Daily Archives: September 15, 2015

  • 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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    Rating: 3.4/10 (417 votes cast)
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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... 
    Read More →
  • 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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    Rating: 3.4/10 (465 votes cast)
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    Rating: +14 (from 174 votes)
    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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    Rating: 3.4/10 (414 votes cast)
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    Rating: +18 (from 162 votes)
    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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