- In October 2015, the Domina Milano Fiera, was officially presented a new idea that will revolutionize the world of international competitions of extra virgin olive oil. Name revealed: Domina International Olive Oil Contest (D-IOOC), which brings together so many events into one....
In October 2015, the Domina Milano Fiera, was officially presented a new idea that will revolutionize the world of international competitions of extra virgin olive oil.
Name revealed: Domina International Olive Oil Contest (D-IOOC), which brings together so many events into one. Besides the competition, there will be training sessions, an international conference, guided tastings by important international tasters, and a playful side to the city that will host the international contest: Palermo; all these elements that embellish the world of oil production.
Domina Hotels, through their partnership with Antonio G. Lauro, Raul and Leonardo Castellani, with the support of the Regione Siciliana, Istituto Regionale Vini e Oli di Sicilia, Unasco and ASSOFRANTOI and with awaited the patronage of the Italian Government – Ministry of Agriculture Food and Forestry, organized the 1st Annual International Olive Oil Competition called “Domina International Olive Oil Contest (Domina-IOOC 2016)”, open to all firms of the olive oil chain around the world.
The Competition Domina-IOOC 2016, was created with the aim of combining olive oil with a healthy diet and proper nutrition and to promote the best Extra Virgin Olive Oil (EVOO) production worldwide, awarding the best extra virgin olive oils and broadcasting the results to consumers, potential importers and the media.
In addition, the Competition Domina-IOOC 2016, seeks to advance all the nutritional benefits of EVOO and to encourage the international market, to increase awareness of the benefits of using Extra Virgin Olive Oil in the Mediterranean diet and to increase the international consumption of high quality EVOO.
All extra virgin olive oil belonging to one of the following categories, divided between Northern Hemisphere and Southern Hemisphere of the world are eligible to enter the contest Domina-IOOC 2016:
– Extra Virgin Olive Oil;
– EVOO monovariety;
– EVOO Blend;
– EVOO Organic;
– EVOO PDO/PGI.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- The number of importers invited has risen to open up opportunities for the 4,000 participating companies on From 25 to 28 April, Alimentaria will celebrate its 40th anniversary at Fira de Barcelona’s Gran Via exhibition centre with a commitment to consolidate its position...
The number of importers invited has risen to open up opportunities for the 4,000 participating companies on
From 25 to 28 April, Alimentaria will celebrate its 40th anniversary at Fira de Barcelona’s Gran Via exhibition centre with a commitment to consolidate its position as an international platform for the companies taking part. To achieve this, the show is increasing the number of invited international buyers who will take part in business meetings and other areas capable of generating export opportunities. Furthermore, this year Alimentaria is introducing new sectors based on consumer trends in food and beverages, thereby bringing together the latest industry innovations. Gastronomy will also feature prominently, with the presence of the rising stars of Spanish haute cuisine.
According to Josep Lluís Bonet, president of Alimentaria and of Fira de Barcelona: We want to be the quickest, most direct and effective means of accessing markets that offer opportunities to food companies and, above all, to support SMEs.
That is Alimentaria’s mission, putting all of its efforts behind facilitating contact between international buyers and the 4,000 exhibiting companies from 70 countries. It is anticipated that 140,000 visitors, 35% from outside Spain, will attend the show looking for business opportunities and to discover the latest innovations in the food and gastronomy sectors.
Alimentaria 2016 has reinforced its international buyers programme, identifying and sending direct invitations to over 800 importers and key operators in the fields of distribution, retail and the HoReCa channel, from Latin America, Asia, the United States, Canada, Europe and the Middle East. For this initiative, the organization has increased its investment by 35% to raise the number of hosted buyers from the level achieved in 2014.
Notwithstanding, the international representation at the show will not stop with these over 800 invited buyers. Alimentaria is continuing with its promotional programme to identify strategic niche foreign markets, attract trade professionals from all over the world and exceed the total of 42,000 international visitors who registered for the last edition.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- After a remarkably successful first year with 52 entries, The Big Fresno Fair is proud to announce the return of the popular San Joaquin Valley Olive Oil Competition (SJVOOC). The competition is open to all olive oil producers in the State of California with olive oil made from...
After a remarkably successful first year with 52 entries, The Big Fresno Fair is proud to announce the return of the popular San Joaquin Valley Olive Oil Competition (SJVOOC). The competition is open to all olive oil producers in the State of California with olive oil made from the most recent olive harvest. Entries are now being accepted and the deadline to enter is February 26, 2016.
The Big Fresno Fair is now accepting entries for the 2nd Annual San Joaquin Valley Olive Oil Competition.
