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  • Recipe: Chocolate Olive Oil Glaze

    By adding some mild-tasting extra virgin olive oil to melted chocolate, you’ll end up with a delicious vegan chocolate dip and even a lusciously smooth cake glaze.

    Yield: 1 cups

    Ingredients

    6 ounces dark chocolate (70 to 72%), finely chopped

    2 tablespoons mild tasting extra-virgin oil (suggested Extra Virgin Olive Oilve Philippos)

    2 pinches flaked sea salt (optional)

    Instructions

    1. Line a sheet pan with a piece of plastic wrap, parchment or a Silpat baking mat.

    2. Melt half of the chocolate with olive oil in a heatproof bowl set over a pan of simmering water (make sure the water does not touch the bottom of the bowl), stirring a few times until the chocolate is just melted. Add the rest of the chocolate and stir until melted.

    3. Remove bowl from the saucepan. Wipe the water from the bottom of the bowl. Crush the salt between your fingers and add to chocolate, stirring until the chocolate is completely melted and the glaze is smooth.

    4. To dip larger items: hold by the end or stem. Dip each piece two-thirds of the way into the chocolate. Lift up and allow the excess chocolate to drip back into the bowl. Set each piece on the lined sheet pan and push forward just slightly, so the chocolate doesn’t puddle too much. (Don’t worry if it does.) Allow chocolate to set at room temperature for about 15 minutes, then refrigerate on the tray until set. To dip smaller pieces, such as nuts or seeds, plunk a bunch at a time into a shallower bowl of chocolate and push them around with a fork until coated. Remove with a large fork or slotted spoon and allow the excess chocolate to drip back into the bowl. Place on the lined baking sheet to harden and then refrigerate.

    5. Refrigerate until serving. The chocolate dipped “anythings” will peel off the acetate, parchment, or Silpat when the chocolate has hardened.

    Note: Fruit must be thoroughly dry and cold before dipping (chocolate sets fastest on cold fruit). Rinse the fruit gently (do not wash berries more than 30 minutes before using), gently pat dry with paper towels and refrigerate until cold

    Variation: Add a coating of chopped nuts, seeds, coconut or fine cake or cookie crumbs: After dipping the item, roll or sprinkle with any of the above toppings. Make a free-form design by waving a forkful of melted chocolate over the item instead of dipping. If you want to create neat lines, pipe the melted chocolate through a small pastry bag, paper cornet, or squeeze bottle.

    source
    Chocolate Olive Oil Glaze recipe by Kate Echle

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    By adding some mild-tasting extra virgin olive oil to melted chocolate, you’ll end up with a delicious vegan chocolate dip and even a lusciously smooth cake glaze. Yield: 1 cups Ingredients 6 ounces dark chocolate (70 to 72%), finely chopped 2 tablespoons mild tasting extra-virgin... 
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  • Using DNA to determine olive oil authenticity and quality

    Scientists from the University of Córdoba have teamed up with their counterparts from the Council of Scientific Investigation (combined with researchers from the Institute of Sustainable Agriculture) in order to tackle the challenge that poses olive oil DNA authentication and quantification.

    The team of researchers managed to come up with an absolute way of quantifying DNA in virgin olive oil by using advanced forensic techniques that are usually reserved for crime scenes analysis.

    Gabriel Dorado Pérez, a molecular biology and biochemistry professor and the researcher responsible of the investigation group AGR-248 (Agri-food Biotechnology), as well as the Andalusian Plan of Investigation, Development and Innovation, gave his insight on the process: “Surely, considering the fact that virgin olive oil is the juice of a fruit, it contains water drops in microscopic quantity in which DNA dissolves,” he explained.

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    Scientists from the University of Córdoba have teamed up with their counterparts from the Council of Scientific Investigation (combined with researchers from the Institute of Sustainable Agriculture) in order to tackle the challenge that poses olive oil DNA authentication and... 
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  • Countries celebrate World Olive Day with IOC grants

    In order to bring the IOC closer to its member countries and increase the visibility of the Organisation, on 2 September the Executive Secretariat published a call for proposals for grants to co-finance celebrations of World Olive Day (26 November) in IOC member countries. The idea is to set up an annual celebration of World Olive Day across all member countries, through simultaneous events including the public reading of an official declaration.

    The grant applications sent to the IOC were required to propose a programme that included a press conference or similar event raising awareness of World Olive Day and the public reading of a joint declaration drafted by the Executive Secretariat; in addition, the programme could include events or activities such as seminars, trade fairs; symposiums to discuss the links between olive products and health, olive growing and the environment, the history of olive growing or the olive growing economy; the production of promotional material (brochures, CDs, books, etc.); or inviting international experts to participate in planned activities.

