- A study on a standardized olive fruit extract shows promise for consumers at risk of arterial stiffness, as measured by a reduction in triglycerides. The extract showed less effect when measured with a vascular index. In a recent study published in the journal Drugs R&D,...
A study on a standardized olive fruit extract shows promise for consumers at risk of arterial stiffness, as measured by a reduction in triglycerides. The extract showed less effect when measured with a vascular index.
In a recent study published in the journal Drugs R&D, a standardized olive fruit extract (Proliva, supplied by Euromed) improved scores on an arterial measurement index as well as in measurements of mean triglyceride for the higher dosage group.The authors noted that arterial stiffness is an important risk factor for cardiovascular disease and mortality. The researchers chose to measure this with something called the Cardio-Ankle Vascular Index, a measurement tool that has been gaining traction among cardiovascular researchers. The index, which was first proposed in 2008, derives a stiffness parameter by plotting the natural logarithm of systolic-diastolic pressure ratio against the arterial wall extensibility.According to a 2013 review paper , the index has the advantage of being theoretically independent of blood pressure, as higher pressure naturally would put more stress on the arterial wall and cause it to appear to be more stiff. “CAVI has been widely applied clinically to assess arterial stiffness in subjects with known cardiovascular diseases including those with diagnosed atherosclerosis, coronary heart disease, and stroke as well as those at risk, including those with hypertension, diabetes, the elderly, and the obese,” the authors of the 2013 paper wrote.
Modest benefit showing need for more research
In the most recent olive extract study, the Euromed researchers divided 36 subjects in the double-blind, placebo-controlled study into three groups, one receiving 250 mg of the extract daily, which delivered 50 mg of the active ingredient, hydroxytyrosol, a 500 mg dose (100 mg of hydroxytyrosol) or a placebo. The subjects, who were all between the ages of 45 and 65, were followed for 11 days.Measurements at the end of the study showed no statistical differences between the groups in the CAVI measurement, with all three improving slightly. The authors said that a larger-scale, longer term study could better define the placebo effect, but did note that the high dose extract group did show the biggest improvement in the measure of blood triglyceride levels, and had the largest CAVI improvement, which they said showed a trend toward “improved arterial elasticity”. More research could better define this benefit, they said. The researchers also included a Visual Analog Scale (VAS) questionnaire portion of the study, looking at various parameters of ‘energy,’ including tiredness, fatigue and appetite, by which it was determined that the extract was well tolerated.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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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...
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)VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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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...
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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- 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...
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.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- The World Olive Oil Exhibition will be held on the coming 29th and 30th of March at Madrid’s IFEMA Juan Vilar will give a speech titled “New producing areas of olive oil: Micro and macro-environmental strategies” on the 29th of March 2017. Juan Vilar (Chilluévar, 1970)...
The World Olive Oil Exhibition will be held on the coming 29th and 30th of March at Madrid’s IFEMA
Juan Vilar will give a speech titled “New producing areas of olive oil: Micro and macro-environmental strategies” on the 29th of March 2017.
Juan Vilar (Chilluévar, 1970) is a strategic advisor with a PhD in Economy, a permanent professor at the University of Jaén and an international expert in the Olive Oil Economy. Within his extensive professional career, he has been part of several management boards, as well as having held diverse executive positions in multinational areas. He has published more than 350 scientific and educational contributions, among which books, articles and lectures across the globe.
What key points are going to be dealt with during the speech?
A tour through the current situation of the international olive growing will be addressed, with a particular focus on the macro-environment. We will bring to light the most significant facts regarding consumption, and we will analyze each and every producing country from this point of view. In addition to this, we will tackle the data in the field of production; and subsequently we will analyze the expansion of olive growing over the past 15 years, as well as the challenges and future strategies considering the type of growing and the category of produced olive oil, which will be both examined as elements of the micro-environment. In essence, a more than detailed summary, about what has happened, is happening and will happen in the years to come within the sector, will be presented, both from an international context point of view and the organizational field point of view. Weak points and strategies to counteract them will be tackled.
