tunisia’s recovery in the difficult period being faced by the country.

    The European Commission is delivering today on the commitment to support Tunisia’s Government and its citizens, to deepen the relationship between the EU and Tunisia and to protect Tunisia’s economy following the recent terrorist attacks.

    In this context the Commission has on September 17 adopted a legislative proposal offering additional temporary access for Tunisian olive oil to the EU market to help support Tunisia’s recovery in the difficult period being faced by the country, according to the European Commission.

    The European Commission proposes to offer until end of 2017 a unilateral annual duty free tariff rate quota of 35 000 tonnes for Tunisia’s exports of olive oil to the EU, in addition to the existing 56 700 tonnes under the EU-Tunisia Association Agreement.

    Commenting on this proposal, the High Representative/Vice President Federica Mogherini said:

    “Exceptional times call for exceptional measures. Today’s proposal is a strong signal of EU solidarity with Tunisia, and follows up on my commitment to Prime Minister Essid and Foreign Minister Baccouche last July. Tunisia can count on the EU ‘s support in such a difficult time.”

    Commissioner for Agriculture and Rural Development, Phil Hogan, and Commissioner for Trade, Cecilia Malmström, added:

    “This initiative is a result of the EU commitment to help the Tunisian economy following the recent terrible events. It’s a concrete effort targeted at one of the most important economic sectors of the country. It aims to create more jobs to the benefit of the Tunisian people.”

    The measure has been designed taking into account its impact in the European olive oil sector.

    Tunisia’s economy, and in particular its tourism sector, has been severely hit by the terrorist attacks. With this proposal, the EU is delivering on its promise to further assist Tunisia with concrete short-term actions.

    The proposal will now be forwarded to the Council and the European Parliament for scrutiny and formal adoption before its entry into force.

    Article source

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    The European Commission has on September 17 adopted a legislative proposal offering additional temporary access for Tunisian olive oil to the EU market to help support Tunisia’s recovery in the difficult period being faced by the country. The European Commission is delivering... 
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  • 6° Edition Olive Oil Sommelier Tuscan Food & Wine Experience

    An intense and exciting experience in the olive oil field for food lovers, gourmets, food enthusiasts and professionals who want a deeper knowledge of the whole production and commercial process of olive oil – “from the earth to the table”, with “hands-on” in the heart of Tuscany, between olive groves and oil mills in production, with oil tasting from around the world, but also of the new Tuscan oil product just in front of you.img02_2

    Not just a course but a memorable experience with well balanced theory and practical segments that provide participants with the right skills and knowledge to be able to recognize, use and communicate the rational use of olive oil in the kitchen and on the table through the harmonization of olive oil and food pairing.olive-oil-sommelier-tuscan

    This knowledge will help turn costs into profits for retail, restaurants and also consumers.img09_1

    Other opportunities open to course participants is to become an olive oil expert and taster, to be part of an official tasting panel or to be part of jury in various international olive oil competitions.6 edition-olive-oil-sommelier-tuscan-food-wine-experience

    At course completion, participants will have acquired skills and certification (Sensory Aptitude Certificate) entitling them to join the International Register of “Olive Oil Experts”.

    A course created and organized by the Olive Oil Academy.

    6° Edition OLIVE OIL SOMMELIER COURSE
    A Master on EVOO for Olive Oil Lovers & Experts
    26th – 30th october 2015
    Bagno Vignoni – Val d’Orcia (Siena) – Tuscany – Italy

    Download brief presentation and application form

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    An intense and exciting experience in the olive oil field for food lovers, gourmets, food enthusiasts and professionals who want a deeper knowledge of the whole production and commercial process of olive oil – “from the earth to the table”, with “hands-on” in the heart... 
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  • Today will open International Trade Fair for Business, Technology and Innovations" in Munich

    International Trade Fair for Business, Technology and Innovations” will open at the MOC Veranstaltungscenter in Munich. At this three-day event, a total of 51 exhibitors will be presenting the latest trends, products and services for the oils and fats industry. The show also features an extensive supporting program for the trade.