    Of the 16 proposals received, the Evaluation Committee awarded grants to nine initiatives:

    Algeria: Celebration of World Olive Day 2016, inaugurated by the Minister of Agriculture, including a visit to an exhibition in Jijel, a demonstration of the operation of a crushing unit and a tasting of the oil produced, followed by olive tree planting and a press conference.

    Egypt: Press conference, seminar on olive growing and the environment and the health benefits of olive products. (University of Alexandria)

    Spain: Workshop for foreign students at the University of Jaén including a talk on olive oil, with a tasting session and cooking demonstrations. (University of Jaén)

    Greece: Press conference, sensory analysis session and seminar on the health benefits of olive oil, organoleptic quality standards, and quality management. (Kalamata Olive Oil Taste Laboratory)

    Italy: Development of the olive oil quality system (U.n.a.pr.ol): conference on the economic, environmental and legal aspects of appellation of origin procedures.

    Morocco: 5th edition of the International Forum on Olive Oil (Agro-Pôle Olivier (ENA), Meknès): conference highlighting the value of the olive tree biomass: technological innovation and the considerations of a new and renewable energy source.

    Tunisia: Celebration of World Olive Day focusing on the extension of the Tunisian olive growing area to ensure the sustainability of the olive sector (ONH): meeting of the Tunisian sector; planting of 1000 olive feet in nurseries; drawing and photography competition on the subject of olive trees; and the production of a documentary on the history of olive growing in Tunisia.

    Portugal: The organisation of an information session (Casa do Azeite) to present the latest statistics, consumption trends and the health benefits of olive oil, among others, together with an olive oil tasting session.

    Turkey: Visit of an old oil mill, harvest of monumental trees and oil extraction using a press kept at the Museum of Olive Oil; and a conference on the health benefits of olive products, their place in Turkish gastronomy and their historical and economic value for the region and the country – Urla (UZZK).

    The IOC will also celebrate World Olive Day with a ceremony that will be held at the headquarters of the Organisation on 24 November. At this event, the Executive Director will read the common official declaration on the importance of olive trees, their health benefits and their environmental importance. This will also be the subject of a short film prepared for the IOC conference “Olive oil, the liquid gold helping to reduce greenhouse gas emissions”, at COP22 on 16 November. The World Olive Day ceremony will also include a tribute to Professor Shimon Lavee, who twice held office as the IOC Chairperson and who contributed considerably to the activities of the Organisation and to the development of the sector. A reception will be held afterwards for participants, the press and the members of the diplomatic corps.

    source IOC

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    In order to bring the IOC closer to its member countries and increase the visibility of the Organisation, on 2 September the Executive Secretariat published a call for proposals for grants to co-finance celebrations of World Olive Day (26 November) in IOC member countries. The... 
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  • 1

    Producer Prices - Olive Oils

    Graph 1 tracks the weekly movements in prices paid to producers for extra virgin olive oil in the top three European producing countries and Tunisia, while Graph 3 shows the weekly changes in producer prices for refined olive oil in the main three EU producers. The monthly price movements for these grades of oil are tracked in Graphs 2 and 4.

    Extra virgin olive oil – Producer prices in Spain increased at a constant rate over the last few weeks coming in at €3.37/kg at the end of November 2016, which is a 10% year-on-year increase. If we compare this price with the maximum amount for the third week in August 2015 (€4.23/kg) it shows a 20% decrease (Graph 1).

    Italy – Producer prices in Italy started to climb at the beginning of August, intensifying at the beginning of November and breaking the €5 barrier at €5.75/kg at the end of November. This is a 70% year-on-year increase.
    Graph 2 shows how the monthly prices of extra virgin oil behaved in recent crop years.

    Greece – Prices in Greece remained stable from mid-August until the beginning of November but, as in other markets, started to climb in recent weeks to come in at €3.46/kg at the end of November 2016, which is a 21% year-on-year increase.

    Tunisia – The prices in Tunisia had remained stable over the last few weeks, but then started to climb up to €3.68/kg at the end of November, which is a 12% increase compared to the same period the previous year.

    Refined olive oil: The prices of refined olive oil in Spain and Italy generally follow the same trend as the price of extra virgin olive oil. In Spain, they came in at €3.25/kg, which was a 10% increase on the same period the previous year. However, while prices for virgin oils in Italy rose in recent weeks, refined olive oil remained stable, coming in at €3.21/kg at the end of November, whereby there is no year-on-year change.