What do you consider the key challenges for the future of olive oil in Spain?
From the olive oil point of view, Spain is a particularly rich country. The development undertaken over the past 25 years can be seen in areas such as technology, knowledge, the provision of resources devoted to oil mills, the quality of our olive oils, productivity of olive trees, and the quantity of exports among others. All these aspects make Spain the undisputed leader. However, regarding olive growing, the biggest challenge that faces Spain is the lack of competitiveness of the olive oils, mainly due to the dominant type of crop –the traditional olive growing–, amplified by the immobility that prevailed in certain areas over the last years.
Which are currently the most promising markets in olive oil production?
From a global perspective, more than 83% of the produced olive oil is consumed by the countries which produce it: meaning that it is a product that is consumed by familiarity. And although the demand spreads across 174 countries, during the few last years there has been a fall in domestic consumption in countries such as Spain, Italy, Greece or Tunisia. This situation gives way to the expansion of exports to be affected by a fall in prices, due to an excess of competitiveness between those countries involved. It is particularly necessary to encourage domestic consumption, urgently and in a coordinated way, within the said countries, whose current total surplus exceeds a million tonnes. At the same time, of course consumption has to be promoted in the emerging countries.
What importing countries do you think are going to play a key role in 2017?
Undoubtedly: the United States, which is still ranked as world’s third olive oil exporting country. And we should also pay attention to countries such as Brazil, Arabia, China or India (these last two countries make up, after all, 35% of the world’s current population) among others; without overlooking the major role of Italy within the Spanish exporting balance of payments.
Yourself, who usually participates in the WOOE, what do you expect from the fair in its sixth year?
During each and every one of the past exhibitions of which I had the opportunity to attend –and this one is the fifth one–, the following exhibition improved in image, resources, attendance, customer traffic, media presence, etc. to the previous one. Helped by the current situation of the sector and taking into account the efforts that the organizers are carrying out, on this occasion I am absolutely certain that this year will be an unprecedented great fair at all levels; of course until the next one.
WORLD OLIVE OIL EXHIBITION 2017 – 29th & 30th March
The World Olive Oil Exhibition, which will be held on the coming 29th and 30th of March 2017 at Madrid’s IFEMA, offers the best opportunity to stimulate an increasingly global market. This trade fair is mainly geared towards producing cooperatives and olive mills that seek to open new markets and exportation possibilities.
For the 2017 fair, the WOOE is committed to gathering, in Madrid, the major international companies, guaranteeing an important presence of importers from the United States, the Middle East, Italy and Central Europe. Taking into account the active focus on olive oil by several emerging countries, an international event such as this trade fair is also an opportunity for the packaging sector to position itself in those emerging markets.
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- IOE-The 11th China (Guangzhou)International Edible Oil & Olive Oil Exhibition 2017 is the Largest, most professional, most authoritative edible oil exhibition in China. Date: June 16-18，2017 Venue: China Import & Export Fair Complex. Organizer:International Olive...
IOE-The 11th China (Guangzhou)International Edible Oil & Olive Oil Exhibition 2017 is the Largest, most professional, most authoritative edible oil exhibition in China.
Date: June 16-18，2017 Venue: China Import & Export Fair Complex.
- International Olive Oil Council, IOOC
- China National Food Industry Association;
- Chinese Cereals And Oils Association Oil
- and Fat Processing Sub-Association; Guangzhou Yifan Exhibition Service Co., Ltd
- IOE had been successfully held for ten editions, attracts most excellent oversea and domestic edible oil and olive oil manufacturers, importers and exporters, agents and distributors participate, has been recognized the largest, most professional, most authoritative edible oil industry exhibition. After so years accumulation, the organizing committee have a huge database of professional audiences, organizers invite the visitors by multiple methods like phone call, SMS, email, etc.