The competition is open to all California olive oil makers producing olive oil made from the most recent harvest.
In last year’s inaugural event, 52 producers took part in the competition.
“Showcasing the quality and variety of top-notch olive oil producers found throughout California has been an incredible addition to our competitive exhibits at The Big Fresno Fair,” said Stacy Rianda, deputy manager at The Big Fresno Fair.
“We were very happy with last year’s participation and feedback on the competition,” said Stacy Rianda, deputy manager at The Big Fresno Fair. “This year we look forward to even more entries and the opportunity to yet again, showcase the olive oil industry to our more than 600,000 fairgoers in October.”
The deadline for entries is Feb. 26.
The competition features two classes: Extra Virgin Olive Oil and Flavored Olive Oil.
Competition categories in the Extra Virgin Olive Oil class include: Spanish Blends; Spanish Singles; Italian Blends; Italian Singles; Other Blends; and Other Singles.
Competition categories in the Flavored Olive Oil class include: Citrus; Herbal; and Other Flavors.
Gold and silver medals will be awarded in each category, as well as one overall “Best of Show” in both the EVOO category and the Flavored Oil category.
Producers may submit multiple entries under one category but may not submit a particular entry to more than one category.
All entries must be available for commercial sale at the time of submittal.
Judging will be held on March 8.
Judges are all members of the California Olive Oil Council Taste Panel.
Winners will be announced on March 17, 2016 by 5 p.m.
Gold Medal and Best of Show winners will have the opportunity to have a booth in the Wells Fargo Agricultural Building on both Saturdays and Sundays during the 2016 Big Fresno Fair where they can taste, display and sell their award-winning product. Additionally, educational information will be set up so that Fairgoers can learn more about the art of making olive oil, its health benefits, recipes and more.
For more information about the new San Joaquin Valley Olive Oil Competition (SJVOOC), including downloadable entry forms and deadlines, please visit www.fresnofair.com, email questions to firstname.lastname@example.org or call The Big Fresno Fair office at (559) 650-FAIR.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- European Members of Parliament have endorsed a plan to help the Tunisian economy in the wake of last year’s terrorists attacks by allowing 70,000 tons of duty-free olive oil imports. Since the proposal was first announced last September, there has been widespread criticism...
European Members of Parliament have endorsed a plan to help the Tunisian economy in the wake of last year’s terrorists attacks by allowing 70,000 tons of duty-free olive oil imports.
Since the proposal was first announced last September, there has been widespread criticism among other EU producer countries such as Spain, Italy and Greece. Many in the sector believe the measures will lead to an imbalance and give Tunisia and unfair advantage.
Nonetheless, MEPs from the European Parliament trade committee voted earlier this week to rubber stamp the emergency measures which were backed by 31 votes to seven, with one abstention.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Europe’s diverse mix of cultures, traditions and climate has given rise to a unique range of produce which span across all food groups. From meat to fruit and herbs to wine, there are thousands of products we are proud to call our own. Techniques can often be traced back...
Europe’s diverse mix of cultures, traditions and climate has given rise to a unique range of produce which span across all food groups. From meat to fruit and herbs to wine, there are thousands of products we are proud to call our own.
Techniques can often be traced back over centuries where methods have been handed down from generation to generation, ensuring that they remain of the highest caliber and that quality never falters. Our passion for food has also translated into an impressive portfolio of dishes and cuisines.
Simple plates of food with the fewest of ingredients and the need for minimal intervention can be produced in next to nothing. Yet bolder flavors and unusual condiments can also lead to inspiration for more adventurous gastronomic affairs. It is in this vein that we hope to whet your appetite: to explore and learn from all that Europe has to offer.
Each recipe is centered around a product, which is first explored in its European context before setting out a simple step by step dish. So enjoy with us a traditional favorite or why not have a go at something a bit more avant-garde?
Download Publication year: 2015
Directorate-General for Agriculture and Rural Development
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- The U.S. Department of Health and Human Services and the U.S. Department of Agriculture acknowledge the work of the 2015 Dietary Guidelines Advisory Committee whose recommendations informed revisions for this edition of the Dietary Guidelines for Americans. The Dietary Guidelines...
The U.S. Department of Health and Human Services and the U.S. Department of Agriculture acknowledge the work of the 2015 Dietary Guidelines Advisory Committee whose recommendations informed revisions for this edition of the Dietary Guidelines for Americans.