    No price data are available for this product category in Greece. At the end of November 2016 the price of refined oil (€3.25/kg) and extra virgin oil (€3.37/kg) differed by €0.12/kg.

    In Italy, the difference in price between the two categories is wider than in Spain at €2.54/kg (Graph 3).

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    Source: International Olive Council MARKET NEWSLETTER No 110 – November 2016

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    Graph 1 tracks the weekly movements in prices paid to producers for extra virgin olive oil in the top three European producing countries and Tunisia, while Graph 3 shows the weekly changes in producer prices for refined olive oil in the main three EU producers. The monthly price... 
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  • World Trade in Olive Oil and Table Olives – 2015/16

    OLIVE OIL As can be seen in the table below, at the close of the 2015/16 crop year (October 2015 – September 2016) imports of olive oil and olive pomace oil in the eight markets that appear in the table below presented a year-on-year increase of 18% in Australia, 12% in China, 8% in Canada, 7% in the United States and 4% in Russia, whereas they fell in Brazil (-25%) and Japan (-8%).

    In the EU1, the 11-month figures for the current crop year (October 2015–August 2016) showed a 6% drop in intra-EU acquisitions and a 56% drop in extra-EU imports compared to the previous crop year.
    11
    2. TABLE OLIVES – 2015/16

    At the close of the 2015/16 crop year (October 2015–September 2016) imports in table olives in the six markets that appear in the table below presented a year-on-year increase of 9% in Australia, 3% in Canada and 1% in the United States. Imports however decreased by 1% in Brazil and 3% in Russia.

    EU2 data for the first eleven months of the 2015/16 crop year (October 2015 – August 2016) present a year-on-year increase in intra-EU acquisitions of 3% and extra-EU imports of 3%.
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    Source: International Olive Council MARKET NEWSLETTER No 110 – November 2016

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    OLIVE OIL As can be seen in the table below, at the close of the 2015/16 crop year (October 2015 – September 2016) imports of olive oil and olive pomace oil in the eight markets that appear in the table below presented a year-on-year increase of 18% in Australia, 12% in China,... 
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  • World olive oil balances for the 2015/16 and 2016/17 crop years

    The 2015/16 crop year opened with 277 000 t of olive oil held in world stocks. World production is assessed at 3 159 500 t, up by 29% compared to 2014/15 (+ 701 500 t). The figure for the aggregate olive oil production of the IOC member countries stands at 2 964 500 t, equal to 94% of the world total.

    EU olive oil production is assessed at 2 322 000 t, up by 62% year-on-year. The individual figures show Spain in first place with 1 401 600 t, followed by Italy with 474 600 t, Greece with 320 000 t, Portugal breaking the 100 000 t barrier with 109 100 t, Cyprus with 6 000 t, Croatia with 5 500 t and Slovenia with 500 t. Overall output in the rest of IOC Members fell by 23%.

    111111

    The leader of the group is Turkey with 143 000 t, followed by Tunisia (140 000 t), Morocco (130 000 t), Algeria (83 500 t at a constant increase), Jordan (29 500 t), Egypt (25 000 t), Lebanon (23 000 t), Argentina (19 000 t), Libya (18 000 t), Israel (15 000 t), Albania (10 500 t) and Iran (5 000 t). Production volumes in the remaining Members are on a smaller scale. Chart I shows the trend in world production, broken down by three producer groups: EU/IOC Members, other IOC Members and non-IOC Members.

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    The 2015/16 crop year opened with 277 000 t of olive oil held in world stocks. World production is assessed at 3 159 500 t, up by 29% compared to 2014/15 (+ 701 500 t). The figure for the aggregate olive oil production of the IOC member countries stands at 2 964 500 t, equal... 
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  • EVOOLEUM. World’s TOP 100 Extra Virgin Olive Oils is an international competition

    EVOOLEUM. World’s TOP 100 Extra Virgin Olive Oils is an international competition for the quality of extra virgin olive oils, which will select the 100 best EVOOs in the World. Thus, a group of expert tasters renowned worldwide will be in charge of conducting the valuation of the organoleptic quality of the juices presented, where there will be every season the exclusive TOP100 of the best extra virgins of the world, and the best on their different categories and geographic areas.

    It can be presented to the contest the extra virgin olive oil exclusively from individual producers, producers associations and production companies as long as these olive oils are registered for sale under a commercial brand.

