News & Articles

  • Olive oil company hosts class

    Fiorello Olive Oil Company will host a cooking class from 3 to 6 p.m. on Sunday, July 07, at Fiorello’s visitor center.

    Fiorello’s Kitchen in the Grove will present a culinary adventure that showcases Red and White Gazpacho, spectacular Paella, and Xato Catalan Salad. The class will divide in half to make either Red or White Gazpacho, and then create their choice of Paella from 20 different ingredients.

    “I am looking forward to having many guests from our fabulous ‘Uncorked’ event who personally requested this class from Chef Martin,” said Ann Sievers, owner of Il Fiorello.

    Chef Martin is an expert in olive oil and enjoys a 20-year tenure as a chef for Robert Mondavi Winery, working on a variety of private and public events in the U.S. and Europe.

    Fiorello is located at 2625 Mankas Corner Road, Fairfield,. Cost of the event is $100 for each person. Seating is limited.

    For more information or to make reservations call 864-1529.

    PUBLISHED BY THE REPORTER

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    Fiorello Olive Oil Company will host a cooking class from 3 to 6 p.m. on Sunday, July 07, at Fiorello’s visitor center. Fiorello’s Kitchen in the Grove will present a culinary adventure that showcases Red and White Gazpacho, spectacular Paella, and Xato Catalan Salad.... 
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  • Greek Olive Oil Package Wins Honors

    The Dieline Package Design Awards for 2013 has given distinction to a Greek olive oil campaign for its design and slogan, “a couple of drops of Greek extra virgin olive oil,” a boost for one of Greece’s most important exports.

    The Dieline Package Design Awards 2013 were presented by Inwork at The Dieline Package Design Conference, which was held in collaboration with HOW Design Live at the Moscone Center in San Francisco.

    The Greek product by the company agreekculture Ltd, which was placed Merit in the category Dairy, Spices, Oils, Sauces, & Condiments, was designed by the multi-awarded design team and think-tank BEETROOT design group.

    BEETROOT said it interpreted the qualities of the product, as well as the history and ethos of its production, with a design that is both pure and honest but also infused with a touch of the team’s characteristic sense of humor. The symbols of grandma and grandpa, as well as the simplicity of the design, reflect the unrivaled quality of the extra virgin olive oil.

    “(A couple of drops of Greek extra virgin olive oil) is a fun, playful design that makes me happy to use olive oil. It’s a delightful way to make the kitchen a more inviting place. I admire its clever use of materials. It’s a smart creative solution that’s cute to boot,” Yo Santosa, Founder of Ferro Concrete and Judge in The Dieline Package Design Awards 2013 said.
    The Dieline Package Design Awards are a worldwide competition devoted exclusively to the art of brand packaging. The 2013 competition received over 1100 entries from 61 countries around the world, as reported in the Awards’ website.

    The Dieline Package Design Awards entrants were judged by a highly esteemed panel of 12 industry experts, based on quality of creativity, marketability and innovation. Debbie Millman, President of Design at Sterling Brands, served as the Chairwoman of the judges.
    wpid-20130701064338.jpg

    Article sources: greekreporter & packagedesignawards

    wpid-20130701063615.jpg
    Designed by mousegraphics

    The famous Greece design firm, mousegraphics, asked to create a product identity – naming and packaging design – which was meant to address, first of all, the members of a Greek family of olive oil producers in Karpofora, Messinia. “It is very rare for a client to come to us with the simple request of “creating a family gift”, but this is exactly what happened in this case. We had to pay tribute to a strong, living tradition and this is exactly what we did.

    We used a children’s drawing of an olive tree and we placed every family member’s name on its branches. We named the product, “My olive tree” because this is exactly what it is: the precious olive tree which, identified with one family tree symbolizes the bonds, efforts and legacy of this one family and is offered to a number of other such families around the world, in the form of an ‘olive oil’ present.”

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    The Dieline Package Design Awards for 2013 has given distinction to a Greek olive oil campaign for its design and slogan, “a couple of drops of Greek extra virgin olive oil,” a boost for one of Greece’s most important exports. The Dieline Package Design Awards 2013 were... 
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  • Olive Oil Industry Megatrends

    The global olive industry is a complex matrix of production, distribution and consumer behaviour which changes daily with climatic conditions, political activity and the decisions of businesses, large and small. The industry does not operate in isolation, it is affected by the trends in competing vegetable oil industries, the global financial situation, social imperatives and the emergence of new technology. Olive oil consumption has a very long history and an assured future. The future will be shaped by the global industry’s recognition and strategic response to the many challenges it will face. An important step in responding effectively at local, regional and international levels is the recognition of the most important trends which will influence the industry over the next ten years. The following ‘megatrends’ are identified as the most significant factors which should be considered when planning to sustain and grow all small, medium and large olive oil enterprises.

    Olive Oil Times,

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    The global olive industry is a complex matrix of production, distribution and consumer behaviour which changes daily with climatic conditions, political activity and the decisions of businesses, large and small. The industry does not operate in isolation, it is affected by the... 
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  • Bellucci Statement Regarding the Effects of Olive Oil on Prostate Cancer

    Bellucci Premium, a Producer of Extra Virgin Olive Oil, Issues a Statement Regarding the Effects of Olive Oil on Prostate Cancer

    Bellucci Premium comments on the role of olive oil in stopping the progression of prostate cancer, following an article that details the research.

    On June 29, Bellucci Premium, a producer of extra virgin olive oil, reacts to a recent study on olive oil and its effect on the health of prostate cancer patients.

    A June 17th article on the Olive Oil Times titled “Replacing Some Carbs with Healthy Oils Can Slow Prostate Cancer,” reports on the findings published in the Journal of the American Medical Association Internal Medicine on the role of vegetable fat in the diets of prostate cancer patients. It was found that “replacing 10 percent of calories from carbohydrates with vegetable fats was associated with a 29 percent drop in the risk of lethal prostate cancer,” after diagnosis. These vegetable fats include olive oil.

