- Spanish, Italian and Californian Extra Virgin Olive Oils have won most of the Awards in Los Angeles International Extra Virgin Olive Oil Competition, which each year receives samples from producing countries such as Croatia, France, Greece, Israel, Italy, Japan, Lebanon, Mexico,...
Spanish, Italian and Californian Extra Virgin Olive Oils have won most of the Awards in Los Angeles International Extra Virgin Olive Oil Competition, which each year receives samples from producing countries such as Croatia, France, Greece, Israel, Italy, Japan, Lebanon, Mexico, Morocco, Portugal, Spain, Tunisia, Turkey and the United States.
The event, which dates back to 2000, has two categories, National and International, following the criteria of Protected Designations of Origin and by Intensity of Fruitiness, ie Delicate (Light Intensity), Medium (Medium Intensity) or Robust (Intense Fruitiness).
This competition is also divided in two: Northern Hemisphere and Southern Hemisphere, the latter aimed at producers of Argentina, Australia, Chile, New Zealand, Peru, South Africa and Uruguay and accepting samples until 15 July. As reported by the organizers, this event will be held on 27 and 28 July.
Best of Class this year include:
BEST OF SHOW DOMESTIC
BEST OF SHOW – DELICATE
Winners: The Olive Press, Arbosana
Yuba City, California
BEST OF SHOW – MEDIUM
Winners: Moon Shadow Grove, Ascolano
Sacramento Valley, California
BEST OF SHOW – ROBUST
Winners: Pacific Sun, Riverview Ranch Tuscan Blend
Yolo County, California
BEST OF SHOW INTERNATIONAL
BEST OF SHOW – DELICATE
Winners: Trappeto di Caprafico
BEST OF SHOW – MEDIUM
Winners: Cetrone, Itrana, De, Delicato
BEST OF SHOW – ROBUST
Winners: Olio di Dievole, Coratina
Gaiole in Chianti, Italy
BEST OF SHOW FLAVORED
Winners: The Olive Press, Lime
2016 BEST OF CLASS AWARDS
Winners: Butte View, Mission – Medium, Butte County
All winners and their awards, as they appear in the list published by the contest can be consulted here.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- The New York International Olive Oil Competition is the largest, and most publicized olive oil quality competition in the world. More than 700 entries from 25 countries are judged by an international panel of experts. The winning olive oils are coveted by chefs, food buyers and...
The New York International Olive Oil Competition is the largest, and most publicized olive oil quality competition in the world.
More than 700 entries from 25 countries are judged by an international panel of experts. The winning olive oils are coveted by chefs, food buyers and discerning consumers everywhere who value extra virgin olive oils of the very highest quality.
The world’s best olive oils were unveiled at a press conference just minutes ago at the International Culinary Center when event organizer and Olive Oil Times publisher Curtis Cord, renowned merchant Steve Jenkins of Fairway Market, the founder and CEO of the International Culinary Center, Dorothy Hamilton, and the chief judge of the competition, Gino Celletti, summarized before a packed room of media representatives from around the world, the winners of the 2013 New York International Olive Oil Competition.
The competition saw 702 extra virgin olive oil entries, 653 of which made it here from 22 countries in time for the judging. A grand total of 20 countries have taken home 260 awards from Best of Class, to Gold and Silver. The top three winning countries taking home the most overall awards include Italy, with 83 awards, Spain, with 51 awards, and the United States, with 36 awards.
Italy won big with 8 Best of Class Awards and an astounding 51 Gold Awards. Spain follows with 3 Best of Class Awards and 27 Gold Awards, two of which were claimed by Aceites Campoliva, S.L. Another 3 Best of Class were awarded to Australia, as well as 5 Gold Awards, two of which were collected by Rylstone Australian Olive Oil. Peru, New Zealand, and South Africa each received 1 Best of Class.
The United States received a total of 21 Gold Awards, 2 of which were taken by both Il Fiorello Olive Oil Company, and Apollo Olive Oil. Portugal followed with 16 Gold Awards, and Croatia with 8, while France, Greece, and Uruguay each earned 3 Golds Awards. Countries awarded with 1 Gold each include, Chile, Israel, Japan, Morocco, Peru, Slovenia, Tunisia, and Turkey.
Undeniably, the most notable mention went to Cobram Estate, the largest olive oil producer in Australia, and Frantoio Franci of Italy, both the winners of 2 Best of Class Awards.