    HOW TO PARTICIPATE
    – Registration is open until February 28, 2017. Samples must reach to the destination by that date.
    – The registration fee is 195 € per sample presented.
    – The EVOOs submitted should come from a batch of at least 2,500 liters, stored in the oil mill.
    – Once read the Contest rules (RULES), fill out the online form attached (REGISTRATION FORM), following the instruction. Each submitted – sample will be assigned a keyword.
    – Once registered, and with the assigned key, you should send three colored 500ml. bottles of each of the samples submitted, along with the bottle or commercial packaging of the brand. Also attach the analytic bulletin with the determinations indicated in the Contest rules.
    – Send it by courier to the following address:
    CONCURSO EVOOLEUM
    Escuela de Hostelería de Córdoba. Antigua Lonja Municipal
    C/ Campo Madre de Dios, s/n. 14002 Córdoba (España)
    Once received the physical samples, we will send a confirmation mail.

    How to register
    The competition has its own website with versions in Spanish and English, www.evooleum.com/en, notable for its elegant design, simplicity, cleanliness and clarity. In it those interested can find detailed information about the competition and the contest as well as the registration form and composition of the Tasting Panel.

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    EVOOLEUM. World’s TOP 100 Extra Virgin Olive Oils is an international competition for the quality of extra virgin olive oils, which will select the 100 best EVOOs in the World. Thus, a group of expert tasters renowned worldwide will be in charge of conducting the valuation... 
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  • The decline in olive oil revenues in Tunisia has played role in country trade deficit

    Tunisia’s trade deficit has worsened during the first ten months of 2016 to 10,781.2 million Tunisian dinars (MTD), compared with 10,237 MD in the same period 2015, according to the results of foreign trade published by the National Institute of Statistics.

    As a result, import coverage by exports declined by 0.5 percentage points to 68.4% from 68.9% in the same period of 2015.

    This trade deficit is due to the deficit recorded in the energy balance (2,672.5 MTD compared to 2,947.8 MD in 2015), which represents 24.8% of the overall deficit and also in the balance of food (-884 MTD against a surplus of 143.3 MD in 2015), due to the decrease in the quantities of exported olive oil.

    Exports of agricultural and food products fell by 31%, following the decline in olive oil revenues (662.9 MTD in 2016 compared with 1,785.6 MTD in 2015).

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    Tunisia’s trade deficit has worsened during the first ten months of 2016 to 10,781.2 million Tunisian dinars (MTD), compared with 10,237 MD in the same period 2015, according to the results of foreign trade published by the National Institute of Statistics. As a result, import... 
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  • Seminar to teach children about extra virgin olive oil

    The crowd facing olive oil sommelier Nicola Di Noia was well-behaved but not always attentive.

    Some began to tune out when he started talking about the importance of buying extra virgin olive oil at a specialty shop and not to skimp by buying any old €3 bottle at the supermarket.

    Others were already busy with the colouring books and pencils laid out on the long tables in the conference room of the luxurious Rome Cavalieri Waldorf Astoria. But Di Noia was unfazed.

    Adulterated and even fake olive oil is widespread, according to studies. Just how big is the problem, and how can you avoid being caught out?

    “Extra virgin olive oil is a fruit juice. It should be a little bitter. Don’t be afraid if it’s bitter,” he said.

    An hour in, some restlessness was understandable. They were just children. Forty of them, aged four to nine, who had been brought by their parents – about a third of whom were also trained sommeliers, some of olive oil and some of wine – to a seminar to teach children about extra virgin olive oil.

    The event was not a typical rite of passage for Italian youth. But it did point to the importance many Italians place on maintaining the country’s cultural and culinary heritage, a subject Di Noia said is often studied and appreciated more by tourists from Germany, Japan, and France than Italians.

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    The crowd facing olive oil sommelier Nicola Di Noia was well-behaved but not always attentive. Some began to tune out when he started talking about the importance of buying extra virgin olive oil at a specialty shop and not to skimp by buying any old €3 bottle at the supermarket. Others... 
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  • 6th International Extra Virgin Olive Oil Competition – Ovibeja Award 2016

    Beja in Portugal, will host the 6th International Extra Virgin Olive Oil Competition – Ovibeja Award 2016, April 21 – 25.

    COMPETITION RULES
    Extra Virgin Olive Oils presented by individual producers, producers associations, cooperatives and packers can participate in the competition.