- One of the IOE organizers, Chinese Cereals and Oils Association Oil and Fat Processing Sub-Association (CCOA) is an affiliated institution of State Administration of Grain (SAG). CCOA has more than140 group members, which is the national authority academic organization for edible oil industry in China. CCOA take “Service develope the association” for the purpose, help enterprise utilize new technology and advanced management mode, promote industry international communication, and promote the healthy development of industry.
- From 2014, The International Olive Oil Council support the exhibition as a guilder to held conference and activities to standardize the China olive oil market with IOE organization, our aim is to provide the most professional platform for the oversea olive oil manufacturers and exporters, and set up the international standard of high quality olive oils in China market.
- Exhibition centre introduction: China Import and Export Fair Complex(Pazhou Exhibition Centre) covers a total area of 1,100,000 square meters which is the largest exhibition centre in Asia, with the most advanced facilities, highest level, satisfying the large international commodities fair, large trading exhibition which need the comprehensive, multifunctional, high standards. Pazhou exhibition hall is the new image of the city and is one of the landmark building and tourism scenic spots, has the complete supporting facilities and convenient transportation.
- IOE has received the support from Guangdong Foreign Economic and Trade Office, Guangzhou Foreign Trade Bureau and Municipal People’s Government and relevant departments. And it will report the whole process through GZTV, Southern TV, Guangzhou Daily, Southern Metropolitan News, Phoenix TV, and Hong Kong Ta Kung Pao etc and put up numerous ads on bus and in the open air. That will attracts 100,000 professional audiences from main land and oversea to come to purchase.
- The exhibition organizer will post and give out more than 500,000 tickets to invite professional person. What’s more, we will pay a visit and call the professional visitors who located on the Pearl River Delta.
- With the support of chamber of commerce, the organizing committee of IOE will invite the profession attendees from Taiwan, Hong Kong, and Macau. With the support of foreign consult in Guangzhou and oversea exhibition organizing companies, the organizing committee will invite the visitor groups from ASEAN (the Association of Southeast Asian Nations), South Korea, Japan, the United States, the European Union, the Middle East, the African union (AU).
- The organizers will organize the supermarkets and whole-sale markets to purchase, such as Trust-mart, Wanjia Supermarket, Parknshop, Hongcheng Market, Jusco, Jillian, Xinyijia Sup ermarket , Markro, Guangzhou Grain and Oil Wholesale Market, Guangzhou Ruibao Grain and Oil Wholesale Market, Guangzhou Dongwang Food Wholesale Market, southern Guangzhou Food Wholesale Market, Guangzhou Baiyunshan Agricultural Production General Market, Guangzhou Three-one Food Wholesale Market, etc.
- We have specialized media like newspaper, magazine & websites to promote our exhibition.
- Exhibition scale covered 25,000sqm, 650 exhibiting companies’ participated last exhibition, Companies from more than 38 countries and regions: Greece, Spain, Italy, Turkey, Tunisia, Chile, France, Australia, Syria, Portugal, Morocco, Algeria, Lebanon, Jordan, Argentina, Malaysia, Indonesia, etc.
More than 400 well known international brands:
Olivoilà ,HIPPOCRATES, DON MARCELO, GALLO, Rhino olive oil, BETIS, AGRIC, BORGES, Iznaoliva, detuhome, Diamandino, Imex Olive Oil, SOVENA , Fruto Del Sur, Oulina, Dazhou Olive Oil,Onnar, Polina, Golden Grance,Best industry group ELITOLI、Selesta、Modeyo Group、Unique、 Olympus 、Pasahan Group、 Enex Commercial ,HI-ARMADA Sdn Bhd,Orient Select Foods Range,Azienda ,Torre Bianca,Frantoio Oleario Alfei,OLIONOSTRO,Agricola Del Sole,Oleificio Viola,Podere Sagna,CHO Group, UNIQUE， Ottoman Gourmet、 RESTAGRI S.A.R.L， Aldaba, Olio Fazio Vincenzo、F.J.TYTHERLEIGH、EnneaVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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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...
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.
