News & Articles

  • Deoleo told lenders that profit from olive oil sales will rebound this year

    Deoleo SA, the maker of Bertolli olive oil, told lenders that earnings will rebound this year, delaying the need for new capital, according to two people familiar with the matter.

    Earnings before interest, tax, depreciation and amortization is forecast to rise to about 60 million euros ($68 million) this year from 35.6 million euros in 2015, parent CVC Capital Partners said at a meeting on Thursday, according to the people, who asked not to be identified because the event was private. CVC owns slightly more than 50 percent of Madrid-listed Deoleo.

    The company expects lower costs this year because better harvests have slashed prices for olive oil in Spain and Italy. Prices surged to the highest in at least five years in 2015, according to data compiled by Bloomberg, as bad weather and blight damaged crops.

    A spokesman for CVC declined to the comment on the earnings forecast. A spokeswoman for Deoleo, employed by Report Comunicacion, also declined to comment.

    Deoleo raised 600 million euros of loans to fund its acquisition by CVC in 2014. The loans are quoted at about 75 cents on the euro following the meeting, up from about 68 cents on the euro last week, the people said.

    The company’s shares have fallen more than 45 percent in the past year, cutting its market value to about 260 million euros.

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    Deoleo SA, the maker of Bertolli olive oil, told lenders that earnings will rebound this year, delaying the need for new capital, according to two people familiar with the matter. Earnings before interest, tax, depreciation and amortization is forecast to rise to about 60 million... 
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  • Italy’s Senate approves new Expiry Date Rules for Olive Oil

    Italy’s Senate has approved changes to existing legislation from 2013 that required a minimum expiry date of no more than 18 months after its production for virgin olive oil.

    The European Commission has put pressure on Italy to eliminate this expiry date, and leave it to producers to take responsibility to define expiration dates themselves.

    The Italian farmers’ association Coldiretti has warned that the decision to remove the maximum legal shelf life “will serve to promote the disposal of old stocks to the detriment of consumers”.

    It says that numerous studies have shown that, over time, olive oil loses its polyphenols, antioxidants, and vitamins, which form the basis of the properties that make it a valuable health food.

    The implementation of the EU guidelines, claims Coldiretti, “amounts to deleting the expiry date, since the bottlers will only set it based on their own commercial interests”, adding that the “risk is that many will take advantage to dispose of the old oil”.

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    Italy’s Senate has approved changes to existing legislation from 2013 that required a minimum expiry date of no more than 18 months after its production for virgin olive oil. The European Commission has put pressure on Italy to eliminate this expiry date, and leave it to producers... 
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  • Influence of Phenol-Enriched Olive Oils on Human Intestinal Immune Function

    Olive oil (OO) phenolic compounds (PC) are able to influence gut microbial populations and metabolic output.

    Our aim was to investigate whether these compounds and changes affect the mucosal immune system.

    In a randomized, controlled, double blind cross-over human trial, for three weeks, preceded by two-week washout periods, 10 hypercholesterolemic participants ingested 25 mL/day of three raw virgin OO differing in their PC concentration and origin: (1) an OO containing 80 mg PC/kg (VOO); (2) a PC-enriched OO containing 500 mg PC/kg from OO (FVOO); and (3) a PC-enriched OO containing a mixture of 500 mg PC/kg from OO and thyme (1:1, FVOOT).

    Intestinal immunity (fecal immunoglobulin A (IgA) and IgA-coated bacteria) and inflammation markers (C-reactive protein (CRP) and fecal interleukin 6 (IL-6), tumor necrosis factor α (TNFα) and calprotectin) was analyzed.

    The ingestion of high amounts of OO PC, as contained in FVOO, tended to increase the proportions of IgA-coated bacteria and increased plasma levels of CRP.

    However, lower amounts of OO PC (VOO) and the combination of two PC sources (FVOOT) did not show significant effects on the variables investigated.

    Results indicate a potential stimulation of the immune system with very high doses of OO PC, which should be further investigated.

