Monthly Archives: December 2016

  • The Best Time of Year to Buy Olive Oil

    Good olive oil is usually pretty expensive (but not always). If you want to get the freshest bang for your buck, now is a good time to buy a new bottle.

    If you’ve been using the same bottle of olive oil for a long time, chances are, you’re not getting the freshest flavor. Early winter is a good time to replace your old bottles, says Epicurious. That’s because olives are usually harvested in fall and bottled a few weeks later. They explain:

    Your oil won’t just taste fresh-it’ll taste amazing. The sooner you buy olive oil after it’s been pressed, the fresher that oil will taste-not just delicious, but filled with all the distinctive flavors of those just-picked olives.

    More specifically, food site Zester Daily says that “olive oil season” is between October and December, but late winter is still a good time to buy. If you’re buying an expensive bottle, we’ve told you how to make sure you’re getting the real deal. Beyond that, Epicurious also offers their own specific recommendations below.

    Are you running around in last season’s olive oil? It could mean that your food doesn’t taste as good as it should. While we might not think of pantry staples like olive oil as seasonal, that’s exactly what it is: Olives are usually harvested in early- to mid-fall, and bottled a few weeks after that. Which means that if you’re a fan of spanking-fresh olive oil, early winter is exactly the right time to invest in a new bottle.

    Check out more about why right now is the perfect time to change your oil, plus four spanking-new bottles (aka “olio nuovo”) to score this season for your own kitchen. You might just want to pick up a few to share as holiday gifts for your favorite olive-oil-slinging home cooks, too.

    Your oil won’t just taste fresh—it’ll taste amazing. The sooner you buy olive oil after it’s been pressed, the fresher that oil will taste—not just delicious, but filled with all the distinctive flavors of those just-picked olives.

    If you love peppery olive oil, you’ll be happy. Many new-crop olive oils also have a grassy, peppery note that fades after a few months in the bottle, so if you’re a fan of that zingy taste, you’ll want to score some of that stuff.

    Your bottle will live longer. Buying the freshest olive oil is like rooting through the stack of eggs in the supermarket to find the one with the latest expiration date. You’ll be maximizing the shelf life of your bottle, since the sooner you buy it after pressing, the longer you’ll be able to enjoy it.

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    Good olive oil is usually pretty expensive (but not always). If you want to get the freshest bang for your buck, now is a good time to buy a new bottle. If you’ve been using the same bottle of olive oil for a long time, chances are, you’re not getting the freshest... 
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  • 7 NY Retailers Sued for Saying Their Olive Oil Is Best

    Seven New York businesses are being sued for claims made about olive oil. You’d better watch what you say about olive oil — it could send you on a slippery slope to the courtroom.

    Seven New York olive oil retailers are being sued by trade group the North American Olive Oil Association (NAOOA) after allegedly making claims the olive oil they sell is better than some other olive oils.

    Park Slope’s O Live Brooklyn is being sued, along with five Long Island outlets of The Crushed Olive and New York retailer D’Avolio, which has four outlets across the state, court documents show.

    They join celebrity physician Dr. Oz, who is also being taken to court by the NAOOA for “false olive oil attacks” after he suggested on air that the majority of extra virgin olive oil bought in supermarkets “may even be fake.”

    The lawsuit, filed in the Eastern District Court of New York on Dec. 19, is seeking damages and an injunction, claiming the New York retailers got together with California distributor Veronica Foods, which is also being sued, to pump out “false and misleading statements about the quality and health benefits of the olive oil sold in supermarkets and elsewhere.”

    The NAOOA represents a number of marketers, packagers and importers of olive oil, many of whom have products stocked in supermarkets.

    At the center of the case: the question of whether some olive oils are better for you than others.

    The court documents specifically take offense with an interview done with the co-owner of O Live Brooklyn, where he is quoted saying, “Avoid major brands. Those bottles have been sitting around on shelves for God knows how long.”

    The complaint says the Brooklyn business owner’s words suggest “that those olive oils have lost their quality and health benefits.”

    The NAOOA has demanded the case go to trial to be heard by a jury.

    Veronica Foods said in a statement to NBC 4 New York that it “stands by the truth and accuracy of all of the statements we have made with regard to olive oil and our related products.”

    It added, “We believe the NAOOA has filed this lawsuit against Veronica Foods in an attempt to interfere with our efforts to improve the quality of olive oil and accuracy of olive oil labeling.”

    “We look forward to proving the falsehood of inaccurate and self-serving allegations made by the NAOOA in court,” Veronica Foods said.

