News & Articles

  • World Trade in Olive Oil and Table Olives 2015/16

    Imports in olive oil and olive-pomace oil in the first nine months of the 2015/16 crop year (October 2015 – June 2016) in the markets listed in the table below reported a year-on-year increase of 12 % in Australia; 10% in China and 5% in the United States. Imports decreased in Brazil by 33%, in Japan by 11% and in Russia by 4%. Data for Canada is not available for the month of June, but in the first eight months of the campaign, imports increased by 2%.
    2016-09-09_1940EU1 figures for the first eight months of the current crop year (October 2015 – May 2016) indicate that intra-EU
    acquisitions fell by 10% and imports from outside the EU fell by 47% compared to the same period of the previous
    crop year.

    2. TABLE OLIVES- 2015/16
    In the first nine months of the 2015/16 crop year (October 2015 – June 2016) imports increased by 6% in Australia and 2% in Canada, compared to the same period of the preceding crop year. However, imports decreased in all the other markets, falling by 12% in Brazil, 5% in Russia and 3% in the United States.
    2016-09-09_table_olivesEU2 figures for the first eight months of the 2015/16 crop year (October 2015 – May 2016) indicate that intra-EU acquisitions increased by 4% and that extra-EU imports increased by 3%, compared to the same period of the previous crop year.

    IOC MARKET NEWSLETTER No. 107 – July-August 2016

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    Imports in olive oil and olive-pomace oil in the first nine months of the 2015/16 crop year (October 2015 – June 2016) in the markets listed in the table below reported a year-on-year increase of 12 % in Australia; 10% in China and 5% in the United States. Imports decreased... 
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  • Olive growing in China

    According to official sources, the Olive tree (Olea europea) was introduced into China over 40 years ago. However, the crop only started to expand at the beginning of the millennium. The areas of greatest potential for the development of olive growing are Gansu, Shaanxi and Sichuan. China currently has an olive hectarage of 86000 ha., of which 43% is under irrigation. More than 27% of the current surface area is under production. The average annual planting rate is of approximately 14 000 ha of olive trees.
    china-provinces-map-600The development of the olive sector is playing an important role in China, enabling more than 3200 families and 15 000 people to improve their living conditions. It also plays an important environmental role through the extension of olive orchards to the banks of the rivers Bailong and Baishui.

    China’s production infrastructure currently comprises 25 oil mills. In the 2015/2016 crop year it produced approximately 5000 t of olive oil, which is a 75% increase compared to the previous crop year. Extra virgin olive oilaccounted for 85% of production, and virgin olive oil accounted for 15%.

    The graph shows the increase of imports to China, indicating exponential growth in the first crop years, with a 792% increase in imports over the last 10 years (2004/05-2014/15).

    Despite a decline in the last three crop years, a 10% year-on-year increase has been observed over the first nine months of the current 2015/16 crop year. Ninety-six percent of total imports come from European production countries, led by Spain with 81% of the total, and followed by Italy with 13%, and Greece with 2%. In this regard, it should be noted that China is the second most important food market for the European Union.

    The remaining 4% of imports come from other countries, mainly Australia, Morocco, Tunisia and Turkey.
    2016-09-09_1922It should also be noted that 78% of China’s imports come from the extra virgin and virgin olive oil category (150910); 8% are from the olive oil category (150990) and 14% are the olive-pomace oil category (151000).

    Source: IOC MARKET NEWSLETTERNo. 107 – July-August 2016

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    According to official sources, the Olive tree (Olea europea) was introduced into China over 40 years ago. However, the crop only started to expand at the beginning of the millennium. The areas of greatest potential for the development of olive growing are Gansu, Shaanxi and Sichuan.... 
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    Call for proposals for the award of grants from IOC

    The Executive Secretariat is pleased to announce that it intends to award grants to finance programmes for the celebration of World Olive Day 2016 in IOC member countries. These grants will be awarded within the limits of the approved budget and will be for events and activities carried out between 23 and 30 November 2016.