    1 – OLIVE OILS ACCEPTED IN THE COMPETITION
    1.1 – Will only be accepted in the competition Extra Virgin Olive Oils belonging to the 2015/2016 producing campaign and that meet the requirements of quality and authenticity established by Regulation (EEC) No 2568/91 and its amendments.
    1.2 – The extra olive oils in the competition must come from a homogeneous batch of, at least, 3000 liters, stored in a single deposit.
    1.3 – Each participant can only submit one Extra Virgin Olive Oil in each category (Intense Greenly Fruity, Medium Greenly Fruity, Mild Greenly Fruity and Ripely Fruity)

    2 – OBLIGATIONS OF COMPETITORS
    2.1 – Each competitor must fill in all the Registration Form (Appendix I)
    2.2 – Each competitor is responsible for the sampling, and the sampling will be certified by an official declaration of a suitable legal figure (Certification Company, association of producers, notary or equivalent). The model statement is in Appendix II
    2.3 – Representative samples of the batch in competition should be collected and presented in the following amounts: 5 samples of 500ml and 2 samples of 100ml.
    Samples should be collected in dark glass containers, provided with an opening system that loses its integrity after the first use.

    Each sample collected must be closed and shall bear a label showing a code number (digits and letters) to identify the participant, assigned by the entity that does the official statement mentioned in section 2.2.

    2.4 – A 100 ml sample should be sent to a certified laboratory to perform a chemical analysis (the following parameters, at least, should be analyzed: free acidity, peroxide value, K232, K270, ∆K, stigmastadiene and sterols)

    2.5 – A 500 ml sample should be sent to an olive oil tasting panel recognized by the IOOC to carry out organoleptic assessment according to the Regulation (EEC) No 2568/91 and its amendments, issue a certificate with the corresponding classification of the olive oils, as well as the median of the intensity and type of the fruity attribute.

    2.6 – To send to the secretariat of the competition:
    – Registration Form (Appendix I)
    – Official Statement of the collection of samples (Appendix II)
    – Technical Sheet (Appendix III)
    – Testing certificate and sensory analysis certificate, specifying the category for which the olive
    oil is entered
    – Three (3) samples of 500 ml

    2.7 – Competitors should retain the fifth sample of 500 ml and the second sample of 100 ml to cover for any loss or damage during transportation.

    3 – STAGES OF THE COMPETITION
    3.1 – The olive oils received will be classified according to type (green or ripe) and intensity of the fruity, in the following categories:
    a) Greenly fruity divided into the following categories: Intense fruitiness…………..m > 6
    Medium fruitiness……….3 ≤ m ≤ 6 Mild fruitiness …………….< 3 b) Ripely fruity 3.2 – The olive oils will be evaluated by an international jury, whose composition will shortly be published by the organization. 3.3 – The meeting of the jury will take place in Beja, Portugal, in date and place to be determined by the organization. 3.4 – Within each category, the six olive oils with higher scores will get the following prizes: GOLD Medal – highest scoring olive oil SILVER Medal – second highest scoring olive oil BRONZE Medal – third highest scoring olive oil HONOR MENTIONS – fourth, fifth and sixth highest scoring olive oils 3.5 – The minimum score for entitlement to a prize shall be 70 for the intense and medium green fruitiness categories, 65 for the mild green fruitiness category and 60 for the ripe fruitiness category. 3.6- All awarded olive oil will be chemically analyzed according to Reg. (CEE) no 2568/91 and its amendments to confirm the authenticity and quality requirements. 3.7 – In the case of tie the olive oil with lowest free acidity shall be chosen. If the tie persists, the olive oil with the lowest peroxide value shall be chosen. 3.8 – The decision of the jury shall be final and shall not be open to appeal.4 – CLOSING DATE FOR REGISTRATION
    The period open for registration and the presentation of samples shall end on 26th February 2016.

    5 – AWARD OF PRIZES
    The awards ceremony will take place during Ovibeja, date and place to disclose at the time by the Organization.

    6 – ACCEPTANCE
    Participation in the 6th International Competition of Extra Virgin Olive implies acceptance the present rules.

    7 – FEE
    This competition is FREE OF ANY CHARGE.

    8 – SECRETARIAT OF THE COMPETITION
    “6th International Extra Virgin Olive Oil Competition – Ovibeja Award 2016”
    Rua Castilho, 69, R/C Esq. 1250-068 Lisboa
    PORTUGAL
    Telefone: (+351) 213 841 810 Fax: (+351) 213 861 970
    E-mail – geral@casadoazeite.pt

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    Beja in Portugal, will host the 6th International Extra Virgin Olive Oil Competition – Ovibeja Award 2016, April 21 – 25. COMPETITION RULES Extra Virgin Olive Oils presented by individual producers, producers associations, cooperatives and packers can participate in the... 
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  • OIL TRACKER: The iOlive app catalogues data on 150 Tuscan extra virgin olive oils

    Italian olive oil brands Buonamici, La Ranocchiaia, SPO and Il Cavallino are integrating NFC tags into their product lines to enable authentication and enhance consumer engagement, by delivering product information and other relevant content to customers’ smartphones.