    The article reported that fats in a diet do not cause harm, as long as it is the right type of fat. Monounsaturated fats that are contained in olive oil are considered a healthier, or superior, fat. Nuts are also considered to contain theses beneficial fats. Substituting olive oil for saturated fats like butter can also be used as a preventative measure to any cancer.

    Olive oil also is a great source of antioxidants, according to the article. These antioxidants provide a ‘protective element,’ according to research. Bellucci Premium, a producer of organic olive oil, recognizes these all of these benefits and embraces new studies that highlight what olive oil can do for the health of the consumer.

    Natalie Sexenian, marketing manager for Bellucci Premium, supports the further study of the benefits of olive oil. “Each new study furthers the reasons why eating an olive oil rich diet can improve your health,” she says. “With each new convert to the olive oil rich Mediterranean diet, we see an opportunity to enrich the lives of our consumers and give them a push to pursue a healthier lifestyle.”

    Bellucci offers three different types of oil, including an organic option, with a mild peppery flavor and fruity undertones that will satisfy any palate. Bellucci Premium Toscano extra virgin olive oil uses olives that are grown on the beautiful landscapes of Tuscany, and maintained by 3rd and 4th generation farmers. The third type of oil Bellucci produces is the finest 100% Italian extra virgin olive oil, grown in many different regions of Italy.

    Article source [prweb](http://www.prweb.com/releases/2013/6/prweb10875286.htm)
    Bohemia, NY (PRWEB) June 29, 2013

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    Bellucci Premium, a Producer of Extra Virgin Olive Oil, Issues a Statement Regarding the Effects of Olive Oil on Prostate CancerBellucci Premium comments on the role of olive oil in stopping the progression of prostate cancer, following an article that details the research. On... 
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  • Chinese Edible Oil Market

    China is more and more becoming the focus of attention in the world, especially, Chinese economy keeping the increase of7%-10% and owning 1.3 billions of Chinese people, which is expanding the local demand of all kinds of materials and food and making China little affect by the financial crisis, by contraries, Chinese demand for all kinds of materials and food will give foreign enterprises more and more business opportunity. According to the data from the custom and the forecast of related organizations, From 2002 to 2008, Chinese edible oil consumption keeps the raise of average 8%, and according to this percentage, in 2010 the consumption of edible oil will reach 29,000,000 ton, and the proportion of import edible oil is rising rapidly and is about 20%-50%, especially, bean oil, palm oil, colza oil, olive oil, grape seed oil, avocado oil and other edible oil. The following graph for your reference:

    It is forecasting that in 2015 the consumption of edible oil will reach 30,000,000 ton and the average per person will also reach 20 kg (in 2008 15 kg per person). Over 60% of the above-mention consumption will completely rely on the import of edible oil because of the decrease of planting area and the limited yield of oil crops. In a word, Chinese huge market is opening for you and it is time to expand your business to China.
     
    Chinese Olive Oil Market
    As one of the food with nutrition value, olive oil is more and more welcome in China. At present more than 200-brand olive oil appears in Chinese olive oil market, which nearly 100% import from Spain, Greece, Italy, Turkey, Tunis, Portugal, Jordan, Australia and so on. The main consumption cities of olive oil are Beijing, Shanghai, Shenzhen, Guangzhou, Tianjin and other large and middle cities. According to the following graph, since 2004 the average proportion of import olive oil has been keeping the increases nearly 60% per year. With the same rate till to 2010 that World Expo will be held in Shanghai it will be over 25,000 tons. Along with the upgrade of the living level of Chinese people with the progress of health consciousness, olive oil will have the larger scale in Chinese edible oil market.

    2013 Oil China Exhibition in Beijing

    l Date:September 23, 24, 25, 2013
    l Venue: Beijing National Agricultural Exhibition Center
    l Beijing covers Northern China and the part of Eastern China
    l Olive oil accounts for almost 60% of total sales

    2013 Shanghai International Olive Oil Tasting Meeting

    l Date: 26 September, 2013
    l Venue: Shanghai Four Seasons Hotel
    l Shanghai covers Eastern China and Southern China
    l Olive Oil alone accounts for almost 40% of total sales in these regions

    Oil China will play an important role in promoting higher end oil consumption, thus bring additional business opportunities for exhibitors. A series of activities have been devised to give you more opportunities to demonstrate your products, gain insight to Chinese market and close sales.

    For more information www.eoliveoil.com

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    China is more and more becoming the focus of attention in the world, especially, Chinese economy keeping the increase of7%-10% and owning 1.3 billions of Chinese people, which is expanding the local demand of all kinds of materials and food and making China little affect by the... 
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  • Canton olive oil company to connect Greece and the U.S.

    A Canton resident is trying to bring what she sees as “true” extra-virgin olive oil from Greece to the United States – primarily through online sales.

    The Pure Greek Olive Co. was founded in January by Stella J. Karavas, a first-generation Greek immigrant who was born and raised in Canton.

    Karavas is the company’s American-based president and CEO, while the company’s operations in the European Union are headed by Stratos Ketsetzis of Greece.

    Although Pure Greek olive oil is available in select locations – including the Shaw’s in Canton – Karavas says their goal is to keep their sales as online-based as possible.

    “We want to take the money we would’ve used to pay stocking fees at supermarkets to offer free packaging and shipping, to bring it right to people’s door,” Karavas said.
    The company received a shipment of 2,000 bottles earlier in the year and is due to receive its second shipment soon.

    According to Karavas, all of the olives used by the company are grown in Lakonia, Greece. What will make the oil stand out in a crowded market, she says, is that it’s truly “extra virgin.”