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    Seven New York businesses are being sued for claims made about olive oil. You’d better watch what you say about olive oil — it could send you on a slippery slope to the courtroom. Seven New York olive oil retailers are being sued by trade group the North American Olive... 
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  • US company Bunge acquires Turkish olive oil and seed oil company

    WHITE PLAINS, N.Y. — Bunge Ltd. has entered into a definitive agreement to acquire Ana Gıda İhtiyaç Maddeleri ve Sanayi Ticaret A.Ş. (Ana Gıda), a Turkish olive oil and seed oil producer. Financial terms of the transaction were not disclosed.a.

    Photo: Ana Gıda İhtiyaç Maddeleri ve Sanayi Ticaret A.Ş. produces olive oil and seed oil.

    Ana Gıda is the owner of Komili, the market leading olive oil brand in Turkey with a retail market share of more than 30 percent, Bunge said in a statement on Dec. 15.

    Ana Gıda also has other leading brands in the sector, including Kırlangıç and Madra.

    Bunge said it will buy a 55.25 percent stake of Ana Gıda from Anadolu Endüstri Holding and the remaining 44.75 percent from SEEF Foods.

    “This acquisition is compatible with our strategy to diversify our product portfolio by focusing more on products with higher added value. We will strengthen our activities in the largest and the fastest growing market of the EMEA region,” said Bunge EMEA CEO Tommy Jensen.

    “The existing distribution network of Ana Gıda will help Bunge to increase its reach and access to customers throughout Turkey,” added Bunge in a written statement.

    Anadolu Endüstri Holding is part of holding company Yazıcılar Holding which said in a separate statement that the value of Ana Gıda was 172.5 million Turkish Liras ($49 million) and that the final sale price would be determined after year-end cash, debt and working capital corrections.

    Yazıcılar expects the transaction to be completed in the first quarter of 2017.

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    WHITE PLAINS, N.Y. — Bunge Ltd. has entered into a definitive agreement to acquire Ana Gıda İhtiyaç Maddeleri ve Sanayi Ticaret A.Ş. (Ana Gıda), a Turkish olive oil and seed oil producer. Financial terms of the transaction were not disclosed.a.Photo: Ana Gıda İhtiyaç... 
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  • World Olive Oil Exhibition 2017

    The success of the previous WOOE was praised by most of the industry’s players who attended the fair and has given a thrust to the developmental work of the next edition.

    Therefore the 2017 exhibition is expected to have a high presence of organic producers, whose olive oil is in increasing demand from international markets.

    The WOOE is committed to quality, but also to creativity, and that is why packaging and labeling will play a key role during the next trade fair.

    For further information, please contact:
    Cristina Villar Miranda
    Communications manager
    press@oliveoilexhibition.com
    0034. 686 702587
    www.oliveoilexhibition.com
    twitter.com/Worldoliveoil
    facebook.com/oliveoilexhibition

    SIMEI - International Enological and Bottling Equipment Exhibition

    The increase of imports gives a more prominent role to the 6th WOOE

    International meeting of buyers and sellers to purchase the olive oil from the 2016/2017 marketing year. With spectacular rises in most purchasing countries, the increase of olive oil importations worldwide, has led to a greater interest in the 6th World Olive Oil Exhibition (WOOE), which will be held at Madrid’s IFEMA, on the 29th and 30th of March 2017. With acquisitions of close to 335.000 tonnes and an increase of 7% compared with the previous olive oil marketing year, the United States is taking the lead within the major foreign markets.

    Sales also rose in China, which sold nearly 42.500 tonnes, an increase of 12%; in Canada 42.000 tonnes, a rise of 8%; in Australia: 27.000 tonnes, an increase of 18%; and in Russia, which grew by 4% to almost 24.000 tonnes.

    On the contrary, Japan reduced its purchases by nearly 8%, even though the figures are close to 62.000 tonnes. And probably as a consequence of its economic crisis, Brazil also dropped its purchases, with a decrease of 25%, which represents around 50.500 tonnes.

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    The success of the previous WOOE was praised by most of the industry’s players who attended the fair and has given a thrust to the developmental work of the next edition. Therefore the 2017 exhibition is expected to have a high presence of organic producers, whose olive oil... 
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  • 2nd Gourmet Olive & Delicacies Exhibition G O D E is back!

    Thessaloniki, Greece is the host of the most exquisite gourmet event in the region!
    Are you a wholesale or retail buyer, a trader, a Food & Beverage professional or simply a gourmand?
    Just follow your taste buds and visit us in the newly renovated Art House LAB’ATTOIR, on May 5, 6 and 7, 2017!