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    Olive oil (OO) phenolic compounds (PC) are able to influence gut microbial populations and metabolic output. Our aim was to investigate whether these compounds and changes affect the mucosal immune system. In a randomized, controlled, double blind cross-over human trial, for... 
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  • UC Davis Olive Center shares expertise with Spain

    The UC Davis Olive Center recently co-chaired an international research competition, judging the event alongside experts from the University of Jaén, located in southwestern Spain at the center of the world’s largest olive-producing region.

    The Spanish olive-oil company Castillo de Canena sponsors the competition, which is held every two years and culminates with the awarding of the Luis Vañó Prize, named after the company’s founder.

    The 6,000-Euro prize (about $6,830) went to a research team at Spain’s University of Córdoba,for a study on using a naturally occurring fungus as an organic control for the olive fruit fly, a pest that can cause up to a 40-percent loss in olive production. The researchers found that use of the fungus could decrease the fly’s population density by 50 percent.

    The University of Jaén collaborates with Castillo de Canena on the competition, which this year extended its international reach by bringing in UC Davis to help with judging.

    The UC Davis judges: Dan Flynn, executive director of the Olive Center; Selina Wang, the center’s research director and an adjunct professor in the Department of Food Science and Technology; Louise Ferguson, a Cooperative Extension specialist in the Department of Plant Sciences; and Elda Vitanovic, an entomologist and Fulbright Scholar from the University of Split and the Institute for Adriatic Crops and Karst Reclamation, both in Split, Croatia.

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    The UC Davis Olive Center recently co-chaired an international research competition, judging the event alongside experts from the University of Jaén, located in southwestern Spain at the center of the world’s largest olive-producing region. The Spanish olive-oil company Castillo... 
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  • Olive Press's 'Mission' oil earned Best of California & Best of Class awards at the state fair

    According to the California State Fair press release, California extra virgin olive oil is one of the state’s fastest-growing agricultural industries. Consumers appear to be starting to turn to local olive oils after huge publicity about olive oil adulterations and cheating in Europe, where producers allegedly added other oils and coloring to feign extra virgins.

    We do know that olives are Sonoma Valley’s second-largest agricultural crop after grapes.

    And Sonoma Valley’s own Olive Press just cleaned up on medals at the California State Fair, San Joaquin Valley Olive Oil Competition and at the Los Angeles International Olive Oil Competition.

    The California State Fair’s just-released Olive Oil Competition awards include a multitude of medals for Fred and Nancy Kline’s Olive Press, including top Best of California Extra Virgin Olive Oil for its Mission line in the Single Variety Delicate category, and Best of Class for extra virgin olive oil, again for Mission. They also received several gold and silver medals for their Manzanillo, Sevillano, Arbosana, Arbequina, Picual, and Italian blend extra virgin olive oils. The Olive Press’s Lemonato, Clementine and lime flavored olive oils gained silver and bronze medals.

    McEvoy Ranch won gold for its certified organic estate Robust Blend EVOO.

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    According to the California State Fair press release, California extra virgin olive oil is one of the state’s fastest-growing agricultural industries. Consumers appear to be starting to turn to local olive oils after huge publicity about olive oil adulterations and cheating... 
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  • Talking with Eataly NYC olive oil expert

    If you live in Tuscany, chances are you’ve been called on by friends to help with their olive harvest or you have olive trees yourself. If you’re here for a visit, you are most likely enjoying flavorful Tuscan extra-virgin olive oil where it is grown and pressed. But what about our friends back in the United States? How can they enjoy the true flavors and be sure that they are getting authentic Tuscan oil? We talked to Nicholas Coleman, olive oil buyer for Eataly, about his profession and his passion.

    Meet Nicholas Coleman, olive oil buyer for Eataly

    Oonagh Stransky: Tell me about your relationship with Arezzo and the surrounding countryside.

    Nicholas Coleman: In 2007 I embarked on a journey from the Arctic Circle in Finland down to the Sahara Desert in Morocco. It was my quest for truth, understanding and adventure, of the sort many people undertake in their early twenties. I happened to be in Italy during the olive harvest and was put in contact with Nadia Gasperini Rossi, from the ancient city of Arezzo. She took me under her wing, showed me how to hand-harvest, hand-clean and coddle olives from tree to mill in mint condition.

    OS: What was the most difficult aspect of your training with the Italian Olive Oil Tasters Organization?