    Application dossiers must arrive at the Executive Secretariat by 14 October at the latest and contain the application form, completed in full, signed and dated, in addition to the other documents mentioned in the call for proposals. The objective of these grants is to provide financial support for initiatives aimed at celebrating World Olive Day, as a joint action by all IOC member countries.

    All the activities will include a press conference or similar event, designed to publicise World Olive Day as widely as possible. The Executive Secretariat will provide an official declaration to this end, for release in all member countries.

    Furthermore, the proposed activities may include events or activities such as seminars, trade fairs or symposiums showcasing, among others, the relationship between olive products and health, olive growing and the environment, the history of olive growing and the olive economy; the production of promotional material (brochures, CDs, books, etc.); and the invitation of international experts to take part in the proposed activity.

    A maximum amount of €4000 (per grant and country) has been fixed for IOC grant awards for the celebration of World Olive Day, which may not represent more than 50% of the activity’s total budget. Applications will be examined on a first-come-first-served basis.
    IOC

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    The Executive Secretariat is pleased to announce that it intends to award grants to finance programmes for the celebration of World Olive Day 2016 in IOC member countries. These grants will be awarded within the limits of the approved budget and will be for events and activities... 
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  • The main European destinations of olive oil during the 2015/16 campaign

    United States, Japan and China have been the main European destinations of olive oil between October and May during the 2015/16 campaign, according to the latest data from the European Commission (EC). Brazil, Canada, Australia and Russia are other countries that have targeted European exports of this product.

    In particular, Member States have exported to third countries a total of 417,107 tons between October 2015 and May 2016, representing a 5% increase over the same period of the preceding year, of which 40% corresponded to United States, with 165,685 tons (+ 19% compared to the 2014/15 season).

    This destination was followed by Japan (34,962 tons, a similar figure to the one of the same period of the previous year); China (24,941 tons, + 21%.); Brazil (21,092 tons, -45%); Canada (18,626 t, + 7%.); Australia (16,185 t., + 30%) and Russia (10,501 t., + 1%).

    As for imports, data from the EU executive outlined that the EU has imported in this period a total of 82,656 tons, 47% less than in the same months of the 2014/15 campaign, of which 57,435 tons come from Tunisia (-56%); Morocco 9,395 tons (-54%); 6,865 tons of Argentina (+ 1,329%); and 389 tons of Turkey (-50%).

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    United States, Japan and China have been the main European destinations of olive oil between October and May during the 2015/16 campaign, according to the latest data from the European Commission (EC). Brazil, Canada, Australia and Russia are other countries that have targeted... 
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  • Tunisia becomes the first country to ratify the new International Agreement on Olive Oil and Table Olives, 2015

    The Ambassador of Tunisia, H.E. Wacef Chiha, presented a copy of the instruments of ratification of the International Agreement on Olive Oil and Table Olives, 2015, to the Executive Director of the IOC during a visit to the Executive Secretariat on 31 August, accompanied by the Minister-Counsellor of the Tunisian Embassy in Madrid, Mr Mounir Fourati.

    Following its approval by the Tunisian Assembly of Representatives of the People, on 6 June 2016, the instrument of ratification was signed by the President of the Tunisian Republic, Mr Béji Caïd Essebsi, and submitted to the depositary of the Agreement, the Secretary-General of the United Nations in New York, in accordance with article 27 of the Agreement.

    The Ambassador and his Minister-Counsellor were first received by the IOC Executive Director, Mr Abdellatif Ghedira, himself a Tunisian national, and by the two IOC Deputy Directors, Mr Jaime Lillo of Spain, and Mr Mustapha Sepetçi of Turkey – respectively responsible for technical and economic affairs and promotion, and administrative and financial affairs–, before meeting with other members of the Executive Secretariat, namely the Heads of Unit and the Head of the Legal Department.

    The Ambassador was pleased and honoured to note that Tunisia was the first IOC member country to ratify the International Agreement and underscored that it not only bore witness to Tunisia’s sincere desire and commitment to support the activities of the IOC but also provided further evidence of his country’s recognition of the IOC as a global reference in the olive oil and table olive sector.