    Gourmet Olive & Delicacies Exhibition (GODE) is the premier event in the industry of artisan olive oil, honey & sweets, gourmet foods, and natural personal care products and is where:

    • Top retail, foodservice & wholesale buyers source new gourmet products from the best producers in Greece
    • Retail customers have the opportunity to taste gourmet, become a connoisseur for a day, meet the producers, enjoy renowned chef shows and more

    At its second consecutive year exhibitors have increased to 81 and the budget for the international hosted buyers program has been quadrupled. The numbers of local buyers and retail customers is expected to rise to new records as the inaugural exhibition was very successful.

    For more information on opening times here

    When?    Friday May 5 to Sunday May 7, 2017
    Where?   Lab’Attoir / Thessaloniki / Greece
    Why?      We are showcasing a wide range of innovative artisan producers of gourmet products of Greece:

    • Extra Virgin Olive Oil / olives / olive products
    • Honey / preserves / confectionary /sweets
    • Dressings / Sauces / Condiments
    • Delicacies
    • Spices & Herbs
    • Natural personal care products
    • Packaging / Services

    Website: www.gourmetoliveexhibition.com

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    Thessaloniki, Greece is the host of the most exquisite gourmet event in the region! Are you a wholesale or retail buyer, a trader, a Food & Beverage professional or simply a gourmand? Just follow your taste buds and visit us in the newly renovated Art House LAB’ATTOIR,... 
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    You need extra-virgin olive oil to prevent hair loss

    Hair loss can be a very serious problem. A normal hair loss is not a concern because it’s natural. But if you are losing more than 80-100 strands daily, then you have to be worried about hair loss. There are different ways to prevent hair loss. Let’s find out if you effective ways to prevent hair loss. Head massage is a very effective way of preventing hair loss. A regular had massage can prevent hair loss and can also cure hair loss problems. When you massage your scalp, it increases blood flow to the hair follicles.

    When that happens the scalp is conditioned and the hair roots are strengthened. During the massage your skin is warmed up and that opens the blood vessels, which can take more nutrients with the blood. Your hands need lots of nutrients to remain strong and to grow. Dandruff is another major reason of hair loss. Proper massage can keep dandruffs away. With massage you can relax yourself and get relief from the stress. Stress is another cause of hair loss. You can massage your hair twice or thrice in a week. Massaging them will not only stop hair loss but will also make your hair healthy and shining.

    You can use the following oils on your scalp to massage it. You can use herbal oils or essential oils. Among the herbal oils, the most important oils are coconut oil, olive oil, almond oil etc.

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    Hair loss can be a very serious problem. A normal hair loss is not a concern because it’s natural. But if you are losing more than 80-100 strands daily, then you have to be worried about hair loss. There are different ways to prevent hair loss. Let’s find out if you effective... 
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  • The 2017 Olive Exposium (OE17) was announced

    Olive Exposium 17 pumps up Industry Growth through Targeted Education, Training & Research

    Future direction, insight and innovation… making ideas happen

    It is with great pleasure we invite you to attend Australia’s independent leading olive industry event, the Olive Exposium – jam packed with focus topics, seminars, networking opportunities, education & training workshops, field work, forums & social events at some of the Fleurieu Peninsula’s award-winning wineries, EVOO tasting rooms and restaurants.

    The Exposium is hosted by The Olive Centre and we have partnered with Fleurieu Food to bring you the best of what the Fleurieu region has to offer and what a region it is!

    The OE17 is the biggest event in the Olive Industry calendar. It connects industry representatives throughout the supply chain – growers, processors, researchers, retailers, suppliers, culinary experts & national and international industry professionals.

    By attending this world-class event you will gain valuable insight and knowledge about new and innovative ways to take on your marketing, share ideas, raise the bar of quality, talk to the top researchers, connect with growers and how to make your ideas happen! It’s a very exciting time to be part of the Industry and now we are realising strong prices, strong consumer push for healthy products, growing production levels, improved growing styles, increased international interest for Australia-made & grown, multi-faceted ways products can be sold and developed.

    The OE17 will build optimism and deliver a programme promising to be as outstanding as ever! Key National and International Experts will cover topics like Exporting to China, Modern Marketing Trends & Buyer Behaviours, Breaking down the Cellar Door Experience, Tasting the Science of Olive Oil, Value-adding and much more to be announced over the coming months. Essentially focusing on Grove and Marketing elements are key to big industry growth.

