Daily Archives: October 30, 2015

  • San Francisco will host from 17 to 19 January the Winter Fancy Food Show

    The Winter Fancy Food Show in San Francisco the most important and largest gourmet event of the West Coast of the United States.

    WFFS16 is the largest specialty food trade event on the West Coast and a showcase of industry innovation, bringing specialty food’s top manufacturers, buyers, and thought leaders together under one roof for three days of delectable discovery, January 17-19. 2016 will feature more than 80,000 products, 19,000 buyers, and 1,400 exhibitors.

    The show, designed for companies looking to open up to American food market also attracts visits from retailers and distributors.

    The Moscone Center in San Francisco will host numerous companies in the olive sector among its pavilions North Hall and South Hall. Being the first one dedicated to the national product, it will hold again a broad representation of Californian’ EVOOs, led by California Olive Oil Council (COOC).

    The South Hall, meanwhile, will host international exhibitors, among which will stand out countless characteristic products of each country invited. Highlights the presence of Spain, Italy and Greece, among others, which will show numerous brands of EVOO.

    The Key Buyer Program is a complimentary VIP program for our most qualified retail and foodservice buyers, as well as distributors. It is designed to facilitate private meetings between buyers and their manufacturer partners. It helps you cut through the busyness of the tradeshow floor by putting buyers and sellers face-to-face through private meetings, as well as Business Builder 1-to-1 networking sessions (held the Saturday before the Show opens).

    For further information click here.

    VN:F [1.9.22_1171]
    Rating: 3.5/10 (455 votes cast)
    VN:F [1.9.22_1171]
    Rating: -12 (from 186 votes)
    The Winter Fancy Food Show in San Francisco the most important and largest gourmet event of the West Coast of the United States. WFFS16 is the largest specialty food trade event on the West Coast and a showcase of industry innovation, bringing specialty food’s top manufacturers,... 
    Read More →
  • Making Japan’s award-winning Olive no Mori variety of olive oil

    Fresh harvest and worker on Shodoshima gathers olives that will be used to produce the award-winning Olive no Mori variety of olive oil produced by SHODOSHIMA HEALTHY LAND CO., LTD.

    When I first married, I stocked the pantry with a can of affordable Spanish olive oil sourced through a friend. But as time meandered along and finances became more secure, I began to buy better quality oil, until I was using an organic variety procured at our local flea market. Somewhere along the line, I also purchased a bottle of high-end Italian olive oil at an upscale Tokyo supermarket.

    One spring day I found myself home alone fixing a solitary dinner. I harvested a few heads of the gorgeous red oak leaf lettuce I had planted from seed, mashed some garlic in a mortar with a few pinches of Japanese sea salt, added some ground Tellicherry black pepper and splashed in my homemade red wine vinegar. What olive oil did I reach for to finish it? The high-end Italian.

    VN:F [1.9.22_1171]
    Rating: 3.3/10 (257 votes cast)
    VN:F [1.9.22_1171]
    Rating: +4 (from 100 votes)
    Fresh harvest and worker on Shodoshima gathers olives that will be used to produce the award-winning Olive no Mori variety of olive oil produced by SHODOSHIMA HEALTHY LAND CO., LTD. When I first married, I stocked the pantry with a can of affordable Spanish olive oil sourced... 
    Read More →