• Global Polyphenols Market is Expected to Reach USD 873.7 Million in 2018: Transparency Market Research

    According to a new market report published by Transparency Market Research (http://www.transparencymarketresearch.com)
    “Polyphenols Market by Product (Grape seed, Green tea, Olives, Apple and Others),
    by Application (Functional beverages, Functional food, Dietary supplements and Others) – Global Industry Analysis, Size, Share, Growth, Trends and Forecast, 2012 – 2018,”

    the global polyphenols market was valued at USD 580 million in 2011 and is expected to reach USD 873.7 million by 2018, growing at a CAGR of 6.1% from 2012 to 2018.

    In terms of volume, global consumption was 12,214.4 tons in 2011 and is expected to reach 21,032.7 tons by 2018, growing at a CAGR of 8.2% from 2012 to 2018.

    read more

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    Health Benefits of Polyphenols in Olive Oil
    The health benefits of olive oil are well known. Olive oil is the main source of fat shown to be associated with longevity in those persons living in the Mediterranean region.

    Scientists have assumed previously that monounsaturated fat (MUFA) contained in olive oil was responsible for wellness and longevity. Recently, researchers have shown that the effects of polyphenols in olive oil are just as important as MUFA, if not more so. Maria Covas and co-workers studied 200 healthy men in six research centers located in five European countries.

    The participants were assigned to receive a daily administration of 25ml (about 2 tablespoons) of one of three different types of olive oil. The olive oil types had a concentration of polyphenols ranging from 2.7 mg/kg of olive oil (low-type) to 366 mg/kg (high) in the olive oils.

    The results showed that there was a linear increase in the high density lipoprotein fraction (HDL-the good type) from the low to the high polyphenol containing olive oils. The low density lipoprotein (LDL-the bad type) was decreased following the intake of the oil containing the highest concentration of polyphenols when compared to the low polyphenol content olive oil. These changes are beneficial and accentuate the importance of extra virgin olive oil.

    The scientists concluded that the polyphenols are equally (or more) important for a healthy heart than are the monounsaturated fats. The higher the polyphenol content the more strongly it correlated with a higher level of HDL lipoproteins (this is beneficial). Extra virgin olive oil contains the highest amount of polyphenols.

    COVAS, M. et al, Ann Intern Med 2006: 145: 333-341 – The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors.

    oliveoilsource

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    According to a new market report published by Transparency Market Research (http://www.transparencymarketresearch.com) “Polyphenols Market by Product (Grape seed, Green tea, Olives, Apple and Others), by Application (Functional beverages, Functional food, Dietary supplements... 
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  • Olive oil company hosts class

    Fiorello Olive Oil Company will host a cooking class from 3 to 6 p.m. on Sunday, July 07, at Fiorello’s visitor center.

    Fiorello’s Kitchen in the Grove will present a culinary adventure that showcases Red and White Gazpacho, spectacular Paella, and Xato Catalan Salad. The class will divide in half to make either Red or White Gazpacho, and then create their choice of Paella from 20 different ingredients.

    “I am looking forward to having many guests from our fabulous ‘Uncorked’ event who personally requested this class from Chef Martin,” said Ann Sievers, owner of Il Fiorello.

    Chef Martin is an expert in olive oil and enjoys a 20-year tenure as a chef for Robert Mondavi Winery, working on a variety of private and public events in the U.S. and Europe.

    Fiorello is located at 2625 Mankas Corner Road, Fairfield,. Cost of the event is $100 for each person. Seating is limited.

    For more information or to make reservations call 864-1529.

    PUBLISHED BY THE REPORTER

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    Fiorello Olive Oil Company will host a cooking class from 3 to 6 p.m. on Sunday, July 07, at Fiorello’s visitor center. Fiorello’s Kitchen in the Grove will present a culinary adventure that showcases Red and White Gazpacho, spectacular Paella, and Xato Catalan Salad.... 
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  • Greek Olive Oil Package Wins Honors

    The Dieline Package Design Awards for 2013 has given distinction to a Greek olive oil campaign for its design and slogan, “a couple of drops of Greek extra virgin olive oil,” a boost for one of Greece’s most important exports.

    The Dieline Package Design Awards 2013 were presented by Inwork at The Dieline Package Design Conference, which was held in collaboration with HOW Design Live at the Moscone Center in San Francisco.

    The Greek product by the company agreekculture Ltd, which was placed Merit in the category Dairy, Spices, Oils, Sauces, & Condiments, was designed by the multi-awarded design team and think-tank BEETROOT design group.

    BEETROOT said it interpreted the qualities of the product, as well as the history and ethos of its production, with a design that is both pure and honest but also infused with a touch of the team’s characteristic sense of humor. The symbols of grandma and grandpa, as well as the simplicity of the design, reflect the unrivaled quality of the extra virgin olive oil.

    “(A couple of drops of Greek extra virgin olive oil) is a fun, playful design that makes me happy to use olive oil. It’s a delightful way to make the kitchen a more inviting place. I admire its clever use of materials. It’s a smart creative solution that’s cute to boot,” Yo Santosa, Founder of Ferro Concrete and Judge in The Dieline Package Design Awards 2013 said.
    The Dieline Package Design Awards are a worldwide competition devoted exclusively to the art of brand packaging. The 2013 competition received over 1100 entries from 61 countries around the world, as reported in the Awards’ website.

    The Dieline Package Design Awards entrants were judged by a highly esteemed panel of 12 industry experts, based on quality of creativity, marketability and innovation. Debbie Millman, President of Design at Sterling Brands, served as the Chairwoman of the judges.
    wpid-20130701064338.jpg

    Article sources: greekreporter & packagedesignawards

    wpid-20130701063615.jpg
    Designed by mousegraphics

    The famous Greece design firm, mousegraphics, asked to create a product identity – naming and packaging design – which was meant to address, first of all, the members of a Greek family of olive oil producers in Karpofora, Messinia. “It is very rare for a client to come to us with the simple request of “creating a family gift”, but this is exactly what happened in this case. We had to pay tribute to a strong, living tradition and this is exactly what we did.

    We used a children’s drawing of an olive tree and we placed every family member’s name on its branches. We named the product, “My olive tree” because this is exactly what it is: the precious olive tree which, identified with one family tree symbolizes the bonds, efforts and legacy of this one family and is offered to a number of other such families around the world, in the form of an ‘olive oil’ present.”

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    The Dieline Package Design Awards for 2013 has given distinction to a Greek olive oil campaign for its design and slogan, “a couple of drops of Greek extra virgin olive oil,” a boost for one of Greece’s most important exports. The Dieline Package Design Awards 2013 were... 
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  • Olive Oil Industry Megatrends

    The global olive industry is a complex matrix of production, distribution and consumer behaviour which changes daily with climatic conditions, political activity and the decisions of businesses, large and small. The industry does not operate in isolation, it is affected by the trends in competing vegetable oil industries, the global financial situation, social imperatives and the emergence of new technology. Olive oil consumption has a very long history and an assured future. The future will be shaped by the global industry’s recognition and strategic response to the many challenges it will face. An important step in responding effectively at local, regional and international levels is the recognition of the most important trends which will influence the industry over the next ten years. The following ‘megatrends’ are identified as the most significant factors which should be considered when planning to sustain and grow all small, medium and large olive oil enterprises.