    NC: I had spent years tasting hundreds of oils from around the world, so I had a pretty clear sense of identifying regional olive cultivars based on their smell, flavor and texture. Two weeks before the course, I abstained from alcohol, coffee, dairy and meat. I basically maintained a vegan diet. This process effectively neutralized my palate so I could sense the subtle nuances in oil.

    OS: What is your role at Eataly in NYC?

    NC: I spend most of my time at Eataly educating the public and staff about the 100+ extra virgin olive oils we carry. It’s the finest selection of single-estate mono-cultivar Italian oils in America. I also teach the master class at Lidia Bastianich’s culinary school, highlighting the unique organoleptic properties of oils from throughout Italy.

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    If you live in Tuscany, chances are you’ve been called on by friends to help with their olive harvest or you have olive trees yourself. If you’re here for a visit, you are most likely enjoying flavorful Tuscan extra-virgin olive oil where it is grown and pressed. But what... 
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  • Olives Irrigation Project IRRIGAOLIVO (CFC-IOC/06)

    The Executive Secretariat has developed a project for rational irrigation management in olive cultivation as part of the IOC’s R & D and environmental programme. Known as IRRIGAOLIVO (CFC-IOC/06), the project has been set up in Morocco and Syria with financing from the Common Fund for Commodities (CFC).

    Although drought-tolerant, the olive tree gives higher yields when it is irrigated. Water is an important and precious resource.

    The object of this project is therefore to show olive growers the economic benefits of rational irrigation use. For instance, deficit irrigation where only 70 pc of plant water requirements are covered can give bigger crops and better oil quality while saving a considerable amount of water.

    By conducting trials and promoting irrigation and orchard management practices, the project seeks to help small farmers to produce more and better and to increase their earnings and so improve their standard of living.

    Source: International Olive Council

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    The Executive Secretariat has developed a project for rational irrigation management in olive cultivation as part of the IOC’s R & D and environmental programme. Known as IRRIGAOLIVO (CFC-IOC/06), the project has been set up in Morocco and Syria with financing from the... 
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  • Trends in world table olives consumption

    During the 25 years between the 1990/91 and 2015/16 seasons, world consumption of table olives increased 2.8 times (+173 pc). Chart 1 shows how it has climbed constantly over the years, hitting its highest level in 2015/16.

    The biggest rises have been in the member countries of the IOC – also the top producers –, often in tandem with increases in production. This is particularly the case of countries like Egypt, which consumed 11 000 t in 1990/91 and now consumes 360 000 t in 2015/16; Turkey, where consumption has shot up from 110 000 t to 327 500 t and Algeria where it has soared from 14 000 t to 231 500 t. Table olive consumption has increased in the other countries too, but to a smaller extent. In 2015/16, the world’s top ten consumers were Egypt, Turkey, Algeria, the United States, Spain, Syria, Italy, Brazil, Iran, France and Russia.

    Chart 2 looks at annual per capita consumption of table olives in the IOC member countries in 2013/14. Albania leads the league with a total consumption of 29 000 t for a population of barely 2 895 000, which gives a per capita consumption of 10 kg. Much further down the line come Algeria with 5 kg/capita/year, Turkey, Syria and Lebanon with between 4.7 and 4.4 kg/year, Egypt (3.8 kg), Jordan, Israel and Libya (between 2.6 and 2.2 kg), and Tunisia, Uruguay and Morocco (1.9–1 kg). Annual per capita consumption in the other countries was less than 1 kg (Argentina, Iran and Iraq, listed in descending order).
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    Looking at the countries in the European Union, we find that table olive consumption has risen by 70.6 pc, going up from 346 400 t in 1990/91 to 591 000 t in 2015/16. Spain is the top producer and consumer (Chart 3) and has an annual per capita consumption of 3.5 kg. Cyprus comes next (3.1 kg), followed by Malta (3 kg) and Italy (2 kg), and then Bulgaria, Luxembourg, Greece and Romania (1.6–1 kg). The inhabitants of France, Sweden, Belgium, Portugal, United Kingdom, Austria, Croatia, Denmark and Germany eat between 0.9 and 0.5 kg of olives per year while those in Lithuania, Finland, Slovenia, Ireland, Slovakia, Latvia, Poland, Estonia, Czech Republic, Hungary and the
    Netherlands consume less than 0.4 kg/year.
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    In the non-IOC member countries, annual consumption of table olives in 2014 (Chart 4) oscillated between 2.9 and 0.9 kg, with Palestine in the lead, and Chile, Saudi Arabia, Peru and Australia next in line (these five countries are also producers). At a distance follow Canada and Switzerland with 0.8 kg each, Brazil and Russia with between 0.6 and 0.5 kg, and Mexico and the United States with 0.1 kg.
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    Source: International Olive Council MARKET NEWSLETTER No 103 – March 2016

