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

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

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

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

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

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

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

    We expect your Extra Virgin Olive Oil.

    TERRAOLIVO

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

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    The first deadline to register for the next edition of the TerraOlivo Extra Virgin Olive Oil International Contest will end on March 31st. According to the statements the organizers of the event to Mercacei, those interested in participating will have a discount before this date,... 
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  • Olive oil prices have risen up to 20% in the past two weeks

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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    Olive oil and olive pomace oil imports in China increased by 12% over the last crop year. As Graph I indicates, the olive oil market in China has grown steadily over the period 2001/02 – 2011/12), reaching a peak of 46 000 t in 2011/12. However, it then fell by 6% and 15% in... 
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  • 3

    There could be another worldwide olive oil crisis looming

    Heavy rains and the olive fly have decimated Southern Europe’s crop of olives, dropping the region’s output of olive oil and pushing prices through the roof.

    A worldwide olive oil shortage may be looming, but this time nobody will have to weather long lines at the gas station. They’ll just have to pay more for olive oil. Bad weather and a pesky insect have all but decimated this year’s olive crop in Southern Europe, which produces more than 70 percent of the world’s olive oil and generated $2.2 billion in 2013.

    Italy alone produces about 442,000 tons (401,000 tonnes) of olive oil annually. But the Italian olive harvest recently took a beating when early rains knocked the buds off the trees, decreasing its yield. Next came an infestation of Bactrocera oleae, more commonly referred to as the olive fly. The destructive insect devastated Italy’s crop from the inside out. Italian oil producers are expected to produce only 290,000 tons of oil this year, far below 2016’s 470,000 tons (426,000 tonnes).

    “It’s really bad,” Borri says. “These Italian companies are going to lose a lot of revenue this year. There is not enough production. The price for extra virgin olive oil is crazy; a 13 to 14 percent increase. The price changes every day.”

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    Heavy rains and the olive fly have decimated Southern Europe’s crop of olives, dropping the region’s output of olive oil and pushing prices through the roof. A worldwide olive oil shortage may be looming, but this time nobody will have to weather long lines at the... 
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  • Bad harvests in Europe and fake olive oil raise the question, are you getting the real deal?

    Olive oil is a staple ingredient in many Mediterranean dishes, yet the source for the highest quality olive oil these days may be thousands of miles from Europe and the Middle East.

    The countries best known for olive oil — Italy, Spain and Greece — have had bad harvests this year from unruly weather, Bloomberg recently reported, and the prices for olive oil have jumped in response. Meanwhile, California has been steadily increasing its olive oil manufacturing, and implemented strict standards for the oil. “More and more people are aware of the high standards we have and embracing locally produced products,” said Patricia Darragh, executive director of the California Olive Oil Council based in Berkeley, a trade association with a seal certification for local farmers.

    More domestic players are joining the U.S. olive oil production business, which has seen a 9.2% increase in revenue over the past five years, and demand and revenue are expected to continue to rise through 2021, though at a slower pace, according to research firm IBISWorld. California alone makes up more than 99% of U.S. olive oil production, according to the California Olive Oil Council.

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    Olive oil is a staple ingredient in many Mediterranean dishes, yet the source for the highest quality olive oil these days may be thousands of miles from Europe and the Middle East. The countries best known for olive oil — Italy, Spain and Greece — have had bad harvests this... 
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  • Olive Oil Prices are going through the roof

    Hoarding oil of a new kind after terrible harvests in Italy, Spain and Greece. Now erratic weather in Spain and Italy, the world’s biggest producers, is rippling through global olive oil markets, and it’s about to get worse. Prices for extra virgin olive oil in Italy have soared almost one-third since October to €5.75 ($6.15) a kilogram, while Spanish costs jumped about 10%, according to the International Olive Council in Madrid. The forecasters at Mintec Ltd. in England see room for even further gains.