    The IOC Executive Director expressed his satisfaction in this regard and encouraged other IOC member countries to ratify, accept or approve the new Agreement by depositing the corresponding instruments with the depositary prior to 1 January 2017, to enable it to enter into force on schedule.

    IOC

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    The Ambassador of Tunisia, H.E. Wacef Chiha, presented a copy of the instruments of ratification of the International Agreement on Olive Oil and Table Olives, 2015, to the Executive Director of the IOC during a visit to the Executive Secretariat on 31 August, accompanied by the... 
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  • National Olive Conference & Trade Exhibition in Australia

    This year we are taking The Australian National Olive Industry Conference and Trade Exhibition to beautiful Geelong Victoria. Geelong is an affordable destination that is easy to drive to. Geelong is 101km from Melbourne airport and 21.6kms from Avalon Airport. Gull Airport Service (gull.com.au) offer scheduled services between Melbourne’s Tullamarine Airport and Geelong and costs about $58.00. There is also a train that runs from the Airport to Southern Cross Station (every 5 mins) and then to Geelong (hourly) and costs $28.00.

    There are a number of good reasons why you should attend the Australian Olive Industry’s Premiér Olive event:

    1.The topics are chosen specifically to address common issues growers are faced with whilst also providing information about what is happening around the world. The Panel Sessions on Day 2 will be covering many of the practical aspects of grove management and provide a good opportunity to interact with speakers.

    2. The round table seating plan offers great networking opportunities and the inclusive speaker format allows for time after the presentation to talk to others at your table about the topic and then formulate questions back to the speaker. Ensuring delegates come away feeling empowered with knowledge is the main aim of the Conference.

    3.This year we have bought our wonderful exhibitors inside so they can also benefit from learning more about the industry they support.

    National Olive Conference & Trade Exhibition
    Monday 3rd, Tuesday 4th & Wednesday 5th October 2016
    Geelong, Victoria 3220

    Conference venue: The Pier Geelong, Cunningham Pier, 10 Western Beach Foreshore Rd
    Dinner venue: Novotel Geelong, 10-14 Eastern Beach Rd
    website

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    This year we are taking The Australian National Olive Industry Conference and Trade Exhibition to beautiful Geelong Victoria. Geelong is an affordable destination that is easy to drive to. Geelong is 101km from Melbourne airport and 21.6kms from Avalon Airport. Gull Airport... 
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  • Olive Oil Kansai International 2016 Trade Fair in Japan

    Preparation for the first Japanese Olive Oil Business international trade fair, OLIVE OIL KANSAI is in full swing. Held from October 18th to 20th, 2016 in the biggest exhibition venue in the west Japan, INTEX OSAKA, OLIVE OIL KANSAI will feature more than 60 exhibitors from Japan, Spain, Italy, Portugal, Turkey, Egypt, Tunisia, Greece, Israel, Argentina, Australia, New Zealand and U.S.A. Impressively appx.30% of these exhibitors will directly come from outside Japan.”

    More business, more providers, higher qualitative oils –they will be set for thesuccessful first OLIVE OIL KANSAI 2016. The presence ofour exhibitors such as some of our registered exhibitors will demonstrate their extra virgin olive oils”said Mr. Tomohiro Hiwatashi, (hereinafter Hiwatashi) in charge of OLIVE OIL KANSAI International Exihibitionat Osaka International Business Promotion Center.“ {Olives New Zealand, NEW ZEALAND} New Zealand is the one of the world’s most promising new producing countries of Extra Virgin Olive
    Oil. The temperate climate and varied terrain of New Zealand provides excellent growing conditions for many of the world’s best olive growing varieties.