    This year Europe´s only trade fair for vegetable and animal oils and fats is attracting 51 exhibitors from 17 countries. The exhibitors come from Belgium, Brazil, Canada, China, Czech Republic, Denmark, France, Germany, India, Italy, Luxemburg, Netherlands, Serbia, Spain, Switzerland, UK and Uruguay. This event is a small but highly specialized trade fair, a meeting place for the ‘Who’s Who’ of the sector. 55 percent of the exhibitors come from outside Germany. A trade audience of around 1,000 is expected to visit the show.

    The exhibitors at oils+fats will be presenting the latest solutions for the production and processing of oils and fats, including quality control and assurance, raw and auxiliary materials, logistics, filling and packaging technology, and—new this year—deep frying. As in other segments, cost- and energy-saving is an important topic in the oils and fats industry. Modernizing systems and making them more efficient, implementing new processes, developing new products and creating potential for added value—these will be the top themes at oils+fats 2015.

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    International Trade Fair for Business, Technology and Innovations” will open at the MOC Veranstaltungscenter in Munich. At this three-day event, a total of 51 exhibitors will be presenting the latest trends, products and services for the oils and fats industry. The show... 
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  • United Nations Conference for the first International Agreement on Olive Oil and Table Olives

    Geneva (Switzerland) will host from 5 to 9 October, the United Nations Conference for the Negotiation of a Successor Agreement to the International Agreement on Olive Oil and Table Olives beyond 2015.

    The major goal of the Conference is to renegotiate the current 2005 Agreement beyond 2015.

    Millions of families throughout the world, especially in the Mediterranean region, depend on olive crop. In recent years, global olive oil production and consumption amounts to approximately 3 mln. tonnes per year/season.

    The first International Olive Oil Agreement dates back to 17 October 1955 and was followed by four subsequent Agreements of 1963, 1979, and 1986 and 2005. The fundamental task of the Agreement is to ensure the development of olive growing and the quality improvement of the products obtained from it, as well as the expansion and increase of world consumption of those products. Membership of the 2005 Agreement includes the leading international producers and exporters of olive oil and table olives and accounts for 98% of world olive production.

    Provisions of the Agreement are administered by the International Olive Council which is a decisive player in contributing to the sustainable and responsible development of olive growing and serves as a world forum for discussing policymaking issues and tackling present and future challenges of the olive economy.

    You can register here.

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    Geneva (Switzerland) will host from 5 to 9 October, the United Nations Conference for the Negotiation of a Successor Agreement to the International Agreement on Olive Oil and Table Olives beyond 2015. The major goal of the Conference is to renegotiate the current 2005 Agreement... 
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  • Recipe: Olive oil chocolate mousse

    Unlike mousses made with cream it has a chewy, nougaty texture.

    Serves: 4-6

    INGREDIENTS

    150g good quality dark chocolate (70 percent cocoa solids if possible)
    1/2 cup sweet nutty extra virgin olive oil
    4 eggs, separated
    125g caster sugar
    1 tablespoon Grand Marnier or other orange liqueur
    Pinch of salt

    METHOD

    1. Melt the chocolate over simmering water and then slowly stir in the oil. Set aside. Beat the egg yolks with half the sugar until pale and fluffy. Mix the chocolate mixture with the egg yolk mixture and stir in the Grand Marnier.

    2. Whip the egg whites and salt until stiff and continue whipping, adding the rest of the sugar gradually until it is all incorporated.

    3. Fold the egg white mixture into the chocolate mixture then pour into a large bowl or individual cups or dishes and chill for at least 4 hours. Just before serving, decorate with chocolate shards.

    For the chocolate shards
    An easy technique for making thin, jagged pieces of chocolate that are great for decorating all sorts of sweet dishes.

