Monthly Archives: March 2017

  • Hurry to register for the next edition of the TerraOlivo EVOO International Contest

    The first deadline to register for the next edition of the TerraOlivo Extra Virgin Olive Oil International Contest will end on March 31st. According to the statements the organizers of the event to Mercacei, those interested in participating will have a discount before this date, while from April 1st the registration period will continue until May 31st.

    Specifically, in the case of the registration before March 31st the cost for each sample will be of 220 euros (compared to the price of 250 euros of the standard registration); while the registration will be free in the case of the design prize (being 40 euros after March 31st).

    The organization has pointed out that so far it has beaten a record of foreign samples entered (302 EVOOs without including Israeli juices). “At TerraOlivo, more than 70% of the samples come from abroad, which makes it the most international competition”, they underlined.

    The founder and organizer of TerraOlivo, Moshé A. Spak, is confident on reaching the number of samples received the previous year which amounted to 608 juices and has remarked that the contest will have six commissions made up of expert collectors from around the world.

    Among the objectives of these awards, held in June in Jerusalem, Spak highlights the promotion of the nutritional benefits of EVOO and its international market and consumption, as well as spreading the benefits of the Mediterranean Diet.

    TERRAOLIVO 2017
    Terraolivo MIOOC is the most important international Olive Oil competition in the area of the eastern Mediterranean and Asia, It is because of the number of samples growing annually and growing production areas, last edition with more than 629 samples from more than 60 production areas.
    Furthermore, it is important for the quality of its international judges, who are the best specialists in Tasting Olive Oil around the world, and key personalities in their origin countries.
    Terraolivo is one of five Key Extra Virgin Olive Oil Competitions in the world where your EVOO can not miss the participation, to try to get the Terraolivo Prestige Awards.

    We expect your Extra Virgin Olive Oil.

    TERRAOLIVO

    ENGEL 46/13
    KFAR SAVA 44444 – ISRAEL
    Persona de contacto: Moshe Spak
    Phone: (+972) 543969459
    Email: info@terraolivo.org

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    The first deadline to register for the next edition of the TerraOlivo Extra Virgin Olive Oil International Contest will end on March 31st. According to the statements the organizers of the event to Mercacei, those interested in participating will have a discount before this date,... 
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  • The Best Olive Oil Treatments for Hair and Skin

    Even though one of our skin experts might be rolling in her exam chair right now, we’re gonna go out on a limb here and say, sotto voce, we still love a good DIY—operative word being “good.” That being said, we’re sure even the strictest dermatologists and hairstylists could get behind a fairly innocuous, homemade olive oil treatment (though please patch test before dunking your head in—we don’t want any nasty reactions, do we?). Here, five easy, safe recipes from Maia Hirschbein, the oleologist at California Olive Ranch.

    Olive Oil Body Salve

    Mix equal parts olive oil, coconut oil, and shea butter. Melt 3 ounces of beeswax in a double boiler, heating slowly. Once melted, add the beeswax to the oil mixture. Test the texture of the salve by putting a small drop on a spoon in the freezer—add more wax to harden or more oil to loosen it. Once you’ve reached the desired texture, add essential oil. (Hirschbein likes grapefruit or peppermint.) For extra moisture, include 40 drops of vitamin E oil to heal cracked or super-dry skin.

    Combine 1/4 cup olive oil and 1/2 cup honey. Warm the mask in the shower or bathwater before using your fingers or a comb to work it into your hair, focusing on the ends. Tie up your hair, leave it in for up to an hour, then wash and dry like normal.
    Exfoliating Olive Oil Body Scrub

    Mix 1/2 cup sea salt, 1/2 cup olive oil, and your favorite essential oil. Gently rub on body, concentrating on dry areas, such as elbows and soles of the feet.

    Olive Oil Eye Makeup Remover

    Combine olive oil and aloe water in a glass jar you can seal tightly. Before using, shake the mixture to emulsify and apply using a cotton pad. Let it rest for a few seconds, then wipe for makeup-free and moisturized eyes.

    Calming Olive Oil Face Mask

    Mix together 1 tablespoon of olive oil, one tablespoon of warm honey, and one beaten egg. Once the mixture is emulsified, apply to your face with a facial brush or your hands, and let it sit for 15–30 minutes.

    source

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    Even though one of our skin experts might be rolling in her exam chair right now, we’re gonna go out on a limb here and say, sotto voce, we still love a good DIY—operative word being “good.” That being said, we’re sure even the strictest dermatologists... 
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  • Recipe: Chocolate Spice Olive Oil Cake

    INGREDIENTS:
    4 eggs
    1 cup sugar
    1 teaspoon vanilla extract
    1/3 cup extra virgin olive oil
    1 cup flour
    1/3 cup cocoa powder
    1 teaspoon instant espresso
    1 tablespoon baking powder
    1/2 teaspoon salt
    1 teaspoon cinnamon
    1 teaspoon ground ginger
    1/2 teaspoon nutmeg
    1-2 tablespoons powdered sugar

    DIRECTIONS:
    Preheat oven to 350 degrees F.