    Prestigious awards and positive critiques by International judges attest to the quality of New Zealand Certified Extra Virgin Olive Oil. Olives New Zealand will present for your consideration a selection of Premium New Zealand Extra Virgin Olive Oils. {COOC-The California Olive Oil Council, U.S.A}

    The California Olive Oil Council is a marketing and trade organization with the mission of encouraging the consumption of certified California extra virgin olive oil through education, outreach and communications. The organization promotes quality and traceability through its Seal Certification Press ReleaseAugust15th、2016 Olive Oil Kansai International Exhibition Date: Oct.18th-20th, 2016 Venue:INTEX OSAKA(Osaka, JAPAN)Organizer:
    Osaka International Business Promotion Center
    一般財団法人大阪国際経済振興センター
    Osaka International Business Promotion Center
    〒559-0034
    大阪市住之江区南港北
    1-5-102
    TEL:81-6-6612-8800
    FAX: 81-6-6612-86861-5-102 Nanko-Kita Suminoe-ku, Osaka 559-0034, JAPAN
    URL:http://www.intex-osaka.com

    source

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    Preparation for the first Japanese Olive Oil Business international trade fair, OLIVE OIL KANSAI is in full swing. Held from October 18th to 20th, 2016 in the biggest exhibition venue in the west Japan, INTEX OSAKA, OLIVE OIL KANSAI will feature more than 60 exhibitors from Japan,... 
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  • Plagues & pests in Spain & Italy are opening markets for Greek olive oil

    Greece’s economy may be pressed on all sides by austerity measures, capital controls, and political forces within and without. But as the October start of the olive harvest approaches, some of the country’s entrepreneurs see a rare opportunity to take market share from Spain and Italy, the world’s No. 1 and No. 2 producers of olive oil.

    Lousy weather, a mysterious tree disease, and a fruit fly that feasts on olives have decimated groves in Italy. Nearly a tenth of the 10 million trees in Puglia are infected with a disease that has been dubbed “olive ebola” (some scientists believe it is the bacterium called Xylella fastidiosa), which slowly kills the trees. As a result, Italy’s olive oil producers are bracing for another bad season, on the heels of a 34 percent decline in output in 2014-15, to 302,000 metric tons, according to data from the Madrid-based International Olive Council (IOC). Production in Spain fell by more than half, to 825,700 tons, in the most recent season, and will likely remain depressed due to a prolonged drought.

    Greece saw its output more than double in the previous season, to 300,000 tons, and the local industry is hopeful it will be close to that in the coming season. Thanks to this combination of factors, Greek olive oil is more competitive than ever, at least on a price basis. According to a June report from the council, wholesale prices for extra-virgin categories from Italy and Spain have surged 114 percent and 84 percent this year, respectively, to €5.66 ($6.25) per kilo and €3.59 per kilo. In contrast, prices for Greek oil have climbed just 24 percent, to €3.09 per kilo.

    The price advantage is helping small and midsize producers who make up most of Greece’s olive oil industry find new markets. The IOC reports Greek exports from the most recent harvest to the U.S., now the world’s top importer of olive oil, rose 28 percent from October 2014 through June of this year, while exports from Spain and Italy both dropped more than 50 percent.

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    Greece’s economy may be pressed on all sides by austerity measures, capital controls, and political forces within and without. But as the October start of the olive harvest approaches, some of the country’s entrepreneurs see a rare opportunity to take market share from Spain... 
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  • IOC Executive Secretariat is seeking a young university graduate

    The IOC Executive Secretariat is seeking a young university graduate for a three-month, paid traineeship beginning on 1 October 2016 in the field of event planning and events communication. This will be an opportunity to work in a multi-cultural, multi-lingual and multi-ethnic environment and to put into practice what you have learned during your studies and to participate in the organisation of an International Olive Day.

    As an intergovernmental commodity organisation and international forum for the olive oil and table olive producing nations, the International Olive Council (IOC) carries out numerous activities to promote olive products.