The Dietary Guidelines for Americans is an essential resource for health professionals and policymakers as they design and implement food and nutrition programs that feed the American people, such as USDA’s National School Lunch Program and School Breakfast Program, which feed more than 30 million children each school day. The Dietary Guidelines also provides information that helps Americans make healthy choices for themselves and their families.
This new edition of the Dietary Guidelines, the 2015-2020 Dietary Guidelines for Americans, is grounded in the most current scientific evidence and is informed by the recommendations of the 2015 Dietary Guidelines Advisory Committee. This Federal advisory committee, which was composed of prestigious researchers in the fields of nutrition, health, and medicine, conducted a multifaceted, robust process to analyze the available body of scientific evidence. Their work culminated in a scientific report which provided advice and recommendations to the Federal Government on the current state of scientific evidence on nutrition and health. Informed by this report and by consideration of public and Federal agency comments, HHS and USDA nutrition and health experts then developed the Dietary Guidelines.
The 2015-2020 Dietary Guidelines provides guidance for choosing a healthy diet and focuses on preventing the diet-related chronic diseases that continue to affect our population. Its recommendations are ultimately intended to help individuals improve and maintain overall health and reduce the risk of chronic disease. Its focus is disease prevention, not treatment. This edition also includes data describing the significant differences between Americans’ current consumption and the Dietary Guidelines recommendations. It also recommends where shifts are encouraged to help people achieve healthy eating patterns. These analyses will assist professionals and policymakers as they use the Dietary Guidelines to help Americans adopt healthier eating patterns and make healthy choices in their daily lives, while enjoying food and celebrating cultural and personal traditions through food. Now more than ever, we recognize the importance of focusing not on individual nutrients or foods in isolation, but on everything we eat and drink—healthy eating patterns as a whole—to bring about lasting improvements in individual and population health.
The body of scientific literature looking at healthy eating patterns and their impact on disease prevention is far more robust now than ever before. Chronic diet-related diseases continue to rise and levels of physical activity remain low. Progress in reversing these trends will require comprehensive and coordinated strategies, and the Dietary Guidelines is an important part of a complex and multifaceted solution to promote health and help to reduce the risk of chronic disease. The Dietary Guidelines translates science into succinct, food-based guidance that can be relied upon to help Americans choose a healthy eating pattern and enjoyable diet. We believe that aligning with the recommendations in the Dietary Guidelines will help many Americans lead healthier and more active lives.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- EVOOLEUM WORLD’S TOP 100 EXTRA VIRGIN OLIVE OILS, the International Competition judging the quality of extra virgin olive oils that will choose the best 100 EVOOs in the world, has extended the deadline for its registration until February 12th due to the high number of inscriptions...
EVOOLEUM WORLD’S TOP 100 EXTRA VIRGIN OLIVE OILS, the International Competition judging the quality of extra virgin olive oils that will choose the best 100 EVOOs in the world, has extended the deadline for its registration until February 12th due to the high number of inscriptions recorded during these last days. It is worth stressing that EVOOLEUM debuts in fourth place in the classification of international competitions selected in World’s Best Olive Oils (WBOO), created by the German expert taster Heiko Schmidt.
With its special features and strict procedures of valuation and classification of samples received – you can read the terms and conditions at www.evooleum.com – EVOOLEUM WORLD’S TOP 100 is the most objective and rigorous international contest for the quality of extra virgin olive oils.
No other international competition can boast having EVOOLEUM WORLD’S TOP 100’s tasting panel, comprised of the world’s most distinguished experts. José Alba, Juan Ramón Izquierdo, Paola Fioravanti, Paul Vossen or Tomiko Tanaka are some of the panel members who, like the contest itself, find in excellence their raison d’être, and who will assess the quality of the EVOOs from an organoleptic point of view following the International Olive Oil Council’s modified assessment sheet, considered to be the most objective and rigorous in the world.
EVOOLEUM WORLD’S TOP 100 EXTRA VIRGIN OLIVE OILS is the result of a joint venture between AEMO (Spanish Association of Olive Producing Municipalities) and Mercacei, two high-class collaborators for this top contest, guaranteeing the highest standards of quality and independence in the organization, promotion and dissemination of the competition and the EVOOLEUM. WORLD’S TOP 100 EXTRA VIRGIN OLIVE OILS Guide.
To register click here.
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- Named “Athena International Olive Oil Competition”, the event will take place in Athens on March 21 and 22, 2016 and is the first international olive oil contest in Greece! Some of the best known authorities in the field worldwide from Italy, Spain, the USA, Germany, Israel,...
Named “Athena International Olive Oil Competition”, the event will take place in Athens on March 21 and 22, 2016 and is the first international olive oil contest in Greece!