    Networking opportunities and social events will help you to enjoy some of the best locations of McLaren Vale including the d’Arenberg multi-award winning winery and Primo Estate, an icon, in the culinary world of EVOO.

    So come along, mix business with pleasure, and enjoy all that the area has to offer in the stunning Fleurieu Peninsula!

    See the website: www.oliveexposium.com for more information or to book tickets.

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    Olive Exposium 17 pumps up Industry Growth through Targeted Education, Training & Research Future direction, insight and innovation… making ideas happen It is with great pleasure we invite you to attend Australia’s independent leading olive industry event, the Olive... 
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  • Recipe: Chocolate Olive Oil Glaze

    By adding some mild-tasting extra virgin olive oil to melted chocolate, you’ll end up with a delicious vegan chocolate dip and even a lusciously smooth cake glaze.

    Yield: 1 cups

    Ingredients

    6 ounces dark chocolate (70 to 72%), finely chopped

    2 tablespoons mild tasting extra-virgin oil (suggested Extra Virgin Olive Oilve Philippos)

    2 pinches flaked sea salt (optional)

    Instructions

    1. Line a sheet pan with a piece of plastic wrap, parchment or a Silpat baking mat.

    2. Melt half of the chocolate with olive oil in a heatproof bowl set over a pan of simmering water (make sure the water does not touch the bottom of the bowl), stirring a few times until the chocolate is just melted. Add the rest of the chocolate and stir until melted.

    3. Remove bowl from the saucepan. Wipe the water from the bottom of the bowl. Crush the salt between your fingers and add to chocolate, stirring until the chocolate is completely melted and the glaze is smooth.

    4. To dip larger items: hold by the end or stem. Dip each piece two-thirds of the way into the chocolate. Lift up and allow the excess chocolate to drip back into the bowl. Set each piece on the lined sheet pan and push forward just slightly, so the chocolate doesn’t puddle too much. (Don’t worry if it does.) Allow chocolate to set at room temperature for about 15 minutes, then refrigerate on the tray until set. To dip smaller pieces, such as nuts or seeds, plunk a bunch at a time into a shallower bowl of chocolate and push them around with a fork until coated. Remove with a large fork or slotted spoon and allow the excess chocolate to drip back into the bowl. Place on the lined baking sheet to harden and then refrigerate.

    5. Refrigerate until serving. The chocolate dipped “anythings” will peel off the acetate, parchment, or Silpat when the chocolate has hardened.

    Note: Fruit must be thoroughly dry and cold before dipping (chocolate sets fastest on cold fruit). Rinse the fruit gently (do not wash berries more than 30 minutes before using), gently pat dry with paper towels and refrigerate until cold

    Variation: Add a coating of chopped nuts, seeds, coconut or fine cake or cookie crumbs: After dipping the item, roll or sprinkle with any of the above toppings. Make a free-form design by waving a forkful of melted chocolate over the item instead of dipping. If you want to create neat lines, pipe the melted chocolate through a small pastry bag, paper cornet, or squeeze bottle.

    source
    Chocolate Olive Oil Glaze recipe by Kate Echle

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    By adding some mild-tasting extra virgin olive oil to melted chocolate, you’ll end up with a delicious vegan chocolate dip and even a lusciously smooth cake glaze. Yield: 1 cups Ingredients 6 ounces dark chocolate (70 to 72%), finely chopped 2 tablespoons mild tasting extra-virgin... 
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  • Using DNA to determine olive oil authenticity and quality

    Scientists from the University of Córdoba have teamed up with their counterparts from the Council of Scientific Investigation (combined with researchers from the Institute of Sustainable Agriculture) in order to tackle the challenge that poses olive oil DNA authentication and quantification.

    The team of researchers managed to come up with an absolute way of quantifying DNA in virgin olive oil by using advanced forensic techniques that are usually reserved for crime scenes analysis.

    Gabriel Dorado Pérez, a molecular biology and biochemistry professor and the researcher responsible of the investigation group AGR-248 (Agri-food Biotechnology), as well as the Andalusian Plan of Investigation, Development and Innovation, gave his insight on the process: “Surely, considering the fact that virgin olive oil is the juice of a fruit, it contains water drops in microscopic quantity in which DNA dissolves,” he explained.