    Nowhere is the surge felt more than Britain. Thanks to the Brexit-induced collapse of the pound, olive oil is the most expensive it’s been in at least seven years. Celebrity chef Jamie Oliver is closing six of his Italian restaurants around the country after the currency’s crash drove up costs.

    “Olive oil is expensive and very much in the hands of nature,” said Oliver. “The really good stuff is worth every penny. You pretty much charge the oil per tablespoon, like you would foie gras or caviar.”

    Chef Ben Tish, who runs Salt Yard, a Spanish and Italian tapas restaurant in central London, says he normally buys 100 liters of olive oil per week to drizzle over charcoal grilled flat breads,whip into alioli, and pour into a polenta cake batter. His price rose 13% to £26 ($32.70) for five liters, from £23 over the past three months.

    Prices have become more volatile because of erratic weather in the past few years, and global production is set to drop about 8% this season, according to Bourne End, England-based Mintec.

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    Hoarding oil of a new kind after terrible harvests in Italy, Spain and Greece. Now erratic weather in Spain and Italy, the world’s biggest producers, is rippling through global olive oil markets, and it’s about to get worse. Prices for extra virgin olive oil in Italy... 
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  • Movements in the prices paid to producers for extra virgin oil

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

    The monthly price movements for the same two grades of oil are given in Graphs 2 & 4.

    Extra virgin olive oil
    – Producer prices in Spain over the last few weeks increased steadily to reach €3.64/kg at the end of January 2017, which was an 10% increase compared to the same period the previous year. If we compare this price with the maximum price in the third week of August 2015 (€4.23/kg), it presents a 14% decrease (Graph 1).

    Italy – Producer prices in Italy began rising in mid-August, speeding up in the first week of November, when they broke the €5 barrier, and coming in at €5.90/kg at the end of January 2017, for a 70% year-on-year increase. Graph 2 shows the trend in monthly prices for the extra virgin olive oil category in recent campaigns.

    Greece – The prices in Greece from mid-August to the end of October remained stable but, as in other markets, they then increased at the end of January 2017 to reach €3.46/kg at the end of January 2017, which is a 17% increase compared to the same period the previous year.

    Tunisia – Prices in Tunisia, following some weeks of relative stability, increase as of the third week of January, coming in at €3.88/kg at the end of January 2017 for a 18% year-on-year increase.

    Refined olive oil: The producer prices for refined olive oil in Spain and Italy generally follow the same trend as the prices for extra virgin olive oil. In period the previous year and in Italy they on-year increase. No price data are available for this product in Greece.

    At the end of January 2017, the price (€3.64/kg) was of €0.10/kg. In Italy the price difference between the two categories was greater at 3.

    Spain, they came in at €3.54/kg, which was a 1 hey came in at €3.62/kg, at the end of January 2017 difference in Spain between refined olive oil, 11% increase on the same
    2017, which was a 15% year refined (€3.54/kg) and extra virgin oil€2.28/kg (Graph3)

    Source: International Olive Council MARKET NEWSLETTER No 112 – January 2017

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    Graph 1 tracks the weekly movements in the prices paid to producers for extra virgin oil in the three top EU producing countries and in Tunisia, while graph 3 shows the weekly changes in the producer prices for refined olive oil in the three main EU producers. The monthly price... 
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  • Trends in global consumption of table olives

    Research on table olives has shown that the consumption of this product can strengthen consumers’ natural immune systems. Table olives could be the main fermented probiotic vegetable product sold in the future. The latest data provided by researchers from the PROBIOLIVES Project shows that some of the lactic acid bacteria (LAB) generated in the fermentation of table olives have better results than other forms of bacteria that have been recognised as probiotic microorganisms and that are currently used in many milk products.
    From a nutritional perspective, a normal daily intake of olives, which would be of 25–28 g (approximately seven olives), has an energetic value of 37 Kcal. Those calories mainly come from the olives’ fat contents, 82% of which is monosaturated – the same healthy fat as is found in olive oil. The regular consumption of olives also helps provide the daily recommended fibre intake; they are a source of oleic acid and they provide carbohydrates and protein.