Some of the best known authorities in the field worldwide from Italy, Spain, the USA, Germany, Israel, Turkey, Portugal and Tunisia have agreed to participate in the panel of judges. Among them Antonio Lauro, a top international judge, and Alexandra Kicenik Devarenne, an olive oil expert and co-founder of the Extra Virgin Alliance, expressed their support for the initiative to host in Greece a major olive oil competition on a par with those held in New York, Tokyo and Verona.
Open only to branded extra virgin olive oils, the Athena competition is international in terms of both judges and participants. As many as two thirds of the judges will come from abroad, while the organizers expect that non-native producers will account for over 30% of total entries.
The competition was named after the goddess Athena, who, according to myth, gave the city the sacred olive. The venue for the event, the 5-star Electra Palace Hotel in the historic Plaka district of Athens, was chosen so that the judges will have a magnificent view of the Acropolis while assessing entry samples.
Greece, one of the world’s leading olive oil producers, is by far first in terms of per capita consumption. These facts alone suffice to justify a “Greek” olive oil competition. However, there’s an extra dimension that should be taken into consideration: Greece was the first country in the world to uplift the olive and olive oil into cultural products as well as internationally recognized symbols of its unique cultural heritage.
ATHENA INTERNATIONAL OLIVE OIL COMPETITION 2016
The competition organizers expect that like great actors who dream of performing at the ancient theater of Epidaurus or top long distance runners who aspire to participate in the classic Marathon run, dedicated olive oil producers dream of the opportunity to compete in the land where everything started.
A widely recognized international competition held annually in Greece can only benefit Greek olive oil:
1. It will effectively contribute towards improving the quality of Greek olive oil production. Awarded olive oils become benchmarks, setting specific quality standards for all olive oil producers. Moreover, a product’s assessment and rating offer producers valuable data to help them evaluate the quality strategy they have adopted.
2. It will decisively contribute towards upgrading the image of Greek olive oil and promoting it globally, not only through the competition’s communication initiatives but also through the judges themselves, who are opinion leaders both in their native lands and the international stage.
3. It will help boost sales of all awarded olive oil brands both in Greece and abroad. Especially in the Greek market, where the consumption of premium olive oils is still at a nascent stage, the competition is expected to play a pivotal role, as was the case with the Thessaloniki International Wine and Spirits competition.
The Athena competition will also include various original and innovative culinary initiatives aimed at establishing a solid brand name and further developing the domestic market for premium olive oils. These initiatives will be announced shortly.
The 1st Athena International Olive Oil Competition is organized by Vinetum Event Management, a company with considerable experience in handling prestigious exhibitions, conferences, contests and other high profile events. The competition is chaired by Dinos Stergidis, principal owner and CEO of Vinetum, and directed by Maria Katsouli, accredited olive oil connoisseur and first olive oil sommelier in Greece. The panel of judges will be headed by internationally recognized olive oil expert Aliki Gali.
For further information visit our site at www.athenaoliveoil.gr or call +30 210 766 0560.
Vinetum Event Management 41 Kareas Ave. GR-16233 Athens | Tel.: +30 210 766 0560 | Email: email@example.comVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- How to make the most of star ingredients such as rib-eye and tuna? Just bring on the spice rub, rustle up a salad and add a dollop of mayo.BARBECUED RIB-EYE MARINATED WITH BAHARATINGREDIENTS: 1 tbsp black peppercorns 1 tbsp coriander seeds 1 tbsp cumin seeds ½ tsp cardamom...
How to make the most of star ingredients such as rib-eye and tuna? Just bring on the spice rub, rustle up a salad and add a dollop of mayo.
BARBECUED RIB-EYE MARINATED WITH BAHARAT
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp cumin seeds
½ tsp cardamom seeds
¼ tsp whole cloves
1 cinnamon stick
1 tbsp ground sweet paprika
1 tsp ground allspice
¼ tsp freshly grated nutmeg
4 x 350g dry-aged rib-eye steaks, on the bone
sea salt, to taste
extra virgin olive oil
fresh lemon wedges, to serve
PLACE THE WHOLE spices in a dry frying pan over a medium heat. Toast for about 1-2 minutes, occasionally shaking the pan, until they become fragrant and start to jump in the pan. Remove from pan and allow to cool.
GRIND THE TOASTED SPICES using a mortar and pestle. Add the paprika, allspice and nutmeg and stir through. Rub the spice mix into the steaks along with some salt and leave for at least an hour.