    Olive Oil Times,

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    The global olive industry is a complex matrix of production, distribution and consumer behaviour which changes daily with climatic conditions, political activity and the decisions of businesses, large and small. The industry does not operate in isolation, it is affected by the... 
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  • Chinese Edible Oil Market

    China is more and more becoming the focus of attention in the world, especially, Chinese economy keeping the increase of7%-10% and owning 1.3 billions of Chinese people, which is expanding the local demand of all kinds of materials and food and making China little affect by the financial crisis, by contraries, Chinese demand for all kinds of materials and food will give foreign enterprises more and more business opportunity. According to the data from the custom and the forecast of related organizations, From 2002 to 2008, Chinese edible oil consumption keeps the raise of average 8%, and according to this percentage, in 2010 the consumption of edible oil will reach 29,000,000 ton, and the proportion of import edible oil is rising rapidly and is about 20%-50%, especially, bean oil, palm oil, colza oil, olive oil, grape seed oil, avocado oil and other edible oil. The following graph for your reference:

    It is forecasting that in 2015 the consumption of edible oil will reach 30,000,000 ton and the average per person will also reach 20 kg (in 2008 15 kg per person). Over 60% of the above-mention consumption will completely rely on the import of edible oil because of the decrease of planting area and the limited yield of oil crops. In a word, Chinese huge market is opening for you and it is time to expand your business to China.
     
    Chinese Olive Oil Market
    As one of the food with nutrition value, olive oil is more and more welcome in China. At present more than 200-brand olive oil appears in Chinese olive oil market, which nearly 100% import from Spain, Greece, Italy, Turkey, Tunis, Portugal, Jordan, Australia and so on. The main consumption cities of olive oil are Beijing, Shanghai, Shenzhen, Guangzhou, Tianjin and other large and middle cities. According to the following graph, since 2004 the average proportion of import olive oil has been keeping the increases nearly 60% per year. With the same rate till to 2010 that World Expo will be held in Shanghai it will be over 25,000 tons. Along with the upgrade of the living level of Chinese people with the progress of health consciousness, olive oil will have the larger scale in Chinese edible oil market.

    2013 Oil China Exhibition in Beijing

    l Date:September 23, 24, 25, 2013
    l Venue: Beijing National Agricultural Exhibition Center
    l Beijing covers Northern China and the part of Eastern China
    l Olive oil accounts for almost 60% of total sales

    2013 Shanghai International Olive Oil Tasting Meeting

    l Date: 26 September, 2013
    l Venue: Shanghai Four Seasons Hotel
    l Shanghai covers Eastern China and Southern China
    l Olive Oil alone accounts for almost 40% of total sales in these regions

    Oil China will play an important role in promoting higher end oil consumption, thus bring additional business opportunities for exhibitors. A series of activities have been devised to give you more opportunities to demonstrate your products, gain insight to Chinese market and close sales.

    For more information www.eoliveoil.com

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    China is more and more becoming the focus of attention in the world, especially, Chinese economy keeping the increase of7%-10% and owning 1.3 billions of Chinese people, which is expanding the local demand of all kinds of materials and food and making China little affect by the... 
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  • Canton olive oil company to connect Greece and the U.S.

    A Canton resident is trying to bring what she sees as “true” extra-virgin olive oil from Greece to the United States – primarily through online sales.

    The Pure Greek Olive Co. was founded in January by Stella J. Karavas, a first-generation Greek immigrant who was born and raised in Canton.

    Karavas is the company’s American-based president and CEO, while the company’s operations in the European Union are headed by Stratos Ketsetzis of Greece.

    Although Pure Greek olive oil is available in select locations – including the Shaw’s in Canton – Karavas says their goal is to keep their sales as online-based as possible.

    “We want to take the money we would’ve used to pay stocking fees at supermarkets to offer free packaging and shipping, to bring it right to people’s door,” Karavas said.
    The company received a shipment of 2,000 bottles earlier in the year and is due to receive its second shipment soon.

    According to Karavas, all of the olives used by the company are grown in Lakonia, Greece. What will make the oil stand out in a crowded market, she says, is that it’s truly “extra virgin.”

    “Our oil is at 3 percent acidity,” Karavas said. “The FDA requires ‘extra virgin’ to be anything with acidity under 8 percent, but you can add things to it and no one will know unless they do their research.”

    Karavas pointed to recent studies from the University of California-Davis which showed that nearly 70 percent of imported olive oils labeled “extra virgin” did not meet U.S. or international standards.
    The company has no other employees besides Karavas and Ketsetzis. It contracts public relations and other work out to five Canton-based consultants.

    By Dan Schneider
    The Patriot Ledger

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    A Canton resident is trying to bring what she sees as “true” extra-virgin olive oil from Greece to the United States – primarily through online sales. The Pure Greek Olive Co. was founded in January by Stella J. Karavas, a first-generation Greek immigrant who was born and... 
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  • The International Bulk Olive Oil Market

    Somewhere in the region of 800,000 tonnes of bulk olive oil were sold during the 2011-12 season.
    This figure is an estimate, since the customs data does not distinguish between packaged and bulk exports.

    SUPPLY

    • Spain is by far the world’s largest supplier of bulk edible oil.

    • Other producing countries, mainly Greece, Tunisia, Morocco, Syria, Turkey and Argentina, are involved to a lesser extent in this large market.
    DEMAND

    • The market for bulk edible oils is especially well-developed in the EU, with Italy, France and Portugal being the main buyers.

    • Italy is the world’s largest buyer. Imports make up their domestic market deficit and are also re-exported as bottled oil to the rest of the world.

    • The main importing countries (including the USA, Brazil, Japan, Canada and Australia) acquire primarily packaged products, although many bulk oil transactions also take place.

    BULK OLIVE OIL
    In olive oil bulk trade can be used the following transportation options for Extra Virgin Olive Oil, Virgin Olive Oil, Pure Olive Oil, and Olive Pomace Oil:

    Drum 58 Gallons – 220 Liters
    IMG_1204Heavy-duty food grade plastic drum constructed of low-density polyethylene able to contain liquids at temperatures up to 180°F. These rugged drums are designed for reconditioning and reuse without inner liners or polyethylene bags. May stack up to 4 high for transport or storage. FDA and USDA approved. Closed Head Drums have standard hung configuration of a 2″ NPT and one 2″ buttress. The extra large molded lifting ring improves drum handling.



    Tote  275 Gallons – 1,014 Liters
    IMG_1205A 275 gallon food grade quality tote container with a 8″ bung on top and a 2″ threaded valve on the bottom. Length 48″, Width 39″, Height 46″. Space saving storage containers are great for multi-trip applications. Easy to fill, stack, and load and unload. FDA compliant steel cage is hot-dipped galvanized. Pallet base is made from both steel and plastic. Includes inner storage tank made from white plastic with UV-blocking additive. Complete unit is UN approved- UN 31HA1Y.



    Flexitank 5,812 Gallons – 22,000 Liters
    IMG_1206ISO 9001:2000 standards
    Composed of four-layer PE inner film with a thickness of 0.125mm and a single coating of PP woven fabric of 220g/M with high strength and wear resistance. The feeding valve comes with either a 2″ ball valve, 3″ butterfly valve, or 4″ butterfly valve on the top of the flexitank. The discharge valve has either a 3″ or 4″ butterfly valve on the bottom front of the flexitank.