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    During the 25 years between the 1990/91 and 2015/16 seasons, world consumption of table olives increased 2.8 times (+173 pc). Chart 1 shows how it has climbed constantly over the years, hitting its highest level in 2015/16. The biggest rises have been in the member countries... 
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  • Applied Sensory Adds Certification Seal to Olive Oil Sensory Services

    Applied Sensory, LLC, a consulting company providing independent sensory evaluation services to the olive oil industry, is now offering EVOO certification seals as part of their extra virgin olive oil sensory services. The certification seal order form is now available for download on the Applied Sensory website. Olive oils submitted for either the Basic Sensory Evaluation or the Detailed Sensory Evaluation are eligible and must also be accompanied by a chemical analysis which indicates that the oil does not exceed the limits specified in recognized international standards.

    In offering this service, Sue Langstaff, sensory scientist and owner of Applied Sensory, explains that clients have been asking for a certification seal. “Olive oil producers would like to confirm to their customers that their product is indeed, extra virgin olive oil. Additionally, olive oil importers and marketers can use this guarantee to market their products to consumers and distinguish their oils from others.” Langstaff points out that certification seals signify that the oil has been evaluated by an independent third-party organization and these seals will help guide the consumer in their quest for extra virgin olive oils.

    Olive oil sensory analysis at Applied Sensory is conducted by the Applied Sensory Olive Oil Taste Panel (ASOOTP). This taste panel is comprised of scientifically trained and experienced olive oil judges and has been conducting sensory analysis of olive oil since it took over the UC Davis Olive Center’s taste panel and most of its membership in 2015. The ASOOTP participates in the Laboratory Proficiency Program through the American Oil Chemists’ Society (AOCS) and is the only commercial olive oil sensory panel in the US designated as “recognized” by this accrediting organization.

    Panel leader, Sue Langstaff, holds a Master’s degree in Food Science specializing in Sensory Science from UC Davis. She is an instructor for the Sensory Evaluation of Olive Oil Certificate Course conducted through the UC Davis Olive Center and is a professional judge at many international olive oil competitions. Sue is co-editor of the authoritative book Olive Oil Sensory Science, (Wiley/ Blackwell, 2014) and is the creator of The Defects Wheel for Olive Oil.

    For more information, contact Applied Sensory (www.appliedsensory.com) at (707) 344-0254 or by e-mailing info@appliedsensory.com.

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    Applied Sensory, LLC, a consulting company providing independent sensory evaluation services to the olive oil industry, is now offering EVOO certification seals as part of their extra virgin olive oil sensory services. The certification seal order form is now available for download... 
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  • EFSA research points to a possible solution for olive trees in Italy and France

    European Union research has confirmed what has been wreaking havoc on olive trees in Italy and France – and points to a possible solution.
    For the past two years, Europe’s olive groves have been battling ferocious invaders – pathogens that have destroyed thousands of olive trees in Italy and France.

    But this week, new findings have kindled hope that the EU can turn the tide in the olive battle.

    The European Food Safety Authority (EFSA), based in the Italian city of Parma, announced Tuesday (30.04.2016) that it has finally mrssconfirmed the culprit.

    The bacterium Xylella fastidiosa is likely being transmitted via meadow froghoppers, an insect common to the affected areas.

    The findings also contained two items of good news for the fight against the pathogen.

    Some plants resistant

    Although Xylella has been known to also affect other commercially important crops – such as citrus, grapevines and stone-fruit – this particular strain does not appear to be affecting them. This will calm fears of the disease spreading to other crops.

    Perhaps more importantly, the research also suggests that some varieties of olive trees are resistant to the pathogen. If the finding can be confirmed by more testing, farmers could begin planting these types of trees.

