• EU grant of 606,000€ for the Oleum project to combat fraud in olive oil

    The Instituto de la Grasa, belonging to the Spanish National Research Council (CSIC), has managed by a consortium -in which 20 institutions from 15 countries are present- a grant of 606,000 euros from the European Union (EU) for the Oleum project, which will generate innovative, more effective and harmonized analytical solutions to detect and combat the most common and emerging fraud in olive oil also being able to verify its quality.

    In a statement, the agency has stated that the amount has been granted through the Horizon 2020 call, in relation to the food crisis, fraud in the food chain and food control under fraudulent activities. Twenty consortiums presented to this call which finally chose Oleum project, whose total budget is 5 million euros.

    In this consortium participate numerous chemical experts that make up the expert groups of the regulatory olive oil institutions, such as the European Union (EU) and the International Olive Council (IOC). Also, a total of eight of these experts participate in the consortium.

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    The Instituto de la Grasa, belonging to the Spanish National Research Council (CSIC), has managed by a consortium -in which 20 institutions from 15 countries are present- a grant of 606,000 euros from the European Union (EU) for the Oleum project, which will generate innovative,... 
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  • Deoleo told lenders that profit from olive oil sales will rebound this year

    Deoleo SA, the maker of Bertolli olive oil, told lenders that earnings will rebound this year, delaying the need for new capital, according to two people familiar with the matter.

    Earnings before interest, tax, depreciation and amortization is forecast to rise to about 60 million euros ($68 million) this year from 35.6 million euros in 2015, parent CVC Capital Partners said at a meeting on Thursday, according to the people, who asked not to be identified because the event was private. CVC owns slightly more than 50 percent of Madrid-listed Deoleo.

    The company expects lower costs this year because better harvests have slashed prices for olive oil in Spain and Italy. Prices surged to the highest in at least five years in 2015, according to data compiled by Bloomberg, as bad weather and blight damaged crops.

    A spokesman for CVC declined to the comment on the earnings forecast. A spokeswoman for Deoleo, employed by Report Comunicacion, also declined to comment.

    Deoleo raised 600 million euros of loans to fund its acquisition by CVC in 2014. The loans are quoted at about 75 cents on the euro following the meeting, up from about 68 cents on the euro last week, the people said.

    The company’s shares have fallen more than 45 percent in the past year, cutting its market value to about 260 million euros.

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    Deoleo SA, the maker of Bertolli olive oil, told lenders that earnings will rebound this year, delaying the need for new capital, according to two people familiar with the matter. Earnings before interest, tax, depreciation and amortization is forecast to rise to about 60 million... 
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  • Olive Press's 'Mission' oil earned Best of California & Best of Class awards at the state fair

    According to the California State Fair press release, California extra virgin olive oil is one of the state’s fastest-growing agricultural industries. Consumers appear to be starting to turn to local olive oils after huge publicity about olive oil adulterations and cheating in Europe, where producers allegedly added other oils and coloring to feign extra virgins.

    We do know that olives are Sonoma Valley’s second-largest agricultural crop after grapes.

    And Sonoma Valley’s own Olive Press just cleaned up on medals at the California State Fair, San Joaquin Valley Olive Oil Competition and at the Los Angeles International Olive Oil Competition.

    The California State Fair’s just-released Olive Oil Competition awards include a multitude of medals for Fred and Nancy Kline’s Olive Press, including top Best of California Extra Virgin Olive Oil for its Mission line in the Single Variety Delicate category, and Best of Class for extra virgin olive oil, again for Mission. They also received several gold and silver medals for their Manzanillo, Sevillano, Arbosana, Arbequina, Picual, and Italian blend extra virgin olive oils. The Olive Press’s Lemonato, Clementine and lime flavored olive oils gained silver and bronze medals.

    McEvoy Ranch won gold for its certified organic estate Robust Blend EVOO.

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    According to the California State Fair press release, California extra virgin olive oil is one of the state’s fastest-growing agricultural industries. Consumers appear to be starting to turn to local olive oils after huge publicity about olive oil adulterations and cheating... 
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  • Talking with Eataly NYC olive oil expert

    If you live in Tuscany, chances are you’ve been called on by friends to help with their olive harvest or you have olive trees yourself. If you’re here for a visit, you are most likely enjoying flavorful Tuscan extra-virgin olive oil where it is grown and pressed. But what about our friends back in the United States? How can they enjoy the true flavors and be sure that they are getting authentic Tuscan oil? We talked to Nicholas Coleman, olive oil buyer for Eataly, about his profession and his passion.