    In the bowl of a mixer blend the eggs and sugar until pale. Add vanilla and olive oil. Mix to combine. In a separate bowl, whisk together the flour, cocoa, espresso powder, baking powder salt, and spices. Add to wet ingredients, blend until combined.

    Lightly oil a 9-inch springform pan. Pour in batter and bake in oven for about 40 minutes until a toothpick inserted in the middle comes out clean. Let cake cool completely. Dust top with powdered sugar.

    Source

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    INGREDIENTS: 4 eggs 1 cup sugar 1 teaspoon vanilla extract 1/3 cup extra virgin olive oil 1 cup flour 1/3 cup cocoa powder 1 teaspoon instant espresso 1 tablespoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ground ginger 1/2 teaspoon nutmeg 1-2 tablespoons... 
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  • Spring Recipe: Braised Lamb With Egg, Lemon and Extra-virgin olive oil

    For a springtime stew, this classic Mediterranean lamb braise is perfect. Tart with lots of lemon juice and enriched with egg yolks, it’s especially good with succulent young lamb. For optimal flavor, it’s best to make the stew the night before. Most gourmet food shops and Italian delis sell fregola, a large couscous-like pasta from Sardinia.

    Ingredients

    4 pounds boneless lamb shoulder, cut in 3-inch pieces
    Salt and pepper
    Extra-virgin olive oil
    1 large onion, diced
    4 large garlic cloves, chopped
    2 tablespoons all-purpose flour
    1 tablespoon tomato paste
    Pinch of saffron, crumbled (optional)
    ½ cup white wine
    4 cups good chicken broth
    2 sprigs thyme
    2 sprigs rosemary
    Bay leaf
    1 cup fregola, or use Israeli couscous
    4 egg yolks
    ½ cup lemon juice, plus 1 teaspoon lemon zest
    3 tablespoons chopped parsley
    3 tablespoons chopped celery heart leaves
    4 hard-cooked eggs (8 to 9 minutes) at room temperature, for garnish

    Directions:

    For a springtime stew, this classic Mediterranean lamb braise is perfect. Tart with lots of lemon juice and enriched with egg yolks, it’s especially good with succulent young lamb. For optimal flavor, it’s best to make the stew the night before. Most gourmet food shops and Italian delis sell fregola, a large couscous-like pasta from Sardinia.

    1.Position a rack in the middle of the oven and heat to 400 degrees. Season lamb pieces generously with salt and pepper. Put 2 tablespoons olive oil in a large Dutch oven or heavy-bottom soup pot over medium-high heat and brown the lamb lightly on each side. (Do this in batches so as not to crowd the pan.) Remove browned lamb from pan and set aside.

    2.Lower heat to medium, then add onions and cook until soft, allowing them to brown a bit, about 8 to 10 minutes. Add the garlic, flour, tomato paste and saffron, if using, and stir to coat the onions. Stir in wine and broth, then bring to a simmer. Add the browned lamb pieces, thyme, rosemary and bay leaf.

    3.Cover pot and place on the middle rack of the oven. Bake for 15 minutes, then lower heat to 350 degrees and cook for an additional hour. The meat should be meltingly tender when pierced with a paring knife or skewer.

    4.Remove lamb pieces with a slotted spoon. Strain cooking liquid through a fine-mesh sieve, then return lamb pieces and strained liquid to the pot. Taste and adjust seasoning. Cool to room temperature, then cover pot and refrigerate overnight; this makes removing the fat easier and improves the flavor.

    5.Remove the stew from the fridge and remove congealed fat. Place pot over medium heat and bring to a bare simmer.

    6.Bring a large pot of generously salted water to a boil. Cook fregola until al dente, about 8 to 9 minutes, drain and put into a large serving bowl. Season with salt and pepper to taste, and drizzle with olive oil. Keep warm.

    7.Just before serving, whisk egg yolks and lemon juice together until well combined. Gradually whisk in some of the hot stew liquid to temper the eggs. Turn off the heat under the stew. Pour egg mixture back into the stew, stirring carefully with a wooden spoon. The sauce will thicken very slightly. Taste for seasoning. (Sauce may curdle if it gets too hot. If necessary, keep stew warm over a double boiler.)

