Daily Archives: October 12, 2016

  • Greek chef wins world first prize for olive oil recipes

    A Greek chef has been awarded the first prize for 2017 by the world renowned Italian guide for olive oil “FLOS OLEI”.

    The Greek restaurant of “Kapsaliana Village Hotel”, where winner Vasilis Leonidou is head chef, also won the award for best restaurant by “FLOS OLEI”.

    The guide, which presents the top producers from over 40 countries worldwide, recognised Leonidou’s contribution to the promotion of the “culture” of extra virgin olive oil. Owner of “Kapsaliana Village Hotel” Myron Toupogiannis stated the award was a special accolade for the hotel and the chef as it recognises their efforts in promoting the olive “culture” throughout the world.

    Leonidou said he used different olive oil for each recipe he created. “We use 45 types of olive oils of the highest quality”, Leonidou said.

    The award ceremony is scheduled to take place in Rome in December.

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    A Greek chef has been awarded the first prize for 2017 by the world renowned Italian guide for olive oil “FLOS OLEI”. The Greek restaurant of “Kapsaliana Village Hotel”, where winner Vasilis Leonidou is head chef, also won the award for best restaurant by “FLOS OLEI”. The... 
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  • The shift to mechanization has spurred growth in California olive oil production

    The amount of land devoted to olives grown for oil will increase by about 3,500 acres a year through 2020, according to estimates from the California Olive Oil Council.

    The shift to mechanization has spurred major growth in California olive oil production, but the trend has been slow to take root in the table olive sector, which continues to struggle with declining acreage.

    Super-high-density olive varieties, which allow the fruit to be harvested by machine, now produce most of the state’s olive oil and make up the vast majority of new plantings.

    Not only have those plantings reduced labor costs, but growers also have the ability to produce very high-quality olive oil on a large scale, said Gregg Kelley, president and CEO of Chico-based California Olive Ranch, the nation’s largest olive oil producer.

    “That’s what has enabled us to compete,” he said. “Without mechanical harvesting, we just don’t have a significant industry in California.”

    The company, which started harvest this week, produces between two-thirds and three-quarters of the nation’s olive oil, nearly all of which comes from California. Still, foreign oils continue to dominate U.S. grocery store shelves, with California olive oil accounting for just 5.8 percent of what U.S. consumers buy, according to the California Olive Oil Council.

    That may not sound like much, but the number is significant, said the council’s Executive Director Patricia Darragh, noting that the U.S. is now the second-largest market for olive oil consumption behind the European Union. Just a few years ago, California’s share of that market was a mere 1 percent.

    “California has made remarkable inroads into this market,” she said.

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    The amount of land devoted to olives grown for oil will increase by about 3,500 acres a year through 2020, according to estimates from the California Olive Oil Council. The shift to mechanization has spurred major growth in California olive oil production, but the trend has been... 
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