    Information sources:
    worldbulkoil
    www.clearbrook.net

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    Somewhere in the region of 800,000 tonnes of bulk olive oil were sold during the 2011-12 season. This figure is an estimate, since the customs data does not distinguish between packaged and bulk exports. SUPPLY • Spain is by far the world’s largest supplier of bulk edible... 
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  • Barjol Attends Trade Group Meeting in France

    The annual General Assembly meeting of AFIDOL, L’association Française Interprofessionnelle de L’Olive was held in Aix en Provence June 14. President Oliver Nasles outlined the activities for the past year of the private organization set up in 1999 to unite olive oil professionals, and to improve and develop the production, processing and marketing of olive oil.l

    Today Afidol has 54 members representing production, transformation and commercialization of olive oil, together with 26 members in the Administration Council.

    Jean- Louis Barjol, executive director of the International Olive Council attended the meeting where he presented an update on world production, imports, exports and consumption. A new laboratory at the Centre Technique de L’Olivier (CTO), a subsidiary to Afidol, was inaugurated later that day in Mr. Barjol’s presence.

    The dedicated chemical testing laboratory, the only one in France, has been entirely renovated with the help of European funding and support of the French Ministry of Agriculture and France Agrimer – the national institution for agriculture and sea products. Accredited by COFRAC (Comité Francaise d’ accreditation) CTO is now equipped with liquid chromatography,(UPLC) for identifying and quantifying olive oil phenolic compounds: with this, Afidol will be able to more effectively control quality standards for olives, olive oil and olive oil byproducts.

    Afidol is developing a commercial market of olive oil in the United Kingdom. After a timid start to develop a program for exports in 2011, Afidol has now established a clear commercial plan involving British buyers, importers and restaurant owners, and a dozen or so French olive oil establishments.

    Afidol realizes the importance of informing and guiding French marketers of olive oil on ‘best used by dates’, or DLUO (date limite d’utilisation Optimale). Because French olive oil is so diverse, Afidol sees this as a major problem and began three studies last year as to how best advise marketers on DLUO. Different types of olive oils are being collected, analyzed and stocked by CTO in their laboratories. The results will be published in 2015.

    Sources:
    OliveOilTimes
    AFIDOL
    Cofrac

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    The annual General Assembly meeting of AFIDOL, L’association Française Interprofessionnelle de L’Olive was held in Aix en Provence June 14. President Oliver Nasles outlined the activities for the past year of the private organization set up in 1999 to unite olive oil professionals,... 
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  • Is your olive oil good? (article from Jamie Oliver forum)

    Being in the business of importing traditional foods from Calabria I had many people approaching me asking how to identify a good olive oil? Either whilst in Italy or here in the UK.
    So in answer to all those questions I decided to write this article about how to identify and select a good olive oil for your table.
    Sometimes when we are standing in front of the olive oil section in the supermarket with about 30 types of different oils we think, which one should I get? Is the famous brand better than supermarket brand? Or is the green one better than the brown one? Or is it the yellow one better? Or is the one with bits more flavoursome than the one without bits? WHAT SHOULD I DO??!! Help please!!! I just want an olive oil to add to my salad bowl…!!!
    Well the answer is very simple and complicated at the same time. Olive oils are very difficult to assess once they are bottled. Usually the best way to know if the oil you want is good is by tasting it, of course when we are buying it in shop or in the supermarket we don’t have the leisure of asking Tesco’s manager to let us try the oil before buying it, so we need to guide ourselves by using the following recommendations:

    1) In reality a good oil should not have a ‘best before date’ older than 18 months from the date bottled. This is because the oil has to be new never from a previous year.
    One of oil’s worst enemies is light. Olives contain chlorophyll which is a great preservative and antioxidant but quite bad for the preservation and quality of the oil if exposed to light. In exposure chlorophyll will transform in antioxidant making the oil go from green to yellow very quickly. Some olive oil producers add synthetic chlorophyll to hide this effect. So, if you see a green olive oil in a shop think that it contains synthetic chlorophyll unless you know it comes from a local producer down the road and therefore the oil is new.

    2) When choosing an oil place the bottle against a source of light for a few seconds. This will tell how clean or not the oil is and its real colour. Oils can be either filtered or not. Some oil producers prefer to leave the oil unfiltered as these ‘bits’ make the product more flavoursome and with a stronger olive taste, therefore, a better quality oil meaning a more expensive oil. However, this preference makes the ‘best before date’ even shorter. Be careful though as sometimes these unfiltered results are not purposely made by the producer but the result of a bad filtration process which leaves nasty flavours meaning a bad quality oil. It is also important that you don’t buy an extra-virgin olive oil yellow or brown as this indicates a badly preserved product.
    How to know if your oil is good after purchasing?
    Well, let’s think that you finally managed to decide which olive oil you are getting from the supermarket or shop. You got home and opened the bottle to taste that fantastic Mediterranean flavour you tried whilst on holiday, how do you know what you are getting is really a good oil or just a ‘mock’ of olive oil.

    There many ways of testing this:
    1) The acidity of the oil should not be more than 0.35%, however, by law producers in Italy are allowed to extend that percentage to up to 80%.

    2) The polifenoli which are the bits that are good for the circulation system and in general for our bodies have to have the highest level possible. These ‘bits’ with time will decrease, that’s why oils should not be consumed after the 18 months threshold, the older the oil the less or non polifenoli will have, rending the oil without any goodness in it.

    3) The oxygen quantity absorbed by the oil which comes from the initiation of its own oxidation activity that with the pass of time will bring nasty smells and flavours should not be less than 20.
    So, after knowing all this information, have you asked yourself what we need to have to produce a good olive oil? Well here are some of the aspects producers need to have to be able to make a good olive oil.

    1) The olives have to be collected in the right period when they start to change from green to brown.

    2) A good olive oil will depend of course on the quality of the olive. Every olive has its own flavour. Climate, type of cultivation and place also play an important part on this. For example in the North of Italy a more light olive oil is produced, but in the South the production is more accentuated because the olives mature better helped by the warm climate and the quality of the soil. That’s why the best olive oil produced in Italy comes from Calabria and Puglia.
    3) The olives have to be nice, healthy and without any insect marks or wholes.

    4) They have to be collected in crates with opening so air can circulate and taken immediately to the frantoio to be process as soon as possible.

    5) The ideal temperature for the process to be done in is between 25* to 30* for a period no more than 20 to 30 minutes.

    6) Then the oil is left to decant for a few days. After is passed onto another container to separate the oil from the bottom and elevate residuals. After a few months of repeating the same procedure all residuals are eliminated.

    7) At the end the oil is preserved in air tight containers at a temperature of no more than 20* and in a dry and dark place.
    Have you ever asked yourself why we normally find extra virgin olive oil and not virgin olive oil?
    Well the answer is very simple. The virgin olive oil is normally used to be mixed with the extra virgin olive oil. The extra virgin olive oil is added to a low quality oil as is the virgin olive oil until obtaining an oil with the right parameters, 0.8% acidity per 100gr. This means a cheaper way of producing a good oil without compromising completely in the quality, but, meaning we are not getting a 100% extra virgin olive oil.

    Types of olive oil
    – Extra virgin olive oil
    – Virgin olive oil
    – Olive oil
    – Olio di sansa di olive
    Well I hope you all enjoyed this long but very informative article about how to choose the right olive oil when you are at the supermarket or shop. Remember that the best place to buy your oil is at the producer; of course I bit difficult if you are in the UK!