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
www.oliveoilacademy.orgVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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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...
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.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- The International Olive Oil Competition Armonia the first and only Olive Oil Competition that encourages restaurateurs, caterers, chefs and young chefs, foodbloggers enthusiasts and consumers to expand their knowledge about the “EVOO of Excellence” and the new “alternative...
The International Olive Oil Competition Armonia the first and only Olive Oil Competition that encourages restaurateurs, caterers, chefs and young chefs, foodbloggers enthusiasts and consumers to expand their knowledge about the “EVOO of Excellence” and the new “alternative use” for increasing consumption in the kitchen and on the table.
XI International Olive Oil Competition ARMONIA – Trophy 2017
Enrollments are now open!
Scarica il regolamento e il modulo di iscrizione – ITA
Armonia Trophy is the first and only Olive Oil Competition that encourages restaurateurs, caterers, chefs and young chefs, foodbloggers, enthusiasts and consumers to expand their knowledge about the “EVOO of Excellence” and the new “alternative use” for increasing consumption in the kitchen and on the table.
This competition has found its strength in the transparency, objectivity and impartiality of juries, also thanks to the presence of a notary that guarantees the anonymity of the samples until the end of the selections.
International Olive Oil Competition ARMONIA is divided into various sections:
- ARMONIA Olive Oil Competition – Sensory Competition
- ARMONIE IN THE KITCHEN – Cooking Competition
- ARMONIA Packaging – Graphic Design and Communicative Impact Competition
- ARMONIA People’s Choice – Competition with People’s Choice Judging Panel
All of the prize-winning oils will by entitlement feature in the “The Best Of” website section of the International Olive Oil Acadamy.
INFO: Segreteria Concorso Oleario Internazionale “Armonia”
via Nursina 2, 06049 SPOLETO (PG) Italy
Ph. + 39 0521 184 1531 – Mob:+39 338 53 94 663 – Fax: + 39 0521 148 0029
email@example.com – www.oliveoilacademy.org – www.irvea.org
Download: program & applicationVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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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...
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: firstname.lastname@example.orgVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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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...
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 email@example.com
Organization: Barbara Ricca Secretariat – firstname.lastname@example.org
Panel Leader: Marcello Scoccia – email@example.com
Scientific Advisor: Mauro Amelio – firstname.lastname@example.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.
- 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 2017VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- 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...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
* 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.
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- Good olive oil is usually pretty expensive (but not always). If you want to get the freshest bang for your buck, now is a good time to buy a new bottle. If you’ve been using the same bottle of olive oil for a long time, chances are, you’re not getting the freshest...
Good olive oil is usually pretty expensive (but not always). If you want to get the freshest bang for your buck, now is a good time to buy a new bottle.
If you’ve been using the same bottle of olive oil for a long time, chances are, you’re not getting the freshest flavor. Early winter is a good time to replace your old bottles, says Epicurious. That’s because olives are usually harvested in fall and bottled a few weeks later. They explain:
Your oil won’t just taste fresh-it’ll taste amazing. The sooner you buy olive oil after it’s been pressed, the fresher that oil will taste-not just delicious, but filled with all the distinctive flavors of those just-picked olives.
More specifically, food site Zester Daily says that “olive oil season” is between October and December, but late winter is still a good time to buy. If you’re buying an expensive bottle, we’ve told you how to make sure you’re getting the real deal. Beyond that, Epicurious also offers their own specific recommendations below.
Are you running around in last season’s olive oil? It could mean that your food doesn’t taste as good as it should. While we might not think of pantry staples like olive oil as seasonal, that’s exactly what it is: Olives are usually harvested in early- to mid-fall, and bottled a few weeks after that. Which means that if you’re a fan of spanking-fresh olive oil, early winter is exactly the right time to invest in a new bottle.
Check out more about why right now is the perfect time to change your oil, plus four spanking-new bottles (aka “olio nuovo”) to score this season for your own kitchen. You might just want to pick up a few to share as holiday gifts for your favorite olive-oil-slinging home cooks, too.
