- Imports of olive oil (customs heading 15.09) and olive pomace oil (customs heading 15.10) through eleven of the 12 months in the 2014/15 crop year (October 2014–August 2015) are reported in the table below for a number of countries. Compared with the same period in 2013/14,...
Imports of olive oil (customs heading 15.09) and olive pomace oil (customs heading 15.10) through eleven of the 12 months in the 2014/15 crop year (October 2014–August 2015) are reported in the table below for a number of countries.
Compared with the same period in 2013/14, Japanese imports have risen by 11 pc, showing strong growth since March 2015. Imports into the United States have gone up by 1 pc while remaining stable in China.
Conversely, imports are lower in Australia (−20 pc, moving constantly downward since November 2014), Canada (−9 pc) and Brazil (-6 pc), which recorded sharp decreases in May and June. The August 2015 data for Russia were not available at the time of writing but the ten-month figures are lower (−29 pc), prompted by a switch of trend in December 2014.
The August 2015 data were not available either for the EU at the time of publication but the figures for the first ten months of 2014/15 show steady intra-EU acquisitions but a steep 295 pc in extra-EU imports compared with the same period a season earlier.
Owing to the heavy drop in 2014/15 production in Spain and Italy, extra-EU imports by both countries soared, particularly imports from Tunisia (+1300 pc and +359 pc, respectively) compared with a season earlier.
As reported in the previous issue of this newsletter, this upward movement began in December 2014 and is connected with the large climb in Tunisian production in 2014/15, which positioned Tunisia as the world’s top exporter that season.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- At the close of the 2014/15 crop year, Japanese imports of olive oil and olive pomace oil totalled 61 877 t, recording 10 pc growth on the previous season. Imports are itemised by country of origin in Table 1, which shows that 96 pc of the aggregate tonnage came from European...
At the close of the 2014/15 crop year, Japanese imports of olive oil and olive pomace oil totalled 61 877 t, recording 10 pc growth on the previous season. Imports are itemised by country of origin in Table 1, which shows that 96 pc of the aggregate tonnage came from European Union countries.
For the second year running, Spain is in the lead, accounting for 54 pc of the total tonnage. Next in line comes Italy with 41 pc and Greece with 1 pc. Among the EU countries, Spain has seen its share of the Japanese market widen by 14 points from 40 pc in 2008/09 to 54 pc in 2014/15, contrasting with Italy whose share narrowed by 11 points from 52 pc to 41 pc in the same period.
The remaining 4 pc of imports came from non-EU countries, notably Turkey, although its market share fell by 3 points from 6 to 3 pc. Chart 1 gives the import breakdown by category for the last seven crop years. Virgin and extra virgin olive oil accounted for 71 pc of total imports, olive oil for 25 pc and olive pomace oil for 5 pc.
Between 2008/09 and 2014/15 imports rose overall by 86 pc from 33 307 t to 61 877 t. Growth has been constant, except for a decrease in 2010/11.
In our May 2015 issue (No 94), we announced that the IOC Believe in Olive Oil promotion campaign in Japan would be getting off the ground in July. With the campaign now underway, recent events have included four workshops in four different Japanese cities (Tokyo, Nagoya, Kyoto and Fukuoka) targeted at the media, chefs, restaurateurs and olive oil importers.
Held over four days from 20 to 23 October 2015, the workshops were a great success and received extensive media coverage. In each of the city venues, IOC officials described what the IOC does and explained about the grades and definitions of the different types of oil obtained from olives.
These presentations were followed by a lecture on the health benefits of olive oil by renowned specialists and an olive oil tasting. A cookery demonstration brought the workshops to a close with well-known chefs showing participants how to pair olive oil with dishes from Japanese cuisine.
Afterwards, the team from the IOC Executive Secretariat met with the authorities and olive oil producers in the Kagawa region where the IOC standard is already applied; the goal is to achieve the application of the IOC standard nationwide in Japan.
Promotion will continue up to the end of the year and will feature a tour to Italy for media professionals and an olive oil recipe competition on the COOKPAD portal, which has over 20 million users. Find out more at http://believe-oliveoil.jp/.
At the end of the 2014/15 crop year, South Korean imports totalled 16 352 t of olive oil and olive pomace oil, down by 7 pc on 2013/14. Even so, though still small in volume terms, imports have grown by 71 pc between 2008/09 (9 590 t) and 2014/15 (16 352 t).
Spain was the source of 71 pc of South Korean imports, followed by Italy with 25 pc, Turkey with 2 pc and the rest of the countries listed in Table 2. Chart 2 shows the breakdown of imports by category: 72 pc virgin and extra virgin; 9 pc olive oil (blend of refined and virgin) and 19 pc olive pomace oil.
Source: IOC MARKET NEWSLETTER No 98 – October 2015VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Τhe Baltimore-based importer and distributor of olive oil and vinegar Pompeian Group, is entering into a new equal partnership with the DCOOP Group of Spain, the largest olive oil cooperative in the world. Pompeian, through its group of olive oil companies in the United States,...
Τhe Baltimore-based importer and distributor of olive oil and vinegar Pompeian Group, is entering into a new equal partnership with the DCOOP Group of Spain, the largest olive oil cooperative in the world. Pompeian, through its group of olive oil companies in the United States, and DCOOP, through its subsidiary Mercaóleo, will conduct an exchange of shares with a transfer of assets between both holding companies. The partnership creates the global leader in olive oil, striving to meet the soaring demand for high quality, authentic olive oil with full traceability from tree to bottle. The first-of-its-kind agreement brings together the best possible raw materials and the finest production and bottling facilities in the world, merging assets that include an ultra-modern production facility in Spain directly next to the olive farms.