    Please feel free to leave a comment…

    Article sources Jamie Oliver forum: Food, Wine and Gardening

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    Being in the business of importing traditional foods from Calabria I had many people approaching me asking how to identify a good olive oil? Either whilst in Italy or here in the UK. So in answer to all those questions I decided to write this article about how to identify and... 
    Read More →
  • Olive-oil win for NY pols

    WASHINGTON — Buy American olive oil? Fuhgeddaboudit!

    New York lawmakers banded together to knock off a provision of a federal farm bill that would have subjected Italian and Greek olive oil to new fees and testing — a measure that gave their constituents a bad case of indigestion.

    Rep. Michael Grimm (R-SI) helped engineer a lopsided vote on the House floor to strip the proposal last week — playing heavily to his Staten Island district’s Italian-American roots.

    Grimm said the farm bill, as written, would have slapped a huge “tax,” known as a marketing order, on imported olive oil — a product that means a lot to his Staten Island constituents, along with a bevy of local shops, restaurants, and New York businesses that sell and distribute it.

    He said the overseas industry also translates to local shipping and wholesale jobs.

    “Italians and Greeks, we know our olive oil,” Grimm told The Post, mocking the torpedoed initiative. “I’m thinking like TSA-type guys dunking bread at the border and saying, ‘That tastes pretty good, let’s let that go.’ Are you kidding me?”

    Grimm helped line up the National Italian American Council and a similar group of Greek Americans to back the imports — and helped organize an operation of lawmakers of Mediterranean stock to work the vote.

    To kill the provision, New Yorkers had to do battle with California’s powerful delegation — the largest in Congress — which got the olive-oil provision inserted into the bill in the Agriculture Committee. The stakes were high, with costs of new fees estimated in the tens of millions. Nearly half the nation’s olive-oil imports come through New York.

    20130624-140024.jpg
    “Prices are pretty high for olive oil as is,” said Joseph Ajello, who runs Pastosa, a third-generation Italian specialty store in Staten Island and Brooklyn.

    “Additional tax on it really threatens to put us at a real competitive disadvantage.”

    Italian-American California lawmakers, including Rep. John Garamendi and Rep. Doug LaMalfa, boiled over when the provision was nixed.

    LaMalfa said without new inspections, “extra virgin” oil could end up anything but.

    Maybe the label should say “extra rancid,” he sneered on the House floor.

    Imports already have about 98 percent of the market and go through spot-checking instead of much more rigorous taste and chemical tests the feds would oversee, funded by the new tax.

    By GEOFF EARLE Post Correspondent
    Last Updated: 3:54 AM, June 24, 2013
    Posted: 1:04 AM, June 24, 2013
    New York Post

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    WASHINGTON — Buy American olive oil? Fuhgeddaboudit! New York lawmakers banded together to knock off a provision of a federal farm bill that would have subjected Italian and Greek olive oil to new fees and testing — a measure that gave their constituents a bad case of indigestion. Rep.... 
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  • Olive Festival in Oroville today blends history with the present

    OROVILLE — A festival that celebrates Oroville’s historic role in the olive industry and offers people an opportunity to learn about present-day growers will be held today in Oroville.
    Today from 11 a.m. to 4 p.m., the historic Ehmann Home will be the site of the third annual Butte County Olive Festival.

    Olives are a big part of Oroville’s history.

    Freda Ehmann settled in Oroville in 1898 and started the Ehmann Canning Co. She developed the olive canning process and is listed in “Who’s Who” as the “mother of the California ripe olive,” said event organizer Alberta Tracy Friday in the home’s cheery kitchen.

    “What better place to have it than the home of the woman who started it, the house that olives built?” she said.

    Tracy said the festival got its start three years ago when Roseville author and historian Richard Calhoun visited Oroville and said he wanted to do an olive festival.

    “We were going to just sell olives,” said Tracy. “There was nothing to eat then. We just had growers, vendors and card tables. We didn’t realize then what it was and what it could be.”

    The event has grown.

    Last year, around 800 people attended. Tracy said they hope 1,000 show up today.

    The Butte County Historical Society is sponsoring the festival in partnership with Feather Falls Casino.

    “This is good for Butte County Historical Society, good for Oroville and good for Butte County,” Tracy continued. “It’s going to get bigger and better every year.”

    There will beplenty of olive products. At least eight vendors will participate, including local olive growers and olive-oil producers.

    The Olive Festival will offer olive and olive-oil tastings, a beer tasting, live music and food. Tracy said the Historical Society will have a booth selling food for $5 a plate. The food will contain olives in the recipes, she said.

    Also, visitors can tour the Ehmann Home, and there will be drawings for prizes.

    “The fun starts in Oroville,” Tracy said. “It’s another thing to put Oroville on the map, and at the home of Mrs. Ehmann,” she said.

    Jeannie Bede said that without Freda Ehmann, “we wouldn’t have olives.”

    “It’s a great community event,” she added. “Come out and be involved. It’s a great event to share the history and bring the history to today.”

    Article source orovillemr.com
    By BARBARA ARRIGONI

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    Alberta Tracy (left) and Jeannie Bede fill display boxes with olive cans on Friday for the annual…

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    OROVILLE — A festival that celebrates Oroville’s historic role in the olive industry and offers people an opportunity to learn about present-day growers will be held today in Oroville. Today from 11 a.m. to 4 p.m., the historic Ehmann Home will be the site of the... 
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  • In Jaén, ‘Conquering Palates’ to Get a Fair Price for Olive Oil

    The more cuisines olive oil conquers in the world, the easier it will be to obtain a fair price for this product. – Francisco Reyes Martinez

    Admired for its production potential, questions have also been traditionally raised about the quality of the Jaén region’s oils. This reputation, which was perhaps deserved in the past, is completely unjustified nowadays.
    Proof of this lies in the growing number of awards which, year after year, all over the world, distinguish the excellence of its brands.

    The enormous efforts made by its olive and oil producing industry in recent years have contributed to this success, raising quality to the maximum, as has the drive provided by the Jaén County Council.

    Since his election as president of the Jaén County Council in June of 2011, we had only coincided with him at a small number of events.

    We were perfectly familiar with the vehemence of Felipe López, his predecessor in the position, in defending the interests of the olive tree and the oil from his land. However, we hadn’t had a chance for a good chat with Francisco Reyes yet. And so, with the excuse of the misfortunate legislation the EU was supposed to set in motion in January 2014, to oblige the HORECA channel to replace the traditional oil cruets with non-refillable and labelled packages, we decided to interview him.

    Just like the rest of us, in the course of his life Francisco Reyes has also come across the controversial oil cruets in numerous bars and restaurants throughout our country. A practice which, in his eyes, “undermines the prestige of quality oils by using recipients that do not do them justice.”

    This is why, even before the announcement of the new European measure, the Jaén County Council had already sponsored a campaign driven by the small farmers association, Unión de Pequeños Agricultores de Andalucía, among various restaurants in Jaén in an attempt to have them offer their oils solely in non-refillable and labelled packagings.

    In a surprising coincidence, just a few days after answering our questions, the European Union decided to block what, according to Francisco Reyes, would have been a response to a “series of requests and demands from the sector which, undoubtedly, would be positive for the olive oil producers.”

    We haven’t spoken to the president of the Jaén County Council again since the European Union made this decision, however something tells us that he can’t be very happy about it.

    It is no wonder that everyone identifies Jaén with olive oil, as it is the main production region not just in Spain but in the oil producing world. How is its relevance reflected in the characteristics that define the province?