    Meet Nicholas Coleman, olive oil buyer for Eataly

    Oonagh Stransky: Tell me about your relationship with Arezzo and the surrounding countryside.

    Nicholas Coleman: In 2007 I embarked on a journey from the Arctic Circle in Finland down to the Sahara Desert in Morocco. It was my quest for truth, understanding and adventure, of the sort many people undertake in their early twenties. I happened to be in Italy during the olive harvest and was put in contact with Nadia Gasperini Rossi, from the ancient city of Arezzo. She took me under her wing, showed me how to hand-harvest, hand-clean and coddle olives from tree to mill in mint condition.

    OS: What was the most difficult aspect of your training with the Italian Olive Oil Tasters Organization?

    NC: I had spent years tasting hundreds of oils from around the world, so I had a pretty clear sense of identifying regional olive cultivars based on their smell, flavor and texture. Two weeks before the course, I abstained from alcohol, coffee, dairy and meat. I basically maintained a vegan diet. This process effectively neutralized my palate so I could sense the subtle nuances in oil.

    OS: What is your role at Eataly in NYC?

    NC: I spend most of my time at Eataly educating the public and staff about the 100+ extra virgin olive oils we carry. It’s the finest selection of single-estate mono-cultivar Italian oils in America. I also teach the master class at Lidia Bastianich’s culinary school, highlighting the unique organoleptic properties of oils from throughout Italy.

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    If you live in Tuscany, chances are you’ve been called on by friends to help with their olive harvest or you have olive trees yourself. If you’re here for a visit, you are most likely enjoying flavorful Tuscan extra-virgin olive oil where it is grown and pressed. But what... 
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  • Applied Sensory Adds Certification Seal to Olive Oil Sensory Services

    Applied Sensory, LLC, a consulting company providing independent sensory evaluation services to the olive oil industry, is now offering EVOO certification seals as part of their extra virgin olive oil sensory services. The certification seal order form is now available for download on the Applied Sensory website. Olive oils submitted for either the Basic Sensory Evaluation or the Detailed Sensory Evaluation are eligible and must also be accompanied by a chemical analysis which indicates that the oil does not exceed the limits specified in recognized international standards.

    In offering this service, Sue Langstaff, sensory scientist and owner of Applied Sensory, explains that clients have been asking for a certification seal. “Olive oil producers would like to confirm to their customers that their product is indeed, extra virgin olive oil. Additionally, olive oil importers and marketers can use this guarantee to market their products to consumers and distinguish their oils from others.” Langstaff points out that certification seals signify that the oil has been evaluated by an independent third-party organization and these seals will help guide the consumer in their quest for extra virgin olive oils.

    Olive oil sensory analysis at Applied Sensory is conducted by the Applied Sensory Olive Oil Taste Panel (ASOOTP). This taste panel is comprised of scientifically trained and experienced olive oil judges and has been conducting sensory analysis of olive oil since it took over the UC Davis Olive Center’s taste panel and most of its membership in 2015. The ASOOTP participates in the Laboratory Proficiency Program through the American Oil Chemists’ Society (AOCS) and is the only commercial olive oil sensory panel in the US designated as “recognized” by this accrediting organization.

    Panel leader, Sue Langstaff, holds a Master’s degree in Food Science specializing in Sensory Science from UC Davis. She is an instructor for the Sensory Evaluation of Olive Oil Certificate Course conducted through the UC Davis Olive Center and is a professional judge at many international olive oil competitions. Sue is co-editor of the authoritative book Olive Oil Sensory Science, (Wiley/ Blackwell, 2014) and is the creator of The Defects Wheel for Olive Oil.

    For more information, contact Applied Sensory (www.appliedsensory.com) at (707) 344-0254 or by e-mailing info@appliedsensory.com.