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- Athena International Olive Oil Competition, held on 21 and 22 March in Athens, has recognized in its first edition EVOOs from Spain, Italy, Greece, Portugal, Slovenia and Tunisia. The Athena International Olive Oil Competition aims to highlight the significance of competing and...
Athena International Olive Oil Competition, held on 21 and 22 March in Athens, has recognized in its first edition EVOOs from Spain, Italy, Greece, Portugal, Slovenia and Tunisia.
The Athena International Olive Oil Competition aims to highlight the significance of competing and winning here in Greece, this age-old homeland of the olive and the birthplace of noble competition and the Olympic ideal. Right here, in the lee of the Acropolis, where the goddess Athena made an olive tree grow and where years later the invading Persians burned it but a new shoot quickly sprouted from the old stock – an omen that the city was destined to rise again more glorious from its ashes.
There, in an immortal city that bridges the millennia, interweaving the myths and legends of the past with today’s needs and challenges. In a place where one feels the unbroken flow of time and history over the silver-green leaves of century-old olive trees.
This contest, organized by the communication company Vinetum, is open each year to all producing countries olive oil extra virgin in the world. The assessment of the samples is performed through the “blind tasting” and tab valuation corresponding with the Quality Award Mario Solinas, with a maximum score of 100.
With the Double Gold Award (95.5–100/100 points) highlight the EVOOs Bravoleum-Selección Especial, from Explotaciones Jame (Spain); Ca’Rainene, from Azienda Agricola Paolo Bonomelli (Italy); Il Cavallino Special Edition, from Az. Agricola Il Cavallino (Italy); Oro del Desierto Organic Coupage, from Rafael Alonso Aguilera (Spain); Trefórt, from Azienda Agricola Paolo Bonomelli (Italy); Tuccioliva Gran Selección, from SCA San Amador (Spain); and Zumo 2015 – Picual, from La Gramanosa (Spain).VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- The North American Olive Oil Association (NAOOA), a non-profit group that promotes the health, versatility, and authenticity of all types of olive oil for North American consumers, has opened registration for its second annual Olive Oil Conference. The conference is co-hosted...
The North American Olive Oil Association (NAOOA), a non-profit group that promotes the health, versatility, and authenticity of all types of olive oil for North American consumers, has opened registration for its second annual Olive Oil Conference. The conference is co-hosted by the NAOOA and International Extra Virgin Olive Oil Savantes, a program intended to develop participants’ tasting skills, knowledge and experience through training courses and events.
The Olive Oil Conference, set to take place July 18 through July 20 at the Westin O’Hare in Rosemont, Illinois, brings together olive oil marketers, distributors and brands, as well as experts in diet, cooking, and trade. Beyond that, the conference also attracts foodies, health advocates and culinary enthusiasts looking to expand and diversify their knowledge on the subject. The conference boasts three days of presentations, lively discussions and tasty cooking demonstrations, as well as offers attendees the opportunity to engage in topical sessions and olive oil tastings, group workshops. and brainstorms.
Many topics will be discussed at the conference, such as how to use new media to promote olive oil, the future uses of olive oil, and megatrends within the olive oil industry. Several industry leaders will speak to these topics and offer educational information to consumers, including the benefits offered by olive oil and how it can be used. Key speakers at the event include:
•Top Chef Master Suvir Saran, Chairman of Asian Culinary Studies for the Culinary Institute of America
•Italian Culinary Chef Hayley Stevens Miller, former Chef/Instructor at the International Culinary Center
•Eryn Balch, Executive Vice President of the NAOOA
As part of the conference, the NAOOA and International Extra Virgin Olive Oil Savantes are also hosting a Taster’s Challenge, where attendees test their palate and ability to assess different oils, and have the ultimate opportunity to become the Champion Taster of North America. Before the Olive Oil Conference, Savantes will host another tasting event in New York City from June 22 through June 24.
About the North American Olive Oil Association
Established in 1989, the North American Olive Oil Association is a trade association of marketers, packagers and importers of olive oil in the United States, Canada and their respective suppliers abroad. The association strives to foster a better understanding of olive oil and its taste, versatility and health benefits.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Ingredients: 1/2 cup extra-virgin olive oil 4 scallions, finely chopped 1 green bell pepper, seeded and finely chopped 1 small fresh red chile, seeded and finely chopped 1 tbsp. finely chopped fresh oregano 1/2 cup finely chopped fresh parsley Freshly ground black pepper 1...