    The image of Jaén, which is redolent of olive oil, is largely associated with its olive groves. Suffice to journey just a little into our territory to realise that the olive, that thousand-year old tree so closely associated with the Mediterranean, dominates practically the entire countryside. Indeed, over 60 million olive trees define the countryside and mountains of Jaén, from north to south and east to west of the province. Its omnipresence determines our economy, in which the olive sector represents over 15% of our Gross Domestic Product, we produce 28% of the world’s olive oil and 43% of Spain’s. Data that translates into returns of around 1 billion euros. In our province, which has over 600,000 hectares of land planted with olives trees, around 108,000 people are directly linked to this sector through the 66,000 registered farms, on which an average of 700,000 tonnes of olives are produced, which are pressed in over 300 mills. And the predominant varietal is the Picual, representing 95% of the total. From this olive, one of the best oils in the world is extracted, both in terms of flavour and in health benefits, as it is one of the oils with the highest oleic acid content.

    In the light of these figures, it is logical to assume that olive oil exerts an enormous influence on the everyday life of the people from Jaén. How does it specifically impact the social and cultural environment of the province?

    That’s certainly true, particularly in the small and medium-sized towns and villages, which constitute a majority in the province of Jaén. Here, the agricultural labour, the harvest and the cultivation of this tree mark the lives of its inhabitants. Although in recent years, a successful attempt has been made to diversify the productive activity in Jaén, there is no doubt that oil production is still one of our most relevant sectors, not just from an economic point of view, but also in terms of culture as, per se, it is a way of life with roots that date far back in time, which we have summarised in the term Olive Culture.

    Has the current economic situation affected the olive oil industry in Jaén? In what way?

    There is no question that the difficulties Spanish society is experiencing mean that all sectors, including olive oil, are suffering. But the small harvest of the last year has temporarily overshadowed the main problem we have been facing recently: the low prices that even fall below the profitability threshold. Since there is a smaller supply, the price has increased, but this year’s campaign will be less profitable for the oil producers and, above all, has led to the loss of over 6 million days of work, meaning this is a particularly tough situation for the thousands of Jaén families whose income depends directly on agriculture and for whom we at the Council have set up an Employment Plan with a budget of 7 million euro to partially relieve this loss of wages.

    From a purely physical plane, which peculiarities make up the Jaén olive landscape?

    Like I said before, the olive grove is present wherever you look in this province, to the extent that we always say it’s our fifth nature reserve. It is a humanized wood that is one-of-a-kind in the world, offering unique landscapes and orography, marked by endless rows of olive trees that spread throughout the plains, the mountains, close to the villages, the cities and even the most remote and hidden nooks and crannies.

    Some claim that the traditional olive groves, particularly those blanketing the mountain slopes, are not very profitable or competitive if compared to those cultivated intensively or super-intensively. Do you share this opinion?

    I think that rather than an opinion, this is a reality. The difficulties involved in harvesting these mountainous groves, or installing a watering system or simply doing the various agricultural tasks necessary, constitute an obstacle that ultimately affects the profit the farmer extracts from the olive tree in comparison to the flat stretches of farmland in which cultivation can be more intensive. This is why it is obvious that they are less profitable, but that should not make us forget the important social and economic function they fulfil in many of our municipalities, where they represent one of the main sources of income, which is why we always defend the need to preserve this mountain grove, because it contributes to maintaining the population in rural areas and because it is also important in terms of the environmental benefits it generates.

    A leader in terms of quantity, the province of Jaén also stands out for the increasingly-higher quality of its oils. What characteristics define them? How is the excellence of these oils certified?

    In Jaén, as I mentioned before, the Picual olive is the most commonly cultivated as it takes up approximately 95% of the olive-producing surface area, although in the area of Cazorla, the Royal varietal is also common. Its main characteristics reside in its aroma, which tends to be described as fruity, fresh and fragrant, while a slight bitterness predominates its flavour, with an intense taste of the actual olive itself, that leaves an exquisite and prolonged aftertaste. It is the olive type that is most resistant to oxidation, due to its higher polyphenol content. This guarantees its stability and preservation for a long period of time, one of the most important advantages of the Picual varietal, without neglecting the stronger presence of the healthy oleic acid. To guarantee its excellent quality, we boast some of the oldest Designations of Origin in Spain, the Sierra de Segura and also the Sierra de Cazorla. The Council works with these to raise awareness of the excellent oils produced in the province of Jaén.

    Jaén is known as a major producer of bulk oils. What percentage of the total production is made for this market? What types of oils are sold in this way? What is the current trend?

    The estimates indicate that around 80% of the oil produced is sold in bulk, mainly to the export market. In general, the olive oils exported tend to be the lower quality oils because normally a far higher percentage of extra virgin olive oils are packaged. The current, and also desirable, trend is for the oils produced to be of an increasingly high quality, and for both the packaging and the sale to take place directly at origin, because this will generate more added value, a higher profit for the producers and, as a result of this, more jobs will be created in the sector. For this to happen, it is also essential for us to continue to promote this product throughout the world, emphasising the benefits it offers to human health and its multiple uses in gastronomy, because the more palates we conquer, the easier it will be to receive a fair price for the oil that should at the very least cover the farmers’ production costs.

    You are a teacher by profession and so you must at some point, even if only in your own mind, have assessed the knowledge level of the children –and those who are not so much children- from your province about olive oil. In your opinion, what is their view of this product so inherent to them? Is this vision real?

    In the province of Jaén at least, the olive oil knowledge level is more complete than in other areas of Spain. Even so, and in general terms, I believe the term used to define the quality of the oils makes it overly difficult to distinguish between the best and the not so good. Olive oil is considered a top quality product, with infinite uses in the kitchen, an excellent flavour and it is more and more acknowledged as a healthy and essential foodstuff of the Mediterranean Diet. This is made increasingly clear by the growing number of scientific studies, the latest of which, called Predimed, clearly shows that this type of diet, supplemented with olive oil, reduces the chance of suffering a cardiovascular disease by 30%. This is the view of olive oil that we at the Council are intent on promoting among various groups, such as housewives, school children, restaurateurs, distributors … all with a view to conquering more and more cuisines around the world.

    Up close and personal:

    An extra virgin: Oro de Cánava
    An olive varietal: Picual
    An olive grove landscape: The valley of the river Cuadros and the mountains of Sierra Mágina.
    A restaurant that takes special interest in olive oil: Juanito, in Baeza.
    A dish with olive oil: French fries with eggs.
    A wish for olive oil: For the producers to receive a fair price.

    Francisco Reyes Martínez

    Born in the Jaén town of Bedmar, on July 10 in 1962. Although a teacher by profession, politics began to make a decisive mark on his life in 1987, the year in which he was elected councilor in his native municipality. One year later, he became mayor, a position he held until 1995.

    Between 1993 and 2000, he was also regional councilor, a position he combined with that of vice-president of this same institution for a while, and was also responsible for local Tourism and Development.

    Almost at the same time, in 1996 he went on to take up the role of organisation secretary of the Provincial Government of the PSOE party in Jaén. For another four years, he also combined this function with that of secretary general of the Local Branch of this political party in Bedmar.

    In the year 2000, he was appointed regional representative of the Andalusian government in Jaén, a position he occupied until the year 2008, when he was elected national councilor.