    This news is, however, of limited use considering that olive trees can take up to 20 years to produce fruit.

    “The results from this project significantly reduce the uncertainties surrounding the risks connected to [this strain] for the EU territory and will help in the planning of future research,” said Giuseppe Stancanelli, head of EFSA’s Animal and Plant Health Unit.

    “Subsequent field and laboratory experiments will have to further explore the responses of Mediterranean olive, with the aim of identifying tolerant or resistant varieties that can be grown by farmers in the areas affected,” Stancanelli told DW.

    Decimating ancient groves

    The problem was first detected in the Italian region of Puglia in 2013.

    Italian authorities destroyed hundreds of trees – some of them ancient – to prevent the disease from spreading. This has angered olive farmers, due to their dependency on mature trees.

    In 2015, the infection was found to have spread to the southern French coast and the island of Corsica. There have been fears that it will spread to the important olive-growing region of Andalusia in Spain, but so far the pathogen has not been detected there.

    The EU is the largest producer (73 percent) and consumer (66 percent) of olive oil in the world. The outbreak is estimated to have caused a 20 percent increase in olive oil prices worldwide last year.

    The European Commission began research after the pathogen was initially identified in France, dedicating 7 million euros from the EU Horizon 2020 program to find out what was causing the outbreak.

    Calls for further support

    Copa-Cogeca, a Brussels-based farmers’ association, welcomed the development. But the group is calling for more funding to help the sector.

    “This is a very serious disease, and research needs to be stepped up to eradicate it,” said Amanda Cheesley, a spokesperson for the group.

    Cheesley also told DW that the association farmers who took eradication measures deserve compensation, “for their income losses so that they can make it through this difficult period.”

    The association wants the commission to analyze social costs in terms of job losses, economic consequences and environmental repercussions, and award compensation through the EU’s Common Agricultural Policy.

    Xylella fastidiosabacterium causes plants to display symptoms such as scorching and wilting of its foliage before dying. It acts on vessels to hinder the transport of water and nutrients within a plant.

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    European Union research has confirmed what has been wreaking havoc on olive trees in Italy and France – and points to a possible solution. For the past two years, Europe’s olive groves have been battling ferocious invaders – pathogens that have destroyed thousands of olive... 
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  • “Electronic Nose” To Expose Fraud Olive Oil

    Coop Italia has started using an anti-fraud “electronic nose” system to identify genuine – and fake – Italian olive oil through its aromatic digital print.

    Since 2013, Coop Italia’s Laboratory in Casalecchio di Reno has been using techniques able to read the DNA of at-risk products (such as meat and fish) and then determining if ingredients correspond to those declared by the supplier.

    The ‘Heracles’ system can best be described as an advanced gas chromatograph combined with a powerful statistical analysis software.

    The tool “sniffs” the characteristic volatile substances emitted from each raw material or product and then attributes a specific identity card or “fingerprint”.

    In this way it is possible to distinguish a conforming food from one that is adulterated.

    For example, Heracles can be used to assess the geographical origin of analyzed samples, and identify plant varieties used in different products (such as olives from different Italian regions).

    After a year of routine analyses, Heracles is now being used to verify the origin of extra virgin olive oil being supplied for Coop Italia’s private label brand “100% Italiano”, thus protecting consumers from possible scams.

    About 4 per cent of the 300 analyzed samples of “100% Italian” olive oil did not pass the test and additional controls to prevent this are now being put in place.

    Coop Italia has already extended the Heracles system to other products at risk of counterfeiting, such as honey.

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    Coop Italia has started using an anti-fraud “electronic nose” system to identify genuine – and fake – Italian olive oil through its aromatic digital print. Since 2013, Coop Italia’s Laboratory in Casalecchio di Reno has been using techniques able to read the DNA of... 
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  • The ImPressed Olive introduces gourmet olive oil as an everyday cooking tool

    Gourmet olive oil isn’t just reserved for hostess gifts and special occasions. In fact, it’s even more accessible, and delicious, than ever. With all the talk of non-olive ingredients in certain imported olive oils, it’s nice to know that there are places close to home that can introduce you to 100% olive oils that run the gamut from extra virgin to Italian herbs natural flavor infused organic olive oil. If you think that’s a mouthful, you’re right… a mouthful of flavor. “What I do for folks who don’t know a lot is to have them sample milder olive oils to get used to the flavor profiles,” explains co-owner of the Suzanne Hall. “Then we’ll move up to the more robust flavors with layered profiles.