    INGREDIENTS

    1 cup good quality dark chocolate, finely chopped
    Baking paper

    METHOD

    1. Preheat the oven to 200°C. Take a large sheet of baking paper that will fit on to your baking tray. Put 1/4 cup chopped chocolate in the middle and cover wit another sheet the same size. Put into the oven until the chocolate just melts.

    2. Remove tray from the oven and carefully roll over the top sheet of paper with a rolling pin so the melted chocolate is flattened into a thin, but not too thin sheet. Carefully lift the paper still sandwiched together with the chocolate, into the fridge to harden. Keep it flat.

    3. Repeat with the other 3/4 cup chocolate and more paper. When hard, peel off the paper and break into large jagged pieces and use for decoration.

    Recipe source

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    Unlike mousses made with cream it has a chewy, nougaty texture. Serves: 4-6 INGREDIENTS 150g good quality dark chocolate (70 percent cocoa solids if possible) 1/2 cup sweet nutty extra virgin olive oil 4 eggs, separated 125g caster sugar 1 tablespoon Grand Marnier or other... 
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  • In a new study Diet with Extra Olive Oil may lower Breast Cancer risk

    By now, surely you’ve heard of the Mediterranean diet. The group of women in a new study with the lowest rate of breast cancer consumed about four tablespoons of olive oil each day

    It’s a pattern of eating that emphasizes fish, nuts, legumes, fruits, vegetables and olive oil — lots of olive oil.

    The evidence of its benefits has been piling up. For instance, a 2013 study in the New England Journal of Medicine showed that the diet can protect against heart disease. Another study published earlier this year revealed it can help fend off memory loss.

    Now, researchers say that eating a Mediterranean diet supplemented with four tablespoons per day of extra-virgin olive oil reduces the risk of breast cancer.

    “We found a strong reduction in the risk of breast cancer,” says Miguel Martinez Gonzalez, an author of the study and a leading researcher on the preventive health effects of the Mediterranean diet at the University of Navarra in Spain.

    For his latest study, which appears Monday in JAMA: Journal of the American Medical Association, Martinez Gonzales assigned about 4,000 women between the ages of 60 and 80 to follow either the Mediterranean-plus-olive-oil diet or a low-fat diet.

    He found that the women following the Mediterranean diet had a 68 percent lower relative risk of developing breast cancer during a five-year follow-up period compared with women on the low-fat diet.

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    By now, surely you’ve heard of the Mediterranean diet. The group of women in a new study with the lowest rate of breast cancer consumed about four tablespoons of olive oil each day It’s a pattern of eating that emphasizes fish, nuts, legumes, fruits, vegetables and... 
    Read More →
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    Supermarket Aldi spells out 'poo' on label of extra virgin olive oil

    Budget supermarket mocked as Specially Selected Extra Virgin Olive Oil bottle appears to spell out ‘poo’ – after crackers packaging highlights C-word.

    The store’s new Specially Selected brand includes a Protected Designation of Origin food label in accordance with EU rules.
    Aldi, the budget supermarket chain, has made another packaging faux pas by selling a new range of olive oil that appears to include the word “poo”.

    The store’s new Specially Selected brand includes a Protected Designation of Origin food label in accordance with EU rules.
    But designers shortened the phrase down to the initials “PDO”, causing sniggers from shoppers who mistook the font for having a double O in the spelling.

    Earlier this month, Aldi had to change the packaging on their luxury English Country cheese biscuits after an unfortunate graphic design choice of capital letters in the word “country” highlighted the C-word.

    Aldi’s Specially Selected Extra Virgin Olive Oil with the tag “Puglian Extra Virgin Olive Oil PDO Terra Di Bari Castel Del Monte” was still on sale at its store in Ashton-under-Lyne, Greater Manchester, on Sunday.