    “Our oil is at 3 percent acidity,” Karavas said. “The FDA requires ‘extra virgin’ to be anything with acidity under 8 percent, but you can add things to it and no one will know unless they do their research.”

    Karavas pointed to recent studies from the University of California-Davis which showed that nearly 70 percent of imported olive oils labeled “extra virgin” did not meet U.S. or international standards.
    The company has no other employees besides Karavas and Ketsetzis. It contracts public relations and other work out to five Canton-based consultants.

    By Dan Schneider
    The Patriot Ledger

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    A Canton resident is trying to bring what she sees as “true” extra-virgin olive oil from Greece to the United States – primarily through online sales. The Pure Greek Olive Co. was founded in January by Stella J. Karavas, a first-generation Greek immigrant who was born and... 
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  • Olive Oil Helps Prevent Prostate Cancer

    Organic Olive Oil Producer Bellucci Premium Offers a Statement on Recent Studies That Show Olive Oil Helps Prevent Prostate Cancer

    Bellucci Premium comments on a report that an olive oil rich diet can improve the survival rate of those diagnosed with prostate cancer.

    On June 27, Following an article that recaps new studies showing the benefits of olive oil and nuts on prostate cancer, organic olive oil producer Bellucci Premium recaps the findings.

    According to an article on NPR, even small changes in an individual’s diet can have beneficial health effects. The article mentions a report by the JAMA Internal Medicine, which found evidence that the addition of olive oil into a diet can increase the survival rate of those with prostate cancer.

    The study involved 4,500 men who had been diagnosed with non-metastatic cancer of the prostate gland. After researchers studied the fat intake of each individual, they discovered that “men who replaced 10 percent of their total daily calories from carbohydrates (such as rice, bread and sweets) with vegetable fats (such as olive oil and canola) after their cancer diagnosis had a 29 percent lower risk of developing lethal prostate cancer and a 26 percent reduced risk of death during a median of eight years of follow-up.”

    Erin Richman of the University of California was quoted in the article and gave insight on why these results may have been possible. Richman said that high levels of insulin can aid in the multiplication of cancer cells. Since oils reduce circulating insulin, this could be the factor. Since the American Cancer Society estimates that 2.5 million men have this disease, this report is important.

    “The evidence this report is showing makes the consumption of olive oil a very important aspect of an individual’s diet,” says Bellucci Premium marketing manager Natalie Sexenian. “This report also adds to the benefits of the Mediterranean diet, which is rich in olive oil.

    Bellucci offers three different types of oil, including an organic option, with a mild peppery flavor and fruity undertones that will satisfy any palate. Bellucci Premium Toscano extra virgin olive oil uses olives that are grown on the beautiful landscapes of Tuscany, and maintained by 3rd and 4th generation farmers. The third type of oil Bellucci produces is the finest 100% Italian extra virgin olive oil, grown in many different regions of Italy.

    Article source prweb
    Bohemia, NY (PRWEB) June 27, 2013

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    Organic Olive Oil Producer Bellucci Premium Offers a Statement on Recent Studies That Show Olive Oil Helps Prevent Prostate Cancer Bellucci Premium comments on a report that an olive oil rich diet can improve the survival rate of those diagnosed with prostate cancer. On June... 
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  • Can a few more drops of olive oil improve your bone health?

    Olive oil is typically known for its benefits on heart health and cholesterol. This is due to the fact that the dietary fats found in olive oil are monounsaturated, which are the “good” fats. Nevertheless, with olive oil and any fat that is deemed healthier than other butters and oils, everything should still be consumed in moderation.

    A new study, published in the Journal of Clinical Endocrinology and Metabolism and produced in Spain, has found a new, and crucial, benefit to the adoption of olive oil as a regular staple in your diet. The researchers examined 127 men, ages 55-80, over a two-year period who ate a Mediterranean diet enriched with olive oil. The study resulted in finding higher levels of osteocalcin in their blood, which is known to be a marker of strong and healthy bones.

    As lead researcher, José Manuel Fernández-Real, explains, “the intake of olive oil has been related to the prevention of osteoporosis in experimental and in vitro models. This is the first randomized study which demonstrates that olive oil preserves bone, at least as inferred by circulating bone markers, in humans.”

    Interestingly enough, olive oil actually packs a higher number of calories than butter and other oils with 120 calories per tablespoon (102 calories for the same amount of butter). However, you should eat it anyway. The Dietary Guidelines for Americans suggest that we are not consuming the recommended amount of olive oil, which is of 25 to 27 grams per day, but that we typically consume approximately 60 percent of that amount. Regardless of calories, olive oil is an essential part of a heart and bone healthy diet because of the type of fat present.

    With regards to bone health, olive oil should not be the end all, be all. In other words, olive oil does not replace the need for calcium and vitamin D in combating osteoporosis. Health professionals suggest though, that adding the three aspects to your diet together, along with regular exercise, show strong promise for good bone health. Adding olive oil to your daily diet is simple in that it can replace any other oils and butters in cooking, baking, and salad dressings, for example.
    What is your favorite way to add olive oil to your diet?

    Article source ahealthiermichigan

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    Olive oil is typically known for its benefits on heart health and cholesterol. This is due to the fact that the dietary fats found in olive oil are monounsaturated, which are the “good” fats. Nevertheless, with olive oil and any fat that is deemed healthier than other butters... 
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  • The International Bulk Olive Oil Market

    Somewhere in the region of 800,000 tonnes of bulk olive oil were sold during the 2011-12 season.
    This figure is an estimate, since the customs data does not distinguish between packaged and bulk exports.

    SUPPLY

    • Spain is by far the world’s largest supplier of bulk edible oil.