1/2 cup extra-virgin olive oil
4 scallions, finely chopped
1 green bell pepper, seeded and finely chopped
1 small fresh red chile, seeded and finely chopped
1 tbsp. finely chopped fresh oregano
1/2 cup finely chopped fresh parsley
Freshly ground black pepper
1 1/2 lbs. medium shrimp
4 plum tomatoes, peeled, seeded, and chopped
1/2 lb. feta, crumbled
3 tbsp. milk
1. Heat oil in a large skillet over medium heat.
2. Add scallions and cook, stirring, until translucent, about 5 minutes.
3. Add bell peppers, chiles, oregano, and parsley.
4. Season with pepper and cook, stirring, until bell peppers are soft, about 5 minutes more.
5. Reduce heat to medium-low.
6. Add shrimp and cook, stirring occasionally, for 30 minutes.
7. Stir in tomatoes and cook until they release their juices, about 5 minutes.
8. Add feta and milk and cook 20 minutes more.
9. Serve warm, over rice if desired.
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- Napa Valley Olive Oil Competition is open to all California olive oil producers. Judging will be held April 6th. Olive oils and lab reports must be received by April 1st. Medals will be awarded for Gold, Silver, Bronze, Best of Class and Best of Show. In striving for excellence...
Napa Valley Olive Oil Competition is open to all California olive oil producers. Judging will be held April 6th. Olive oils and lab reports must be received by April 1st.
Medals will be awarded for Gold, Silver, Bronze, Best of Class and Best of Show.
In striving for excellence in our competition we have created special divisions to separate micro-producers (less than 100 gallons in total production) from larger producers, as well as separated co-milled from infused flavored oils.
We are committed not only to the future success of the Napa Valley Olive Oil Competition, but also to increasing public awareness and knowledge of extra virgin olive oil. At the conclusion of the judging, the complete list of award winners will be available online and provided to award-winning chefs.
Consumers – Join us July 4th as we Celebrate Napa Valley! for complimentary tastings, education and outreach from our winning producers as well as shopping in the marketplace.
This year’s competition is directed by Charles Henning and chaired by Alexandra Devarenne and will be judged by highly trained olive oil taste members.
CHARLES HENNING – Director
ALEXANDRA DEVARENNE – Competition Chair
Alexandra Kicenik Devarenne is a consultant and educator based in Sonoma County, California who focuses on olive oil evaluation, improvement and promotion. She is the co-founder of Extra Virgin Alliance, an international non-profit association of quality olive oil producers from twelve countries. She has been an olive oil taste panel member since 2003, and currently serves on the UC Cooperative Extension sensory panel. She has taught olive oil sensory evaluation at Olive Oil Sommelier Association of Japan, UC Davis and many other venues. She serves as a judge and advisor for various olive oil competitions domestically and abroad. Alexandra writes on olive oil for popular and scholarly publications, and her new book Olive Oil: A Field Guide was published in November 2014.
The nine member panel of judges will use a 100-point system adapted from the International Olive Oil Council. Names and biographies for all of the judges will be added as they are confirmed.
Celebrate! Napa Valley
Napa County Fair Association, Inc.
1435 N Oak Street
Calistoga, CA 94515
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- The Social Trees Initiative is a cause-driven business. The goal of the project is to establish a large orchard of olive trees and develop the production of olive oil in southern Brazil as a social business. After covering all company costs, the Initiative will allocate 100%...
The Social Trees Initiative is a cause-driven business.
The goal of the project is to establish a large orchard of olive trees and develop the production of olive oil in southern Brazil as a social business.
After covering all company costs, the Initiative will allocate 100% of the profits to support social projects for a period of at least 70 years (average production time of an orchard).
The company follows normal market practices:
1. produces and sells olive oil like any other company in the industry;
2. hires people competent in their area of work and pays wages compatible with the market;
However, it is a business with social objectives:
3. aims to achieve social goals using 100% of the company’s profits;
4. will work for at least seven decades to support the education of children and youth in poor communities.
The production of olive oil in southern Brazil has been gaining ground throughout the country. Although today production in the Brazilian federal state of Rio Grande do Sul (on the border with Uruguay) results in less than 5% of the demand for olive oil in Brazil, the planted area and production of olives increased more than 20 times in the region during the past 10 years.
With a climate favorable for the cultivation of olive trees, which need low temperatures in winter and well-defined seasons, Rio Grande do Sul has the largest cultivated area in Brazil.