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    Budget supermarket mocked as Specially Selected Extra Virgin Olive Oil bottle appears to spell out ‘poo’ – after crackers packaging highlights C-word. The store’s new Specially Selected brand includes a Protected Designation of Origin food label in accordance... 
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  • Olive oil tourism in California is growing

    The state produces 99 percent of the extra-virgin olive oil in the United States and 4 percent globally, according to the California Olive Oil Council, a trade association. Many artisan labels are within a few hours’ drive of San Francisco and have recently opened their estates to the public.

    The founders of the six-year-old brand Grove 45 in Napa Valley, Nena Talcott and Bonnie Storm, started private tours this year that they lead together. Guests stroll the groves, learn about the different olive trees and taste the oil in dishes at lunch. (Tours, offered through October, are $200 for two and arranged by emailing info@grove45.com.) Also in Napa Valley, Round Pond Estate has small group tours of its orchards and olive mill. Sampling the nine kinds of oils it makes with foods like homegrown vegetables and learning how to use them at home are highlights of the 90-minute excursion. The cost is $65 a person.

    Seka Hills in the Capay Valley, two hours northeast of San Francisco and run by the Indian tribe Yocha Dehe Wintun Nation, has three oil varieties and shows guests how they are made. The tours include an oil sampling, a visit to the mill where the olives are pressed and bottled, and a stroll through the 82-acre orchards. (Tours are free and arranged through the company’s website.)

    Seeing the orchards and olive mill are part of the two-hour group tours at the family-run McEvoy Ranch in Petaluma, but guests also learn the techniques used to grow trees for the oil the company makes. (Tours are $35, by appointment, and can be arranged through the McEvoy website.) The hilltop Trattore Farms in Geysersville, in Sonoma County, has a 90-minute “Get Your Boots Dirty” group tour: Visitors learn how the 1,500 olive trees are sustainably grown, attend a session on making oils and can try the dozen oils the company produces (including one flavored with Persian lime). The cost is $40 a person.

    The tours are worth adding to a travel itinerary, says Curtis Cord, publisher of the online Olive Oil Times. “The smaller producers in California are creating beautiful oils in exceptionally picturesque settings so you get double appreciation from every one you visit,” he said.

    article source

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    The state produces 99 percent of the extra-virgin olive oil in the United States and 4 percent globally, according to the California Olive Oil Council, a trade association. Many artisan labels are within a few hours’ drive of San Francisco and have recently opened their estates... 
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  • Weekly movements in the prices paid to producers for EVOO and Refined olive oil

    Graph 1 tracks the weekly movements in the prices paid to producers for extra virgin olive oil in the three top EU producing countries plus Tunisia while Graph 3 shows the weekly changes in the producer prices for refined olive oil in the main three EU producers. The monthly price movements for the same two grades of oil are tracked in Graphs 2 and 4.

    It is not for the IOC to judge whether these price levels reflect an adequate balance between production costs along the supply chain and the prices that consumers are prepared to pay in their domestic currency to continue consuming olive oil. Nevertheless, this is a concern that all the players on the market will no doubt take into account with an eye to the long-term sustainable equilibrium and development of the sector.

    Extra virgin olive oil: Producer prices in Spain have risen steadily since the second half of 2014. After topping €4/kg in the second week of August 2015, they continued upwards to reach a period high (€4.23/kg) in the third week, then dipping to €4.19/kg in the last week. This latest price level is 58 pc higher than a year earlier and 114 pc above the low recorded in the third week of May 2014 (€1.96/kg).

    Italy: In recent months, producer prices in Italy have been on a very clear upward trend. In the week from 10 to 16 November 2014, they hit the highest level of both the period under review and the last decade, reaching €6.79/kg. After decreasing slightly in the second last week of December 2014 prices switched back upwards. After some small dips, they were lying at €5.53/kg at the end of August 2015, i.e. 37 pc higher than a year earlier and 109 pc more than the low recorded in the second week of December 2013 (€2.64/kg). Graph 2 shows how the monthly prices of extra virgin olive oil have behaved in recent crop years.