    • Other producing countries, mainly Greece, Tunisia, Morocco, Syria, Turkey and Argentina, are involved to a lesser extent in this large market.
    DEMAND

    • The market for bulk edible oils is especially well-developed in the EU, with Italy, France and Portugal being the main buyers.

    • Italy is the world’s largest buyer. Imports make up their domestic market deficit and are also re-exported as bottled oil to the rest of the world.

    • The main importing countries (including the USA, Brazil, Japan, Canada and Australia) acquire primarily packaged products, although many bulk oil transactions also take place.

    BULK OLIVE OIL
    In olive oil bulk trade can be used the following transportation options for Extra Virgin Olive Oil, Virgin Olive Oil, Pure Olive Oil, and Olive Pomace Oil:

    Drum 58 Gallons – 220 Liters
    IMG_1204Heavy-duty food grade plastic drum constructed of low-density polyethylene able to contain liquids at temperatures up to 180°F. These rugged drums are designed for reconditioning and reuse without inner liners or polyethylene bags. May stack up to 4 high for transport or storage. FDA and USDA approved. Closed Head Drums have standard hung configuration of a 2″ NPT and one 2″ buttress. The extra large molded lifting ring improves drum handling.



    Tote  275 Gallons – 1,014 Liters
    IMG_1205A 275 gallon food grade quality tote container with a 8″ bung on top and a 2″ threaded valve on the bottom. Length 48″, Width 39″, Height 46″. Space saving storage containers are great for multi-trip applications. Easy to fill, stack, and load and unload. FDA compliant steel cage is hot-dipped galvanized. Pallet base is made from both steel and plastic. Includes inner storage tank made from white plastic with UV-blocking additive. Complete unit is UN approved- UN 31HA1Y.



    Flexitank 5,812 Gallons – 22,000 Liters
    IMG_1206ISO 9001:2000 standards
    Composed of four-layer PE inner film with a thickness of 0.125mm and a single coating of PP woven fabric of 220g/M with high strength and wear resistance. The feeding valve comes with either a 2″ ball valve, 3″ butterfly valve, or 4″ butterfly valve on the top of the flexitank. The discharge valve has either a 3″ or 4″ butterfly valve on the bottom front of the flexitank.



    Information sources:
    worldbulkoil
    www.clearbrook.net

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    Somewhere in the region of 800,000 tonnes of bulk olive oil were sold during the 2011-12 season. This figure is an estimate, since the customs data does not distinguish between packaged and bulk exports. SUPPLY • Spain is by far the world’s largest supplier of bulk edible... 
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  • 12 Benefits Of Olive Oil

    Many people are aware of the need to include olive oil in the diet for health reasons, as it has high level of antioxidants and is known for being a ‘healthy’ fat.

    People who live in parts of the world where olive oil is a regular part of their diet, for example in the Mediterranean, can often enjoy better health compared to those who live in areas where olive oil is only used occasionally.

    The Info-graphic below“12 Benefits of Olive Oil” explains in great detail how vital olive oil should be in your daily diet.

    olive__oil_benefits


    Article source hometipsworld

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    Many people are aware of the need to include olive oil in the diet for health reasons, as it has high level of antioxidants and is known for being a ‘healthy’ fat. People who live in parts of the world where olive oil is a regular part of their diet, for example in the Mediterranean,... 
    Read More →
  • Five ways for kids to savor the flavor of olive oil

    We need fat in our diet. Our bodies need it as a source of energy, to process fat soluble vitamins and as the source of essential fatty acids important for the normal function of certain glands, metabolic functions, growth and reproduction. Children in particular need good dietary fat.

    Unfortunately, most children I know eat mostly bad dietary fats, the kind that come from meat, dairy and baked goods. One of the best choices for dietary fat is extra virgin olive oil. But, for most kids, olive oil is as appealing to their taste buds as oysters, liver and Brussels sprouts.

    So, what do you do with the finicky eater? The problem with olive oil is the taste, not the texture, so you could try hiding it. The success rate, however, for hiding a a flavor that is distasteful to a child is somewhere around zero (decades later I can still taste the calves liver in every meatloaf even though I know it’s not there). Instead, the long-term goal should be to help the child develop a palate for olive oil — and the earlier the better.

    Five ways for kids to savor the flavor of olive oil

    Dip it. Let your little ones play with their food. Teach them to dip bread, pita wedges or tortilla chips in lightly seasoned olive oil. Even toddlers can successfully dip their food and will begin associating olive oil with fun. It’s a great way to start developing a taste for a healthy alternative to butter and buttery flavors.

    Make gummy bears. Gummy bears will satisfy any child’s sweet tooth. Pick a recipe that you can make together that uses olive oil for flavoring. You can find the ingredients online and molds at your local hardware or sporting goods stores. Insect and worm-like lures are the best.

    Buy olive oil made especially for kids. Just as there are spicier, more pungent extra virgin olive oils well suited for the adult palate, there are varieties of sweeter, milder olive oils made especially for children. Drizzle it over a favorite dessert, spread on toast or use it to fry their chicken tenders. Even though it is sweeter than the more adult variety, it has an olive oil flavor to which their palates will eventually become accustomed.

    Taste test olive oil. It probably took you a while to find your favorite flavor of olive oil so don’t expect your child to take any less time than you did. Have a family taste test. Buy small containers and sample each until everyone finds one that pleases their palate. Label it for her use only.

    Fill chocolates with olive oil. You can buy chocolates filled with olive oil or you can make them on your own. The same method used for filling chocolates with brandies and other liqueurs can be used to fill them with extra virgin olive oil. In either case, you are retraining the palate of a young one to equate a pleasant experience with olive oil. Stored in the refrigerator, the consistency of the oil thickens to a creamy center, not unlike a popular holiday chocolate egg!