    In 2004, he began his role as vice secretary general of the PSOE in Jaén, until he gave up this facet to become secretary general of his political party in Jaén. At present, he combines this position with that of PSOE representative for the legal jurisdiction of Jaén.

    Since June 24 2011, Francisco Reyes Martínez has also been the president of the Jaén County Council.

    By Alberto Matos, Olivarama
    Olive Oil Times articles are presented in their entirety and are unedited by Olive Oil Market.

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    The more cuisines olive oil conquers in the world, the easier it will be to obtain a fair price for this product. – Francisco Reyes Martinez Admired for its production potential, questions have also been traditionally raised about the quality of the Jaén region’s oils. This... 
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  • Olive oil: Drizzle it on any food to enhance flavor

    Olive oil is the staff of life to people in the Mediterranean.

    Every nation that borders that great sea makes olive oil and each claims theirs is the best. We most often think of Italian oil as being the wisest choice, but the Italians are in fact masters of marketing and produce not much more than 20 percent of Europe’s oil.

    If you see a bottle of oil that claims to have been bottled in Italy you can be pretty sure it was produced in Spain, trucked to Italy and only bottled there.

    In the grocery we most often encounter virgin and extra virgin oil. Virgin means the olives were pressed and no chemicals were used; extra virgin means only that it is of the highest quality. First cold press indicates that the olives were pressed when the fruit was cold, generally below 77 degrees, but there is no second pressing of virgin oil.

    The quality and flavor of extra virgin olive oil varies tremendously, as indicated by prices. You can find oil from $10 a bottle to $100 a bottle, but often what you are buying is a fancy bottle and middle of the road oil. The best bet is to shop around and find an oil you like. Remember that the oil you buy in the big box store is fine for cooking, but it is not of the quality you would like for drizzling on your favorite pasta or bruschetta.

    There are some very good oils made in the USA. California Olive Ranch comes very highly rated and not excessively pricey; try their Limited Reserve or Arbosana EVO. It can be ordered online but quantities are limited. You may also want to try oils from Lucero, Katz or Clearly.

    Once you’ve found that special oil, you might want to buy a few bottles at a time, especially if you are ordering online.

    Here are a few things to remember about storing olive oil: Olive oil has about a two-year shelf life when bottled. It deteriorates when exposed to sunlight, so keep it in a dark pantry and try to keep it below 70 degrees. Once opened and exposed to the air it will start to decline in quality and flavor. What a fine excuse to use even more.

    Olive oil will enhance the flavor of almost anything. Try drizzling it on a just-grilled steak, over sautéed shrimp, scrambled eggs or of course over almost any fresh salad. Don’t get carried away and overdo it; it doesn’t take much to do the job when using a fragrant oil.

    This is the classic Italian bruschetta, or at least one version of it, and it does require a wood-burning fire to get it right.

    SIMPLE BRUSCHETTA

    1 loaf crusty country style bread

    4 cloves of garlic

    Best quality olive oil

    Salt and pepper

    This is a great recipe to make when you have fired up the grill for something else and want to serve bruschetta as a first course. Slice the bread thickly and grill over the hot fire, turning once, until it is toasted, but not quite finished. Remove and rub the bread thoroughly with the garlic and then return to the grill to finish. Remove and drizzle with your favorite oil, add just a pinch of salt and pepper if you like and serve immediately. Pick a nice Italian red to go with this appetizer, such as Col Di Sasso or a good Chianti.

    This is another very simple recipe that’s quite good as a starter. It can be made in advance and can await your guests as they arrive at the table. Who wants guests to sit down to an empty table?

    ROASTED GARLIC

    1 cup olive oil

    1-2 whole garlic bulb

    2 sprigs rosemary

    2 tablespoons balsamic vinegar

    Crusty bread

    Preheat the oven to 350 degrees. Cut the top half inch of the garlic bulb off. Add the oil to a small oven-proof pot with a lid and then add the garlic and rosemary. Drizzle the balsamic in, place the lid on and bake until the garlic is soft and fragrant, about 30 minutes. All to cool then show your guests how to squeeze a garlic toe out and use a slice of bread to dip into the mixture and top with the garlic.

    Again, serve with a robust Italian red wine.

    This simple recipe is sometimes referred to as a Tuscan stew. What makes this recipe work is the drizzling of good olive oil at the very end. This might best be served over thick slices of crusty country style bread.

    Note: Don’t be afraid to use canned precooked beans. Just make sure to rinse them to get the goop and excess salt off.

    WHITE BEAN STEW

    1 loaf crusty country style bread

    3 cups prepared white or cannellini beans

    1/4 cup chopped smoked sausage

    3/4 cup chopped red onion

    1/2 cup chopped red and green bell peppers

    4-6 cloves chopped garlic

    Olive oil for cooking

    Better olive oil for drizzling

    Parmigiano-Reggiano for grating

    Fresh ground black pepper

    Herbs de Provence or dried oregano

    Sauté the chopped sausage in a little oil until well browned, remove from the pan and add the onions and bell pepper. Sauté for 5 minutes, remembering to season as you go. Add the garlic and cook 1 minute more, now add the beans, taste and season again. If it appears a little dry add a little chicken stock or water. Simmer for 5 minutes. Cut thick slices of bread, toast in a little olive oil, then top with the stew. Drizzle generously with olive oil and garnish with plenty of freshly grated Parmigiano-Reggiano.

    Article source: sunherald.com

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    Olive oil is the staff of life to people in the Mediterranean. Every nation that borders that great sea makes olive oil and each claims theirs is the best. We most often think of Italian oil as being the wisest choice, but the Italians are in fact masters of marketing and produce... 
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  • Olivari Olive Oil & its social media campaign in Facebook

    Olivari Olive Oil, a brand of one of the world’s largest olive oil producers, has embarked on an ambitious social media campaign to stake a claim in the United States market.

    The campaign, which began in February — will run for a year, and is by Twofifteen McCann, part of the Interpublic Group — entails a communication issued each weekday, ranging from videos to recipes, that celebrates “little things” both directly and indirectly related to Olivari and the campaign’s theme.

    Olivari is packaged in Rome, N.Y., by the American arm of the Sovena Group, which is based in Lisbon; Sovena USA also supplies private-label olive oil, as well as GEM, Tri-Fri and Puglia olive oils, to American retailers and food service distributors. Sovena USA introduced Olivari — a blend of many Mediterranean oils that it describes as “natural and fresh olive oil, with a fruity and slightly sweet delicate aroma” in the American market in 2009. Although Olivari was initially distributed only in New England, it is now sold nationally at retailers like Walmart, Shop Rite, Stop & Shop and Food Lion. There are four varieties of Olivari: classic, extra virgin, extra virgin organic and extra light.

    Tomas Tavares de Almeida, director of marketing for Sovena USA, said the American market generated one-fifth of the Sovena Group’s $1.4 billion in annual global sales. At present, only 5 percent of United States sales come from Olivari, though it generates more profit on a per-unit basis for Sovena than its American private-label brands.

    Mr. de Almeida said Olivari “had a good story to tell, but we didn’t know exactly how to tell it.” To do this, it turned to Twofifteen McCann; the Lisbon office of McCann does advertising for another Sovena Group brand, Oliveira da Serra.

    Scott Duchon, chief creative officer of San Francisco-based Twofifteen McCann, said the “little things” theme on which the new campaign is based came about because of the “so many little things Sovena does in the olive oil making process. We decided to celebrate that.”