    Olives also contain minerals such as sodium, iron, calcium and magnesium, which are particularly important for those who practice sports given their action on muscle contractions and nerve impulses. One of the main nutrients in table olives are
    polyphenols and provitamins A and E, the antioxidant properties of which act against oxidative processes that occur in the practice of sport, affecting both performance during exercise and during the recovery period.

    As part of the activities provided for in the International Agreement and its standardisation mandate, the IOC is responsible for drawing up and revising trade standards. In the case of the trade standard applying to table olives, it lays down definitions and provisions relating to the different commercial categories of table olives. Its work also includes revising the Codex Alimentarius standard for this product, with a view to regulating the quality criteria in international trade.


    TRENDS IN GLOBAL CONSUMPTION OF TABLE OLIVES
    The global consumption of table olives in recent years has multiplied by 2.7, increasing by 182.0% over the period 1990/91–2016/17. Graph 1 illustrates this trend, where the largest increase in consumption is seen in the main IOC member producers. Production in some of these countries has increased markedly, as a result of consumption. Egypt is
    one such case, and which has gone from consuming 11 000 t in 1990/91 to 400 000 t in 2016/17. In this same period Algeria went from consuming 14 000 to 244 000 t and Turkey from 110 000 to 350 000 t.

    The other countries have also seen increases, although these have been proportionally lower. Graph 2 shows the annual consumption of table olives per inhabitant in IOC member countries in 2015, with Albania in the lead with a consumption of 10.7kg/ inhabitant/ year.

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    Research on table olives has shown that the consumption of this product can strengthen consumers’ natural immune systems. Table olives could be the main fermented probiotic vegetable product sold in the future. The latest data provided by researchers from the PROBIOLIVES Project... 
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  • Sales of olive oil & olive pomace oil open 2016/17 crop year

    Sales of olive oil and olive pomace oil open the 2016/17 crop year on an upturn. In the first two months (October – November 2016) the eight markets that appear in the table below present an increase of 98.6% in China; 65% in Australia; 42% in Canada; 17% in Japan; 16% in Brazil and 5% in the United States, compared to the same period in the previous campaign. At the time of publishing this Newsletter, figures for Russia were only available for the month of October, when a 20 % year-on-year increase was recorded.

    As regards EU1 trade in the first month of the current crop year (October 2016), intra-EU acquisitions increased by 24% and extra-EU imports fell by 56% compared to the same month the previous year.

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    Sales of olive oil and olive pomace oil open the 2016/17 crop year on an upturn. In the first two months (October – November 2016) the eight markets that appear in the table below present an increase of 98.6% in China; 65% in Australia; 42% in Canada; 17% in Japan; 16% in Brazil... 
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  • Olive Oil Sommelier course in Italy - new edition

    The course will be held on April 2017 in Desenzano del Garda (BS) – Italy.

    This is a great occasion to learn all the secrets of olive oil and to enjoy beautiful views over the countryside surrounding Lake Garda. The classroom will take place in a 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.

    This is 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”.

    Thank you for your kind collaboration and please don’t hesitate to contact me to any other info.

    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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    The course will be held on April 2017 in Desenzano del Garda (BS) – Italy. This is a great occasion to learn all the secrets of olive oil and to enjoy beautiful views over the countryside surrounding Lake Garda. The classroom will take place in a terrace right on the lake’s... 
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  • 1

    UK supermarkets blame 20 % olive oil price rise on Brexit and poor harvests in Italy & Greece

    OLIVE oil lovers are being hit with price hikes in the cost of their healthy Mediterranean foodie favorite, according to a new report yesterday.

    Shoppers have been stung by rises of up to 20 per cent since the historic poll last June.
    Olive oil has gone up in price since the Brexit vote.

    The average cost of own-brand olive oil at Sainsbury’s has increased by seven per cent year-on-year and at Tesco by six per cent, according to data from Brand View.