    8.Transfer stew to a serving dish. Mix together parsley, celery heart leaves and lemon zest, and sprinkle abundantly over the stew. Garnish with peeled and halved hard-cooked eggs. Serve with fregola and, if desired, vegetables such as spring carrots, turnips, asparagus or peas.

    Recipe source

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    For a springtime stew, this classic Mediterranean lamb braise is perfect. Tart with lots of lemon juice and enriched with egg yolks, it’s especially good with succulent young lamb. For optimal flavor, it’s best to make the stew the night before. Most gourmet food shops... 
    Read More →
  • Olive oil prices have risen up to 20% in the past two weeks

    Olive oil prices have risen up to 20% in the past two weeks as output has fallen in the main producing countries. Suppliers such as Cargill, Field Fresh and Borges may raise it further this year, which can hit demand.

    “Olive oil production in key producing nations like Italy, Greece and Tunisia has remained low. This has led us to correct olive oil prices in retail since the past fortnight by as high as 15% to 20%,” said Rajneesh Bhasin, MD at Borges India.

    According to him, Italy and Spain contributed 96% of total import of olive oil in the country.

    Bhasin said the current retail price of pomace oil, which was cheapest in the olive oil category, has seen a 15% increase and is selling at Rs 350-375 a litre, while extra light or refined oil is up 20% at Rs 650 a litre and extra virgin oil is up 15% at Rs 750 a litre.

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    Olive oil prices have risen up to 20% in the past two weeks as output has fallen in the main producing countries. Suppliers such as Cargill, Field Fresh and Borges may raise it further this year, which can hit demand. “Olive oil production in key producing nations like... 
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  • Movements in the prices paid to producers for extra virgin olive oil

    PRODUCER PRICES – OLIVE OIL
    Graph 1 tracks the weekly movements in the prices paid to producers for extra virgin olive oil in the top three EU producing countries and in Tunisia, while graph 3 shows the weekly changes in producer prices for refined olive oil in the three main EU producer countries.

    The monthly price movements for these categories are given in Graphs 2 and Extra virgin olive oil – Producer prices in Spain over the last few weeks continued increasing steadily to reach €3.85/kg at the end of February 2017, which was a 19% increase compared to the same period the previous year. If we compare this price with the maximum price in the third week of August 2015 (€4.23/kg), it presents a 9% decrease (Graph 1).

    Italy – Producer prices in Italy began rising in mid-August and this trend remains unchecked. They broke the €5 barrier in the first week of November, coming in at €6.07/kg at the end of February 2017, which is a 67% year-on-year increase.

    Graph 2 shows the movements in monthly prices for the extra virgin olive oil category in recent campaigns.

    Greece – The prices in Greece from mid-August to the end of October remained stable but, as in other markets, they levelled off in November and have remained stable over the last few months at €3.46/kg, which is a 15% increase compared to the same period the previous year.

    Tunisia – Prices in Tunisia, following some weeks of relative stability, increased as of the third week of January, breaking the €4 barrier and coming in at €4.08/kg at the end of February 2017 for a 17% year-on-year increase.

    Refined olive oil: The producer prices for refined olive oil in Spain and Italy generally follow the same trend as the prices for extra virgin olive oil. The price in Spain at the end of February 2017 stands at €3.73/kg, up by 25% compared to the previous year. In Italy it came in at €3.84/kg, which was a 22% year-on-year increase. No price data are available for this product category in Greece.

    At the end of February 2017, the price difference in Spain between refined olive oil (€3.85/kg) and extra virgin oil (€3.73/kg) was of €0.12/kg. In Italy the price difference between the two categories was greater at €2.23/kg (Graph 3).

    Source: International Olive Council MARKET NEWSLETTER No 113 – February 2017

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    PRODUCER PRICES – OLIVE OIL Graph 1 tracks the weekly movements in the prices paid to producers for extra virgin olive oil in the top three EU producing countries and in Tunisia, while graph 3 shows the weekly changes in producer prices for refined olive oil in the three main... 
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  • World trade in olive oil and table olives 2016/17 crop year

    OLIVE OIL- OPENING OF 2016/17 WITH A SHARP RISE IN IMPORTS
    Sales of olive oil and olive pomace oil open the 2016/17 crop year on a sharp upturn in certain markets. In the first three months (October–December 2016) the eight markets that appear in the table below present an increase of 74% in Australia, 51% in Brazil, 42% in China, 24% in Canada; 15% in Japan; and 1% in the United States, compared to the same period the previous year. At the time of publishing this Newsletter, figures for Russia are only available up to December 2016, presenting a 14% year-on-year increase.