    Owners Suzanne and Joe Hall also offer infused balsamic vinegars, hot sauces, specialty foods and gifts for that foodie friend who’s already stopped by the newest restaurant in town. I’m sure they’d appreciate some Chocolate Balsamic Vinegar to accompany their soft cheeses, fruit, pastries, dessert, game meats and yogurt. Perhaps some Blood Orange brownie mix will spice up their dinner party. Then again, gifting some Florida Sea Salt Scrub in key lime sounds like a great way to exfoliate.

    The best part is if you’re unsure of how to use these oils, vinegars or sauces, Suzanne and Joe are on hand to help you out. “Our shop is set up as a tasting room, so you can taste everything before buying,” Suzanne says. They regularly host tastings and have plenty of ideas on how to use their products. “Our olive oils even have antioxident and anticancer properties. They are high in polyphenols, which helps to protect cells from turning into a cancer cells,” says Suzanne. “There’s also a compound in olive oil has anti-arthritic properties. You can even put some directly into dog food for a shiny coat.” So the next time you want to impress some dinner guests or just want to wake up your palate, the Halls have you covered.

    www.ImpressedOlive.com

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    Gourmet olive oil isn’t just reserved for hostess gifts and special occasions. In fact, it’s even more accessible, and delicious, than ever. With all the talk of non-olive ingredients in certain imported olive oils, it’s nice to know that there are places close to home... 
    Read More →
  • Los Angeles International Extra Virgin Olive Oil Competition Results

    Spanish, Italian and Californian Extra Virgin Olive Oils have won most of the Awards in Los Angeles International Extra Virgin Olive Oil Competition, which each year receives samples from producing countries such as Croatia, France, Greece, Israel, Italy, Japan, Lebanon, Mexico, Morocco, Portugal, Spain, Tunisia, Turkey and the United States.

    The event, which dates back to 2000, has two categories, National and International, following the criteria of Protected Designations of Origin and by Intensity of Fruitiness, ie Delicate (Light Intensity), Medium (Medium Intensity) or Robust (Intense Fruitiness).

    This competition is also divided in two: Northern Hemisphere and Southern Hemisphere, the latter aimed at producers of Argentina, Australia, Chile, New Zealand, Peru, South Africa and Uruguay and accepting samples until 15 July. As reported by the organizers, this event will be held on 27 and 28 July.

    Best of Class this year include:

    BEST OF SHOW DOMESTIC
    BEST OF SHOW – DELICATE

    Winners: The Olive Press, Arbosana
    Yuba City, California

    BEST OF SHOW – MEDIUM
    Winners: Moon Shadow Grove, Ascolano
    Sacramento Valley, California

    BEST OF SHOW – ROBUST

    Winners: Pacific Sun, Riverview Ranch Tuscan Blend
    Yolo County, California

    BEST OF SHOW INTERNATIONAL
    BEST OF SHOW – DELICATE

    Winners: Trappeto di Caprafico
    Abruzzo, Italy

    BEST OF SHOW – MEDIUM
    Winners: Cetrone, Itrana, De, Delicato
    Lazio, Italy

    BEST OF SHOW – ROBUST
    Winners: Olio di Dievole, Coratina
    Gaiole in Chianti, Italy

    BEST OF SHOW FLAVORED
    Winners: The Olive Press, Lime
    Oroville, California

    2016 BEST OF CLASS AWARDS
    Winners: Butte View, Mission – Medium, Butte County

    All winners and their awards, as they appear in the list published by the contest can be consulted here.

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    Spanish, Italian and Californian Extra Virgin Olive Oils have won most of the Awards in Los Angeles International Extra Virgin Olive Oil Competition, which each year receives samples from producing countries such as Croatia, France, Greece, Israel, Italy, Japan, Lebanon, Mexico,... 
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  • The World’s Best Olive Oils will be Unveiled April 14

    The New York International Olive Oil Competition is the largest, and most publicized olive oil quality competition in the world.