    Like wine, olive oil is made from fruit and offers an assortment of flavors. Your adult palate eventually learned to enjoy a collection of wines, and so too, your child’s palate will eventually learn to enjoy extra virgin olive oil.

    By Angela Bell
    Olive Oil Times Contributor | Clemson, South Carolina

     

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    We need fat in our diet. Our bodies need it as a source of energy, to process fat soluble vitamins and as the source of essential fatty acids important for the normal function of certain glands, metabolic functions, growth and reproduction. Children in particular need good dietary... 
    Read More →
  • Barjol Attends Trade Group Meeting in France

    The annual General Assembly meeting of AFIDOL, L’association Française Interprofessionnelle de L’Olive was held in Aix en Provence June 14. President Oliver Nasles outlined the activities for the past year of the private organization set up in 1999 to unite olive oil professionals, and to improve and develop the production, processing and marketing of olive oil.l

    Today Afidol has 54 members representing production, transformation and commercialization of olive oil, together with 26 members in the Administration Council.

    Jean- Louis Barjol, executive director of the International Olive Council attended the meeting where he presented an update on world production, imports, exports and consumption. A new laboratory at the Centre Technique de L’Olivier (CTO), a subsidiary to Afidol, was inaugurated later that day in Mr. Barjol’s presence.

    The dedicated chemical testing laboratory, the only one in France, has been entirely renovated with the help of European funding and support of the French Ministry of Agriculture and France Agrimer – the national institution for agriculture and sea products. Accredited by COFRAC (Comité Francaise d’ accreditation) CTO is now equipped with liquid chromatography,(UPLC) for identifying and quantifying olive oil phenolic compounds: with this, Afidol will be able to more effectively control quality standards for olives, olive oil and olive oil byproducts.

    Afidol is developing a commercial market of olive oil in the United Kingdom. After a timid start to develop a program for exports in 2011, Afidol has now established a clear commercial plan involving British buyers, importers and restaurant owners, and a dozen or so French olive oil establishments.

    Afidol realizes the importance of informing and guiding French marketers of olive oil on ‘best used by dates’, or DLUO (date limite d’utilisation Optimale). Because French olive oil is so diverse, Afidol sees this as a major problem and began three studies last year as to how best advise marketers on DLUO. Different types of olive oils are being collected, analyzed and stocked by CTO in their laboratories. The results will be published in 2015.

    Sources:
    OliveOilTimes
    AFIDOL
    Cofrac

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    The annual General Assembly meeting of AFIDOL, L’association Française Interprofessionnelle de L’Olive was held in Aix en Provence June 14. President Oliver Nasles outlined the activities for the past year of the private organization set up in 1999 to unite olive oil professionals,... 
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  • Chemistry of Olive Oil flavor still puzzles researchers

    The exact chemistry of olive oil flavor still puzzles researchers and a lot of research is being conducted on the subject. The few facts below barely scratch the surface! In some foods, some strong flavors are comprised of a single compound. For instance, the simple chemical cinnamaldehyde imparts a strong smell of cinnamon. It would be nice to identify a single chemical that could predict good or bad taste such as this in olive oil; we would have no need for tasters but could just do a simple test. Unfortunately, there are thousands of chemical compounds in olive oil and the interaction of hundreds of these probably contributes to flavor.

    NATURALLY OCCURING AROMA COMPOUNDS IN EXTRA VIRGIN OLIVE OIL
    The unique and delicate flavor of quality extra virgin olive oil is related to the presence of a large number of chemical compounds. Aldehydes, alcohols, esters, hydrocarbons, ketones, furans, and other compounds have been identified by gas chromatography and mass spectrometry in good-quality olive oil. Over one hundred such compounds have been identified which, as a whole, contribute to the distinctive organoleptic characteristics which make extra virgin olive oil so unique.

    These tastes and fragrances derive from compounds like hexanal (green, grassy), trans-2-hexenal (green, bitter), and 1-hexanol and 3-methylbutan-1-ol, which are the major volatile compounds of olive oil. Many of these flavor compounds decompose if temperatures during milling are too high.

    Phenolic compounds have a significant effect on olive oil flavor. There is a good correlation between aroma and flavor of olive oil and its polyphenol content. Hydroxytyrosol, tyrosol, caffeic acid, coumaric acid, and p-hydroxybenzoic acid influence mostly the sensory characteristics of olive oil. Various off-flavor compounds are formed by oxidation, which may be initiated in the olive fruit. Pentanal, hexanal, octanal, and nonanal are the major compounds formed in oxidized olive oil, but 2-pentenal and 2-heptenal are mainly responsible for the off-flavor.

    We are often asked whether the component in olive oil that is peppery and sometimes makes people cough is oleic acid. It is not. Different olive oils with the same amount of oleic acid may be quite peppery or not all. Many studies have been done to try to predict a flavor profile based on the oil’s chemistry. In “The Handbook of Olive Oil” by Harwood and Arapicio, they cite studies done by the authors that show that aglycons are responsible for the bitter and pungent sensory attribute, as well as tyrosol and possibly alpha-tocopherol. The phenols are related to astringent attributes. It is probably the combination of bitterness and astringency that causes a person to cough.

    An interesting related fact: Gary Beauchamp and other chemists published a September 1, 2005 article in Nature that shows that oleocanthol, the pungent compound in some oils which creates a stinging sensation in the throat, has similar properties to anti-inflammatory compounds such as ibuprofen.