    The profile and tasks of the potential trainee are described below:

    Profile and prerequisites

    CANDIDATES MUST:

    Be a citizen of one of the 16 Members of the IOC (Albania, Algeria, Argentina, Egypt, European Union, Iran, Iraq, Israel, Jordan, Lebanon, Libya, Montenegro, Morocco, Tunisia, Turkey, Uruguay)
    Have a university Bachelor degree in meeting and event planning, institutional communication or marketing
    Have a perfect command of English
    Have a knowledge of at least one of the other four IOC languages (Arabic, French, Italian and Spanish)
    Have an excellent command of multimedia computer tools, a good understanding of content management and social networks and a solid web culture
    Display organisational, summary and writing skills and a flair for PR
    Be in good health

    IT WILL BE CONSIDERED AN ASSET:

    To have some initial work experience (with a event planning, PR or marketing agency)
    Knowledge of Spanish

    Tasks
    The chief tasks of the trainee, who will report to the Head of the Promotion Unit, will be:
    To assist the Executive Secretariat with the organisation and holding of World Olive Day
    To show initiative and be proactive

    Duration of traineeship
    Three months (non-renewable). The scheduled starting date is 1 October 2016.

    Deadline for applications
    5 September 2016 at 14.30 hours (Madrid time) (deadline for the receipt of dossiers by post or e-mail).
    A formal cover letter must be submitted together with the completed application form and supporting documents.
    Reference document
    Rules governing the official traineeship scheme of the International Olive Council (available on the IOC website)

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    The IOC Executive Secretariat is seeking a young university graduate for a three-month, paid traineeship beginning on 1 October 2016 in the field of event planning and events communication. This will be an opportunity to work in a multi-cultural, multi-lingual and multi-ethnic... 
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  • The Ambassador of Tunisia receives members of the IOC Executive Secretariat

    On Wednesday 20 July 2016, H.E. Wacef Chiha, the Tunisian Ambassador in Madrid, received members of the Executive Secretariat of the International Olive Council on their return from the 27th extraordinary session of the Council of Members of the Organisation.

    The Executive Director of the IOC, Mr Abdellatif Guedira, himself a Tunisian national, took the opportunity to present to the Ambassador the conclusions of the session that had been organised by the Tunisian authorities with the collaboration of the Tunisian National Office for Olive Oil (ONH) in the city of Hammamet from 11 to 16 July.

    He also thanked the Government of Tunisia, on behalf of the Executive Secretariat staff and the Council of Members, for the warm welcome given to the Council and for the excellent organisation of the meetings and side-events put on for the Member delegates.

    He also used the visit to introduce to the Ambassador the two new IOC Deputy Directors, who entered into office on 1 July, Jaime Lillo from Spain and Mustapha Sepetçi from Turkey, each responsible in their respective capacities for technical, economic and promotional matters and administrative and financial matters.

    The four Heads of Unit and the Head of the Legal Department, who accompanied the IOC Directors, presented the results of the Committees and working groups that had met during the session.

    http://www.internationaloliveoil.org/news/view/686-year-2016-news/727-the-ambassador-of-tunisia-receives-members-of-the-ioc-executive-secretariat

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    On Wednesday 20 July 2016, H.E. Wacef Chiha, the Tunisian Ambassador in Madrid, received members of the Executive Secretariat of the International Olive Council on their return from the 27th extraordinary session of the Council of Members of the Organisation. The Executive Director... 
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  • State of progress of the IOC project to increase the economic yield of the genetic olive resources

    In the framework of its programme of activities for the first semester of 2016, at a project mid-term evaluation meeting with the Common Fund for Commodities (CFC), the project implementing agency (Tunisian Olive Tree Institute) and the collaborating centres (the National Institute of Agricultural Research of Morocco (INRA), the Technical Institute for Fruit Tree and Vine Growing of Algeria (ITAF), the Horticulture Research Institute of Egypt and the National Office for Olive Oil of Tunisia), the IOC assessed the state of progress of its project to create pilot nurseries.

    The main project objectives
    1. Give farmers greater access to native olive genotypes adapted to specific environmental conditions.
    2. Make farmers aware that healthy, authentic and high yielding plant material contributes to the sustainable development of the olive industry in the Mediterranean region.
    3. Increase the yield potential of olive orchards by providing top-quality plants and widening the range of choice of plant material.
    4. Increase the olive growing income of rural households.

    Expected outputs
    1. Establishment of four modern nurseries, one in each participant country, to serve as centres of excellence.
    2. Production of 25,000 olive plants/year/collaborating centre for at least 340 farmers/year.
    3. Supply of top-quality plants compliant with phytosanitary rules and of a broader choice of varieties.
    4. Provide technical assistance and training for nurseries, farmers and outreach officers.