    More than 700 entries from 25 countries are judged by an international panel of experts. The winning olive oils are coveted by chefs, food buyers and discerning consumers everywhere who value extra virgin olive oils of the very highest quality.

    The world’s best olive oils were unveiled at a press conference just minutes ago at the International Culinary Center when event organizer and Olive Oil Times publisher Curtis Cord, renowned merchant Steve Jenkins of Fairway Market, the founder and CEO of the International Culinary Center, Dorothy Hamilton, and the chief judge of the competition, Gino Celletti, summarized before a packed room of media representatives from around the world, the winners of the 2013 New York International Olive Oil Competition.

    awardsThe competition saw 702 extra virgin olive oil entries, 653 of which made it here from 22 countries in time for the judging. A grand total of 20 countries have taken home 260 awards from Best of Class, to Gold and Silver. The top three winning countries taking home the most overall awards include Italy, with 83 awards, Spain, with 51 awards, and the United States, with 36 awards.

    Italy won big with 8 Best of Class Awards and an astounding 51 Gold Awards. Spain follows with 3 Best of Class Awards and 27 Gold Awards, two of which were claimed by Aceites Campoliva, S.L. Another 3 Best of Class were awarded to Australia, as well as 5 Gold Awards, two of which were collected by Rylstone Australian Olive Oil. Peru, New Zealand, and South Africa each received 1 Best of Class.

    The United States received a total of 21 Gold Awards, 2 of which were taken by both Il Fiorello Olive Oil Company, and Apollo Olive Oil. Portugal followed with 16 Gold Awards, and Croatia with 8, while France, Greece, and Uruguay each earned 3 Golds Awards. Countries awarded with 1 Gold each include, Chile, Israel, Japan, Morocco, Peru, Slovenia, Tunisia, and Turkey.

    Undeniably, the most notable mention went to Cobram Estate, the largest olive oil producer in Australia, and Frantoio Franci of Italy, both the winners of 2 Best of Class Awards.

    Get Ticket to Attend

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    The New York International Olive Oil Competition is the largest, and most publicized olive oil quality competition in the world. More than 700 entries from 25 countries are judged by an international panel of experts. The winning olive oils are coveted by chefs, food buyers and... 
    Read More →
  • Winners of Athena International Olive Oil Competition

    Athena International Olive Oil Competition, held on 21 and 22 March in Athens, has recognized in its first edition EVOOs from Spain, Italy, Greece, Portugal, Slovenia and Tunisia.

    The Athena International Olive Oil Competition aims to highlight the significance of competing and winning here in Greece, this age-old homeland of the olive and the birthplace of noble competition and the Olympic ideal. Right here, in the lee of the Acropolis, where the goddess Athena made an olive tree grow and where years later the invading Persians burned it but a new shoot quickly sprouted from the old stock – an omen that the city was destined to rise again more glorious from its ashes.

    There, in an immortal city that bridges the millennia, interweaving the myths and legends of the past with today’s needs and challenges. In a place where one feels the unbroken flow of time and history over the silver-green leaves of century-old olive trees.

    This contest, organized by the communication company Vinetum, is open each year to all producing countries olive oil extra virgin in the world. The assessment of the samples is performed through the “blind tasting” and tab valuation corresponding with the Quality Award Mario Solinas, with a maximum score of 100.

    With the Double Gold Award (95.5–100/100 points) highlight the EVOOs Bravoleum-Selección Especial, from Explotaciones Jame (Spain); Ca’Rainene, from Azienda Agricola Paolo Bonomelli (Italy); Il Cavallino Special Edition, from Az. Agricola Il Cavallino (Italy); Oro del Desierto Organic Coupage, from Rafael Alonso Aguilera (Spain); Trefórt, from Azienda Agricola Paolo Bonomelli (Italy); Tuccioliva Gran Selección, from SCA San Amador (Spain); and Zumo 2015 – Picual, from La Gramanosa (Spain).

    Click here to see the rest of the winners.