    WHAT DETERMINES WHETHER THESE COMPOUNDS ARE PRESENT?
    Many factors influence the presence of these compounds, in particular:

    The care that went into growing, harvesting, and extracting the oil. If the olives are stored, and not milled promptly, volatile flavor components, such as aldehydes and esters, decrease. Various methods to increase the yield, such as heating the paste, also result in a loss of flavor compounds.
    The storing conditions and the age of the oil. With age, the flavor and aroma of the oil decrease, especially if not stored in dark and cool conditions in a well sealed container.
    The maturity of the olives at harvest time. The highest concentration of volatile components appears at the optimal maturity stage of fruit. The maturity of the fruit also affects the polyphenol content of the olive.
    The variety of olives.
    The weather such as the amount of rain, freezing conditions, or heat.
    The location of the orchard. There can be significant changes in the flavor components in olive oil obtained from the same oil cultivar grown in different areas.
    To find out more about the different tastes and aromas of olive oil, read our
    How To Taste section.

    SOURCES
    A.K. Kiritsakis: Flavor Components of Olive Oil — A Review, Department of Food Technology, School of Food Technology and Nutrition, Technological Educational Institution (TEI) of Thessaloniki, Sindos Thessaloniki, Greece.

    John Harwood and Ramón Aparicio: Handbook of Olive Oil, Analysis and Properties.

    Journal of the American Oil Chemist Society 75, 673 681 (1998)

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    The exact chemistry of olive oil flavor still puzzles researchers and a lot of research is being conducted on the subject. The few facts below barely scratch the surface! In some foods, some strong flavors are comprised of a single compound. For instance, the simple chemical... 
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  • Is your olive oil good? (article from Jamie Oliver forum)

    Being in the business of importing traditional foods from Calabria I had many people approaching me asking how to identify a good olive oil? Either whilst in Italy or here in the UK.
    So in answer to all those questions I decided to write this article about how to identify and select a good olive oil for your table.
    Sometimes when we are standing in front of the olive oil section in the supermarket with about 30 types of different oils we think, which one should I get? Is the famous brand better than supermarket brand? Or is the green one better than the brown one? Or is it the yellow one better? Or is the one with bits more flavoursome than the one without bits? WHAT SHOULD I DO??!! Help please!!! I just want an olive oil to add to my salad bowl…!!!
    Well the answer is very simple and complicated at the same time. Olive oils are very difficult to assess once they are bottled. Usually the best way to know if the oil you want is good is by tasting it, of course when we are buying it in shop or in the supermarket we don’t have the leisure of asking Tesco’s manager to let us try the oil before buying it, so we need to guide ourselves by using the following recommendations:

    1) In reality a good oil should not have a ‘best before date’ older than 18 months from the date bottled. This is because the oil has to be new never from a previous year.
    One of oil’s worst enemies is light. Olives contain chlorophyll which is a great preservative and antioxidant but quite bad for the preservation and quality of the oil if exposed to light. In exposure chlorophyll will transform in antioxidant making the oil go from green to yellow very quickly. Some olive oil producers add synthetic chlorophyll to hide this effect. So, if you see a green olive oil in a shop think that it contains synthetic chlorophyll unless you know it comes from a local producer down the road and therefore the oil is new.

    2) When choosing an oil place the bottle against a source of light for a few seconds. This will tell how clean or not the oil is and its real colour. Oils can be either filtered or not. Some oil producers prefer to leave the oil unfiltered as these ‘bits’ make the product more flavoursome and with a stronger olive taste, therefore, a better quality oil meaning a more expensive oil. However, this preference makes the ‘best before date’ even shorter. Be careful though as sometimes these unfiltered results are not purposely made by the producer but the result of a bad filtration process which leaves nasty flavours meaning a bad quality oil. It is also important that you don’t buy an extra-virgin olive oil yellow or brown as this indicates a badly preserved product.
    How to know if your oil is good after purchasing?
    Well, let’s think that you finally managed to decide which olive oil you are getting from the supermarket or shop. You got home and opened the bottle to taste that fantastic Mediterranean flavour you tried whilst on holiday, how do you know what you are getting is really a good oil or just a ‘mock’ of olive oil.

    There many ways of testing this:
    1) The acidity of the oil should not be more than 0.35%, however, by law producers in Italy are allowed to extend that percentage to up to 80%.

    2) The polifenoli which are the bits that are good for the circulation system and in general for our bodies have to have the highest level possible. These ‘bits’ with time will decrease, that’s why oils should not be consumed after the 18 months threshold, the older the oil the less or non polifenoli will have, rending the oil without any goodness in it.

    3) The oxygen quantity absorbed by the oil which comes from the initiation of its own oxidation activity that with the pass of time will bring nasty smells and flavours should not be less than 20.
    So, after knowing all this information, have you asked yourself what we need to have to produce a good olive oil? Well here are some of the aspects producers need to have to be able to make a good olive oil.

    1) The olives have to be collected in the right period when they start to change from green to brown.

    2) A good olive oil will depend of course on the quality of the olive. Every olive has its own flavour. Climate, type of cultivation and place also play an important part on this. For example in the North of Italy a more light olive oil is produced, but in the South the production is more accentuated because the olives mature better helped by the warm climate and the quality of the soil. That’s why the best olive oil produced in Italy comes from Calabria and Puglia.
    3) The olives have to be nice, healthy and without any insect marks or wholes.

    4) They have to be collected in crates with opening so air can circulate and taken immediately to the frantoio to be process as soon as possible.

    5) The ideal temperature for the process to be done in is between 25* to 30* for a period no more than 20 to 30 minutes.

    6) Then the oil is left to decant for a few days. After is passed onto another container to separate the oil from the bottom and elevate residuals. After a few months of repeating the same procedure all residuals are eliminated.

    7) At the end the oil is preserved in air tight containers at a temperature of no more than 20* and in a dry and dark place.
    Have you ever asked yourself why we normally find extra virgin olive oil and not virgin olive oil?
    Well the answer is very simple. The virgin olive oil is normally used to be mixed with the extra virgin olive oil. The extra virgin olive oil is added to a low quality oil as is the virgin olive oil until obtaining an oil with the right parameters, 0.8% acidity per 100gr. This means a cheaper way of producing a good oil without compromising completely in the quality, but, meaning we are not getting a 100% extra virgin olive oil.