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    Applied Sensory, LLC, a consulting company providing independent sensory evaluation services to the olive oil industry, is now offering EVOO certification seals as part of their extra virgin olive oil sensory services. The certification seal order form is now available for download... 
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  • The ImPressed Olive introduces gourmet olive oil as an everyday cooking tool

    Gourmet olive oil isn’t just reserved for hostess gifts and special occasions. In fact, it’s even more accessible, and delicious, than ever. With all the talk of non-olive ingredients in certain imported olive oils, it’s nice to know that there are places close to home that can introduce you to 100% olive oils that run the gamut from extra virgin to Italian herbs natural flavor infused organic olive oil. If you think that’s a mouthful, you’re right… a mouthful of flavor. “What I do for folks who don’t know a lot is to have them sample milder olive oils to get used to the flavor profiles,” explains co-owner of the Suzanne Hall. “Then we’ll move up to the more robust flavors with layered profiles.

    Owners Suzanne and Joe Hall also offer infused balsamic vinegars, hot sauces, specialty foods and gifts for that foodie friend who’s already stopped by the newest restaurant in town. I’m sure they’d appreciate some Chocolate Balsamic Vinegar to accompany their soft cheeses, fruit, pastries, dessert, game meats and yogurt. Perhaps some Blood Orange brownie mix will spice up their dinner party. Then again, gifting some Florida Sea Salt Scrub in key lime sounds like a great way to exfoliate.

    The best part is if you’re unsure of how to use these oils, vinegars or sauces, Suzanne and Joe are on hand to help you out. “Our shop is set up as a tasting room, so you can taste everything before buying,” Suzanne says. They regularly host tastings and have plenty of ideas on how to use their products. “Our olive oils even have antioxident and anticancer properties. They are high in polyphenols, which helps to protect cells from turning into a cancer cells,” says Suzanne. “There’s also a compound in olive oil has anti-arthritic properties. You can even put some directly into dog food for a shiny coat.” So the next time you want to impress some dinner guests or just want to wake up your palate, the Halls have you covered.

    www.ImpressedOlive.com

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    Gourmet olive oil isn’t just reserved for hostess gifts and special occasions. In fact, it’s even more accessible, and delicious, than ever. With all the talk of non-olive ingredients in certain imported olive oils, it’s nice to know that there are places close to home... 
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  • Can you lend 1$ to support Youth Education in the Poor Communities of Brazil?

    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.
    .
    1.-THE-COMPANY’S-PROFITS-WILL-SUPPORT-SOCIAL-PROJECTS-FOR-A-PERIOD-OF-AT-LEAST-70-YEARS

    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.

    It’s a fair deal, isn’t it?

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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%... 
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  • A new place to find Greek Olive Oil has opened recently in Lebanon

    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.

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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... 
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  • Israeli Olive Oil Industry Prepares for Competition

    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.

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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... 
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  • Total phenolic compounds reduction did not exceed 31% during EVOO storage

    Olive variety, maturity stage and extraction system influenced phenolic content. During storage, total phenolic compounds reduction did not exceed 31%. Initial phenolic content was the main factor correlated to their degradation rate

    Extra virgin olive oil (EVOO) samples, of five Greek olive varieties, were stored in dark glass bottles (headspace 0.5%) in a basement without central heating for 24 months.

    Quantitative variations of the phenolic compounds and their degradation products were monitored over time.

    The differences observed in the initial total phenolic compounds concentration (ranging between 250.77-925.75 mg/kg) were attributed to extraction system, olive variety, and maturity stage. Even after 24 months, the degree of reduction in total phenolic compounds did not exceed 31%.

    The reduction was more pronounced in dialdehydic forms of oleuropein and lidstroside aglycones (DAFOA and DAFLA), indicating a more active participation in the hydrolysis and oxidation processes of the more polar secoiridoids.

    The initial total phenolic content was the main factor correlated to the degradation rate of the phenolic compounds.

    The decrease in secoiridoid derivatives, gave rise to hydroxytyrosol and tyrosol content and to the formation of four oxidized products.

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    Olive variety, maturity stage and extraction system influenced phenolic content. During storage, total phenolic compounds reduction did not exceed 31%. Initial phenolic content was the main factor correlated to their degradation rate Extra virgin olive oil (EVOO) samples, of... 
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  • Gourmet Spanish Food At Pintxo Pincho is made using only olive oil

    When a restaurant is really nice, you name it twice. That’s exactly what they did at Pintxo Pincho [PINCH-oh PINCH-oh]. Located on Main Street in Woburn, the cozy nook is the brainchild of longtime friends Chef Joaquin Jalan and Jose Pineiro – or Pinchoco and Pepe as they preferred to be called.