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    VN:F [1.9.22_1171]
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    Athena International Olive Oil Competition, held on 21 and 22 March in Athens, has recognized in its first edition EVOOs from Spain, Italy, Greece, Portugal, Slovenia and Tunisia. The Athena International Olive Oil Competition aims to highlight the significance of competing and... 
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  • Registration Open for the Second Annual Olive Oil Conference

    The North American Olive Oil Association (NAOOA), a non-profit group that promotes the health, versatility, and authenticity of all types of olive oil for North American consumers, has opened registration for its second annual Olive Oil Conference. The conference is co-hosted by the NAOOA and International Extra Virgin Olive Oil Savantes, a program intended to develop participants’ tasting skills, knowledge and experience through training courses and events.

    The Olive Oil Conference, set to take place July 18 through July 20 at the Westin O’Hare in Rosemont, Illinois, brings together olive oil marketers, distributors and brands, as well as experts in diet, cooking, and trade. Beyond that, the conference also attracts foodies, health advocates and culinary enthusiasts looking to expand and diversify their knowledge on the subject. The conference boasts three days of presentations, lively discussions and tasty cooking demonstrations, as well as offers attendees the opportunity to engage in topical sessions and olive oil tastings, group workshops. and brainstorms.

    Many topics will be discussed at the conference, such as how to use new media to promote olive oil, the future uses of olive oil, and megatrends within the olive oil industry. Several industry leaders will speak to these topics and offer educational information to consumers, including the benefits offered by olive oil and how it can be used. Key speakers at the event include:
    •Top Chef Master Suvir Saran, Chairman of Asian Culinary Studies for the Culinary Institute of America
    •Italian Culinary Chef Hayley Stevens Miller, former Chef/Instructor at the International Culinary Center
    •Eryn Balch, Executive Vice President of the NAOOA

    As part of the conference, the NAOOA and International Extra Virgin Olive Oil Savantes are also hosting a Taster’s Challenge, where attendees test their palate and ability to assess different oils, and have the ultimate opportunity to become the Champion Taster of North America. Before the Olive Oil Conference, Savantes will host another tasting event in New York City from June 22 through June 24.

    About the North American Olive Oil Association

    Established in 1989, the North American Olive Oil Association is a trade association of marketers, packagers and importers of olive oil in the United States, Canada and their respective suppliers abroad. The association strives to foster a better understanding of olive oil and its taste, versatility and health benefits.

    For more information, visit www.AboutOliveOil.org and www.OliveOilConference.com.

    source

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    The North American Olive Oil Association (NAOOA), a non-profit group that promotes the health, versatility, and authenticity of all types of olive oil for North American consumers, has opened registration for its second annual Olive Oil Conference. The conference is co-hosted... 
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  • Recipe: Shrimp with Tomatoes, Greek Feta & EVOO

    Ingredients:
    1/2 cup extra-virgin olive oil
    4 scallions, finely chopped
    1 green bell pepper, seeded and finely chopped
    1 small fresh red chile, seeded and finely chopped
    1 tbsp. finely chopped
fresh oregano
    1/2 cup finely chopped fresh parsley
    Freshly ground black pepper
    1 1/2 lbs. medium shrimp
    4 plum tomatoes, peeled,
 seeded, and chopped
    1/2 lb. feta, crumbled
    3 tbsp. milk

    Directions:
    1. Heat oil in a large skillet over medium heat.
    2. Add scallions and cook, stirring, until translucent, about 5 minutes.
    3. Add bell peppers, chiles, oregano, and parsley.
    4. Season with pepper and cook, stirring, until bell peppers are soft, about 5 minutes more.
    5. Reduce heat to medium-low.
    6. Add shrimp and cook, stirring occasionally, for 30 minutes.
    7. Stir in tomatoes and cook until they release their juices, about 5 minutes.
    8. Add feta and milk and cook 20 minutes more.
    9. Serve warm, over rice if desired.

    recipe source

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    Rating: 3.1/10 (240 votes cast)
    VN:F [1.9.22_1171]
    Rating: -1 (from 97 votes)
    Ingredients: 1/2 cup extra-virgin olive oil 4 scallions, finely chopped 1 green bell pepper, seeded and finely chopped 1 small fresh red chile, seeded and finely chopped 1 tbsp. finely chopped
fresh oregano 1/2 cup finely chopped fresh parsley Freshly ground black pepper 1... 
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