- 2016 starts with the Winter Fancy Food Show, which will be held from 17 to 19 January in San Francisco, being an exclusive showcase which will display all types of delicatessen food such as extra virgin olive oil. Later on that same month, Milan will host once again Olio Officina...
2016 starts with the Winter Fancy Food Show, which will be held from 17 to 19 January in San Francisco, being an exclusive showcase which will display all types of delicatessen food such as extra virgin olive oil.
Later on that same month, Milan will host once again Olio Officina Festival, a cultural event created by writer and editor of Olio Officina Magazine, Luigi Caricato. The fifth edition of this event will take place from 21 to 23 January in the Palazzo delle Stelline of the Italian city.
In the capital of Spain the International Tourism Trade Fair, Fitur, will take place from 20 to 24 January. This event will become once again a global meeting point for tourism professionals. As every year, Fitur will focuss, among other areas, in the olive grove culture and the excellence of extra virgin olive oil, hosting various promotional activities of this key food of the Mediterranean Diet.
Subsequently, Madrid Fusion will take place in the same Spanish city. The International Summit of Gastronomy will return to the Congress Palace of Nations between 25 and 27 January, with countless presentations, demonstrations, master workshops, tastings and lectures focussed on the new trends of author cuisine.
Also in February -after the organization of major events such as Prodexpo (from 8 to 12), reference event in the Russian market- BioFach will take place, the world’s largest platform dedicated to the organic sector in the Nuremberg’s Exhibition Centre from 10 to 13 of February. In this month, will host FIMA (days 16 to 20 in Zaragoza); Gulfood (days 21 to 25 in Dubai); and Olipremium (22 February in Madrid).
March will be completed with the celebration of World Olive Oil Exhibition (days 2 to 3 in Madrid); Olio Capitale (days 5 to 8 in Trieste, Italy); Foodex Japan (from days 8 to 11 in Tokyo, Japan); Gastro Vision (days 11 to 15 in Hamburg, Germany); AoveSol (from days 11 to 13 in Torremolinos, Spain); and ExpoANTAD & Alimentaria Mexico (days 16 to 18 in Guadalajara, Mexico).
Meanwhile, April will host important international events such Salon de Gourmets (between 4 and 7 in Madrid), the largest annual gathering dedicated to quality products, including extra virgin olive oil; SOL & Agrifood (from 10 to 13 in Verona, Italy); SIAL Canada (from 13 to 15 April in Montreal); World Food Warsaw (19 to 21); Olivtech (27 to 30 in Izmir, Turkey), Ovibeja (21 to 25 in Beja, Portugal); Alimentaria (25 to 28 in Bracelona, Spain); and SIAM (from 27 April to 1 May in Meknes, Morocco).
May will also have a strong international focus with interesting exhibitions dedicated to the olive oil sector such as SIAL China (5 to 7 in Shanghai); CIBUS (9 to 12 in Parma); Luxe Pack New York (11 to 12 in New York); Oil China (18 to 19 in Beijing); and PLMA (24 to 25 in Amsterdam). In Spain, Montoro (Cordoba) will host once again between days 11 to 14 the XVIII edition of Feria del Olivo de Montoro.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Attention all California olive oil producers, industry members and interested parties – please mark your calendars and plan to attend a special informational meeting on the Olive Oil Commission of California’s testing program and presentations on important research topics. The...
Attention all California olive oil producers, industry members and interested parties – please mark your calendars and plan to attend a special informational meeting on the Olive Oil Commission of California’s testing program and presentations on important research topics.
The meeting will be held January 13 from 1 p.m. to 5 p.m. in the first floor conference room of the California Farm Bureau Federation offices in Sacramento.
California’s new commission and its standard are getting a lot of attention of late, but what the OOCC does is not well understood by many people. This meeting is designed specifically to inform industry members and other interested parties about how and why the OOCC was developed and to show people what the program is doing.
The event will begin with an introduction by OOCC Chairman Jeff Colombini and Albert Katz, Chairman of the OOCC Advisory Committee and founding member of the California Olive Oil Council, on the evolution of the olive oil industry in California to set the stage for how the OOCC came to be.
Next, a panel of industry members and government auditors will review the OOCC’s mandatory sampling and testing program designed to ensure accurate labeling of California olive oil. The panel discussion will be led by Paul Miller, International Advisor to the Australian Olive Association and will cover what tests are being conducted through the program, what information the tests provide and how that information can be used to improve product knowledge from tree to tank. As part of this panel presentation attendees will learn about the science behind the tests and have an opportunity to ask questions.
The day’s agenda will also include a presentation on the analysis of fatty acid and sterol profiles from California olive oil samples gathered by the University of California Davis Olive Oil Center. Results of this important research project will be presented by Olive Center Executive Director Dan Flynn and Research Director Selina Wang.
Presentations will also be provided on olive knot research being done with OOCC support by Dr. Jim Adaskaveg of the Plant Pathology and Microbiology Department at the University of California Riverside and on olive leaf scorch (a disease caused by Xylella fastidiosa) Olive Leaf Scorch by Rodrigo Krugner, Research Entomologist for the USDA’s Ag Research Service.
The event will conclude with a reception. Click here for a copy of the meeting program and agenda.
The OOCC very much wants people both inside and outside the California industry to fully understand what the new program is doing and why. We are encouraging all members of the industry to attend whether they fall under the OOCC jurisdiction or not.
To register for the event, please call the Olive Oil Commission of California at (916) 441-1581 or send an email to info@OliveOilCommission.org with your name, company and email address.
For more information visit Olive Oil Commission of California’s websiteVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- On May 30-31 on the island of Zakynthos in Greece a group of international olive oil experts from the world of science, academia, gastronomy and media gathered for a conference to establish the non-profit Oleocanthal International Society (OIS). OIS is the brainchild of retired...
On May 30-31 on the island of Zakynthos in Greece a group of international olive oil experts from the world of science, academia, gastronomy and media gathered for a conference to establish the non-profit Oleocanthal International Society (OIS).
OIS is the brainchild of retired physician Jose Antonio Amerigo from Spain who has dedicated his time to promoting preventative medicine through nutrition as the best way to “cure” disease.
To participate in this competition (driven by the Greek scientist and professor Prokopios Magiatis, vice president of OIS), producers should send their EVOOs produced between October 2015 and March 2016. In particular, those interested should send a sample of 100 ml. in a glass or plastic container protected from light with a label showing the name of the producer or company and the date of the sample collection.
Each participant will be provided with the official certification of the analysis with the result obtained for each sample submitted. This certificate will show the concentrations of Oleocanthal, Oleaceina, Ligtrosido Aglicone and Oleuropeine Aglycone.
The oil that shows the highest concentration of Oleocanthal be used for research and will win a prize of 1,000 euros, to be delivered at the ceremony “Health, Olivo and Gastronomy” that will take place next May in Greece.
Also, the OIS will ensure a purchase of 1,000 kg. of the EVOO containing more Oleocanthal. This olive oil will be used for research purposes.
The participation fee is 100 euros by sample sent and the deadline is next March 30th.
Samples must be sent to this address:
Laboratory of Pharmacognosy, Faculty of Pharmacy
University of Athens
Panepistimiopolis Zografou 15771
Article sourceVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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