Le règlement (CE) N° 1918/2006 de la Commission Européenne du 20 décembre 2006 portant ouverture et mode de gestion de contingents tarifaires en ce qui concerne l’huile d’olive originaire de Tunisie, entrera en vigueur à partir du 1 er janvier 2007.
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A study published in the Federation of American Societies for Experimental Biology (FASEB) Journal examined how olive oil may account for the significant difference in cancer rates between Northern and Southern Europeans.
The researchers looked at urine samples from volunteers from Denmark, Finland, Germany, Italy, and Spain, who consumed 25 milliliters of olive oil every day [...]
Küçükbay Yağ ve Deterjan Sanayi A.Ş., accounting for 15 percent of the olive oil market and recording a turnover of $140 million at the end of 2006, intends to expand by 25 percent in 2007 and introduce itself to rest of the world with its own brand of olive oil.
Küçükbay Chairman Ahmet Küçükbay said they [...]
Aside from taste and color, they are from the same tree.
The only difference is the ripeness — green are picked when they are immature, and black olives stay on longer.
Unopened cans of olives have a shelf life of three to four years if stored on your pantry shelf.
Once a can has been opened, the olives [...]
by Andrea Clurfeld,
Can you believe the amazing selection of olives we enjoy today at both area specialty markets and better supermarkets? It’s a brave new olive world in our area.
I was at Dearborn Farms in Holmdel the other day and I couldn’t resist buying pounds and pounds of Greek, Italian and French olives from the [...]
By M.P.
A scientist at Granada University has discovered that the stones of the olive could be used to decontaminate industrial waste.
Professor Germán Tenorio, who carried out the investigation, says the stones can remove heavy metal ions from contaminated waste water by a process of bio absorption, due to their ability to attract and retain ions [...]
L’extra, bradée cette semaine à 3d500 alors que son prix moyen au cours de la saison écoulée était supérieur à 5d700.
Certains exportateurs vendent à des prix inférieurs de 20 % aux moyennes internationales
Le marché des olives est à son niveau le plus bas : moins de 600 millimes.
Les sociétés mixtes tuniso-italiennes continuent à saper les [...]
By Pèllerin
GREAT appetizer. Sounds strange, but have never had any left-overs and many rave reviews at parties. When I’m on my last legs, THIS (and either Muffaletta or Monte Cristo sandwich) are what I want my last meal to consist of.
time to make 30 min 10 min prep
2 [...]
Olives Olives are harvested in September but available year round to make a zesty addition to salads, meat and poultry dishes and, of course, pizza.
Olives cannot be eaten right off of the tree; they require special processing to reduce their intrinsic bitterness. These processing methods vary with the olive variety, region where they are cultivated [...]
Par Philippe Jérôme,
Reconnaissance de la typicité d’un produit, l’appellation d’origine contrôlée est aussi pour les petits producteurs, en particulier les viticulteurs, une façon de résister à la globalisation.
Huit ans ! Il aura fallu pas moins de huit ans de discussions sur le terrain et de travail sur dossiers pour que l’appellation d’origine contrôlée (AOC) « [...]
Par Isabelle Huot,
Avec 23 litres par personne par année, les Grecs sont les plus grands consommateurs d’huile d’olive au monde. Elle figure au menu de tous les repas, de l’entrée au dessert. La Grèce centrale, la Péloponnèse et la Crète sont les principales régions productrices. Les olives, de variétés Koroneiki, Kothreiki et Mastoidis principalement, seront [...]
Par Françoise Lazare,
De décembre à janvier en Provence, alors que la nature hiverne, l’olive est reine. Et, chaque 27 janvier, les habitants de Manosque (Alpes-de-Haute-Provence) célèbrent la Fête de l’huile nouvelle.
Dans la région des Mées, à 50 km au nord d’Aix-en-Provence (Bouches-du-Rhône), les agriculteurs s’affairent dans les rangées d’arbres. De longs draps de plastique noir [...]
Sounds so much like the modern equivalent of the old quest for the elixir of life. Is it true, or is it a beautiful jest? Let’s look at the report below:
Why is olive oil so popular?
WHO, WHAT, WHY?
The Magazine answers…
Sales of olive oil have gone up 39% in the last five years and for the [...]
By Heather Hacking,
It’s not technically winter yet, but you wouldn’t know that with frost on the windshields in morning and the trip to the morning shower including being able to see your breath.
Yet, while humans are bundling up, area crops have not been affected by the chilly temperatures.
Bigger threats to the industry include lack of [...]
the XIIIth edition of Expoliva, the Internacional Fair of Olive Oil and Allied Industries, that it will be held from the 16th to the 19th May 2007 in Jaén, Andalusia, with the certainty that it will show again the strength of the olive oil sector and the olive grove that produces it.
Ferias Jaén has the [...]
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