Your oil won’t just taste fresh—it’ll taste amazing. The sooner you buy olive oil after it’s been pressed, the fresher that oil will taste—not just delicious, but filled with all the distinctive flavors of those just-picked olives.
If you love peppery olive oil, you’ll be happy. Many new-crop olive oils also have a grassy, peppery note that fades after a few months in the bottle, so if you’re a fan of that zingy taste, you’ll want to score some of that stuff.
Your bottle will live longer. Buying the freshest olive oil is like rooting through the stack of eggs in the supermarket to find the one with the latest expiration date. You’ll be maximizing the shelf life of your bottle, since the sooner you buy it after pressing, the longer you’ll be able to enjoy it.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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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...
Seven New York businesses are being sued for claims made about olive oil. You’d better watch what you say about olive oil — it could send you on a slippery slope to the courtroom.
Seven New York olive oil retailers are being sued by trade group the North American Olive Oil Association (NAOOA) after allegedly making claims the olive oil they sell is better than some other olive oils.
Park Slope’s O Live Brooklyn is being sued, along with five Long Island outlets of The Crushed Olive and New York retailer D’Avolio, which has four outlets across the state, court documents show.
They join celebrity physician Dr. Oz, who is also being taken to court by the NAOOA for “false olive oil attacks” after he suggested on air that the majority of extra virgin olive oil bought in supermarkets “may even be fake.”
The lawsuit, filed in the Eastern District Court of New York on Dec. 19, is seeking damages and an injunction, claiming the New York retailers got together with California distributor Veronica Foods, which is also being sued, to pump out “false and misleading statements about the quality and health benefits of the olive oil sold in supermarkets and elsewhere.”
The NAOOA represents a number of marketers, packagers and importers of olive oil, many of whom have products stocked in supermarkets.
At the center of the case: the question of whether some olive oils are better for you than others.
The court documents specifically take offense with an interview done with the co-owner of O Live Brooklyn, where he is quoted saying, “Avoid major brands. Those bottles have been sitting around on shelves for God knows how long.”
The complaint says the Brooklyn business owner’s words suggest “that those olive oils have lost their quality and health benefits.”
The NAOOA has demanded the case go to trial to be heard by a jury.
Veronica Foods said in a statement to NBC 4 New York that it “stands by the truth and accuracy of all of the statements we have made with regard to olive oil and our related products.”
It added, “We believe the NAOOA has filed this lawsuit against Veronica Foods in an attempt to interfere with our efforts to improve the quality of olive oil and accuracy of olive oil labeling.”
“We look forward to proving the falsehood of inaccurate and self-serving allegations made by the NAOOA in court,” Veronica Foods said.
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- WHITE PLAINS, N.Y. — Bunge Ltd. has entered into a definitive agreement to acquire Ana Gıda İhtiyaç Maddeleri ve Sanayi Ticaret A.Ş. (Ana Gıda), a Turkish olive oil and seed oil producer. Financial terms of the transaction were not disclosed.a.Photo: Ana Gıda İhtiyaç...
WHITE PLAINS, N.Y. — Bunge Ltd. has entered into a definitive agreement to acquire Ana Gıda İhtiyaç Maddeleri ve Sanayi Ticaret A.Ş. (Ana Gıda), a Turkish olive oil and seed oil producer. Financial terms of the transaction were not disclosed.a.
Photo: Ana Gıda İhtiyaç Maddeleri ve Sanayi Ticaret A.Ş. produces olive oil and seed oil.
Ana Gıda is the owner of Komili, the market leading olive oil brand in Turkey with a retail market share of more than 30 percent, Bunge said in a statement on Dec. 15.
Ana Gıda also has other leading brands in the sector, including Kırlangıç and Madra.
Bunge said it will buy a 55.25 percent stake of Ana Gıda from Anadolu Endüstri Holding and the remaining 44.75 percent from SEEF Foods.