    Types of olive oil
    – Extra virgin olive oil
    – Virgin olive oil
    – Olive oil
    – Olio di sansa di olive
    Well I hope you all enjoyed this long but very informative article about how to choose the right olive oil when you are at the supermarket or shop. Remember that the best place to buy your oil is at the producer; of course I bit difficult if you are in the UK!

    Please feel free to leave a comment…

    Article sources Jamie Oliver forum: Food, Wine and Gardening

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    Being in the business of importing traditional foods from Calabria I had many people approaching me asking how to identify a good olive oil? Either whilst in Italy or here in the UK. So in answer to all those questions I decided to write this article about how to identify and... 
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  • Olive-oil win for NY pols

    WASHINGTON — Buy American olive oil? Fuhgeddaboudit!

    New York lawmakers banded together to knock off a provision of a federal farm bill that would have subjected Italian and Greek olive oil to new fees and testing — a measure that gave their constituents a bad case of indigestion.

    Rep. Michael Grimm (R-SI) helped engineer a lopsided vote on the House floor to strip the proposal last week — playing heavily to his Staten Island district’s Italian-American roots.

    Grimm said the farm bill, as written, would have slapped a huge “tax,” known as a marketing order, on imported olive oil — a product that means a lot to his Staten Island constituents, along with a bevy of local shops, restaurants, and New York businesses that sell and distribute it.

    He said the overseas industry also translates to local shipping and wholesale jobs.

    “Italians and Greeks, we know our olive oil,” Grimm told The Post, mocking the torpedoed initiative. “I’m thinking like TSA-type guys dunking bread at the border and saying, ‘That tastes pretty good, let’s let that go.’ Are you kidding me?”

    Grimm helped line up the National Italian American Council and a similar group of Greek Americans to back the imports — and helped organize an operation of lawmakers of Mediterranean stock to work the vote.

    To kill the provision, New Yorkers had to do battle with California’s powerful delegation — the largest in Congress — which got the olive-oil provision inserted into the bill in the Agriculture Committee. The stakes were high, with costs of new fees estimated in the tens of millions. Nearly half the nation’s olive-oil imports come through New York.

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    “Prices are pretty high for olive oil as is,” said Joseph Ajello, who runs Pastosa, a third-generation Italian specialty store in Staten Island and Brooklyn.

    “Additional tax on it really threatens to put us at a real competitive disadvantage.”

    Italian-American California lawmakers, including Rep. John Garamendi and Rep. Doug LaMalfa, boiled over when the provision was nixed.

    LaMalfa said without new inspections, “extra virgin” oil could end up anything but.

    Maybe the label should say “extra rancid,” he sneered on the House floor.

    Imports already have about 98 percent of the market and go through spot-checking instead of much more rigorous taste and chemical tests the feds would oversee, funded by the new tax.

    By GEOFF EARLE Post Correspondent
    Last Updated: 3:54 AM, June 24, 2013
    Posted: 1:04 AM, June 24, 2013
    New York Post

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    WASHINGTON — Buy American olive oil? Fuhgeddaboudit! New York lawmakers banded together to knock off a provision of a federal farm bill that would have subjected Italian and Greek olive oil to new fees and testing — a measure that gave their constituents a bad case of indigestion. Rep.... 
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  • Olive Oil - Health and Beauty Benefits

    Olive Oil Cosmetics

    The recent years the olive oil is being used to cosmetic industry. The trend of finding physical and ecological products led to the establishment of new products for body care. Creams, shampoos and other products have gained a big share of the market. Those cosmetics that are clinically tested and derive from olive oil are first quality products that do not provoke allergies.

    Olive Oil Soap

    The soap has the property when mixed with water to remove the dirt from clothes and body. The olive oil soap has either green or white color and is pure and friendly to the human skin and at the same time it gives hydration and physical protection to the skin.

    It is not toxic and therefore the body care and the washing of clothes are definitely recommended. It is widely used because it is non-toxic, friendly to the environment and very effective.

    Olive Oil & Gastrointestinal System

    In this case the olive oil has protective action. Recent research proves that its consumption leads to the decrease of stomach cancer. In the enteron it increases the absorption of calcium and contributes in the protection of women against osteoporosis.

    For the liver the olive oil consumption is also very important as it contributes in the normal function of hepatic cells, it diminishes the production of low density cholesterol (LDL) and at the same time it augments the production of high density cholesterol (HDL).
    In cases of gastric ulcer olive oil is still very beneficial as it decreases the excretion of gastric acid.

    Olive Oil & Urinary System

    Among the cancers that are considered to have close connection with the nutrition the cancer of prostate is included. The consumption of saturated fat augments the metastatic phenomenon, i.e. the ability of cancer to make metastasis, while the consumption of olive oil leads to inhibition of the metastasis. Moreover the olive oil protects the kidneys from the toxic action of other fat or medicines and therefore diminishes the occasion of nephric deficiency.

    Olive Oil & Diabetes

    Great quantity of vegetables and generally the philosophy of Greek traditional nutrition are considered to be nowadays the ideal trophic model against diabetes. In cases of diabetes type II most dietitians consult to patients that they should cover 40-50% of the daily calories with complex carbohydrates, 10-20% with proteins and the remaining 30-40% with monounsaturated oils and specially olive oil.

    Olive Oil & Cancer

    It is widely believed that olive oil provides protection against cancer and especially for some particular types, such as the breast cancer. The decrease of the appearance of such cancer due to the consumption of olive oil varies from 30 to 50 per cent.