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    In the framework of its programme of activities for the first semester of 2016, at a project mid-term evaluation meeting with the Common Fund for Commodities (CFC), the project implementing agency (Tunisian Olive Tree Institute) and the collaborating centres (the National Institute... 
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  • 5 Olives a Day Keeps the Doctor Away?

    When it comes to illness, pharmaceuticals may have their place, but when speaking of prevention of illness – or better yet long-life vitality – well, Nature has her own pharmacopoeia. Berries, spices, herbs, fruits and vegetables are the medicines that Hippocrates prescribed over two thousand years ago. A body well supported in daily nutrition, proper rest and adequate exercise has a natural defence against many of the modern illnesses this culture seems to think of as inevitable. Thank goodness researchers are getting turned on about finding out what Nature has so abundantly provided – bioavailable functional foods. So here is another little treasure – often overlooked in the appetiser dish.

    The first cause of death worldwide is cardiovascular disease and mostly coronary artery diseases, mainly affected by cholesterol. The daily consumption of high phenolic EVOO (extra virgin olive oil) is widely known and proven to help prevent those diseases and reduce their symptoms. Phenolic compounds in EVOO have health protective benefits with anti-inflammatory, antioxidant, cardio-protective and neuroprotective action. But could the consumption of olives also affect the development and progression of heart diseases? Can olives keep the heart healthy just like high phenolic extra virgin olive oil?

    The answer may surprise you.

    At the recently concluded OIS (Oleocanthal International Society) conference which took place at the ancient city of Olympia on June 2-3, Dr. Martha Spyridoula-Katsarou, post-doc researcher at the National and Kapodistrian University of Athens, presented the latest research on the health benefits of olives. Spyridoula-Katsarou explained how olive consumption could affect cholesterol levels and reduce the risk of heart diseases. The phenolic analysis of olives was conducted by Dr. Magiatis using the NMR method (Nuclear Magnetic Resonance) along with a team of researchers led by Dr. Melliou; Vlahakou, Liaskonis, Kalogridis, Demertzis and Drakoulis

    First here is what you need to know about cholesterol:

    “Bad” cholesterol (LDL) sticks to the artery walls and contributes to plaque build up.“Good” cholesterol (HDL) is stable and carries away “bad” cholesterol (LDL) away from the arteries.

    The 60 day study was composed of 20 healthy subjects aged 22-65 not currently on any medication.

    After testing 30 types of Greek organic olives, for this study they selected the Kalamata type olives produced by the Sakellaropoulos Family because they were found to contain 5 times higher concentration of hydroxytyrosol and tyrosol than the other commercially available varieties. The organic olives selected for this study contained 1300mg per kg of hydroxytyrosol and 560mg per kg of tyrosol. Daily consumption of only 5 of these olives provides 25mg of hydroxytyrosol and 10 mg of tyrosol. This is significant because, just like EVOO, not all olives are created the same. The key to health benefits of olives and EVOO is the type and amount of phenolic compounds they contain.

    Sakellaropoulos Estates is a small family run business with strong traditional values and organic farming methods. The main producer is George Sakellaropoulos, whose aim and dedication has been the harvesting and production of olive oil and olives that offer high beneficial health qualities. The olives, which come exclusively from their own olive groves are rigorously selected and handpicked. They are not pasteurized but naturally fermented for over a 9 month period with no use of chemicals and pesticides. There are 10 different types, each combined with various fruits and herbs of the local area.

    With the help of his son, Nick, who is a chemical engineer, they have managed to produce the Kalamata type olives which were used for the study as explained by Dr. Martha – Spyridoula Katsarou at the Oleocanthal International Society.

