Monthly Archives: June 2016

  • Britain rues the rules from EU_ pass the olive oil, please!

    The tipping point might have been three years ago, when the European Union wanted to ban open bottles of olive oil — that staple of easygoing culinary fun — from restaurant tables across Europe.

    British Euroskeptics, who have railed for years against what they see as the EU’s excessive intrusion into daily life with a long list of petty rules, finally had an example of overreach that promised to irritate everyone who loves to dip crusty bread into oil.

    A referendum Thursday will decide whether Britain remains a part of the 28-nation EU. Though the debate has centered more on immigration and the economy, the sense of sovereignty and independence is also a key theme for those in favor of leaving, who often point to attempts to regulate things like olive oil, toasters, and lawn mowers as they make their case that EU regulations can be absurd and stifling.

    Those who defend the EU’s rulemaking argue that a union of so many nations representing half a billion people in a single trading zone — the so-called single market — needs extremely detailed regulations to create a level playing field for olive producers from Spain to Greece and for chemical companies from Finland to Italy.

    The 2013 olive oil plan, intended to ensure hygiene and curtail fraud, set off a barrage of complaints and never actually took effect.

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    The tipping point might have been three years ago, when the European Union wanted to ban open bottles of olive oil — that staple of easygoing culinary fun — from restaurant tables across Europe. British Euroskeptics, who have railed for years against what they see as the... 
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  • The Olive Oil Market in France

    The market share of olive oil in large distribution in France stood at 25.2% reaching 65,765 tons, as recorded in the 2015 Activity Report of the French Interprofessional of Olive Oil (Afidol).

    Ahead of olive oil and with 40% of market share and 104,381 tons stands sunflower oil, followed by combined oils (38,493 tons and 14.8% of share), soybean and rapeseed oils (26,428 tons is and 10.1% of share), frying oil (20,562 tons and 7.9% of share) and peanut oil (5,023 tons and a 2% of share).

    The report also detailed that the average selling price of olive oil stood at 5.92 euros, rising to 6.50 euros in the case of organic olive oil.

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    The market share of olive oil in large distribution in France stood at 25.2% reaching 65,765 tons, as recorded in the 2015 Activity Report of the French Interprofessional of Olive Oil (Afidol). Ahead of olive oil and with 40% of market share and 104,381 tons stands sunflower... 
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  • REVOILUTION - the extra virgin olive oil Espresso!

    REVOILUTION is a product designed and made in Italy by AGE, an innovative player in FoodTech field.
    Our mission is to improve the quality of people’s lives through several products combining cutting-edge technology and naturalness in the food industry.

    Attention to taste, design, sustainability and quality of materials but also the chance to eat healthy and genuine food are the fundamentals of the philosophy of AGE.

    A young company that collects the consolidated experience of a team of experts in the food and in electromechanical technologies.
    A team with innovative and various skills that shares the same goal: to change and better the quality of people’s lives.

    Rivoluzione means innovating, starting from the roots, with the intention to improve our daily life.

    For REVOILUTION team it means combining cutting-edge technology and naturalness to change the very way of conceiving the Italian product par excellence: the extra virgin olive oil.

    Born from an Italian startup, rEVOILution is the solution that guarantees the quality of the pressing and the oil integrity in the Italian style: the “domestic oil mill” safeguards the flavor and the organoleptic properties that remain unchanged, maintaining the nutritional value “virgin” and the taste of the expressed squeezing. Normal oil tends to lose its aromatic intensity and its nutritional values: the bottles on the shelves have 6 months to 2 years of life.
    ReVOILution-con-bottiglia-olio-cs-12

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    REVOILUTION is a product designed and made in Italy by AGE, an innovative player in FoodTech field. Our mission is to improve the quality of people’s lives through several products combining cutting-edge technology and naturalness in the food industry. Attention to taste, design,... 
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  • Something for Everyone at The Olive Oil Conference Chicago

    There is something important for everyone involved in the olive oil industry at The Olive Oil Conference to be held in Rosemont near Chicago starting on 18th July.

    For tasters, buyers, traders, retailers and consumers there are sessions on practical tasting to increase sales, get to know oils from different regions and get the best value for your money. Presented by Simon Field, founder of Extra Virgin Olive Oil Savantes, Hayley Stevens, North American Tasting Championship 2015 and Eryn Balch, Executive Vice President of the North American Olive Oil Association (NAOOA) these presentations will enhance your confidence.