    Among the “little things” he said differentiate Olivari from other olive oils are the sustainable planting and fertilizing processes Sovena uses to grow olive trees, the care with which its olives are harvested and processed, its state-of-the-art mills and its pop-up bottle pourer, which was the cooking category winner in the 2011 Product of the Year USA contest.

    To communicate these differences, the agency created a new Facebook page for Olivari, which is the home of the campaign’s social media program, “One year of little.” In an introductory letter on the page, Olivari said, “Over the next year we’re going to attempt to earn your friendship. For one year, we are going to celebrate the ‘little things’ in life by offering you a series of gifts. A variety of small, entertaining, informative, rewarding and surprising gifts. It will be a collection of little things, that, we hope, will get you to like us.”

    Mr. de Almeida said the campaign was directed at women age 25 to 50 who would like to live more healthfully using a Mediterranean diet and products.

    Among the dozens of communications issued so far in the campaign are series of short films that celebrate smaller, lesser-known holidays, like “Thank a Mailman Day,” and small, fleeting moments like waiting for a date. There is a series of documentaries that profile people who take special care in their craft, as Olivari does with its olive oil production, like Kirsten Muenster, a Bay Area jewelry designer. In addition, there are videos and photos for “little recipes” that incorporate Olivari, for example, for bruschetta, vinaigrettes and marinades, as well as “Mr. O” cartoons that so far have celebrated April Fools’ Day and welcomed spring.

    All of the campaign’s content resides on Olivari’s Facebook page; depending on the message, it can also be found on Twitter, YouTube and Pinterest. Although much of it is created by Twofifteen McCann, some was commissioned by the agency.

    The campaign’s latest initiative starts Monday, when bloggers, selected and paid by Olivari and Twofifteen McCann, will begin blogging about topics relevant to the campaign’s audience. As is the case with the campaign’s daily messaging, not all blog posts will be food-related. The bloggers will be free to use the campaign’s existing content as inspiration for posts relevant to their own audiences. Mr. de Almeida said the campaign — whose budget is $1.3 million — “needed to get legs” and gain momentum before bloggers could participate in it.

    He called the campaign “a very risky move, but it has been very good for us. We’ve doubled our U.S. sales in six months and increased distribution by 33 percent. Retailers love to hear about our campaign. It’s a compelling story told in a different way.”

    He also said there was a “little scare” that the Olivari campaign could cannibalize sales of other Sovena olive oils in the United States. He said, however, that Sovena’s mission “is to bring olive oil to every person in the world. We don’t care how we do it, though we prefer to do it through a brand. There’s brand loyalty out there.”

    By  JANE L. LEVERE
    Published: June 17, 2013
    Article source www.nytimes.com
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    Olivari Olive Oil, a brand of one of the world’s largest olive oil producers, has embarked on an ambitious social media campaign to stake a claim in the United States market.The campaign, which began in February — will run for a year, and is by Twofifteen McCann, part of... 
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  • Gaea conquers the first prize in the European Business Awards2013!

    20130616-201141.jpgGreek olive oil producer company Gaea’s vision to be the absolute leader in the category of Mediterranean Greek cuisine-meze in the international fine foods arena, was vindicated today with Gaea’s triumph in the European Business Awards 2013 in the import-export category, the 1st Greek company to win in this prestigious competition.

    The judging committee chose Gaea amongst 15,000 companies from 34 European countries, jointly representing a turnover of 1,2 trillion euro, for its innovation, social responsibility, ethics and values. The award gala event was held a few hours ago in Istanbul, and Gaea’s award came to emphasize the sustainable growth of the company in the international markets.

    Within a difficult global economic environment Gaea has managed to become a role model of development in both the Greek and international business communities. In addition, it managed to demonstrate that a Greek company can stand out internationally, by demonstrating strong commitment to business excellence and to the production of high quality products.

    GAEA’S EXTRA VIRGIN OLIVE OILS

    Olive oil in Greece, which dates back 4000 years, is globally acknowledged for its purity and exceptional taste. More than 80% of the Greek olive oil is extra virgin, which is the top-ranked classification category in the world. This constitutes Greece as the world’s largest producer of extra virgin olive oil.

    Gaea’s extra virgin olive oil’s superior quality is appreciated by the international trade, which is the reason why Gaea’s exports to all markets are constantly increasing at a fast pace.

    Moreover, Gaea produces the 1st Extra Virgin Olive Oils in the world that have been certified Carbon Neutral!

    Derive from the first cold pressing of fresh olives with mechanical means and without any refining process whatsoever, thus being the natural juice of the olive fruit

    Crushing and olive oil extraction process is performed at cold temperatures, with the max temperature being 27o C, to maintain its rich, fruity, intense aroma and its distinctive green colour
    Gaea has a strict policy of avoiding extracts or additional flavorings

    Gaea constantly experiments, bringing traditional and ancient recipes back to life. Gaea’s special series of flavoured olive oils are the result of the natural blending between real herbs and olive oil
    Gaea only bottles the best extra virgin olive oils from selected areas of Greece

    The DOP / PGI (“Protected Designation of Origin”/ “Protected Geographical Indication”) sign on each bottle certifies not only the origin by also the top quality of the olive oil

    For these reasons, Gaea’s olive oils are the most awarded olive oils internationally in recognition of their superior quality and taste.

    DOP / PGI EXTRA VIRGIN OLIVE OILS

    D.O.P./ P.G.I. Designation – “Protected Designation of Origin”/ “Protected Geographical Indication” is the best certification for the top quality of olive oil.
    All DOP / PGI areas are defined and issued by the European Union. This helps promote agricultural products and foods of special value due to the way or place of production.
    Each bottle gets a specific number that is fully traceable.
    DOP / PGI certifies that the olive oil was produced in a particular area of Greece and is obtained exclusively from a particular variety of olives.

    EXTRA VIRGIN OLIVE OILS WITH NATURAL HERBS
    Since antiquity, natural herbs were used to give aroma and flavor to olive oil. Gaea’s flavoured olive oils are the successful result of the natural blending between real herbs and the olive oil. Extra Virgin Olive oil, is 100% naturally blended with fine herbs of Greek nature.

    Gaea’s Awards
    “Olive Japan 2013” Silver Medal for Gaea Kritsa Extra Virgin Olive Oil
    “New York-International Olive Oil Competition 2013” Gaea Kritsa-Fresh and Gaea-Vranas Extra Virgin Olive Oil among the best olive oils in the world
    “Product of the Year 2013” in Germany for PGI Hania Extra Virgin Olive Oil

    Article sources:
    businessawardseurope

     

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    Greek olive oil producer company Gaea’s vision to be the absolute leader in the category of Mediterranean Greek cuisine-meze in the international fine foods arena, was vindicated today with Gaea’s triumph in the European Business Awards 2013 in the import-export category,... 
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  • Olive Oil Quality Seals? USDA Quality Monitoring Program

    More consumers are learning that the taste and health benefits of olive oil are closely tied to its quality and freshness, however there is still little the average shopper can do to be sure she’s buying a bottle of EVOO that measures up.

    Tasting the oil before buying it might help, but studies have shown most people still choose old, rancid olive oil in taste tests, because that’s what they’re used to. Harvest and “best before” dates can indicate freshness, but they provide no assurance that the oil is free of defects and adulteration.

    One thing you can do is look for medal stickers from a major competition, such as the New York International Olive Oil Competition, to identify this year’s award-winning extra virgin olive oils.

