30 Jun
Forum de l’investissement dans l’olive
[Maroc] Le Premier ministre a chargé le Crédit agricole de lancer une réflexion nationale sur l’investissement dans l’olive dans notre pays.
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Archive for June, 2006
28 Jun
Origine de la Tapenade
La tapenade est depuis longtemps l’un des produits les plus célèbre de la gastronomie provençale, cette spécialité, se dégustera le plus souvent nappée sur des toasts de pain pour accompagner l’apéritif.
Il y a bien sûr bien d’autres façons de la consommer, elle sera également judicieuse en farce de volailles, de poissons ou de petits légumes, [...]
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27 Jun
Europe: Large Olive oil crop lowers prices
Olive oil prices may drop in coming months as Spain, the world’s biggest producer, is likely to turn out one of its largest harvests, according to Sos Cuetara SA, the largest bottler. Spanish refineries will press 1.27 million tonnes of olive oil this year, Sos Cuetara chairman Jesus Salazar said yesterday. That output is 41 [...]
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25 Jun
Britain’s first olive grove is a sign of our hotter times
By Michael McCarthy,
In one of the most remarkable signs yet of the advance of global warming, Britain’s first olive grove has been planted in Devon.
Temperatures have risen so far in recent years that it is now considered possible to grow the iconic fruit of the Mediterranean countries commercially in southern England.More…
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24 Jun
Olive oil company crushes competitors
By Julia Hollister,
A small Sierras foothill olive oil company has risen to the same exalted status as California wines.
Apollo Olive Oil Company, in the tiny Yuba County community of Oregon House, received the honor recently at an international competition in Italy where hundreds of olive oils from around the world were judged.
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23 Jun
Harvester pick of the crop
A New Zealand-designed and built olive harvester has begun to comb the crop out of trees on Roger Armstrong’s Nelson groves this season.
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21 Jun
Olive oils: What’s the diff?
What’s the difference between 100 percent olive oil and extra-virgin olive oil? I usually use extra-virgin because that’s what the chefs on TV shows recommend, but my son bought the other kind. Should I use it?
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21 Jun
New York is hot spot for olive oil shopping
By Nina Roberts,
Although New York is thousands of miles from Spain, Greece, Australia, or any other olive oil-producing country, it offers an outstanding variety of extra virgin olive oil to buy, sample, learn about, and consume. If ‘‘first cold press,’’ ‘‘unfiltered,’’ and ‘‘grassy overtones’’ are phrases that make your mouth tingle with a ‘‘peppery finish,’’ [...]
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21 Jun
California olive oil producers eye growing market
Jamie Johansson can be found every Saturday at the Chico Farmers’ Market, hawking bottles of his Lodestar Farms olive oil by offering dips of bread.This is how California’s olive oil producers are squeezing their way into a crowded market: one bottle at a time.
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21 Jun
York Olive Harvest Festival
York’s marvellous Mediterranean style climate is perfect for growing olives and from April to July the Olive Harvest is in full swing.
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20 Jun
Olive oil promoted at D.C. event
More than 200 US food service, supermarket and hospitality professionals were treated to samples of Greek olive oil from the Peloponnese, Crete and Lesvos along with Grecian wines and delicacies in a tourism development-funded ministry event held at the Greek embassy here last week.
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20 Jun
Organic farmer breeds foreign interest in olive oil
By Cynthia Busuttil,
Organic farming might be a new concept for Malta but for Siggiewi born and bred farmer Joseph Borg it is something he has been practising for over two decades.
Although coming from a family of farmers, Mr Borg distanced himself from the land and held different jobs before deciding to return to his first [...]
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20 Jun
In Paso, oil and wine can mix
By Jeanne Kinney,
Joshua Yaguda, co-owner of Pasolivo Olive Oil, is proving that Paso Robles is more than wine country.
Yaguda, his wife, Joeli, and his mother, Karen Guth, run the 140-acre Willow Creek Olive Ranch, where each year about 50 laborers are able to hand-pick up to 10 tons of olives a day. After picking, the [...]
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18 Jun
Poem
By A.E. Stallings
Sometimes a craving comes for salt, not sweet,
For fruits that you can eat
Only if pickled in a vat of tears—
A rich and dark and indehiscent meat
Clinging tightly to the pit—on spears
Of toothpicks, maybe, drowned beneath a tide
Of vodka and vermouth,
Rocking at the bottom of a wide,
Shallow, long-stemmed glass, and gentrified;
Or rustic, on a [...]
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18 Jun
Fount of olives
By Claire MacDonald
Olives are eaten year round, but somehow they epitomise Mediter- ranean tastes redolent of summer warmth and sun. I love both green and black olives, but I confess that black ones are my favourites and of those I like Kalamata olives best.The superb taste of their juicy flesh makes them superior to all [...]
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