Pompeian Group is the top importer and manufacturer of olive oil in the United States that produces the #1 selling extra virgin olive oil on the market. A pioneer in bringing quality olive oil to the American table, Pompeian is the first national brand to carry the USDA Quality Monitored Seal. In addition, Pompeian’s commitment to quality is extended through North American Olive Oil Association (NAOOA) and British Retail Consortium certifications and Carbon Trust membership. The family-owned Pompeian Group includes manufacturing plants on both the east and west coast. Additionally, the brand owns an olive grove in California. The Pompeian Group produces olive oils and vinegars sold under the Pompeian brand name.
The DCOOP Group of Spain is made up of 75,000 family farmers. The cooperative produces more than 250,000 metric tons of olive oil per year through 50 million trees. The world’s largest olive grower, the DCOOP farmers produce a diverse crop, including Picual, Cornicabra, Manzanilla, Verdiales, Lechines and Arbequina olives.
“We are excited to work side by side with the DCOOP Group on this partnership to form a uniquely integrated group,” said David Bensadoun, Chief Executive Officer of Pompeian Group. “Pompeian Group and the DCOOP Group share the same values and passion to work directly with family farmers to provide the highest quality olive oil in the world. The agreement will allow Pompeian Group to continue sourcing and producing the finest olive oil for U.S. consumers all year round.”
DCOOP Group Chief Executive Officer Antonio Luque gave the following statement: “Pompeian Group is the most notable brand of olive oil in the United States and we are delighted to work together to ensure that the American table has consistent, quality olive oil. This partnership is the first step in building a leading olive oil enterprise that will provide consumers with full transparency from farm to plate.”
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- No longer just for dipping and drizzling, olive oil is a good fat in the creative hands of local chefs Tuna tartare with olive oil “caviar” at Picasso, and a cone of Gelatology’s olive oil gelato. | Photo by Krystal Ramirez Olive oil has come a long way since the stuff...
No longer just for dipping and drizzling, olive oil is a good fat in the creative hands of local chefs
Tuna tartare with olive oil “caviar” at Picasso, and a cone of Gelatology’s olive oil gelato. | Photo by Krystal Ramirez
Olive oil has come a long way since the stuff Vito Corleone used as a front for his family business. Between the estates that produce it, the harvest dates, the various flavor infusions and countless other factors, modern EVOO (extra virgin olive oil) experts can sound rather pretentious as they rattle off facts about their favorite oils. And with such diverse and high-quality products available, it’s not surprising that chefs are inventing more interesting uses for them. Here are a few dishes Don Corleone probably never would have imagined.
Alizé chef Mark Purdy uses olive oil in his potatoes in lieu of milk and butter. The result is a smooth-but-firm take on mashed potatoes. Purdy says oils offer him something the traditional preparation cannot: the opportunity to subtly flavor the potatoes to accompany the entrée. In fact, he says the oil actually ends up being the star of the side dish. “The potato itself is kind of neutral,” he says. “So it’s just a way to get the oil’s flavor on the plate.” Included with entrée, the Palms, 702-951-7000, AlizeLV.com.
Since Ferran Adria and José Andrés launched the molecular gastronomy craze, chefs have been scrambling to capture the essence of just about any ingredient they can think of in spherical encapsulations reminiscent of fish eggs. Swing by Artisanal Foods and you’ll find an entire shelf section dedicated to Caviaroli. Or, to see them in use, head to Picasso (Bellagio, 866-259-7111, Bellagio.com/Picasso), where chef Julian Serrano garnishes his tuna tartare with olive oil caviars because, Serrano says, “they add a nice oily component that has a little bit of bite.” $45/200 grams, $30/50 grams, 2053 E. Pama Lane, 702-436-4252, Artisanal Foods.com.
Giada de Laurentiis has long been a proponent of baking with olive oil. In one entry on her official blog, GiadaWeekly.com, de Laurentiis noted that it was a healthier alternative to butter, and promised, “It gives cakes, muffins, and breads a melting tenderness, and makes them seductively rich and moist.” You can judge for yourself during the weekend brunch at her eponymous restaurant in the Cromwell, where she serves up EVOO-infused muffins in both banana and gluten-free blueberry varieties. $4 each, 702-777-3777, Caesars.com/Cromwell.
Giada isn’t the only chef to embrace the use of olive oil in baked goods. At Hearthstone Kitchen & Cellar, chef Brian Massie offers a moist, round honey olive oil sponge cake. The two main ingredients combine to create a sweet, smooth base that seems to coat the interior of your mouth—but in a good way. The topping of blood orange sorbet is almost superfluous on a cake this good, although a dollop of whipped cream complements it nicely. $9, Red Rock Resort, 702-797-7344, HearthstoneLV.com.
Superstar gelato maker Desyree Alberganti has plenty of far-out flavors on the rotating menu at her new shop, Gelatology. In fact, once you’ve tried her jalapeño cornbread gelato, or the foie gras version, olive oil doesn’t even seem all that wild. And it’s not. On the contrary, it’s a comforting take on plain vanilla. But the oil gives this scoop something special, offering up mild hints of its underlying flavors, while adding an extra layer of “smooth” to the product. It may not be as flashy as some of its neighbors in the freezer, but has just as much to offer. $4-$8.50, 7910 S. Rainbow Blvd., 702-914-9144, Facebook.com/GelatologyLV.
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