    Nick, when asked how he felt about being a part of this ground breaking study said, “We are very proud and honored to be a part of this study and for the achievement of our efforts to produce functional foods. My family’s main objective over the last 20 years, has been in retaining and improving the high phenolic compounds of the olive oil and olives we produce, with much work and dedication, and the emphasis being on the health benefits and not the mass production.” The proof is in the olives themselves.
    Sakellaropoulos Estates Peloponnese Greece

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    When it comes to illness, pharmaceuticals may have their place, but when speaking of prevention of illness – or better yet long-life vitality – well, Nature has her own pharmacopoeia. Berries, spices, herbs, fruits and vegetables are the medicines that Hippocrates prescribed... 
    Read More →
  • Virgin olive oil helps in preventing and treating hypertension

    Oleic acid plus a constellation of minor constituents as a natural antihypertensive.

    Consumption of virgin olive oil is good for you, but why? Scientific evidence on this issue has been accumulating for a quarter century. Epidemiological, clinical, and animal studies support that the consumption of virgin olive oil, instead of other sources of dietary fats, has antihypertensive effects.

    What contains does virgin olive oil contain that makes it so healthy? Virgin olive oil is an oily fruit whose composition includes large quantities of oleic acid (a monounsaturated fatty acid) and also a variety of compounds present in lower quantities, named minor constituents, such as hydrocarbons, phytosterols, triterpenic compounds, and phenolic compounds. Both oleic acid and these minor constituents confer unique bioactive properties to virgin olive oil.

    How do its components protect from hypertension? They influence on factors associated with the pathophysiology of hypertension such as vascular contractibility and protect from heart and kidney cellular loss and functionality, leading to a reduction of blood pressure.

    Is it a miraculous ingredient? No, it is just a food. Virgin olive oil helps in preventing and treating hypertension but its full power arises as part of the Mediterranean diet in a global strategy for a healthy and long-lasting life.

    Source

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    Oleic acid plus a constellation of minor constituents as a natural antihypertensive. Consumption of virgin olive oil is good for you, but why? Scientific evidence on this issue has been accumulating for a quarter century. Epidemiological, clinical, and animal studies support... 
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  • Mycobacteria Treatment for Bladder Cancer More Effective With Emulsification in Olive Oil

    Emulsifying Mycobacterium brumae in olive oil appeared promising for producing a robust immune response in preclinical tests. Recent research has indicated that M brumae is a safer alternative to M bovis bacillus Calmette-Guerin (BCG), an effective treatment routinely used for high-risk non-muscle–invasive bladder cancer and carcinoma in situ.1

    Currently, approximately 5% of patients treated with BCG develop serious side effects, including BCG infection. In contrast, no cases of infection with M brumae were described in humans or animals.

    The challenge with M brumae is that mycobacteria cells, which have a high lipid content in their cell walls, tend to clump when placed in the water-based solutions used for intravesical instillation in patients with bladder cancer. This clumping may interfere with the interaction of the mycobacteria-host cells and negatively influence their antitumor effects.

    Dispersing the M brumae in olive oil led to favorable conditions for reaching the bladder epithelium in vivo. Specifically, the emulsion of M brumae in olive oil was less hydrophobic, had a lower pH, more neutralized zeta potential, and an increased affinity for fibronectin than nonemulsified M brumae. Mice treated with the olive oil-suspended M brumae had a significantly higher systemic immune response.

    “These results highlight the potential of the olive oil-based emulsion as a promising delivery vehicle for the mycobacterial treatment of bladder cancer,” said Esther Julián, a professor in the Department of Genetics and Microbiology at the Universitat Autònoma de Barcelona, Barcelona, Spain, and senior author of the study.

    Reference

    1. Noguera-Ortega E, Blanco-Cabra N, Rabanal RM, et al. Mycobacteria emulsified in olive oil-in-water trigger a robust immune response in bladder cancer treatment. Scientific Reports. 2016 Jun 6. doi:10.1038/srep27232. [Epub ahead of print]

    Source: oncologynurseadvisor.com

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    Emulsifying Mycobacterium brumae in olive oil appeared promising for producing a robust immune response in preclinical tests. Recent research has indicated that M brumae is a safer alternative to M bovis bacillus Calmette-Guerin (BCG), an effective treatment routinely used for... 
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  • PRIZE WINNERS AND FINALISTS - IOC MARIO SOLINAS QUALITY AWARD

    The second edition of the International Olive Council’s Mario Solinas Quality Award 2016 has recognized EVOOs from Spain, Italy and Portugal. This edition drew 47 entries from Argentina (3), Australia (1), Chile (3), Greece (1), Israel (1), Italy (2), Peru (1), Portugal (16), Spain (17), Tunisia (1) and Uruguay (1).