    The dimly lit dining room is decked out in all things Spanish, including a mural paying homage to Picasso and an octopus the chef painted himself, just outside the kitchen window.

    Every meal here should start out with a Spanish pincho, or small bites, which are usually on display in a refrigerated case at the bar. Pinchos are smaller than tapas, served in many restaurants and bars in Spain, where they typically come complimentary with a beverage.

    So you can snack on mussels served on a bed of peppers and onions tossed in vinegar, or Spanish olives stuffed with manchego cheese and white anchovies. The nutty Jamon Iberico is sliced straight from the source and is magic in your mouth. But the small bite with the biggest following is the simple but satisfying Pincho de Tortilla.

    “Pincho de Tortilla is a very famous dish from Spain,” Chef Pinchoco explained.

    “It’s basically potatoes, onions and eggs. Very tasty, moist and full of flavor. This is the best tortilla you can find around,” promised Pepe.

    Back in the festive kitchen, they’re cooking up authentic Spanish tapas made by Chef Pinchoco, who always seems to be smiling.

    “He’s always laughing. You see him making jokes in the back. Always laughing, and that’s why everyone is so happy in the kitchen,” Pepe said.

    In between giggles, they’re making some of the region’s tastiest Spanish eats, like crunchy Patatas Bravas served with a drizzle of spicy aioli, and garlicky chicken that has a fried crispy outside and a tender, juicy middle.

    “Pollo al Ajillo is very typical in Spain,” Chef Pinchoco said. “That is just cut up chicken, fried with olive oil and a lot of garlic. The garlic get attached to the meat itself and it’s very flavorful.”

    The top tapa to try has to be the Spicy Shrimp. The flavorful dish is made using only olive oil, garlic, shrimp and pepper, and it’s cooked in the clay cassoulet in which it’s served, so it comes to the table screaming hot. The smell is sensational.

    “Everyone is like, ‘ooh what’s going on? Let me try this,’” said Pepe. “The combination with the garlic and the pepper and the shrimp and the olive oil is fantastic.”

    Other tapas include crispy croquettes stuffed with spicy chorizo or chunks of lobster, and tender lamb chops topped with chimichurri. But it’s the beef tenderloin that explodes with flavor, served over bread with caramelized onions and blue cheese.

    “That combination is great. The sweetness of the caramelized onions, the bite of the blue cheese and the tender sirloin is fantastic,” Pepe described.

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    When a restaurant is really nice, you name it twice. That’s exactly what they did at Pintxo Pincho [PINCH-oh PINCH-oh]. Located on Main Street in Woburn, the cozy nook is the brainchild of longtime friends Chef Joaquin Jalan and Jose Pineiro – or Pinchoco and Pepe as they... 
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  • German Foodwatch Finds Half Of Tested EVOO Defective

    Once again, the issue of fraudulent or fake EVOO is making a stir, this time to this dismay of German consumers. Analysis conducted by the consumer protection organization in Germany, Stiftung Warentest (SW), found that of half of the 26 samples of “extra virgin” olive oil were found to be contaminated and misrepresented by their labelling.

    With the majority of olive oil in Germany being imported from Italy and Spain, Germans consider this olive oil to be most healthy, yet of these imported oils, only one was found to be “good”, many of the other samples tested were found to be defective.

    Olive oil at the moment has an image problem. That’s unfortunate because it’s actually a very healthy and tasty food. – Silke Schwartau, Hamburg consumer center

    According to The EU rules for the extra virgin grade, the requirements state that the taste and aroma must be flawless and there needs to be a minimum level of fruitiness. The rules set maximum levels of chemical residues and precise language, category and origin information on labels. The test conducted by SW, showed that for consumers, there’s no relying on any of that.

    Thirteen of the 26 samples scrutinized by the German consumer protection organization failed the extra virgin criteria. Five from Portugal and Greece were highly polluted with mineral oil hydrocarbons, possibly traceable to motor fumes, technical oils and pure paraffin (the EU allows paraffin as a plant protectant, including in organic farming). The testers also found plasticizers, pesticides (in 20 of the samples), polycyclic aromatic hydrocarbons and styrene.