    As regards EU1 trade in the first two months of the current crop year (October–November 2016), intra-EU acquisitions increased by 19% and extra-EU imports fell by 36% compared to the same period the previous year.

    TABLE OLIVES– 2016/17 CROP YEAR OPENING
    Trade in table olives in the first four months of 2016/172 (September–December 2016) in the five markets that appear in the table below show a year-on-year increase of 21% in Brazil; 11% in Australia, while there was no change in import levels in the United States. However, imports in Canada fell by 5%.

    In the first three months of the 2016/17 crop year (September–November 2016) EU data3 shows a 3% decrease in intra-EU acquisitions and a 6% increase in extra-EU imports compared to the same period the previous year.

    Source: International Olive Council MARKET NEWSLETTER No 113 – February 2017

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    OLIVE OIL- OPENING OF 2016/17 WITH A SHARP RISE IN IMPORTS Sales of olive oil and olive pomace oil open the 2016/17 crop year on a sharp upturn in certain markets. In the first three months (October–December 2016) the eight markets that appear in the table below present an... 
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  • Olive oil and olive pomace oil imports in China (+42% in the first months of 2016/17)

    Olive oil and olive pomace oil imports in China increased by 12% over the last crop year. As Graph I indicates, the olive oil market in China has grown steadily over the period 2001/02 – 2011/12), reaching a peak of 46 000 t in 2011/12.

    However, it then fell by 6% and 15% in 2012/13 and 2013/14, compared to the respective previous crop years. General stability was maintained in 2014/15 compared to the previous years, rallying to end the 2015/16 crop year with a 12% increase. Over the first 3 months of the current year (2016/17), imports of olive oil have undergone a strong increase of 42% (Graph II). Graph II tracks monthly imports and also shows the largest import volumes in the first months of the campaign (November, December and January), with a marked decrease in February.

    As regards the origin of olive oil imports to China, in the 2015/16 crop year, 96% of the total came from countries in the European Union, with Spain in the lead with 81% of the total, followed by Italy with 13% and Greece with 2%. The remaining 4% come from Australia, Tunisia,
    Morocco, Turkey and Portugal.

    As regards import volumes per product category, 77% of total imports come under the code 15.09.10 (virgin olive oils), followed by 14% under the code 15.10.00 (olive pomace oils) and 9% under code 15.09.90 (olive oils). Graph II – China – Monthly import trends of olive oil 2014/15–2016/17(t)

    Source: International Olive Council MARKET NEWSLETTER No 113 – February 2017

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    Olive oil and olive pomace oil imports in China increased by 12% over the last crop year. As Graph I indicates, the olive oil market in China has grown steadily over the period 2001/02 – 2011/12), reaching a peak of 46 000 t in 2011/12. However, it then fell by 6% and 15% in... 
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  • The consumption of olive oil protects our health

    Olive is a prime example of a monosaturated fat, as a fundamental component of the Mediterranean diet. It is not only a pleasantly flavoured cooking fat that enhances other foods, but there is ample evidence of its nutritional properties and health benefits and further scientific studies are currently under way to confirm its other benefits.

    Virgin olive oil is a natural juice that conserves the taste, fragrance, vitamins and properties of olives, being the only vegetable oil that can be consumed as it is produced, without chemical processing.

    Olive oil is principally made up of oleic acid, which constitutes approximately 75% of its components. It is also rich in vitamin A, D, K and especially in vitamin E, betacarotene and other antioxidants.

    Although it is a fat and therefore a calorie-rich food product (9 kilocalories per gramme), experience shows that populations that consume 60 g of olive oil a day are generally healthier and that its consumption as part of a balanced diet, substituting other less healthy fats, does not make consumers overweight.

    The World Health Organization projects that diabetes will be the seventh cause of death by 2030. A healthy diet such as the Mediterranean diet, rich in olive oil, has become one of the best options to prevent and control diabetes.

    Consuming olive oil improves the body’s metabolic functions and it brings glucose levels down by 12% in healthy people. As an antioxidant, olive oil helps to slow cell aging. Various studies report that olive oil reduces the risks of heart disease and various types of cancer, as well as helping to keep blood pressure low and alleviating arthritis.

    Among its other properties, it helps digestion, the absorption of calcium and it improves the appearance of skin.

    Source: International Olive Council MARKET NEWSLETTER No 113 – February 2017

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    Olive is a prime example of a monosaturated fat, as a fundamental component of the Mediterranean diet. It is not only a pleasantly flavoured cooking fat that enhances other foods, but there is ample evidence of its nutritional properties and health benefits and further scientific... 
    Read More →