    Individual producers, producers’ associations or packers in any producer country could enter extra virgin olive oils for the competition.

    All the competitors can now break the seal of the tank holding the batch of oil they entered for the competition.

    The winners are allowed to announce the prize on the labels of the extra virgin olive oil belonging to the same batch as the winning sample and can obtain a special logo from the Executive Secretariat for this purpose.

    The prize-giving ceremony will be held at the Madrid headquarters of the IOC on a date yet to be determined.

    Prize Winners

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    The second edition of the International Olive Council’s Mario Solinas Quality Award 2016 has recognized EVOOs from Spain, Italy and Portugal. This edition drew 47 entries from Argentina (3), Australia (1), Chile (3), Greece (1), Israel (1), Italy (2), Peru (1), Portugal (16),... 
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  • Tunisia is the second country, after Spain, with the highest olive area

    Tunisia, as a founding member of the IOC from its creation in February 1956, has participated actively in the successive international Agreements on olive oil and table olives and has contributed to all the working groups set up to monitor research and development and olive oil chemistry activities over the last 60 years. As one of the signatories of the first International Olive Oil Agreement in 1959, together with Belgium, France, Greece, Israel, Italy, Libya, Morocco, Portugal, Spain and the United Kingdom, Tunisia has the second largest olive-growing area in the world after Spain.

    Fifty years ago, Tunisia was using 800 000 ha of land for olive growing, which accounted for 16 pc of the world olive acreage. More than 99 pc of the production from Tunisian olive orchards is used for oil extraction, while the remainder is used for table olive processing. The country has more than 800 million olive trees, of which 35 pc are less than 5 years old; 54 pc are between 20 and 70 years old and 15 pc were planted over 70 years ago. Only 5 pc of the olive-growing area is cultivated under irrigation.

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    Tunisia, as a founding member of the IOC from its creation in February 1956, has participated actively in the successive international Agreements on olive oil and table olives and has contributed to all the working groups set up to monitor research and development and olive oil... 
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  • New Disease Reported in California Olive Orchards - Olive Oil Commission

    During a recent meeting of the Olive Oil Commission of California, several board members reported evidence of a new disease that appears to be affecting California olive trees. Posted here are pictures by University of California Plant Pathologist Florent Trouillas which illustrate symptoms in twigs and leaves from infected orchards that may help you determine if this problem occurs in your olive orchards.

    Neofabraea-Leaf-Spot-on-Arbosana-705x391Defoliation on Arbosana cultivarNeofabraea Leaf Spot on Arbosana Neoafabraea twig lesions at wounds caused by mechanical harvester on Arbosana Neofabraea twig lesions on Arbosana[1]

    According to Trouillas, the putative pathogen, known as Neofabraea, was initially reported in Coratina and Picholine cultivars in two commercial orchards in Sonoma County in 2013. OOCC Board members report it is being found in some orchards located in the Sacramento Delta growing areas on Arbosana and, possibly, Arbequina varieties and may be more prevalent in humid growing areas. It is apparently related to the “bulls-eye rot” pathogen in apples and pears. Symptoms in olive include defoliation, leaf spots, twig die-back and twig lesions.

    The OOCC Research Committee will be looking at this problem and may consider funding of research to investigate the pathogen identity and biology, as well as control strategies for this new disease. In the meantime, please take a look at the photos included here to help determine if this disease is present in your orchard. If you believe you see evidence of this new disease, please contact your county farm advisor.

    source: oliveoilcommission.org

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    During a recent meeting of the Olive Oil Commission of California, several board members reported evidence of a new disease that appears to be affecting California olive trees. Posted here are pictures by University of California Plant Pathologist Florent Trouillas which illustrate... 
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