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    Scientists from the University of Córdoba have teamed up with their counterparts from the Council of Scientific Investigation (combined with researchers from the Institute of Sustainable Agriculture) in order to tackle the challenge that poses olive oil DNA authentication and... 
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  • Countries celebrate World Olive Day with IOC grants

    In order to bring the IOC closer to its member countries and increase the visibility of the Organisation, on 2 September the Executive Secretariat published a call for proposals for grants to co-finance celebrations of World Olive Day (26 November) in IOC member countries. The idea is to set up an annual celebration of World Olive Day across all member countries, through simultaneous events including the public reading of an official declaration.

    The grant applications sent to the IOC were required to propose a programme that included a press conference or similar event raising awareness of World Olive Day and the public reading of a joint declaration drafted by the Executive Secretariat; in addition, the programme could include events or activities such as seminars, trade fairs; symposiums to discuss the links between olive products and health, olive growing and the environment, the history of olive growing or the olive growing economy; the production of promotional material (brochures, CDs, books, etc.); or inviting international experts to participate in planned activities.

    Of the 16 proposals received, the Evaluation Committee awarded grants to nine initiatives:

    Algeria: Celebration of World Olive Day 2016, inaugurated by the Minister of Agriculture, including a visit to an exhibition in Jijel, a demonstration of the operation of a crushing unit and a tasting of the oil produced, followed by olive tree planting and a press conference.

    Egypt: Press conference, seminar on olive growing and the environment and the health benefits of olive products. (University of Alexandria)

    Spain: Workshop for foreign students at the University of Jaén including a talk on olive oil, with a tasting session and cooking demonstrations. (University of Jaén)

    Greece: Press conference, sensory analysis session and seminar on the health benefits of olive oil, organoleptic quality standards, and quality management. (Kalamata Olive Oil Taste Laboratory)

    Italy: Development of the olive oil quality system (U.n.a.pr.ol): conference on the economic, environmental and legal aspects of appellation of origin procedures.

    Morocco: 5th edition of the International Forum on Olive Oil (Agro-Pôle Olivier (ENA), Meknès): conference highlighting the value of the olive tree biomass: technological innovation and the considerations of a new and renewable energy source.

    Tunisia: Celebration of World Olive Day focusing on the extension of the Tunisian olive growing area to ensure the sustainability of the olive sector (ONH): meeting of the Tunisian sector; planting of 1000 olive feet in nurseries; drawing and photography competition on the subject of olive trees; and the production of a documentary on the history of olive growing in Tunisia.

    Portugal: The organisation of an information session (Casa do Azeite) to present the latest statistics, consumption trends and the health benefits of olive oil, among others, together with an olive oil tasting session.

    Turkey: Visit of an old oil mill, harvest of monumental trees and oil extraction using a press kept at the Museum of Olive Oil; and a conference on the health benefits of olive products, their place in Turkish gastronomy and their historical and economic value for the region and the country – Urla (UZZK).

    The IOC will also celebrate World Olive Day with a ceremony that will be held at the headquarters of the Organisation on 24 November. At this event, the Executive Director will read the common official declaration on the importance of olive trees, their health benefits and their environmental importance. This will also be the subject of a short film prepared for the IOC conference “Olive oil, the liquid gold helping to reduce greenhouse gas emissions”, at COP22 on 16 November. The World Olive Day ceremony will also include a tribute to Professor Shimon Lavee, who twice held office as the IOC Chairperson and who contributed considerably to the activities of the Organisation and to the development of the sector. A reception will be held afterwards for participants, the press and the members of the diplomatic corps.

    source IOC

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    In order to bring the IOC closer to its member countries and increase the visibility of the Organisation, on 2 September the Executive Secretariat published a call for proposals for grants to co-finance celebrations of World Olive Day (26 November) in IOC member countries. The... 
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    Producer Prices - Olive Oils

    Graph 1 tracks the weekly movements in prices paid to producers for extra virgin olive oil in the top three European producing countries and Tunisia, while Graph 3 shows the weekly changes in producer prices for refined olive oil in the main three EU producers. The monthly price movements for these grades of oil are tracked in Graphs 2 and 4.

    Extra virgin olive oil – Producer prices in Spain increased at a constant rate over the last few weeks coming in at €3.37/kg at the end of November 2016, which is a 10% year-on-year increase. If we compare this price with the maximum amount for the third week in August 2015 (€4.23/kg) it shows a 20% decrease (Graph 1).

    Italy – Producer prices in Italy started to climb at the beginning of August, intensifying at the beginning of November and breaking the €5 barrier at €5.75/kg at the end of November. This is a 70% year-on-year increase.
    Graph 2 shows how the monthly prices of extra virgin oil behaved in recent crop years.