    The platform will be enabled through iOlive’s mobile app, which catalogues data on more than 150 of Tuscany’s extra virgin olive oils, using NFC SpeedTap tags from Thinfilm.

    These thin, flexible devices integrate with product packaging and can be read with the tap of an NFC-enabled smartphone. Each tag is uniquely identifiable and is virtually impossible to clone, Thinfilm says.
    Deceit protection

    “Italy’s olive oil industry has had many fraud scandals,” Thinfilm says. “The damage caused by the deceit has been tremendous, not only to the industry and brands but to consumer trust.”

    “We are very excited to deliver our NFC tags to Tuscany and help brands in this prestigious region protect customers, educate consumers, and grow their businesses,” adds Davor Sutija, Thinfilm CEO. “The iOlive app is an impressive tool and one that is very much needed anywhere olive oil is produced and enjoyed.”

    Simple data

    “The olive oil industry is very similar to the wine industry in that each has a rich heritage that is centuries old,” says iOlive founder Pietro Barachini. “But, the wine industry has done a much better job of educating customers on how to evaluate, buy and enjoy wine.

    “Professional tasters use our platform to digitally capture their evaluations — including sensory analysis — and consumers are able to view that information through the iOlive app. The SpeedTap tags make accessing the data simple, instantaneous and seamless.”

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    Italian olive oil brands Buonamici, La Ranocchiaia, SPO and Il Cavallino are integrating NFC tags into their product lines to enable authentication and enhance consumer engagement, by delivering product information and other relevant content to customers’ smartphones. The platform... 
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  • WORLD TRADE in TABLE OLIVES - 2015/16 CROP YEAR

    Imports in table olives in the first 11 months of the 2015/16 crop year (October 2015 – August 2016) in the six markets that appear in the table below presented a year-on-year increase of 7% in Australia, 3% in Canada and a 1% increase in the United States. However, imports decreased by 4% in Brazil, and by 2% in Russia.

    EU data for the first ten months of 2015/16 (October 2015 – July 2016) present a year-on-year increase of 2% in intra-EU acquisitions and of 3% in extra-EU acquisitions.

    II. PRODUCER PRICES – OLIVE OILS

    Graph 1 tracks the weekly movements in prices paid to producers for extra virgin olive oil in the top three European producing countries and Tunisia, while Graph 3 shows the weekly changes in producer prices for refined olive oil in the main three EU producers. The monthly price movements for these two grades of oil are tracked in Graphs 2 and 4.

    Extra virgin olive oil: Producer prices in Spain fell slightly in the last few weeks coming in at €3.14/kg in the third week of October, which is a 1% year-on-year decrease. If we compare this price with the maximum price of the third week in August 2015 (€4.23/kg) it presents a 26% decrease (Graph 1).
    1
    Italy – Producer prices in Italy started to climb in mid-August, which intensified at the beginning of October, breaking the €4 barrier to reach €4.40/kg in mid-October, at the same level year-on-year. Graph 2 shows how the monthly prices of extra virgin olive oil behaved in recent crop years.
    2
    Greece – Prices in Greece have remained stable since mid-August, standing at €2.95/kg in the third week of October 2016, which was a 10% year-on-year decrease.

    Tunisia – The prices in Tunisia fell in August 2016 before rising in the first three weeks of September. They have remained stable over the last few weeks, standing at €3.23/kg in the third week of October 2016, which is a 13% decrease compared to the previous year.

    Refined olive oil: The prices of refined olive oil in Spain and Italy generally follow the same trend as the
    price of extra virgin olive oil. In Spain, they came in at roughly the same level as the previous month, at €3.04/kg,
    down by 10% compared to the previous year. However, while prices for virgin oils in Italy rose in recent weeks,
    refined olive oil remained stable, coming in at €3.13/kg in mid-October, which is a 7% fall on the same period the
    previous year. No price data are available for this product category in Greece.
    In mid-October 2016, the price of refined olive oil (€3.04/kg) and extra virgin olive oil (€3.14/kg) differed by
    €0.10/kg in Spain. In Italy, the difference in price between the two categories is wider than in Spain at €1.27/kg
    (Graph 3).

    g1 g2 g3 g4

    Source: International Olive Council MARKET NEWSLETTER No 108 – October 2016

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    Imports in table olives in the first 11 months of the 2015/16 crop year (October 2015 – August 2016) in the six markets that appear in the table below presented a year-on-year increase of 7% in Australia, 3% in Canada and a 1% increase in the United States. However, imports... 
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  • IOC participation in COP22 and Seminar

    The IOC will participate in COP22, which will be held from 7 to 18 November 2016 in Marrakech. The Conference of the Parties (COP) is an annual conference on climate change organised under the auspices of the United Nations.