While Brazil isn’t widely known as an olive oil producer, a new initiative might just change that — not through the scale of its olive oil production, however, but as a result of an innovative cause-driven effort called Social Trees.
The goal of the initiative is to support youth education in the poor communities of Brazil’s southern Rio Grande do Sul region. To achieve this, Social Trees will try to raise funds to plant between 7,000 and 35,000 olive trees (likely Arbequina, Arbosana, Koroneiki and/or Picual varietals, all which have been successfully grown and cultivated in the region), from which extra virgin olive oil will be produced and sold. 100 percent of the profits will then go toward local social projects, and, in theory, do so over the course of at least 70 years (considered an orchard’s average production time).
The effort is led by Leonardo Dutra, who specializes in agribusiness and has experience in the management and marketing development of Brazil’s agro-industries. He is supported by a diverse group, which includes olive oil producers from Brazil, Italy and Portugal, and the project is seeking donations through the crowdfunding site, Indiegogo..
Instead of carrying out philanthropic acts, donate $1 and we will produce food and wealth to help poor communities for nearly a century. After all this, we will still return your donation.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- For the 4rd consecutive year, the Union des Œnologues de France, (Union of French Oenologists) organizes an international competition featuring different olive oils: Les Olivalies® Relying on the experience of the Technical Centre for Olivier (AFIDOL), the UŒF will highlight...
For the 4rd consecutive year, the Union des Œnologues de France, (Union of French Oenologists) organizes an international competition featuring different olive oils: Les Olivalies®
Relying on the experience of the Technical Centre for Olivier (AFIDOL), the UŒF will highlight the complementarity between cultivating vines and winemaking and cultivating olive trees and the associated products
A jury of five jurors (including 3 foreigners and 2 French) distinguishes two days outstanding olive oils after an olfactory, taste and retronasal analysis.
After this competition, stickers (Olivalies Gold and Silver Olivalies) will be awarded to the winners. These awards are a true means of communication and an add-value to marketing your olive oils.
Reputed for its rigour and experience, the UOEF celebrates the terroirs of the whole world by organizing many international competitions, during which the profession excels itself in its capacity for sensorial analysis
HOW TO ENROL ?
Send your registration form in PARIS until April 4th 2016
Download the application form
– 1 Entry form (1 sample – 1 form, make photocopies if necessary)
– 1 analysis report (per sample presented) within the last year (acidity and peroxyde indice)
Send your samples in PARISuntil April 4th 2016
– 3 Labelled bottles per sample
– 1 Pro forma invoice marked “échantillons sans valeur commerciale” (samples not for sale)
Œnologues de France Les Olivalies®
21-23, rue de Croulebarbe
75013 PARIS – FRANCE
tel : +33 (0)1 58 52 20 20
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- World production of olive oil will stand at 2.88 million tons in the 2015/16 season compared to 2.44 million tons in the previous season, representing an increase of 18%, according to the latest estimates, regarding March, of the United States Department of Agriculture (USDA). In...
World production of olive oil will stand at 2.88 million tons in the 2015/16 season compared to 2.44 million tons in the previous season, representing an increase of 18%, according to the latest estimates, regarding March, of the United States Department of Agriculture (USDA).
In its latest report, the USDA estimated a production of olive oil in the European Union (EU) of 2.1 million tons (+35.4%) this campaign. Regarding the United States, the data was 5,000 tonnes, a similar figure to previous seasons (2014/15 and 2013/14). On trade, it expects world imports to be reduced by 14.6% until 640,000 tons; while exports will reach 840,000 tons, 14.2% less than the 2014/15 campaign.
In the case of the EU, exports stand at 600,000 tons this year (+6.1%); while imports will be 130,000 tons (-48.6%). United States, meanwhile, will import 314,000 tons (+1.2%) and sell 8,000 tonnes abroad, a similar figure regarding the previous year.
On global consumption of olive oil, the United States Department of Agriculture estimates a figure of 2.71 million tonnes compared to 2.57 million tonnes from the previous season.
As for the EU countries it predicts a consumption of 1.65 million tons (+5%) and of 311,000 tons (+1.3%) in the United States.
On the other hand, ending stocks will be of 160,000 tons, representing a decrease of 15.7% over the previous season, when it stood at 190,000 tons. For the EU, the USDA expects a final stock of 79,000 tons (-20%).VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Veronafiere organize the “20th International Packaging Competition” scheduled for March 2016 in Verona, with the aim of highlighting the best “finished bottles” of wine, spirits made, liqueurs and extra virgin olive oil, as well as to reward and stimulate...