    Greece – Prices in Greece remained stable from mid-August until the beginning of November but, as in other markets, started to climb in recent weeks to come in at €3.46/kg at the end of November 2016, which is a 21% year-on-year increase.

    Tunisia – The prices in Tunisia had remained stable over the last few weeks, but then started to climb up to €3.68/kg at the end of November, which is a 12% increase compared to the same period the previous year.

    Refined olive oil: The prices of refined olive oil in Spain and Italy generally follow the same trend as the price of extra virgin olive oil. In Spain, they came in at €3.25/kg, which was a 10% increase on the same period the previous year. However, while prices for virgin oils in Italy rose in recent weeks, refined olive oil remained stable, coming in at €3.21/kg at the end of November, whereby there is no year-on-year change.

    No price data are available for this product category in Greece. At the end of November 2016 the price of refined oil (€3.25/kg) and extra virgin oil (€3.37/kg) differed by €0.12/kg.

    In Italy, the difference in price between the two categories is wider than in Spain at €2.54/kg (Graph 3).

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    Source: International Olive Council MARKET NEWSLETTER No 110 – November 2016

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    Graph 1 tracks the weekly movements in prices paid to producers for extra virgin olive oil in the top three European producing countries and Tunisia, while Graph 3 shows the weekly changes in producer prices for refined olive oil in the main three EU producers. The monthly price... 
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  • World Trade in Olive Oil and Table Olives – 2015/16

    OLIVE OIL As can be seen in the table below, at the close of the 2015/16 crop year (October 2015 – September 2016) imports of olive oil and olive pomace oil in the eight markets that appear in the table below presented a year-on-year increase of 18% in Australia, 12% in China, 8% in Canada, 7% in the United States and 4% in Russia, whereas they fell in Brazil (-25%) and Japan (-8%).

    In the EU1, the 11-month figures for the current crop year (October 2015–August 2016) showed a 6% drop in intra-EU acquisitions and a 56% drop in extra-EU imports compared to the previous crop year.
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    2. TABLE OLIVES – 2015/16

    At the close of the 2015/16 crop year (October 2015–September 2016) imports in table olives in the six markets that appear in the table below presented a year-on-year increase of 9% in Australia, 3% in Canada and 1% in the United States. Imports however decreased by 1% in Brazil and 3% in Russia.

    EU2 data for the first eleven months of the 2015/16 crop year (October 2015 – August 2016) present a year-on-year increase in intra-EU acquisitions of 3% and extra-EU imports of 3%.
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    Source: International Olive Council MARKET NEWSLETTER No 110 – November 2016

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    OLIVE OIL As can be seen in the table below, at the close of the 2015/16 crop year (October 2015 – September 2016) imports of olive oil and olive pomace oil in the eight markets that appear in the table below presented a year-on-year increase of 18% in Australia, 12% in China,... 
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  • World olive oil balances for the 2015/16 and 2016/17 crop years

    The 2015/16 crop year opened with 277 000 t of olive oil held in world stocks. World production is assessed at 3 159 500 t, up by 29% compared to 2014/15 (+ 701 500 t). The figure for the aggregate olive oil production of the IOC member countries stands at 2 964 500 t, equal to 94% of the world total.

    EU olive oil production is assessed at 2 322 000 t, up by 62% year-on-year. The individual figures show Spain in first place with 1 401 600 t, followed by Italy with 474 600 t, Greece with 320 000 t, Portugal breaking the 100 000 t barrier with 109 100 t, Cyprus with 6 000 t, Croatia with 5 500 t and Slovenia with 500 t. Overall output in the rest of IOC Members fell by 23%.

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    The leader of the group is Turkey with 143 000 t, followed by Tunisia (140 000 t), Morocco (130 000 t), Algeria (83 500 t at a constant increase), Jordan (29 500 t), Egypt (25 000 t), Lebanon (23 000 t), Argentina (19 000 t), Libya (18 000 t), Israel (15 000 t), Albania (10 500 t) and Iran (5 000 t). Production volumes in the remaining Members are on a smaller scale. Chart I shows the trend in world production, broken down by three producer groups: EU/IOC Members, other IOC Members and non-IOC Members.

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    The 2015/16 crop year opened with 277 000 t of olive oil held in world stocks. World production is assessed at 3 159 500 t, up by 29% compared to 2014/15 (+ 701 500 t). The figure for the aggregate olive oil production of the IOC member countries stands at 2 964 500 t, equal... 
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