    The twenty-second conference (COP22) will focus on the mitigation of the effects of global warming and innovation in relation to climate change. The IOC will present its paper “Olive oil: the liquid gold helping reduce greenhouse gases” on 16 November from 9.00 to 10.30 hours, in the Green Zone area for side events.

    The IOC will present results that indicate that when the proper agricultural practices are applied, the carbon sink effect (i.e. CO2 sequestration) of the olive tree (in its biomass and the soil) is much higher than the greenhouse gases emitted to produce one production unit (one litre of virgin or extra virgin olive oil).

    INTERNATIONAL SEMINAR ON XYLELLA FASTIDIOSA
    The IOC will hold a seminar in collaboration with CIHEAM on the bacterium Xylella Fastidiosa from 28 to 30 November 2016 in Bari (Italy)

    The objectives of the seminar, in addition to providing an overview of the current situation and the development of this disease, are to produce recommendations and conclusions and draft a technical handbook containing general guidance to prevent, identify, contain and control an infestation like that of Xylella fastidiosa.

    This handbook will be decisive for the implementation of all the protocols available to protect the olive tree from this bacterium and will be a useful instrument, not only for the relevant control and certification authorities, but also for sectoral technical officers.

    International Olive Council

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    The IOC will participate in COP22, which will be held from 7 to 18 November 2016 in Marrakech. The Conference of the Parties (COP) is an annual conference on climate change organised under the auspices of the United Nations. The twenty-second conference (COP22) will focus on... 
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  • Spain is the first global producer and exporter of olive oil and olive pomace

    Spain has increases its extra-EU exports of olive oil and olive pomace oil by 20% in the first 11 months of 2015/16 (October 2015-August 2016), compared to the previous crop year.

    The top five export destinations which post increases (by order of volume) are the United States, where Spain has taken the lead with a 43% year-on-year increase, followed by China (+30%), Japan (+4%), Australia (+41%) and Mexico (+8%).

    It should be noted that intra-EU sales have also increased in exports to France (+10%), Germany (+49%), the United Kingdom (+2.5%), and Belgium (+10%).

    2016-10-31_1623

    The imports of olive oil and olive pomace oil by the United States, a month off the end of the crop year, are looking to set record highs. Over the first 11 months of the crop year (October 2015 – August 2016) it has recorded a total of 306 844.1 t.

    Of these imports, 98% come from IOC member countries, of which 83% from EU countries and 15% from the other Members. Spain leads this market for the first time with a 32% increase compared to the same period the previous year, followed by Italy, Tunisia, Morocco and Greece.
    2016-10-31_1623One month before the end of the 2015/2016 crop year, imports of olive oil and olive pomace oil by China have increased by 11% compared to the same period the previous year. Graph II shows the monthly import rates of the last two campaigns.

    European countries supplied 97% of these imports, with Spain leading the market, with a 19% year-on-year increase, followed by Italy, up by 5%, Greece, Australia, Morocco, Turkey, Tunisia and Portugal. In relation to oil categories, 77% consisted of virgin olive oil
    (150910), 8% by olive oil (150990) and 15% by olive pomace oil (151000).

    Source: International Olive Council MARKET NEWSLETTER No 108 – October 2016

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    Spain has increases its extra-EU exports of olive oil and olive pomace oil by 20% in the first 11 months of 2015/16 (October 2015-August 2016), compared to the previous crop year. The top five export destinations which post increases (by order of volume) are the United States,... 
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  • China International Edible Oil and Olive Oil Exhibition 2017

    11th China(Guangzhou) International Edible Oil and OliveOil Exhibition 2017, the professional and authoritative Edible Oil & Olive Oil expo in China, is to be staged during June 16-18th ,2017 at China Import and Export Fair Pazhou Complex, Guangzhou, China.(No,382,Yue Jiang Middle Road, Guangzhou),Attached please find IOE E-brochure for your reference.

    The show is organized by Guangzhou Yifan Exhibition Service Co., Ltd, 11th China(Guangzhou) International Edible Oil and OliveOil Exhibition 2017 (IOE2017) provides the toppest trade show platform and focuses on assisting oversea companies to find the distributors and agents to expand the Edible Oil market in China.