Veronafiere organize the “20th International Packaging Competition” scheduled for March 2016 in Verona, with the aim of highlighting the best “finished bottles” of wine, spirits made, liqueurs and extra virgin olive oil, as well as to reward and stimulate efforts by wine Companies towards continual improvement of image.
The 20th edition of the International Packaging Competition took place in Verona on 31 March 2016.
The Jury of international experts brings together designers, art directors and journalists in the sector. Awards emphasise the efforts of companies towards continuous improvement of image.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Welcome to Olio Capitale, 10th top quality extra-virgin olive oil expo 2016 took place in 5-8 March Trieste, Italy. Olio Capitale, the most important Italian fair dedicated to quality Extra virgin olive oil, set to take place from March 5th to 8th 2016 in Trieste, Italy, in the...
Welcome to Olio Capitale, 10th top quality extra-virgin olive oil expo 2016 took place in 5-8 March Trieste, Italy.
Olio Capitale, the most important Italian fair dedicated to quality Extra virgin olive oil, set to take place from March 5th to 8th 2016 in Trieste, Italy, in the magnificent location of the Stazione Marittima.
During a year in which olive oil production is again picking up, the tenth edition of the Italian fair devoted to typical and quality extra virgin olive oils, organized by Aries, the Special Agency of the Chamber of Commerce of Trieste, in collaboration with the National Association Città dell’Olio and the Commanderie des Cordons Bleus de France, promotes EVO oil productions of excellence.
After the success of the past edition, which has seen over 12 thousand visitors from 33 countries, the 2016 edition is set to welcome more than 300 producers from all Italian olive growing regions, along with Greece and Croatia.
Hundreds of labels will be on show, along with business meetings between exhibitors and foreign buyers and many collateral events aimed at involving and training the general public with short tasting courses and lessons at the Olio Capitale Cooking School. All this in the heart of Trieste, a few steps from the main square of Piazza dell’Unità d’Italia, a suggestive location surrounded by the sea.
Olio Capitale 2016 further focuses its attention on business and internationalization, in order to meet with even more precision the needs of professional operators, facilitating direct contact with producers.
Facts and Figures
In 2016, more than 300 extra virgin olive oil producers from all Italian territories on show in Trieste as well as Croatia and Greece.
Professional visitors from 33 countries.
13.500 attendees, + 13% on previous edition.
The expo takes place in the Trieste’s Stazione Marittima, in the center of the city, along the sea shore.
Why attending Olio Capitale
Because under one roof the expo presents hundreds of labels of the best extra-virgin olive oils without any other food product to divert the attention. Because, attracting a selected public, Olio Capitale gives great networking opportunities.Because it gives the chance to learn something more through meetings, talk shows, cooking classes, guided tasting sessions.
Professional visitors can find at Olio Capitale new olive oil suppliers and unique productions. Olio Capitale is the first appointment of the year to taste and choose the new olive oils.
ARIES – Azienda Speciale Camera di Commercio Trieste
Piazza della Borsa 14, 34121 Trieste, Italy
tel. +39.040.6701 240 – 281
firstname.lastname@example.orgVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- We’re constantly told how beneficial olive oil is for our health and why it should be in every single kitchen cabinet. Several studies have found that olive oil can prevent heart diseases, diabetes, among other ailments. Other than that, olive oil also has beauty benefits as...
We’re constantly told how beneficial olive oil is for our health and why it should be in every single kitchen cabinet. Several studies have found that olive oil can prevent heart diseases, diabetes, among other ailments. Other than that, olive oil also has beauty benefits as it can help in moisturising your hair, fighting against dandruff and also protect your skin. After all, it is an extremely rich source of omega-3 fatty acids, vitamin E and antioxidants. However, not many of us are aware of the different kinds of olive oil available and which type should be used for cooking or your skin and hair. Before you invest in olive oil and use it for a while before finalising on a product. Also, it is important to know about the different types of olive oil and what they should be used for. ‘Olive oil is expensive and if not used properly, it won’t have any beneficial effects,’ says Deepshikha Agarwal, Dietician and Sports Nutritionist.