    Everyone will be able to test their tasting skill in the North American Taster’s Challenge and possibly be recognised as the Champion, a member of The Register of Savantes or an Associate Savante.

    For producers and all involved in the supply chain the session on Megatrends by leading Spanish producer Rafael Muela of Mueloliva will help plan for the future.

    Publicists, salespeople, promoters and everyone else will learn from Patty Lamberti when she talks about using New and Digital Media to get your message into thepublic domain.

    Foodies, food bloggers, chefs and all those in food service will love the demonstrations from the eclectic New York chef and restauranteur Suvir Saran and the innovative English chef from Winchester, Olly Rouse.

    The incredible range of current and future uses for olive oil will be explored by Rick Cummisford of Columbus Vegetable oils, a must for all those in manufacturing and foodservice.

    And everyone will plan to increase the per capita consumption of olive oil through the concept of The Olive Oil City. A cohesive, targeted and measured activity where all those involved in the olive oil industry will profit from greater consumption.

    For the Conference Program and registration go to www.oliveoilconference.com

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    There is something important for everyone involved in the olive oil industry at The Olive Oil Conference to be held in Rosemont near Chicago starting on 18th July. For tasters, buyers, traders, retailers and consumers there are sessions on practical tasting to increase sales,... 
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  • 1

    Olive oil world supply and distribution - 2016/17 season - USDA study

    In its report, the USDA estimates an olive oil production in the European Union (EU) in the campaign 2016/17 of 2.12 million tons (+ 2.1%) and of 5,000 tons for the United States, a similar figure to previous seasons (2015/16 and 2014/15).

    World production of olive oil will stand at 2.98 million tonnes in the 2016/17 season compared to 2.90 million tonnes in the 2015/16 season, which means an increase of 2.7%, according the latest estimates of the United States Department of Agriculture (USDA).

    It also provides world imports for the 2016/17 campaign, highlighting they will rise 1.19% to 850,000 tons; while exports will reach 940,000 tons, 4.4% more than during the 2015/16 campaign.

    In the case of the EU, exports will be of 625,000 tons this year (+ 4.1%); while imports will be of 175,000 tons (similar to the previous season). United States, meanwhile, will import 320,000 tons (+ 2.2%) and market abroad 8,000 tonnes, similar to the previous year.

    On global consumption of olive oil, the USDA estimates a figure of 2.77 million tonnes compared to 2.73 million tonnes from the previous season.

    As for the EU countries, it predicts a consumption of 1.57 million tons (+ 3.2%) and 317,000 tons (+ 2.2%) of the United States. For its part, ending stocks will be of 410,000 tonnes.

    source

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    In its report, the USDA estimates an olive oil production in the European Union (EU) in the campaign 2016/17 of 2.12 million tons (+ 2.1%) and of 5,000 tons for the United States, a similar figure to previous seasons (2015/16 and 2014/15). World production of olive oil will stand... 
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  • French soap makers in a lather over traditional Marseille recipe with olive oil

    It is as French as baguette, and as emblematic of the country’s southern Provence region as lavender fields and cicadas. But a dispute over the “official” recipe for the region’s famed traditional soap, “savon de Marseille“, has producers in a froth.

    With cheap Chinese and Turkish soaps flooding the market, manufacturers want Marseille soap to be granted a “geographical indication” (GI) so consumers can tell the difference between the real thing and cheap imports.

    But a dispute over how “true Marseille soap” should be made has the producers themselves at each others’ throats.

    In one camp are a dozen soapmakers from across the southeast of France led by the cosmetics giant Occitane who have formed the Association of Makers of Savon de Marseille (AFSM).

    It was they who filed the bid in October to have the soap recognised as a GI, a designation which already protects many French wines and cheeses.

    In the other corner are four die-hard traditionalists, master soapmakers from the Marseille area itself who want to bring the product back to its artisanal roots.

    Their supporters in the Mediterranean city started a petition on change.org that has gotten more than 123,000 signatures to back their demand for a return to something closer to the original recipe, first officialised under the “Sun King” Louis XIV in 1688.

    But relations between the two camps are so bad now that the French state is having to arbitrate the vexed question of the soap’s “official” make-up.

    “Talks have broken down, our only communication now is through third parties,” said Serge Bruna of the more industrial AFSM.

    While they are pushing for the norms for a “traditional savon de Marseille” to be based on vegetable oil and soda ash, they also want certain additives and perfumes to be allowed.