HEAT A BARBECUE or chargrill to medium hot. Oil both sides of the steaks. Grill the meat for about 5 minutes. Turn the steaks over and cook for a further 4 minutes. Take off the grill and allow to rest for a few minutes.
CUT MEAT OFF THE BONE. Slice into 5 or 6 pieces, then place on plates in each steak’s original shape. Serve with a sprinkle of salt, a drizzle of extra virgin olive oil and a wedge of lemon.
TUNA TARTARE, MOROCCAN EGGPLANT AND CUMIN MAYO
For the eggplant
1 large eggplant
2 large ripe truss tomatoes
½ cup extra virgin olive oil, approx
1 handful flat-leaf parsley leaves
½ clove garlic, finely chopped
½ tsp ground cumin
lemon juice, to taste
freshly ground black pepper
For the mayonnaise
⅓ cup mayonnaise
1 tsp ground cumin
1 tsp Dijon mustard
For the tuna
300g sashimi-grade tuna
1 tbsp extra virgin olive oil
1 tbsp roasted chilli oil
1 tbsp finely chopped chives
FOR THE EGGPLANT, cut into 1cm slices. Salt well and leave for 1 hour. Wash and pat dry.
BLANCH, PEEL AND deseed tomatoes. Cut into 1cm dice.
HEAT HALF THE OIL in a large frying pan and fry half the eggplant slices to a deep golden brown, taking care not to burn. Remove from pan and drain on paper towel to remove excess oil. Repeat with remaining oil and eggplant. When eggplant is cool enough to handle, roughly chop into 1cm pieces. Add parsley leaves to pan and fry very quickly until crisp (stand back, as it will spit). Remove and add to eggplant.
REDUCE HEAT, THEN ADD garlic and cumin to pan. Cook for 2 minutes then add tomatoes. Cook for another 2 minutes then put eggplant and parsley back into pan. Cook for 1 minute, then remove from heat. Add a dash of extra virgin olive oil, lemon juice to taste and a grind of pepper. Check seasoning. Allow to cool.
FOR THE MAYONNAISE, whisk all the ingredients together and finish with some lemon juice, to taste.
DICE THE TUNA into ½-1cm pieces. Just before serving, season with extra virgin olive oil, lemon juice, salt and pepper.
SHARE EGGPLANT salad across four plates. Top with tuna then dollop a spoonful of cumin mayonnaise and drizzle roasted chilli oil around each dish. Garnish with finely chopped chives and serve immediately.
Baharat is the Arabic word for spices and the blend differs across each region of the Middle East. The mixture can be rubbed onto meat or seafood, mixed with olive oil and lemon juice to form a marinade or added to soups and sauces. Add chilli if you like it hot.
Serve rib-eye with a simple side of tabbouleh and steamed couscous or slice for lunch wraps with hummus and salad.
Make sure you source a well-rounded and flavoursome chilli oil to finish the tuna dish.
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- The American olive oil industry said Thursday that U.S. trade officials missed an opportunity when negotiating the Asia-Pacific deal. “TPP not only could provide an avenue to address the issues among member countries, it should have been the beginning of a forum of New World...
The American olive oil industry said Thursday that U.S. trade officials missed an opportunity when negotiating the Asia-Pacific deal. “TPP not only could provide an avenue to address the issues among member countries, it should have been the beginning of a forum of New World olive oil producing countries,” Kimberly Houlding, president of the American Olive Oil Producers Association, testified at the ITC hearing.
Despite U.S. industry efforts, the agreement’s “technical barriers to trade” chapter does not include olive oil in the annex directing countries to form sector-specific groups to address standards, labeling and packaging for wine and spirits, cosmetics and other products, she said.
A group could be formed through the TPP to balance European influence, which is represented by the International Olive Council, she said. TPP members that produce olive oil include the U.S., Australia, Chile, Mexico and New Zealand. Houlding said the issue could still be remedied by a technical barriers chapter provision that allows the establishment of ad hoc working groups to address standards and regulatory issues.
In response, USTR spokesman Matt McAlvanah said “TPP’s TBT chapter provides the opportunity to work on additional sector specific initiatives, and we look forward to further discussions with the industry on this topic.”
IBM LOVES TPP: A top IBM official gave a ringing endorsement of the TPP agreement during the second day of the ITC hearing Thursday. “Our company strongly supports the agreement and will forcefully advocate for its ratification in the United States and every other TPP country,” Chris Padilla, the company’s vice president for government and regulatory affairs, told the panel.