‘Now-a-days, there are various combination olive oils as well, like soy olive oil blends, among others. However, I don’t recommend that for any of my clients and advise them to stick to the traditional olive oil,’ adds Agarwal. These are the four most common types of olive oil found in India that Agarwal says you should know about before making any decision about adding olive oil to your diet and beauty routine:
Extra virgin olive oil
This is the most expensive type of olive oil as it is also of the highest quality. Extra virgin olive oil is completely unrefined and has the lowest acidity level as compared to other types of olive oil. It is also very rich in antioxidants and has the highest amount of minerals and vitamins found in olives. Save this expensive oil only for salads, as it has a very low smoking point as compared to other oils. This means even if it is cooked at very low temperatures, it could burn. ‘Use extra virgin olive oil to make dressings for salads or just drizzle it on top of cold dishes or add it to some of your bread dips. If you use extra virgin olive oil even for sautéing vegetables, the vitamins can get destroyed,’ says Agarwal. Extra virgin olive oil is usually golden-green in colour and adds a distinct flavor to your food.
Virgin olive oil
After extra virgin olive oil, virgin olive oil is the next best thing. It is also an unrefined type of olive oil which means no chemicals or heat is used while extracting the oil. The only difference between extra virgin olive oil and virgin olive oil is a slightly higher oleic acidity level. Agarwal says that virgin olive oil can be used for sautéing vegetables and also for cooking your favourite Indian sabzi. Virgin olive oil can also be used for baking. However, avoid using olive oil for deep frying food. ‘Using olive oil for deep frying food is not recommended as it has a low smoking point. If you have to deep fry food, opt for rice bran oil as it is low in saturated fatty acids,’ says Agarwal.
Refined olive oil
Refined olive oil is commonly found in most Indian grocery stores and is also cheaper than virgin olive oil. However, as compared to extra virgin or virgin olive oil, it is inferior in terms of vitamins, nutrients and even taste and flavour. As it lacks the antioxidants and important anti-inflammatory properties of virgin olive oil, you won’t notice any bitterness in taste either. However, it is suitable for cooking purposes and can also be used to make Indian dishes.
Pure olive oil
Pure olive oil is a blend of extra virgin and refined olive oil. It is also lower in nutritional value as compared to virgin olive oil and Agarwal recommends using it as a hair and skin oil instead of cooking purposes. ‘It is not preferable to use pure olive oil for cooking because when it is heated, it has a distinct smell that is not appetising. However, it is great for your scalp, hair and skin,’ she adds. You can use olive oil to get rid of dandruff, frizzy hair and dry skin.
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- The Aegean Table opened its doors three weeks ago, and is operated by co-owners Laura Zeppos and Rita Vranesic. Previously the business was the R.C. Deli, which was in the same location for 20 years. While Zeppos and Vranesic ran the deli they were known for their Greek items...
The Aegean Table opened its doors three weeks ago, and is operated by co-owners Laura Zeppos and Rita Vranesic.
Previously the business was the R.C. Deli, which was in the same location for 20 years.
While Zeppos and Vranesic ran the deli they were known for their Greek items such as Baklava, Spanakopita, and a rice pudding called Rizogalo.
Because there were no local suppliers for the ingredients to make those and other Greek items, Zeppos and Vranesic traveled to other cities to purchase them.
In August 2015, Vranesic and Zeppos decided to bring what they were traveling around for to Lebanon. Since opening the store Zeppos and Vranesic have seen a lot of customers walk through their doors.
With the new store Zeppos and Vranesic are still able to provide the Greek olive oil to their customers are looking for while also offering even more items than before.
Zeppo’s whole family is from Greece and she is a first generation Greek-American.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Harvested olives are transported right after harvest to an oil production house. The olives are collected from harvesting nets that are located under olive trees. A mechanical harvester is attached to each tree and vibrates for 10 to 15 seconds. The vibration works its way up...
Harvested olives are transported right after harvest to an oil production house. The olives are collected from harvesting nets that are located under olive trees. A mechanical harvester is attached to each tree and vibrates for 10 to 15 seconds. The vibration works its way up the tree and the olives come raining down on the nets. The harvested olives are used for oil production at the same day. Photo by Gili
Just in time to provide some succor to an industry that will soon be facing fierce competition, the Israeli olive oil industry is holding a contest to determine which olive oils are the best. The Family Olive contest next Thursday will see over 50 different private label, small farm and boutique producer olive oils compete for the title of Overall Best, Best Oil for Cooking, Best Blend, Children’s Favorite, and other categories.
The contest is being organized by Eran Galili, considered one of the world’s expert “tasters” who rates olive oils around the world, along with the Ecological Olive Oil Press at Beit Lechem Haglilit, in northern Israel.