    It is worth mentioning that in Greece in areas where people consume only olive oil, the cases of breast cancer represents the 1/3 of the cases of United States. According to recent research the olive oil protects against other types of cancer as well, namely endometrial, gonads, prostate, stomach and liver cancer. Another recent research showed that olive oil may contribute in cancer of pancreas.

    Along with olive oil, the most effective nutrition against cancer would consist of small consumption of meat and daily consumption of herbs, vegetables, fruits and legumes.

    Cardiovascular Disease

    The consumption of olive oil contributes in the decrease or elimination of the appearance coronary disease and other cardiovascular diseases. It has been proved that the appearance of such diseases is relevant to hyperlipidemia, high blood pressure and smoking. The increased cholesterol of blood plays important role to the appearance of coronary disease. Consequently, the nutrition is vital to the prevention of such diseases.
    The nutrition of West and North Europeans consists mainly of saturated fat, which leads to increased levels of cholesterol of low density. On the other hand, those who follow the Mediterranean nutrition and thus they consume a great quantity of olive oil, their low density cholesterol is in lower levels, while the high density cholesterol (the good cholesterol) is higher.

    Article source oliveoilmani

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    Olive Oil Cosmetics The recent years the olive oil is being used to cosmetic industry. The trend of finding physical and ecological products led to the establishment of new products for body care. Creams, shampoos and other products have gained a big share of the market. Those... 
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  • The Olive Oil Legend says...

    According to the tradition and the legends the olive tree has symbolic value. The most common and interesting legend derives from Greek mythology.

    It is said that Zeus, the father of all Gods, promised to gift peninsula of Attica to the goddess that would bring to him the most valuable and useful present. Competitors to this challenge were Poseidon, the god of sea and Athena, the god of wisdom. Poseidon captured with his trident the sacred rock of Acropolis and sea water sprang from the rock. From the other hand, Athena planted an olive tree. Those days people were unaware not only of the cooking with olive oil but of the use of oil for lighting as well. With this gift Athena beat Poseidon to this challenge and from that moment and then the olive tree is considered to be sanctuary.

    Nevertheless, the challenge did not end as Poseidon got frustrated. For this reason he decided to leave peninsula of Attica without water. People were angry against Poseidon and moreover the son of Poseidon was also angry that his father lost the power of Athens. Thus he climbed to Acropolis carrying along an axe with the intention to cut the olive tree that Athena had planted. The moment that he raised his axe to cut the tree, just as a miracle the axe turned against him and it killed him.

    The symbolic power of Olive tree

    Even today the olive tree has retained its symbolic power amongst the different cultures and nations.

    The tree of wisdom: In several cultures the tradition says that the olive tree was gifted to from gods to people. Thus, the symbol of goddess Athena beside the owl symbolized an olive branch.
    The tree of peace: Irena, the god of peace, daughter of Zeus and Themed, was always depicted with an olive branch in her hand. Later, in periods of war, the couriers of peace were sent holding a symbolic olive branch in their hand.

    The tree of hope: In the Old Testament a dove returns with an olive branch in the ark, in order to announce the end of flood and bring hope to people.
    The tree of light: The olive oil was used as lighting oil and thus it was considered to be source of light.
    The tree of fertility: In folk tradition of Greek medicine the olive oil is considered to be aphrodisiac. People offered to new couples bread in oval shape were they previously purred the first oil of the year, as an antidote to sterility.
    The tree of health: The value of olive oil to the health is widely known for centuries. Thus, the olive tree symbolizes power and health. Moreover, this symbolism is totally accurate due to the fact that olive trees are long-lived, simple and resistant.
    The tree of wealth: For many families the olive trees and their products represent the main source of income.
    The tree of balance: The olive tree was considered to be the tree of balance by the Celts. For this reason they devoted the day of 23rd of September to it as that particular date the day has the same duration as the night.

    Terminology

    The latin word for olive, oleum, consists of two notions: the Cretan word “elaeva” which means olive and the semitic “ulu”.

    In spanish language the term “aceite” derives from the arab word for olive, al zaytun. “Oliva” in spanish language means only the olive tree, not the olive itself.

    Tea from Olive Leaves

    The leaves from olive trees can be useful in tea production. You may use either leaves directly collected from the tree or buy from the market.

    Recipe: Pestle the leaves and pure 1 or 2 spoons in boiling water. Five or ten minutes later leech and add some sugar or honey. The tea from olive trees can become very bitter if you boil it much time.

    This tea gives you much energy and it is recommended for adults to drink one in the morning, one in the afternoon and one at night, for young children one cup of tea per day and for school students one cup in the morning and one in the evening.

    Effective essences

    The most important ingredient of olive leaves is Oleuropein, which belongs in the team of the secondary herbal components. The olive tree produces this substance to protect itself from the invasion of microorganisms and insects. Oleuropein is a very effective antioxidant and it has anti-inflammatory qualities.

    The great quantity of chlorophyll protects people from arteriosclerosis. Moreover, it has been proved that it has ephidrotical action.

    Olive leaves provide with energy and fend for a general amendment of the health. More precisely they increase the resistance of the organization and they soften chronic annoyances such as aches in the articulations.

    Tips for storage

    Nowadays the olive oil is disposed in plastic or glassy bottles or in metal tins for larger quantities. In the house it is recommended to be stored in a cool, dry and dark place, such as a cellar or a storehouse. If such a place does not exist, you can store the olive oil into the fridge. Nevertheless, with frigidity the oil blurs, jells and small white spots are shaped. This doesn’t mean that the oil lost its quality. After a few hours in room temperature its color will recur and the oil will become once again clear.

    Article source oliveoilmani

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    According to the tradition and the legends the olive tree has symbolic value. The most common and interesting legend derives from Greek mythology. It is said that Zeus, the father of all Gods, promised to gift peninsula of Attica to the goddess that would bring to him the most... 
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