    Trade magazine The Grocer reported yesterday that a 500ml bottle of own-label olive oil is now 35p more expensive in Sainsbury’s at £2.35 and 20p more expensive in Tesco at £2.20.

    Sainsbury’s has also increased its own-label extra virgin olive oil 500ml by 10p to £2.35 —- while own-label organic extra virgin olive oil 500ml is up 20per cent in both retailers to £3.

    Supermarket rival Asda has also put up the price of its own-label extra virgin olive oil 500ml by 25p to £2.25 but has not yet moved on other own-label products and is still selling its 500ml own-label olive oil product for £2.

    Experts blame the struggling Pound since the vote, and poor ­harvests in Italy and Greece.

    Lidl have hiked oil prices

    A spokeswoman for Sainsbury’s told The Grocer: “ The cost of olive oil —- and indeed all products —- is determined by a number of factors and prices can fluctuate.” Asda and Tesco did not comment.

    The magazine says the hikes follow similar moves by discounters Alda and Lidl, which both increased the price of 750ml extra virgin olive oil by around 9per cent to £2.39 at the end of last year. The Grocer reported at the time that other supermarkets were likely to follow suit with suppliers warning that they could no longer absorb cost increases.

    The report says that poor harvests mean production from Italy and Greece is set to plummet by a third in 2016/17, piling further pressure on supply chains already hit hard by the weakness of sterling.

    One industry source told The Grocer: “ Olive oil prices are going up because of a combination of currency and rising raw material costs. Most private label contracts are renegotiated during December. “

    The report says that Napolina olive oil is now 8per cent more expensive on average across 14 products in the major multiple retailers year on year – while average prices for Filippo Berio olive oil are up 9per cent across 32 products.

    source

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    OLIVE oil lovers are being hit with price hikes in the cost of their healthy Mediterranean foodie favorite, according to a new report yesterday. Shoppers have been stung by rises of up to 20 per cent since the historic poll last June. Olive oil has gone up in price since the... 
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  • Athena International Olive Oil Competition to be held on March 20-22, 2017

    The launch of the second Αthena International Olive Oil Competition (ATHIOOC 2017) in Greece was announced by Vinetum Event Management.

    ATHIOOC 2017 will be held on March 20-22, 2017 at the Costa Navarino Resort near storied Pylos in the region of Messinia, and judged by an international panel of twenty leading olive oil experts, who are opinion leaders both in their native lands and the international stage. Last year’s first ATHIOOC, held in Athens, received 256 entries from 10 countries and awarded 118 medals.

    Greece, one of the world’s leading olive oil producers and by far first in terms of per capita consumption, has uplifted the olive into a cultural product and an internationally recognized symbol of its unique cultural heritage.

    Messinia was chosen to host this year’s competition because it’s one of Greece’s leading olive oil producing regions, accounting for about 30% of total annual production nationwide. Moreover, it’s home to the prized koroneiki olive variety, which is considered to be one of the best in the world and whose cultivation is increasingly becoming a global practice.

    ATHIOOC 2017, which will also include various original culinary initiatives, is sponsored by the Captain Vassilis and Carmen Konstantakopoulos Foundation, a non-profit private institution aimed at establishing Messinia as a model for sustainable agricultural development, and organized by Vinetum Event Management, a company with considerable experience in handling prestigious contests and other high profile events. The competition is chaired by Dinos Stergidis, principal owner and CEO of Vinetum, and directed by Maria Katsouli, accredited olive oil connoisseur and first olive oil sommelier in Greece.


    ATHENA INTERNATIONAL OLIVE OIL COMPETITION 2017 (ΑΤΗΙΟΟC 2017)
    March 20-22 2017
    Costa Navarino Resort, Messinia, Greece

    For further information visit our site at www.athenaoliveoil.gr or call (30) 210 766 0560.