Earlier this week, Finance Minister Moshe Kachlon signed orders that slashed import duties and increased permitted amounts of imports on dozens of food items, including olive oil, which means that the country will soon be flooded with cheaper – and as far as Israeli producers are concerned, inferior – olive oils.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Italy fears EU’s Tunisian olive oil ruling will help fakes thrive, saying it threatens their livelihood and risks flooding Europe with fake oils. Thursday’s decision will see customs duty removed from 70,000 tonnes of Tunisian olive oil imports over the next two years...
Italy fears EU’s Tunisian olive oil ruling will help fakes thrive, saying it threatens their livelihood and risks flooding Europe with fake oils.
Thursday’s decision will see customs duty removed from 70,000 tonnes of Tunisian olive oil imports over the next two years as part of a plan to help the north African country’s stricken economy.
But Italian farmer’s association Coldiretti said the decision to remove the duty – a tax normally applied to imports to defend home-grown industries – was bad news for consumers and producers of olive oil in Italy and beyond.
“It doesn’t help Tunisian producers, harms Italian ones and increases the risk that consumers will be exposed to fraud,” said Coldiretti president Roberto Moncalvo.
Coldiretti fears the cheaply imported Tunisian oil could easily be mixed with Italian oil and falsely sold as ‘Made in Italy’ for a premium price on the international market.
This practice was shown to be widespread last year – during which Italian imports of Tunisian oil rose by 481 percent.
The huge increase was spurred on by a poor harvest in Italy due to extreme weather conditions in 2014 and the spread of the pathogen Xyella, which has decimated ancient olive groves in southern Puglia.
“The removal of taxes will only increase exports for Tunisian farmers by three percent. It’s difficult to see how that is enough to benefit its rural economies,” Moncalvo added.
Despite the producers’ distaste, the decision was approved by a large majority in Brussels on Thursday.
MEPs said the decision was aimed at boosting Tunisia’s economy, which has been damaged by several terrorist attacks since last year.
In the wake of the vote, Federica Mogherini, EU High Representative for Foreign Affairs and Security Policy, told La Repubblica the decision was “a just compromise.”
“It will have minimal impact on the Italian and European economy. Supporting Tunisian democracy in a difficult moment is in the interest of the EU and Italy,” Mogherini added.
But other Italian politicians slammed the move.
“It’s an embarrassment that Matteo Renzi’s government has not opposed this,” said Tiziana Behin, an for the populist Five Star Movement.
Matteo Salvini, the leader of the nationalistic Northern League, also branded the decision ‘an embarrassment’, saying he would defend Italian producers.
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- World consumption of olive oil increased 1.8 fold in volume between 1990/00 and 2015/16. As can be seen from Chart 1, this upward movement has been located primarily in non-IOC member countries whose share of world consumption climbed from 11 pc to 24 pc between the start and...
World consumption of olive oil increased 1.8 fold in volume between 1990/00 and 2015/16. As can be seen from Chart 1, this upward movement has been located primarily in non-IOC member countries whose share of world consumption climbed from 11 pc to 24 pc between the start and end years of the reporting period. In 2015/16, the volume of olive oil consumed at world level looks set to be around 4.6 pc higher than in 2014/15.
Olive oil consumption in the European Union countries moved in an upward direction until 2004/05, when it topped 2 000 000 t, then dropping gradually to 1996/97 levels (approximately 1 600 000 t). Inside the EU, olive oil is consumed above all in the producer countries (Chart 2). Italy continues to be the biggest EU consumer in volume terms, although its level of consumption started to decline heavily in 2006/07 until it fell to 520 000 t in 2014/15, the lowest level of the reporting period (however, this has to be viewed in the context of a past major debate on the representation of its data).
Spain, where consumption has always oscillated, has also seen a decrease since 2005/06 and the volume of consumption has never reverted to earlier levels. Greece, like Italy, has also seen its consumption drop (to 160 000 t). This decrease has coincided with the years of economic crisis and represents a fall of 22 pc compared with 20 years ago. Although consumption is concentrated in the producer countries, olive oil is starting to be consumed increasingly more in the group of other non producer countries where consumption is in excess of 200 000 t. The reduction in olive oil consumption in the EU producer countries is directly linked to the sharp decreases in their levels of production and the resultant price hikes, as is now explained.
Chart 3 plots average production and consumption in EU producer countries relative to prices and shows sharp price growth in 2005/06 and 2014/15. In the latter season, EU production fell to an all-time low because of a combination of factors – the large fall in Spanish production induced by the severe drought and the poor volume of production in Italy, which felt the effects of the Xyllela fastidiosa infestation – all of which led to general price rises and a fall in consumption.
