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300 liters or nearly 80 gallons. That’s the most homemade olive oil one Greek family bought at once from Yiannis and Mina Roboras, who have been producing their own olive oil in the Peloponnese region of Greece for more than 20 years. “It a long family tradition,” Mina says proudly. “Our olive oil is special because our mountains haven’t been spoiled by industrialization as other areas have. Our olive oil is 100 percent pure and we think – better quality than in the stores.”
Collaborative research, conducted by food processor Cargill and the American Oil Chemists’ Society (AOCS), has led to the refinement of methods to assure consistent oil quality in food products.
Spain has pumped out a record 1.59 million tons of olive oil this season, according to figures to March 31 released in late April by Spain’s Olive Oil Agency (AAO). With milling nearly complete for 2011/12, the figure easily supersedes the country’s previous high of nearly 1.42 million tons in 2003/04.
Greater Milwaukee is about to get a couple more specialty olive oil shops. Owners Jim and Susan Allen plan to open Oliva di Vita in Delafield on Monday. The following week, Josh and Nichol Saiia will open their third Oro di Oliva, this one in the Milwaukee Public Market. That will give the area five shops in a retail niche that has just emerged here in the last several years.
Don’t we wish for that sort of consumer interest and support! – Ed.
Top food trends will dominate European shoppers’ buying habits by the year 2020, predicts Spanish research organisation Azti-Tecnalia.
Top trends include demands for transparent and accessible information, and foods which offer a multi-sensory experience – sounds like EVOO!
An olive grower has plunged into a bath of olive oil on the lawns of Parliament House in Canberra to protest against cheap and dodgy olive oil imports. Richard Whiting,…
Beefed up testing, better classification of olive oil and reaching out to non-EU producers are among a package of measures promised by European Commissioner for Agriculture Dacian Cioloş after meeting in Córdoba this week with members of Spain’s olive oil sector including its Interprofesional del Aceite de Oliva Español (Interprofessional).
The March-May edition of Olivegrower & Processor will hit letterboxes next week. Highlights of this edition include a feature on the Olives New Zealand 2012 Conference and oil workshop, the first of our annual harvest outlook reports, and great practical information on pruning, predicting frost and marketing. Don’t miss out – subscribe: www.olivegrower.com.au
The annual Arts in the Olives will be held this year on Sunday, May 13 (Mothers Day). The venue is once again the Worendo olive grove in Lost World Valley, 35kms south of Beaudesert in southern Queensland. Organised by the Beaudesert and District Community Arts Projects (BADCAP) and the Lost World Valley community group, the festival features a program of arts workshops in basketry, blacksmithing, stone sculpture, woodcarving, needle felting, photography and more – children’s workshops are free. This year’s theme is sculpture, with a number of excellent tutor/artists teaching and exhibiting. There will also be live music, good food and wine, and artisan stalls with hand made goods, all in a lovely olive grove on the banks of the Albert River. More information www.artsintheolives.com
The 2012 National Conference & Trade Exhibition will now be held on 30-31 October at Adelaide. Further details will be announced in coming weeks.