    Greece: Prices have been high in recent months, crossing the three-euro/kg barrier in the third week of January 2015. In the last few weeks they have risen to period highs and were lying at €3.54/kg by the end of August, +36 pc higher than the same period a season earlier.
    Tunisia: Towards the end of December 2014, producers were being paid €2.73/kg for their extra virgin olive oil. Prices held steady for a while but then started to move upwards in the first week of January 2015. After some small fluctuations, they again reached period highs and were lying at €4.13/kg by the end of August 2015, equating with period-on-period growth of +43 pc.

    Refined olive oil: Producer prices for refined olive oil have hit their highest levels for the period under review. In Spain they were standing at €3.75/kg at the end of August 2015, up by 45 pc on the same period of the preceding crop year. In Italy prices stood at €3.93/kg at the end of August 2015, translating into a period-on-period increase of 60 pc. No price data are available for this product category in Greece.

    At the end of August 2015, the price of refined olive oil (€3.75/kg) and extra virgin olive oil (€4.19/kg ) differed by €0.44/kg in Spain. In Italy, the difference in price between the two categories was considerably wider (€1.60/kg – Graph 3).
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    Source: International Olive Council MARKET NEWSLETTER No 96 – July/August 2015

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    Graph 1 tracks the weekly movements in the prices paid to producers for extra virgin olive oil in the three top EU producing countries plus Tunisia while Graph 3 shows the weekly changes in the producer prices for refined olive oil in the main three EU producers. The monthly... 
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  • World imports of olive oil and table olive on June 2015

    WORLD OLIVE OIL MARKET – 2014/15
    Imports of olive oil by a number of countries under customs heading 15.09 and of olive pomace oil under customs heading 15.10 in the first nine months of the 2014/15 crop year (October 2014–June 2015) are reported in the table below. The data reveal year-on-year import increases of +12 pc in Japan with strong growth from March 2015. US imports remain stable after seeing decreases in March and April followed by increases in May and June. Imports by China likewise hold steady. On the contrary, imports have being going constantly downwards in Australia (−16 pc as of November 2014), Canada (−12 pc) and Brazil (-4 pc), which recorded sharp decreases in May and June. Lastly, through the eight-month period from October 2015 to May 2015, imports were lower in Russia (−26 pc), prompted by a switch of trend in December 2014.

    The June 2015 data were not available for the EU at the time of publication but the figures for the first eight months of 2014/15 show an increase of 6 pc in intra-EU acquisitions and 253 pc in extra-EU imports compared with the same period a season earlier. Owing to the heavy drop in output in Spain and Italy, extra-EU imports by both countries soared, particularly imports from Tunisia (+1270 pc and +326 pc, respectively) compared with a season earlier. As reported in the previous issue of this newsletter, this upward movement began in December 2014 even before the change in the EU regulation on the tariff quota at zero-rate duty, a fact connected with the large climb in Tunisian production in the current 2014/15 crop year.
    Olive_ImportsWORLD TABLE OLIVE MARKET – 2014/15
    In the first nine months of the 2014/15 crop year, i.e. from October 2014 to June 2015, table olive imports (see next table) were higher in the United States (+14 pc) and Brazil (+2 pc) than in the same period a year earlier. In the case of Australia, imports have moved in the opposite direction, dropping by 13 pc since November 2014. The same applies to Canada (−1 pc). Data for Russia are only available for the eight months from October 2014 to May 2015 and show a constant drop in imports (−14 pc since December 2014).Table_olives

    At the time of publication, the data for June 2015 were not available for the EU but in the first eight months of the 2014/15 season, both intra-EU acquisitions and extra-EU imports went up by 5 pc versus the same period of 2013/14.

    Source: International Olive Council MARKET NEWSLETTER No 96 – July/August 2015

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    WORLD OLIVE OIL MARKET – 2014/15 Imports of olive oil by a number of countries under customs heading 15.09 and of olive pomace oil under customs heading 15.10 in the first nine months of the 2014/15 crop year (October 2014–June 2015) are reported in the table below. The data... 
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