Padilla, a former U.S. trade official, praised provisions that would bar TPP countries from requiring companies to store data locally in order to do business, although financial services firms are excluded from that protection.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- This course designed for food lovers, olive oil tasters, gourmets, food enthusiasts and professionals. A wonderfully exciting olive oil & Food experience for those who want a deeper knowledge of the production, commercial processes, tasting and innovative use in the kitchen...
This course designed for food lovers, olive oil tasters, gourmets, food enthusiasts and professionals.
A wonderfully exciting olive oil & Food experience for those who want a deeper knowledge of the production, commercial processes, tasting and innovative use in the kitchen and restaurants of olive oil “…from the earth to the table”.
Mid-April, when the days are warming up is the best time to visit Lake Garda, with its varied landscape of beaches, mountains, ancient towns and natural hot springs.
For this reason we have decided to hold our Olive Oil Sommelier course at Desenzano on the southern shore of the lake. So immerse yourself, learn and experience the wonders of extra virgin olive oil and indulge in the food and sights of magnificent Lake Garda.
The course will be held in a beautiful terrace, right on the lake’s shore with panoramic views of the lake. During the coffee break you could take a pleasant walk along the shore front of Lake Garda.
Desenzano is easily accessible by air, train and road.
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.
This knowledge will help turn costs into profits for retail, restaurants and also consumers.
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
At course completion, participants will have acquired skills and certification (Sensory Aptitude Certificate) entitling them to join the International Register of “Olive Oil Experts”.
THE COURSE INCLUSIONS
• Classroom sessions, guided tastings with more than 50 olive oils of a various origins and practical exercises from Monday to Friday
• Five overnight stay (double room single use with lake view and private bathroom) – Check-in 17th April and Check-out 22th April 2016
• Five breakfast buffet
• Five light lunches buffet
• “Food Culture & Pairing” masterclass with Artisan Cheese and Salumi
• Two didactic dinners in local restaurants
• Guided tour of two local wineries/olive grove/olive mill for a true culinary experience
• Guided tasting of olive oil, wine, local artisan salumi and cheese
• Olive Oil Sommelier Diploma
• Sensory Aptitude Certificate
• I.D. Olive Oil EXPERT / Sommelier Card 2016
• Olive Oil Sommelier Apron
• Professional Olive Oil Sommelier Pin
• A selection the official olive oil standar defects (I.O.O.C. – EU)
You will enjoy beautiful views over the countryside surrounding Lake Garda, staying in an elegant 4* 36 room hotel, in an historical home in Desenzano del Garda.
The hotel is characterized by a large garden and an elegant swimming pool with direct access to the beach with a total view of the Lake
The hotel has private parking, indoor and outdoor bar on the terrace with lake view and solarium.
You will combine a stay in Desenzano del Garda in the hills overlooking the beautiful Lake Garda, you will visit to local producer of typical products (wine, cheese, olive oil, grappa) with learning to taste olive oils coming worldwide for a learning holiday with a difference.
• Suitable for all levels from beginner to advanced tasters
• Minimum age 18 (although children are accepted accompanied by adults)
Olive Oil Academy – Gruppo IRVEA
Via Verdi, 2 – C.C.I.A.A. – 43100 Parma (PR)
Tel. +39 05211841531
Fax. +39 05211480029
website: www.oliveoilacademy.orgVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- The Oleocanthal Andalusian Society (SAO) has launched an Accreditation Seal on Health and Nutrition to be operational for EVOO producers and will be presented in the US next February “The initial approach of our Society has been to position oleocanthal-rich EVOOs as unique...
The Oleocanthal Andalusian Society (SAO) has launched an Accreditation Seal on Health and Nutrition to be operational for EVOO producers and will be presented in the US next February
“The initial approach of our Society has been to position oleocanthal-rich EVOOs as unique and natural functional food and also as a basic cooking fat,” stressed José Luis Bergillos, vice president of SAO and in charge of the institutional issues of this entity.
The SAO has reported that this accreditation involves obtaining various certifications to be issued by public and/or private entities with a range of conditions to certify. In the other hand, this entity will create the basis and types of certification required and coordinate the process, with the aim of providing this service to those producers of Extra Virgin Olive Oil that request it, which will mean “a demonstrable value in terms of health to consumers.”
Specifically, the SAO has stated that companies applying this seal must have the following certifications: completing the corresponding Protocol of manufacturing and certification (annual); Product analytical certification, with special attention to the phenols and in this case the Oleocanthal/oleaceina, oleuropein, tyrosol and hidrotirosol (annual); Certification of sensory tasting qualification, with emphasis in the bitterness and spiciness (annual); participation in Biomedical Certification programs for companies that actively cooperate in studies and research projects, training… about the health benefits of EVOO (tri-annual); and Certification on Research in the field of gastronomy and collaboration in initiatives that actively use their olive juices to search for the effects they may have on the body when ingested (tri-annual).