    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 than 140 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.

    2016 Review
    25,000+ sqm exhibition space
    650+ exhibitors from 38 countries and regions
    83,480+ professional visitors

    2017 Preview
    30,000+ sqm exhibition space
    850+ exhibitors
    98,000+ visitors

    ‖Exhibition Products‖

    1. Edible Oil: peanut oil, soybean oil, rapeseed oil, corn oil, palm oil, coconut oil, blend, sunflower seed oil, etc

    2. Special oil: olive oil, camellia oil, corn wheat germ oil, wheat oil, amaranth grass embryo oil, garlic oil, coconut oil, grape seed oil, wild camellia oil, rape oil, camelina blue oil, rice bran oil, Perilla oils, Safflower oil, Pumpkin seed oil, Selenium oil, Seabuckthorn oil, ShanCangZi nucleoli oil, nucleoliwalnut oil, and almond oil, etc

    3. Edible Oil and production packing equipment: Filter, dryer, centrifuge, vibration, crusher, stone-broken machine, removing stone machine, evapo-separated, Deceleration machine, condenser, stranding cage, stranding- wring cage, flat- wring cage, hoister, canning equipment and bottle blowing machines, printing machines, labeling machines and packing assembly lines, etc..

    4. Oil new achievements: new product and oil refinery recycling

    For enquiries, please contact:

    IOE Committee-Guangzhou Yifan Exhibition Service Co.Ltd
    Yuki Lee
    Email: Ioechina@yeah.net
    Tel: +86 (20) 6108 9351
    Skype:ife-yuki.lee
    http://www.ioechina.org/
    Download IOE 2017-Invitation Letter

    【是工作也是你的生活】小改变,爱上办公室的5种方法

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    11th China(Guangzhou) International Edible Oil and OliveOil Exhibition 2017, the professional and authoritative Edible Oil & Olive Oil expo in China, is to be staged during June 16-18th ,2017 at China Import and Export Fair Pazhou Complex, Guangzhou, China.(No,382,Yue Jiang... 
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  • 'Raj Olive Oil' - India's first indigenous olive oil brand

    After eight years of harnessing olive saplings brought from Israel, Rajasthan is all set to launch next month its own brand olive oil, which it claims, will be the country’s first indigenously-produced brand.

    “The state will be launching its olive oil under the brand ‘Raj Olive Oil’ at the Global Rajasthan Agri-tech Meet (GRAM),” state Agriculture Minister Prabhu Lal Saini said.

    After the product’s launch, the state will work on avenues to market it and seek cooperation from experts to increase its production.

    According to agriculture officials, the state till date has auctioned more than nine tonnes of olive oil and plans to market 4,500 litres under ‘Raj Olive’ at GRAM through Rajasthan Olive Cultivation Limited (ROCL)- a venture of the state government, India-based Finolex Plasson Industries, and Indolive Industries of Israel.

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    After eight years of harnessing olive saplings brought from Israel, Rajasthan is all set to launch next month its own brand olive oil, which it claims, will be the country’s first indigenously-produced brand. “The state will be launching its olive oil under the brand... 
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  • Croatian Olive oil from Šolta among EU protected products

    The newest addition on the list of EU protected Croatian products is olive oil from Šolta, added into the registry on 21 October, 2016.

    Already on Croatia’s list of indigenous goods, protected designations of origin and protected geographical indications are prosciutto from Krk, extra virgin olive oil from Cres, mandarins from Neretva, sour cabbage / sauerkraut from Ogulin, kulen from Baranja, potatoes from Lika, prosciutto from Istria, prosciutto from Drniš, Dalmatian prosciutto, soparnik, zeljanik or uljenjak from Poljica, turkey from Zagora, and the recently added olive oil from Korčula and lamb from Pag. Lucky for us, we can now add another: olive oil from the island of Šolta.

    Šolta is in the Official Journal of the European Union as of 21 October 2016, with “Šoltanska olive oil” being registered under protected designations of origin and protected geographical indications, reports Slobodna Dalmacija.

    “Šoltanska olive oil” is oil produced from the fruits of indigenous varieties of Levantinka olives and forms. The Levantinka variety must be represented by at least 50% of shares, and the share of Levantinka and Oblica varieties together must make up at least 95% of the olive oil.

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    The newest addition on the list of EU protected Croatian products is olive oil from Šolta, added into the registry on 21 October, 2016. Already on Croatia’s list of indigenous goods, protected designations of origin and protected geographical indications are prosciutto from... 
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