    Vinetum Event Management

    41 Kareas Ave. GR-16233 Athens | Tel.: +30 210 766 0560 | Email: info@vinetum.gr

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    The launch of the second Αthena International Olive Oil Competition (ATHIOOC 2017) in Greece was announced by Vinetum Event Management. ATHIOOC 2017 will be held on March 20-22, 2017 at the Costa Navarino Resort near storied Pylos in the region of Messinia, and judged by an... 
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  • First Level Course by National Organization of Olive Oil Tasters - April 3/7, 2017

    The National Organization of Olive Oil Tasters, part of the Italian Union of Chambers of Commerce, was founded in 1983 Imperia thanks to initiative of the local Chamber of Commerce and the vision of a group of highly experienced tasters.

    These tasters, who had gained an in-depth knowledge of olive oil flavours and aromas-during their work in the olive oil industry in Imperia, one of the most historic centres of olive oil in Italy, wished to protect and enhance the value of that important technical and cultural patrimony they had developed: the art of olive oil tasting.

    ONAOO doesn’t just train people to taste olive oil. Thanks to its unbiased position in the olive oil world, and its high degree of scientific rigour, the school represents a place for sharing experiences and, debates about olive oil, and for defending the quality of olive oils worldwide. Our solid culture keep alive the theoretic and material knowledge, open to all.

    First Level Course: April 3/7, 2017

    Contact: Tel 0183 76.74.12 – Fax 0183 76.52.03 – Mail onaoo@oliveoil.org
    Organization: Barbara Ricca Secretariat – onaoo@oliveoil.org
    Panel Leader: Marcello Scoccia – marcello.scoccia@oliveoil.org
    Scientific Advisor: Mauro Amelio – mauro.amelio@oliveoil.org
    Venue: Chamber of Commerce I.A.A. – Via T. Schiva 29, 18100 Imperia

    THE COURSE WILL BE HELD IN ITALIAN AND SIMULTANEOUSLY TRANSLATED IN ENGLISH

    Purpose: The course is held in accordance with the Attachment No. 12 of the European Community Regulations No. 2568/91 and further modifications.
    Issued Certificates: Participation Certificate (PC) and Sensory Qualification Certificate (SQC) upon selective trials success – one of the requirement to be enrolled to the National List of technician and specialist of virgin and extra-virgin olive oils.

    Teachers:

    • Carlotta Pasetto: Sociologist, ONAOO Taster
    • Mauro Amelio: ONAOO Scientific Advisor, ONAOO Taster
    • Riccardo Gucci: Full Professor; Department of Agriculture, Food and Environment; University of Pisa (Italy)
    • Franco Macchiavello: Manager of the ICQRF Office of Genoa
    • Lanfranco Conte: University of Udine, Department of Food Science
    • Marino Giordani: Professor of Principles of Food and Wine, ONAOO Taster
    • Marcello Scoccia: ONAOO Panel Leader and Vice Technical President

    Registrations are now opened for the First Level Course that will be held from the third to the seventh of April 2017

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    The National Organization of Olive Oil Tasters, part of the Italian Union of Chambers of Commerce, was founded in 1983 Imperia thanks to initiative of the local Chamber of Commerce and the vision of a group of highly experienced tasters. These tasters, who had gained an in-depth... 
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  • D-IOOC Domina International Olive Oil Contest

    The second edition of the DIOOC- Domina International Olive Oil contest will take place from the 4th to the 7th May 2017 in the breathtaking setting of the Domina Zagarella Sicily Hotel in Palermo.

    The event will give its participants the unique opportunity to promote their excellent olive oil products and at the same time offer oil enthusiasts a unique venue where they may take part in the atmosphere of the oil competition and follow seminars, attend guided olive oil tasting and learn about olive oil while also participating in thematic dinners and innovative culinary initiatives. A Gala Dinner and the awards will end the three-day experience. The aim of the event is to give oil producers more visibility to increase business opportunities.