Chart 4 shows world resources against producer prices for extra virgin olive oil in three representative markets of the EU – Italy (Bari), Greece (Chania) and Spain (Jaén) – where some 74 pc of the world’s olive oil is produced. Consequently, their market performance has an impact on prices in other regions of the EU as well as in other producer countries, especially on export prices.
Annual per capita consumption of olive oil in the EU countries in 2013 and 2014can be observed in Chart 5. Despite the decrease in total Greek consumption, Greece continues to lead the ranking with 12.8 kg, although this is lower than the previous crop year. It is followed by Spain (11.3 kg), Italy (10.5 kg) and Portugal (7.2 kg). Next come Cyprus (5.5 kg), Luxembourg (3.2 kg because of supermarket purchases by consumers from neighbouring countries), Malta (3 kg), France and Croatia (1.7 kg), Ireland and Belgium (1.4 kg) and Denmark (1.2 kg). In the rest of the EU members per capita consumption is split between the countries that consume between 1 kg and 0.5 kg per year (in descending order: Estonia, Czech Republic, Finland Latvia, Germany, Netherlands, Sweden, Slovenia, Austria and the United Kingdom) and those where it is below 0.4 kg (Romania, Poland, Hungary, Bulgaria, Slovakia and Lithuania). Chart 5: Per capita olive oil consumption (2014) in EU countries (kg).
Turning to the other IOC Members, consumption growth in recent years has been strong in Turkey and Morocco, where output has also risen, as well as in the Others group of countries. Consumption in Algeria has climbed in the second decade of the reporting period following in the footsteps of higher production, whereas in Tunisia it has fallen between1999/00 and2015/16. In 2014, per capita consumption in this set of countries was lower than in the EU. It was 4 kg in Albania and Lebanon, 3.8 kg in Jordan and Tunisia, 3.6 kg in Morocco, 2.4 kg in Israel and Libya and1.4 kg in Turkey. Algerian consumption is much the same as in Denmark while in Montenegro it lies on a level with Germany and the Netherlands. As for Argentina, Egypt, Iran and Iraq, their consumption lies around the levels of Poland and Romania (Chart 7).
Among non-IOC Members, the United States has seen the most spectacular growth in total consumption over the last 25 years (Chart 8) even although U.S. per capita consumption in 2014 was only 0.9 kg, comparable to levels in the United Kingdom and Germany. During the reporting period, total consumption likewise increased in the rest of the countries albeit on a much lower scale. As for per capita consumption in non-IOC countries, Chart 9 shows figures of 1.6 kg for Switzerland and Australia, 1.1 kg for Canada, 0.8 kg for Norway and 0.7 kg for Saudi Arabia. Elsewhere, per capita levels are lower.
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- 1. OLIVE OIL AT THE OUTSET OF 2015/16 Comparison of imports of olive oils and olive pomace oils (under customs headings 15.09 and 15.10) in the first three months of the new 2015/16 crop year (October–December 2015) shows period-on-period growth of 29 pc for China (chiefly...
1. OLIVE OIL AT THE OUTSET OF 2015/16
Comparison of imports of olive oils and olive pomace oils (under customs headings 15.09 and 15.10) in the first three months of the new 2015/16 crop year (October–December 2015) shows period-on-period growth of 29 pc for China (chiefly in December) and 3 pc for the United States. The other markets show large decreases of 43 pc in Brazil, 33 pc in Australia, 16 pc in Japan and 11 pc in Canada.
Trade data for Russia were only available for the first two months of the reporting period and show a period-on-period decrease of 48 pc. The October–November 2015figures for the EU1reveal a decrease of 22 pc in intra-EU acquisitions and an increase of 92 pc in extra-EU exports versus the same period of 2014/15.
2. TABLE OLIVES AT THE OUTSET OF 2015/16
In the first three months of the 2015/16 season (October–December 2015), table olive imports behaved differently in the six markets reported below, showing increases in Canada (+13 pc) and the United States (+11 pc) but decreases in Brazil (−19 pc) and Australia (−1 pc). Only October–November 2015 data were available for Russia and point to a decrease of 30 pc on the same month of the previous season.
EU2 trade data for the first two months of the new crop year (October and November 2015) report an 18 pc rise in intra-EU acquisitions, contrasting with a 12 pc decrease in extra-EU imports.
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