    You might also look for olive oils that bear a designation of origin (DOP) label, which indicates it is monitored by the region that administers the DOP and must adhere to its standards and exhibit certain qualites.

    Or, you could look for a quality seal.

    To help provide consumers some additional measure of confidence in a confusing market, a number of quality seal programs have been developed that monitor and certify the quality of olive oils displaying their stickers.

    Quality seal programs are backed with taste (sensory) testing and chemical standards, and each has its own set of pass/fail benchmarks. One program, the USDA Quality Monitoring Program, also includes regular, unannounced facility visits and traceability audits.

    The chemistry can be confusing. But the aim of the seal programs is to monitor, in the absence of a common standard, various chemical and taste parameters so we don’t have to all be experts.

    A review of the programs offered by the U.S. Department of Agriculture (USDA), the North American Olive Oil Association, the California Olive Oil Council and the new Extra Virgin Alliance bears similarities, but no two are quite the same.

    USDA Quality Monitoring Program

    The USDA standards were revised in 2010 and are based on the International Olive Council (IOC) standards, except for differences in linolenic acid and campesterol limits. However, the IOC has since made revisions, including adding tests for the sum of fatty acid methyl and ethyl esters and phenols content. “The U.S. Standards do not include these changes,” said Pamela Stanziani of the USDA Agricultural Marketing Service, although she also noted that the standards documents can be revised “in partnership with industry members …to reflect modern business practices.”

    In 2012, the USDA extended its Quality Monitoring Program to include olive oil. As part of the program, USDA inspectors conduct chemical and taste testing, as well as regular audits of the company’s systems and procedures. “They look at every component of a blend, they audit things like sanitation, security, traceability and countries of origin,” said Luisito Cercaci, vice president of quality, research and development at Pompeian, Inc., the first and only company so far to attain the QMP approval. “USDA controls the entire system, gaining a deeper knowledge and becoming more rigorous over time,” he said.

    North American Olive Oil Association Quality Seal

    The North American Olive Oil Association (NAOOA) follows IOC standards in its tests including sensory analyses and an array of chemical tests. “If you want to be sure about the full picture of authenticity and quality, there aren’t any shortcuts. You have to run them all,” said Eryn Balch, executive vice president of the NAOOA.

    NAOOA’s quality control program includes regular testing of its members’ oils, purchased from the marketplace, using standards that are “more stringent than the USDA’s,” said Balch. The key differences between the two sets of standards are different pass levels for linolenic acid and campesterol, and the range of primary authenticity tests. Some of the authenticity tests performed by NAOOA are “secondary” or “Table II” tests under the USDA parameters, meaning that the USDA only performs them if certain components in the first round of tests fail. Balch said the tests should be considered primary, to effectively monitor adulteration.

    California Olive Oil Council

    The California Olive Council (COOC) tests oil samples submitted by producers for extra virgin quality and authenticity. The COOC test has both sensory and chemical elements, though fewer chemical analyses than the USDA or NAOOA. The COOC will be reviewing its requirements this summer and may add the PPP (pyropheophytin) and DAGs (1-2 diacylglycerols) tests, said Executive Director Patricia Darragh. Darragh said that PPP and DAGs are “very important tools in the chemical evaluation for grading oil” and that it is more feasible to do the tests “now that more labs have completed the requirements” for doing them.

    Extra Virgin Alliance

    The Extra Virgin Alliance (EVA) is a newly-launched non-profit trade association with a goal of restoring consumer trust in the marketplace. Producers worldwide can sign on with EVA and have their product samples drawn from store shelves for testing.

    EVA’s standards are based primarily on the Australian Standard for Olive and Olive-Pomace Oils and on commercial practices in Europe, rather than the IOC standards. “IOC authenticity standards for sterols and fatty acid are designed for EU climates and certain high quality oils grown in different climates can fail the test,” explained EVA co-founder Alexandra Kicenik Devarenne.

    EVA’s free fatty acid and peroxide limits are lower than other programs and the PPP and DAGs tests are required. Kicenik Devarenne noted that EVA’s standards “will evolve over time as data is gathered from the marketplace.”

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    JUNE 13 2013 | FILED IN: OLIVE OIL WORLD
    By Denise Johnson and Nancy Flagg

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    More consumers are learning that the taste and health benefits of olive oil are closely tied to its quality and freshness, however there is still little the average shopper can do to be sure she’s buying a bottle of EVOO that measures up. Tasting the oil before buying it might... 
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  • Terra Olivo 2013 - first results & Awards

    Read also: Awards TerraOlivo 2013 and Greek Olive Oils Won 23 Awards in TerraOlivo

    Terra Olivo 2013 ended a some days ago in the ancient city of Jerusalem, on the slopes of the Mount of Olives, the International Competition of Extra Virgin Olive Oil “TerraOlivo“, 2013 (Mediterranean International Extra Virgin Olive Oil Competition).

    The registration and the receipt of the samples of extra virgin olive oil had started on January 1 and ended on April 30 at the offices of the contest in Jerusalem.

    More than 500 extra virgin olive oils participated from Argentina, Chile, Croatia, Israel, Italy, Spain, Greece, Turkey, Tunisia, Lebanon, South Africa , United States of America, Uruguay, Peru, Slovenia and Portugal.

    The judgement was made by sensory evaluation with completely “blind” method, as no information nor the olive oil bottle label was disclosed to the jurors. The jurors lists also available at the website of TERRAOLIVO

    The major awards in TERRAOLIVO are, “Gran Prestige Gold” (over 86 points), “Prestige Gold” (over 76 points), and “Gold” (over 65 points).

    Awarded at the competition in Jerusalem. In confirmation of the very high quality standard of our production we were awarded the prizes:

    * Prestige gold for the “Laureanum / Magnificent” (76-85.99 points)
    * Gold for the Greek “Koroneiki” (65-75 point)

    There were 3 entries from JAPAN, Shodoshima and 1 entry among those 3 is the entry to “Flavored Oil” category. It is our great pleasure to annouce all those 3 entries from JAPAN won the “Gran Prestige Gold” , “Prestige Gold”, and”Gold”. Winners of those Japanese entry is as follows;

    GRAN PRESTIGE GOLD (Flavored Olive Oil Category)
    Nakayoshi Shoji Co., Ltd. “i’s Life Green Lemon Olive Oil
    PRESTIGE GOLD
    IIJI Olive Co., Ltd. “IIJI OLIVE EXTRA VIRGIN OLIVE OIL LUCCA Variety”

    GOLD
    IIJI Olive Co., Ltd. ”IIJI OLIVE EXTRA VIRGIN OLIVE OIL MISSION Variety”
    The competition Terra Olivo 2013 was carried out in the oldest area of origin of olive oil. The most important Israeli and international judges are part of the official panel of tasters.

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    Terra Olivo photos stream

    Read also: Awards TerraOlivo 2013 and Greek Olive Oils Won 23 Awards in TerraOlivo

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    Rating: 4.3/10 (20 votes cast)
    VN:F [1.9.22_1171]
    Rating: +2 (from 6 votes)
    Read also: Awards TerraOlivo 2013 and Greek Olive Oils Won 23 Awards in TerraOlivo Terra Olivo 2013 ended a some days ago in the ancient city of Jerusalem, on the slopes of the Mount of Olives, the International Competition of Extra Virgin Olive Oil “TerraOlivo“, 2013 (Mediterranean... 
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