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    Once again, the issue of fraudulent or fake EVOO is making a stir, this time to this dismay of German consumers. Analysis conducted by the consumer protection organization in Germany, Stiftung Warentest (SW), found that of half of the 26 samples of “extra virgin” olive oil... 
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  • Labeling project aimed to highlight bottles with 100% Italian EVOO

    Aim to tackle growing threat from fake products Italian olive oil farming associations have developed a label that national producers of extra virgin olive oil can display on bottles to show that they are 100% Italian, aiming to fight a growing threat from fake foreign-sourced products.

    Fraudulent oil is estimated to cost the sector 1.5 billion euros per year. Last week Italian police said they had discovered a network of oil producers that sold 2,000 tons of Greek and Spanish oil in 2014 and 2015 as fully Italian, the latest in a string of similar cases in recent years.

    “Quality extra virgin olive oil is the jewel in the crown of our agriculture,” Dino Scanavino, president of Italian farming association Cia, told a news conference.

    “Olive oil pays a price beyond measure for a reputation threatened by instances of fraud and adulteration,” he said.

    The farming groups said the labeling project aimed to highlight bottles of Italian olive oil that met a list of specific conditions.

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    Aim to tackle growing threat from fake products Italian olive oil farming associations have developed a label that national producers of extra virgin olive oil can display on bottles to show that they are 100% Italian, aiming to fight a growing threat from fake foreign-sourced... 
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  • Bring some of Greek Extra Virgin Olive Oil into your home

    Pittsburgh-based Oilio, an importer of the best quality Greek extra virgin olive oil has launched a campaign, together with The Pappas Post, to offer consumers a chance to bring some of Greece’s “liquid gold” into their homes— while saving and supporting.

    When shopping Oilio’s premium Koroneiki extra virgin olive oil from their online shop, use the promo code “pappaspost” during check out (in the box called “discount” and you’ll receive 10% off your order. What’s even better is that your purchase, while saving you money, is also helping children far away in Greece.

    Oilio will give 10% of all sales to The Pappas Post’s fundraising campaign for Kivotos Tou Kosmou (Ark of the World) a non-profit center for abandoned children and at-risk Greek families based in Athens, with facilities on Chios island and near Ioannina in northern Greece.

    Oilio’s story goes back six generations to the foothills of Kalamata in southern Greece, where generations of the Liokareas family have been growing and harvesting their orchards and producing some of the region’s finest extra virgin olive oil that doesn’t need “organic” and “all natural” stamps— because this comes on its own.

    Visit Oilio’s online shop. Remember to use the discount code “pappaspost” to deduct 10% off your order. And for every order received, the company will donate 10% to Kivotos Tou Kosmou.

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    Pittsburgh-based Oilio, an importer of the best quality Greek extra virgin olive oil has launched a campaign, together with The Pappas Post, to offer consumers a chance to bring some of Greece’s “liquid gold” into their homes— while saving and supporting. When shopping... 
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  • Interview with Toshiya Tada, Chairman of the Olive Oil Sommelier Association of JAPAN

    Toshiya Tada, Chairman of the Olive Oil Sommelier Association of JAPAN (OSAJ), will be leading this quest of more than ten olive oil professionals.

    On the occasion of his upcoming visit to the WOOE, which will be held in IFEMA (Madrid) on the coming 2nd and 3rd of March, we offer an exclusive interview with this distinguished Japanese expert.

    Question: The olive oil market in Japan has undergone an impressive growth over the last years, and Japan has become the key market in Asia by far, and one of the most important markets worldwide. In your opinion, which are the main reasons behind this phenomenon?

    TOSHIYA TADA: The market expansion started in 2009, when one big product named “Econa”, which was artificially refined, stopped being sold. This product was very famous among the health-conscious consumers since it was a “New Dietary Food” and it reduced fat absorption. After this event, and since the promotion of olive oil as a healthy natural food became successful, a huge number of consumers started to switch from buying “Econa” to buying olive oil. So, in short, the market is expanding thanks to health-conscious people.

    Question: How have OSAJ and Olive Japan activities contributed to this?