    * On May 6th at the Domina Zagarella Sicily in Palermo, Integra and Comark SPA will sponsor the Seminar “How to face foreign markets and export successfully”: an informative meeting with marketing experts in the field of promoting and exporting Extra Virgin Olive Oil (EVOO) . Informative, deep insights into the strategies involving exporting, internationalizing processes, improving company competences regarding marketing strategies will be offered. This seminar is open to the companies  whose samples are entered in the competition.

    • 3.45 pm Seminar begins
    • 5.30 pm Coffee Break
    • 6.00 pm Second half of Seminar
    • 8.30 pm DIOOC Dinner

    Price € 55,00

    Free of charge for those who book the 2-day Oil Producer Package

    Domina IOOC from Domina Group on Vimeo.

    * DIOOC Buyers Guide: all oil samples participating in the DIOOC will be highlighted in a special guidebook for Buyers which will be distributed at International events. On entering samples, oil producers will be asked to fill out a technical information card intended to give essential information to Buyers such as Company name and contact information, an image of the bottle and label, production rates, pricing, export certificates, etc. Each producer is given a whole page of the DIOOC Buyers Guide free of charge.

    * DIOOC Booth at the 2017 TUTTOFOOD trade fair: from May 8th to 11th, 2017 at the TUTTOFOOD B2B trade fair in Milan devoted to food&beverage, the DIOOC booth will present and distribute the DIOOC Buyers Guide to all buyers free of charge.

    At the DIOOC stand at TUTTOFOOD producers will also have the chance to meet all sorts of people interested in their products: buyers from diverse retail realities such as  Italian and foreign  Importers and Wholesalers, GD/GDO buyers as well as buyers from small and medium-sized retail chains from Italy and abroad, Horeca sector representatives: catering chain buyers, restaurant, hotel, bar, wine bar and company canteen/cafeteria managers, travel catering,  Italian and foreign specialty shop buyers, co-op purchasing group managers as well as Italian and international distribution platform managers.

    Price:  €445,00 which includes 3-day pass to TUTTOFOOD 3 days in double room at the Domino Milano Fiera with breakfast, parking or garage, Wide band Wi-Fi, shuttle bus to and from the Fiera venue at times corresponding to the opening and closing times of the event. 20 places available.  Book before December 9th 2016.

    * Web and Social Media: all producers of award winning DIOOC Olive oils will be featured with their technical/commercial information cards on the Domina DIOOC website as well as on the DIOOC Facebook page, Twitter, Instagram and Pinterest accounts. Free of charge.

    * DIOOC tour: First stop: Germany, here we will present the DIOOC competing producers and the DIOOC Buyers Guide will be distributed to buyers free of charge. Meeting with buyers and public: quotas to be determined.

    * DIOOC and rEVOOlution: a mobile APP featuring a virtual dynamic and active “place” where consumers and producers may meet, communicate, exchange opinions, advice, suggestions and, why not, buy their favorite EVOO wherever in the world they may be. All oil producers who have submitted entries in the DIOOC will be included in the APP and may benefit from the visibility guaranteed by this network available in 141 countries worldwide. Free of charge

    Our goal is to do even better than the first DIOOC held in 2016 which reached record numbers and results, being:

    • the first competition in Italy and in the first five worldwide according to WREVOO (World Ranking Extra Virgin Olive oil)
    • the first competition in the world to have 329 entries of extra virgin olive oil from 21 out of 27 oil producing countries in its first edition
    • the first competition to feature entries from China and Syria

    The event, which has sparked interest in the international oil making world, has distinguished itself for the excellence of its organization, the professionalism of its 16 international judges and for the exceptional quality of the entry samples.

    Official website

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    VN:F [1.9.22_1171]
    Rating: +9 (from 9 votes)
    The second edition of the DIOOC- Domina International Olive Oil contest will take place from the 4th to the 7th May 2017 in the breathtaking setting of the Domina Zagarella Sicily Hotel in Palermo. The event will give its participants the unique opportunity to promote their... 
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  • 7 NY Retailers Sued for Saying Their Olive Oil Is Best

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

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

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

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

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

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

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

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

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

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

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

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

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

    Article source

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