“This acquisition is compatible with our strategy to diversify our product portfolio by focusing more on products with higher added value. We will strengthen our activities in the largest and the fastest growing market of the EMEA region,” said Bunge EMEA CEO Tommy Jensen.
“The existing distribution network of Ana Gıda will help Bunge to increase its reach and access to customers throughout Turkey,” added Bunge in a written statement.
Anadolu Endüstri Holding is part of holding company Yazıcılar Holding which said in a separate statement that the value of Ana Gıda was 172.5 million Turkish Liras ($49 million) and that the final sale price would be determined after year-end cash, debt and working capital corrections.
Yazıcılar expects the transaction to be completed in the first quarter of 2017.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- The success of the previous WOOE was praised by most of the industry’s players who attended the fair and has given a thrust to the developmental work of the next edition. Therefore the 2017 exhibition is expected to have a high presence of organic producers, whose olive oil...
The success of the previous WOOE was praised by most of the industry’s players who attended the fair and has given a thrust to the developmental work of the next edition.
Therefore the 2017 exhibition is expected to have a high presence of organic producers, whose olive oil is in increasing demand from international markets.
The WOOE is committed to quality, but also to creativity, and that is why packaging and labeling will play a key role during the next trade fair.
For further information, please contact:
Cristina Villar Miranda
0034. 686 702587
The increase of imports gives a more prominent role to the 6th WOOE
International meeting of buyers and sellers to purchase the olive oil from the 2016/2017 marketing year. With spectacular rises in most purchasing countries, the increase of olive oil importations worldwide, has led to a greater interest in the 6th World Olive Oil Exhibition (WOOE), which will be held at Madrid’s IFEMA, on the 29th and 30th of March 2017. With acquisitions of close to 335.000 tonnes and an increase of 7% compared with the previous olive oil marketing year, the United States is taking the lead within the major foreign markets.
Sales also rose in China, which sold nearly 42.500 tonnes, an increase of 12%; in Canada 42.000 tonnes, a rise of 8%; in Australia: 27.000 tonnes, an increase of 18%; and in Russia, which grew by 4% to almost 24.000 tonnes.
On the contrary, Japan reduced its purchases by nearly 8%, even though the figures are close to 62.000 tonnes. And probably as a consequence of its economic crisis, Brazil also dropped its purchases, with a decrease of 25%, which represents around 50.500 tonnes.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Thessaloniki, Greece is the host of the most exquisite gourmet event in the region! Are you a wholesale or retail buyer, a trader, a Food & Beverage professional or simply a gourmand? Just follow your taste buds and visit us in the newly renovated Art House LAB’ATTOIR,...
Thessaloniki, Greece is the host of the most exquisite gourmet event in the region!
Are you a wholesale or retail buyer, a trader, a Food & Beverage professional or simply a gourmand?
Just follow your taste buds and visit us in the newly renovated Art House LAB’ATTOIR, on May 5, 6 and 7, 2017!
Gourmet Olive & Delicacies Exhibition (GODE) is the premier event in the industry of artisan olive oil, honey & sweets, gourmet foods, and natural personal care products and is where:
- Top retail, foodservice & wholesale buyers source new gourmet products from the best producers in Greece
- Retail customers have the opportunity to taste gourmet, become a connoisseur for a day, meet the producers, enjoy renowned chef shows and more
At its second consecutive year exhibitors have increased to 81 and the budget for the international hosted buyers program has been quadrupled. The numbers of local buyers and retail customers is expected to rise to new records as the inaugural exhibition was very successful.
For more information on opening times here
When? Friday May 5 to Sunday May 7, 2017
Where? Lab’Attoir / Thessaloniki / Greece
Why? We are showcasing a wide range of innovative artisan producers of gourmet products of Greece:
- Extra Virgin Olive Oil / olives / olive products
- Honey / preserves / confectionary /sweets
- Dressings / Sauces / Condiments
- Spices & Herbs
- Natural personal care products
- Packaging / Services
Website: www.gourmetoliveexhibition.comVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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