    TOSHIYA TADA: We have made a huge contribution over the last 7 seven years. In 2009, OSAJ started its consumer education program, and since then we have trained more than 2.500 graduates. We not only educate people about quality and sensory analysis, but also about culture, history, cooking, food pairing and Health promotion from a nutritional point of view. This unique program is really well supported by many people, because it is a kind of “one-stop” school, where to learn olive oil in every possible way.

    We became the largest and most trusted organization in Japan, as we strongly maintain our standpoint the correct fare and a consumer oriented position.

    OLIVE JAPAN also contributed greatly. Thus, we intend a double-sided effect: on the one hand, the consumers in Japan should learn more and more about the quality of olive oil; and on the other hand, producers from Spain, Italy, Greece, Tunisia and all other producing countries should realize that there is a new great market: JAPAN.

    This assertion is supported by much evidence, for example: in our 2015 competition, we received 441 samples from 22 different countries, and at our OLIVE JAPAN Marche event in April 2015, had over 200,000 visitors.

    Question: What are the main challenges facing the future development of the olive oil market in your country?

    TOSHIYA TADA: There are two key challenges. The first one is correct education and promotion about the quality. A lot of defective oil still occupies the market. We need to develop a more consumer friendly and quality oriented market. The other key issue is food application, because there are still many people wondering how they can use olive oil in their daily life and meals.

    Question: Could you comment on the local olive oil production in Japan? Can it have a positive effect on market development?

    TOSHIYA TADA: At this moment, the domestic olive oil production is too small to have an effect on mass consumers. The total olive oil production in 2015 was only around ten metric tons. The interesting point is that there is an increasing number of olive growers over the last three years. Of course this is because the consumption volume is rising, but I also believe that many people are starting to feel there is good potential for olive oil production in JAPAN.

    Question: This year you will be attending the WOOE for the second time, which are your expectations regarding the 2016 edition?

    TOSHIYA TADA: My participation in last year’s WOOE was really exciting. The show has a nice size and a nice concentration of mainly Spanish growers. The presentation of the olive bar is very beautiful; and the food pairing / cooking demonstration was breathtaking. I would hear more seminars, for example, I liked a kind of “battle” discussion between a small boutique producer against a large scale commodity manufacturer, and the quality debate by the governmental authority and the IOC, etc… Overall, I felt there was much potential, and I think the Show is improving each year.

    Article source

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    Toshiya Tada, Chairman of the Olive Oil Sommelier Association of JAPAN (OSAJ), will be leading this quest of more than ten olive oil professionals. On the occasion of his upcoming visit to the WOOE, which will be held in IFEMA (Madrid) on the coming 2nd and 3rd of March, we offer... 
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  • 1

    Undercover operation has revealed a multi-million pound fraud in Italy's olive oil sector

    Cheaper oil from Spain and Greece passed off as Italian extra-virgin by producers in Puglia, Umbria and Campania.

    An undercover operation code-named “Mamma Mia” has revealed a multi-million pound olive oil scam in which Spanish and Greek oil was passed off as Italian extra virgin.

    Italian investigators discovered that producers in the regions of Umbria, Calabria and Puglia were putting false labels on bottles, claiming the oil was Italian when in fact it was cheaper stuff from Spain and Greece.

    On Wednesday they impounded 2,000 tonnes of oil worth 13 million euros, or £10 million, in what police described as a “vast and proven system of fraud in the olive oil sector”. While there was nothing wrong with the ‘foreign’ oil, producers were committing an offence by falsely claiming that it was from Italy.

    Italian oil tends to have a greater cachet than oil from other countries and commands higher prices, both in Italy and abroad.
    Eight producers are being investigated on charges of fraud and false accounting.

    David Granieri, the president of Unaprol, a consortium of oil producers, called for tighter controls to be introduced on the importing of oil into Italy.

    “In that way we would be able to better protect consumers and honest oil producers from these sorts of criminal actions,” he said.
    The olive oil sector has been hit by fraud allegations in the past.

    In November, seven of Italy’s best-known olive oil companies were investigated for allegedly passing off inferior quality oil as extra-virgin. Extra-virgin oil costs on average a third more than ordinary oil, netting the firms millions of pounds in extra profit.

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    Cheaper oil from Spain and Greece passed off as Italian extra-virgin by producers in Puglia, Umbria and Campania. An undercover operation code-named “Mamma Mia” has revealed a multi-million pound olive oil scam in which Spanish and Greek oil was passed off as Italian extra... 
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  • Olive Oil Sommelier Course Welcomes You at Desenzano, Italy!