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- Olive Oil producer prices 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 three main...
Olive Oil producer prices
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 three main EU producers. The monthly price movements for the same two grades of oil are tracked in Graphs 2 and 4.
Extra virgin olive oil: Producer prices in Spain started to rise in November 2014. After peaking at €4.23/kg in the third week of August 2015, they switched direction and began to drop, gathering momentum from the last week of September. It is noteworthy that this downward movement in prices started later in Spain than in Italy. In the last week of December, prices were lying at €3.05/kg (similar to December 2014 prices). This is 2 pc lower than a year earlier, 56 pc higher than the low recorded in the third week of May 2014 (€1.96/kg), but 27 pc below the peak recorded in the third week of August 2015 (€4.23/kg).
Italy: In the week from 10 to 16 November 2014, producer prices in Italy hit the highest level of both the period under review and the last decade, reaching €6.79/kg. After some fluctuations, they started to fall sharply, reaching €3.34/kg at the end of December 2015, i.e. 40 pc less than a year earlier but 27 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: In the third week of January 2015, prices in Greece crossed the three-euro/kg line. After small fluctuations, they rose to period highs (€3.54/kg) in the last weeks of August and first week of September 2015. After holding steady for a while, they reacted in the same way as the other markets but have steadied lately and were lying at €2.87/kg at the close of December 2015, 1 pc down on the same period a season earlier.
Tunisia: Producer prices peaked in the last weeks of August. Then, like elsewhere, they started to drop, only to switch back upwards. At the end of December 2015, they were lying at €3.08/kg, showing period-on-period growth of +13 pc.
Refined olive oil: After peaking in August 2015, producer prices for refined olive oil have followed in the footsteps of extra virgin prices.
In Spain where they started to drop ahead of elsewhere, they dropped sharply but started to rally in recent weeks to stand at €3.00/kg in late December 2015, showing an increase of 13 pc on the same period of the preceding crop year.
The trend in Italy has been similar, but more pronounced with prices lying at €2.87/kg by the end of December 2015. This level was 4 pc higher than the same period the season before. No price data are available for this product category in Greece.
At the end of December 2015, the price of refined olive oil (€3.00/kg) and extra virgin olive oil (€3.05/kg ) differed by a minimal €0.05/kg in Spain whereas in Italy the gap between the two categories was wider (€0.47/kg – Graph 3).VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- As can be seen from the table below, at the close of the 2014/15 crop year (October 2014–September 2015), Japanese imports of olive oil (customs heading 15.09) and olive pomace oil (customs heading 15.10) were 10 pc higher than in 2013/14, and have shown strong growth since...
As can be seen from the table below, at the close of the 2014/15 crop year (October 2014–September 2015), Japanese imports of olive oil (customs heading 15.09) and olive pomace oil (customs heading 15.10) were 10 pc higher than in 2013/14, and have shown strong growth since March 2015. Imports into the United States and China have held steady, whereas they have dropped in Russia (−33 pc), Australia (−21 pc), Brazil (-8 pc) and Canada (−7 pc).
The 11-month figures for the EU* for the 2014/15 crop year show a drop in intra-EU acquisitions (−2 pc) and a steep 311 pc rise in extra-EU imports versus the same period a season earlier. This situation was prompted by the heavy drop in production in Spain and Italy in 2014/15. As a result, extra-EU imports by both countries soared, particularly imports from Tunisia (+1070 pc by Spain and +329 pc by Italy on 2013/14 levels). As reported in the previous issue of this newsletter, this upward movement began in December 2014 and was connected with the large climb in Tunisian production in 2014/15, which positioned Tunisia as the world’s top exporter that season.
WORLD TABLE OLIVE TRADE IN 2014/15
At the close of the 2014/15 crop year (October 2014–September 2015), table olive imports (see next table) into the United States showed an increase of 12 pc on the season before whereas they remained stable in Canada. Conversely, decreases are reported for the rest of the countries listed, i.e. Russia (−16 pc), Australia (−12 pc) and Brazil (−9 pc).
The figures for the EU* for eleven months of the 2014/15 season show that intra-EU acquisitions and extra-EU imports went up by 6 and 1 pc respectively versus the same period of 2013/14.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- The country’s Ministry of Agriculture, Water Resources and Fisheries has announced there will be approximately 150,000 tons of olive oil compared with 340,000 tons last season, as recent forecasts signal a dramatic drop from last year’s bumper crop. In a statement on the...