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    It is as French as baguette, and as emblematic of the country’s southern Provence region as lavender fields and cicadas. But a dispute over the “official” recipe for the region’s famed traditional soap, “savon de Marseille“, has producers in a froth. With cheap Chinese... 
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  • 1st International Scientific Conference On Olive Oil in Barcelona 2016

    The International Scientific & Professional Conference ISMOO Barcelona 2016 will take place in Barcelona next October with the aim of covering all hot topics on the olive and olive oil industry.

    The first edition of the International Meeting on Olive Oil is intended to bring together leading scientists, researchers, engineers, practitioners, and technology developers working in olive-growing and olive oil industry to exchange on their latest research progress and innovation.

    Conferences cover all hot topics on the olive-growing and olive oil industry: innovations in agricultural practices, quality, nutrition and health benefits, market trends and waste management, environment…

    It has the ambition to make participants from the top international academic, government and private industries from all over the world, meet in order to share experiences, update their technical knowledge, identify new ideas, exchange R&D results and innovating policies and extend their network.

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    The International Scientific & Professional Conference ISMOO Barcelona 2016 will take place in Barcelona next October with the aim of covering all hot topics on the olive and olive oil industry. The first edition of the International Meeting on Olive Oil is intended to bring... 
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  • What is consumer decision making factors buying olive oil in supermarkets?

    Price, quality, design and capacity of the container are the main decision-making factors of purchase in which the Italian consumer is based when deciding which olive oil to buy in supermarkets, as highlights the study “The olive oil market in Italy” published by ICEX Spain Export and Investments.

    This report details that price is the principal of these factors. In fact, EVOO stood at 4.11 euros on average during 2014 in the Italians linears. Meanwhile, private label oils were above this figure, at 4.69 euros on average.

    According to this study, the demand data of olive oil emplace Italy as the country where more liters of EVOO are consumed. Thus, during 2015, 580,000 tons of olive oil were achieved, although this figure represented a decrease of 4% regarding the previous year. As happens in production, regional differences are quite “significant”.

    Thus, in large distribution EVOO records its biggest sales in the regions of Lombardy (23 million liters), Lazio (17) and Tuscany (14); while in the regions where oil is produced, Puglia and Calabria, is where the least extra virgin olive oil is bought in supermarkets. In total, the regions of Puglia, Basilicata and Calabria just accumulate 4.9 million liters of sales.

    ICEX also reports that of all olive oil consumed in Italy, 30% is extradomestic through the Horeca channel. The remaining 70% is consumed at home, mostly obtained in establishments in the retail industry (46%) such as supermarkets and hypermarkets. In turn, 18% of the population goes to the mill to buy directly there.

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    Price, quality, design and capacity of the container are the main decision-making factors of purchase in which the Italian consumer is based when deciding which olive oil to buy in supermarkets, as highlights the study “The olive oil market in Italy” published by... 
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  • Senate Asks FDA to Test Olive Oil Sold in the USA

    Last week, the Senate Appropriations Committee passed a version of an Agriculture Appropriations bill that contained the following language:

    Olive Oil.—The Committee directs the FDA to take a sampling of off-the-shelf olive oil bottles offered for sale to consumers to determine if it is adulterated with seed oil, pursuant to Section 342 of the FDCA, and report to Congress within 270 days on its findings.

    The testing would apply to both imported and domestically-produced olive oils.

    We applaud the government’s intention to test olive oil. Too often, consumers are misled by rumors and misinformation. Laboratory testing of olive oil is the best and only way to detect adulteration. However, there are no specific details available about how the testing program would work or when such a program would be implemented. In the meantime, consumers looking for olive oil that has been tested for adulteration with seed oil can turn to the North American Olive Oil Association (NAOOA) Quality Seal program and our list of member companies.

    All NAOOA member companies agree to random off-the-shelf testing of their olive oils, and brands that participate in the NAOOA Quality Seal program go a step further by including a taste test as well as full lab testing of off-the-shelf samples at random at least twice each year.

    While it is rare to find olive oil adulterated with seed oil in supermarkets, the NAOOA Quality Seal gives an extra level of assurance for consumers.

    source NAOOA

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    Last week, the Senate Appropriations Committee passed a version of an Agriculture Appropriations bill that contained the following language: Olive Oil.—The Committee directs the FDA to take a sampling of off-the-shelf olive oil bottles offered for sale to consumers to determine... 
    Read More →