Olives101.com

[Maroc] Le Premier ministre a chargé le Crédit agricole de lancer une réflexion nationale sur l’investissement dans l’olive dans notre pays.

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, [...]

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 [...]

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…

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.

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.

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?

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,’’ [...]

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.

York’s marvellous Mediterranean style climate is perfect for growing olives and from April to July the Olive Harvest is in full swing.

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.

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 [...]

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 [...]

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 [...]

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 [...]

By Barbara from Winosandfoodies
Pick olives from tree.
Poke each olives with a metal skewer a couple of times. This helps release the bitter juices.
Place olives in container, toss in a handful of rock salt and cover with water. Place a plate on top to hold olives under water. The amount of salt will depend on the [...]

Lucques olives are originally from Italy, but are now most closely associated with France and they’re unlike any other olive you’re likely to sample, free or otherwise. Grown in the Hérault region in the south of France, the Languedoc, they’re harvested in the fall and can be difficult to find depending on the time of [...]

While the primary original use of olive oil was most likely as a source of dietary fat, other uses for the oil quickly developed. For instance, the oil was also used to make soaps, as a utility oil for lamps and the lubrication of machinery. Olive oil was also used for medicinal, hygiene, and religious [...]

An interesting post from a blog…
A lot of Americans don’t like olives. This is because the olives most of us are subjected to suck.
I probably didn’t have a truly great olive until I was in my twenties. Now, they are almost a staple food in my diet. I’d like to share some of my [...]

Texts, recipes, Pictures copyright Ilva Beretta From http://www.lucullian.blogspot.com/

This is really a most simple way to improve and enhance olives. I preferably buy ecological olives, mostly because they are really the best tasting ones even if they are smaller but sometimes I buy others as well if they look good. And if they still have their [...]

It’s been a staple of Mediterranean and Middle Eastern cuisine for thousands of years because, as Mark Hix finds, there’s no end to what you can do with an olive
No one is sure where the olive tree originated, but it has been grown all over the Middle East and Mediterranean since time immemorial. More recently, [...]

L’Algérie peine à relancer son agriculture malgré les efforts entrepris par l’état algérien depuis l’indépendance pour le développement d’un secteur agricole qui n’a jamais réussi à assurer l’indépendance alimentaire du pays.

Taste of Crete will be one of the exhibitors for a promotion of Greek Olive Oils at the Greek Embassy on June 15, 2006. Attendees will have the opportunity to sample their award winning extra virgin olive oil. It just won the Gold in the 2006 International Olive Oils of the World Competition. Taste of [...]

Marketable health benefits, along with a growing consumer interest in Mediterranean foods and unique regional flavor choices, are helping to drive an invigorated olive oil market in the U.S., which should surpass $1.3 billion by 2010, according to Olive Oil in the U.S., the latest market research from Packaged Facts.

By Helen Murdoch
North Canterbury olive growers have sweated in the snow this week trying to complete their harvests before more frosts bite.