    The 8° Edition Olive Oil Sommilier course was designed for food lovers, olive oil tasters, gourmets, food enthusiasts and professionals.

    The course will be held from 18th to 22 th of April on Desenzano del Garda (Lake Garda – Italy), easily accessible by air, train and road.

    The course will take place in a beautiful terrace, right on the lake’s shore with panoramic views of the lake. During the coffee break participants could take a pleasant walk along the shorefront of Lake Garda.

    A wonderfully exciting olive oil & Food experience for those who want a deeper knowledge of the production, commercial processes, tasting and innovative use in the kitchen and restaurants of olive oil “…from the earth to the table”.

    Mid-April, when the days are warming up is the best time to visit Lake Garda, with its varied landscape of beaches, mountains, ancient towns and natural hot springs.

    For this reason we have decided to hold our Olive Oil Sommilier course at Desenzano on the southern shore of the lake. So immerse yourself, learn and experience the wonders of extra virgin olive oil and indulge in the food and sights of magnificent Lake Garda.

    The course will be held in a beautiful terrace, right on the lake’s shore with panoramic views of the lake. During the coffee break you could take a pleasant walk along the shorefront of Lake Garda.

    Desenzano is easily accessible by air, train and road.

    Not just a course but a memorable experience with well balanced theory and practical segments that provide participants with the right skills and knowledge to be able to recognize, use and communicate the rational use of olive oil in the kitchen and on the table through the harmonization of olive oil and food pairing.

    This knowledge will help turn costs into profits for retail, restaurants and also consumers.

    Other opportunities open to course participants is to become an olive oil expert and taster, to be part of an official tasting panel or to be part of jury in various international olive oil competitions

    At course completion, participants will have acquired skills and certification (Sensory Aptitude Certificate) entitling them to join the International Register of “Olive Oil Experts”.

    THE COURSE INCLUSIONS

    • Classroom sessions, guided tastings with more than 50 olive oils of a various origins and practical exercises from Monday to Friday
    • Five overnight stay (double room single use with lake view and private bathroom) – Check-in 17th April and Check-out 22th April 2016
    • Five breakfast buffet
    • Five light lunches buffet
    • “Food Culture & Pairing” masterclass with Artisan Cheese and Salumi
    • Two didactic dinners in local restaurants
    • Guided tour of two local wineries/olive grove/olive mill for a true culinary experience
    • Guided tasting of olive oil, wine, local artisan salumi and cheese
    • Olive Oil Sommelier Diploma
    • Sensory Aptitude Certificate
    • I.D. Olive Oil EXPERT / Sommelier Card 2016
    • Olive Oil Sommelier Apron
    • Professional Olive Oil Sommelier Pin
    • A selection the official olive oil standar defects (I.O.O.C. – EU)

    Location overview

    You will enjoy beautiful views over the countryside surrounding Lake Garda, staying in an elegant 4* 36 room hotel, in an historical home in Desenzano del Garda.

    The hotel is characterized by a large garden and an elegant swimming pool with direct access to the beach with a total view of the Lake

    The hotel has private parking, indoor and outdoor bar on the terrace with lake view and solarium.

    You will combine a stay in Desenzano del Garda in the hills overlooking the beautiful Lake Garda, you will visit to local producer of typical products (wine, cheese, olive oil, grappa) with learning to taste olive oils coming worldwide for a learning holiday with a difference.

    Suitability

    • Suitable for all levels from beginner to advanced tasters
    • Minimum age 18 (although children are accepted accompanied by adults)

    Download program and application form

    For more information, please don’t hesitate to contact Olive Oil Academy – General Secretary

    Contact person: Federica Parroni

    Ph. + 39 0521 184 1531
    Mob: +39 346 541 9847
    Fax: + 39 0521 148 0029
    info@oliveoilacademy.org
    www.oliveoilacademy.org

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    VN:F [1.9.22_1171]
    Rating: -2 (from 136 votes)
    The 8° Edition Olive Oil Sommilier course was designed for food lovers, olive oil tasters, gourmets, food enthusiasts and professionals. The course will be held from 18th to 22 th of April on Desenzano del Garda (Lake Garda – Italy), easily accessible by air, train and road. The... 
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