The country’s Ministry of Agriculture, Water Resources and Fisheries has announced there will be approximately 150,000 tons of olive oil compared with 340,000 tons last season, as recent forecasts signal a dramatic drop from last year’s bumper crop.
In a statement on the ministry’s website, it said 988 mills are currently producing an estimated 30,000 tons per day compared with 1,150 oil mills in operation over the same period last season.
The lower production forecast is likely to push up the price of olive oil, according to the ministry.
The latest figures are in stark contrast to Tunisia’s production levels last season when the country exported more olive oil than any other producer nation after a record olive crop, overtaking Italy and Spain.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- The price of olive oil rose by one its highest figures ever in 2015, jumping 107 percent compared to the previous year as Turkey’s inflation hit 8.8 percent, mainly due to a continuous rise in food and non-alcoholic beverages. Potatoes saw the largest drop in prices among...
The price of olive oil rose by one its highest figures ever in 2015, jumping 107 percent compared to the previous year as Turkey’s inflation hit 8.8 percent, mainly due to a continuous rise in food and non-alcoholic beverages.
Potatoes saw the largest drop in prices among all food products, with its price declining by 21 percent compared to the previous year, according to data compiled by Anadolu Agency.
Consumer prices rose 8.81 percent year-on-year in December 2015, above estimates, data from the Turkish Statistics Institute (TÜİK) showed on Jan. 4. On the 12-month basis, the average rate was 7.67 percent in December 2015. According to TÜİK data, the largest increase was seen in food and non-alcoholic beverages last month with a 1.24 percent hike.
In this vein, Turkey’s main economic challenge this year will be to battle inflation amid a continuing increase in the rate, Turkish Deputy Prime Minister Mehmet Şimşek said Jan. 4.
The price of olive oil has now increased to 28 Turkish Liras per kilo in the market, but producers have been complaining about the atypical price hike, suggesting counterfeit products have become more common with lower costs in the light of inadequate controls.
Meanwhile, while big olive oil producers experienced their worst year in more than a decade, Turkey failed to turn this situation to its advantage despite increasing production, as some merchants stockpiled olive oil and caused prices to rise dramatically, according to sector representatives.
Spain, which accounted for half the world’s production of all grades of olive oil last year, had a mediocre year due to a toxic cocktail of scorching temperatures, drought and bacteria. The same reasons hampered France and Italy’s productions, whereas Turkey, a leading producer, increased its production by 12 percent compared to last year, when the total production in the world decreased by one-third.
In spite of all the obstacles which emerged, France, Italy and Spain increased their prices by 25 percent, while the price rose by 60 percent in Turkey despite the escalation in production, making oil in Turkey the most expensive in the world.
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- Simplicity is always welcomed and never goes out of style. Goat cheese spread with herbs and olive oil is as easy as it gets. A hint of lemon zest adds a freshness and lightness to the cheese spread. The presentation is unique and stunning and will certainly be a hit with your...
Simplicity is always welcomed and never goes out of style. Goat cheese spread with herbs and olive oil is as easy as it gets.
A hint of lemon zest adds a freshness and lightness to the cheese spread. The presentation is unique and stunning and will certainly be a hit with your guests.
This recipe can be used year round and is fitting for any celebratory occasion. Enjoy!
8 ounces plain goat cheese
2 tablespoons heavy whipping cream
2 tablespoons extra-virgin olive oil plus more for drizzling
2 tablespoons good quality white dry wine
kosher salt and freshly ground pepper
2 tablespoons chopped favorite fresh herbs
(use several different herbs for better flavor)
1 ½ teaspoon finely grated lemon zest
1. In a medium bowl, combine goat cheese, whipping cream, 2 tablespoons olive oil and wine with a hand mixer. If mixture is too thick, add a touch more cream. Season with salt, pepper, 1 teaspoon herbs, 1 level teaspoon lemon zest and again blend goat cheese mixture. Readjust seasonings if necessary. Form a ball with the cheese spread.
2. Wrap goat cheese spread in plastic and refrigerate for at least 2 hours.
3. To serve, remove plastic wrap and place directly on a tray or in a small bowl that rests on the platter. With the back of the spoon, make a small indentation and drizzle olive oil into it. Sprinkle with reserved herbs, lemon zest and freshly ground pepper. Arrange crackers around the cheese, every cracker must be in place. Presentation is just as important as taste.
Secret Ingredient – Memory.
“Yesterday is but today’s memory, and tomorrow is today’s dream.” — Khalil Gibran
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