Recognition for best olive oil
By Rasheeda Bhagat,
The Mario Solinas awards for the best extra virgin olive oil, constituted by the International Olive Oil Council were given away at its headquarters in Madrid on November 15.
Each year the competition, widely known as the “Oscars in the world of olive oil” are getting more entries – this year a record number of 73 entries were received from the IOC member countries, compared with 50 last year.
The entries are assessed for organoleptic qualities by recognised tasting panels and an international jury of expert tasters. That all the entries received had “flawless organoleptic qualities, showed the quality commitment of producers, packers and distributors,” IOC’s Executive Director, Habib Essid, said distributing the prices.
Posted in Europe | U.K, Olive Oil by: Olives101
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Lesvos olive oil wins top quality award
The first prize of the International Olive Oil Council, the “Mario Solinas 2007” Quality Award in the medium fruitiness olive oil category, was won by a producer based in the town of Plomari on the eastern Aegean island of Lesvos.
The firm Rafteli-Protouli M. Co was honored with the distinction.
Commendations in the extra virgin olive oil category were also picked up by the Agricultural Cooperative Aggelianon and Cretan Natural Products Bios Aplous, both based in Rethymno, on the large island of Crete, for the high score they garnered in the same category.
The Mario Solinas quality awards for extra virgin olive oils are acclaimed internationally. The award ceremony was held in Madrid within the framework of the 95th International Olive Oil Conference.
A total of 73 high quality olive oils from Greece, Croatia, Cyprus, Egypt, Spain, France, Iran, Italy, Portugal, Syria and Tunisia were featured in the 7th annual competition, with only six honored after receiving the highest score in the three categories of intense, medium and slight fruitiness.
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Posted in Europe | U.K, Olive Oil by: Olives101
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Turkish Olive, olive oil exports declining dramatically
By Bora Erdin,
The olive and olive oil sector experienced a drastic decline in exports compared with October of last year, export figures for October 2007 revealed last week. Meanwhile, total exports of agriculture and stockbreeding sectors increased by 39.93 percent to $1.28 billion, according to the same figures.
The situation concerning olives and olive oil is not a recent one. Olive and olive oil exports have dropped by 100 percent in the last three years. Export income, which was $429 million in October 2004, fell to $27 million by 2006. One of the reasons for the decline is that olives are harvested once in two years. Low quality yields, unreliable financial backing and expensive implementation have played a key role in the decrease, according to experts.
Posted in Business, East | Central Europe, Olive Oil by: Olives101
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l’huile nouvelle 2008 est déjà en vente au moulin de La Fare les oliviers
Les olives sont récoltées depuis la mi-octobre et la sècheresse ne semble pas avoir contrarié la production sur les vergers irrigués. Un bon présage pour la qualité de l’huile nouvelle.
Avec des oliviers bien irrigués, un microclimat et un mode de ramassage rigoureux, la nouvelle huile s’annonce exceptionnelle. La nouvelle huile d’olive est en vente dès aujourd’hui au moulin, celui-ci a commencé la réception des olives vers la mi-octobre et ce jusqu’à la fin du mois de décembre.
Pour William Isnard moulinier, spécialiste de la fabrication d’huile d’olive, la nouvelle s’annonce excellente. En effet ce dernier explique que dans la commune on a la chance que les champs d’oliviers bénéficient d’une parfaite irrigation grâce au canal de l’Arc et au canal de Provence et qu’en plus la situation géographique du pourtour de l’étang de Berre est favorable à un microclimat et c’est donc des olives d’une qualité rare qui donneront encore cette année une huile réputée dans toute la France.
550 tonnes d’olives récoltées sont prévues, à peu près 100 tonnes de plus que l’année dernière. À savoir que l’on fabrique un litre d’huile d’olive avec cinq kilos d’olive.
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Posted in en Français, France, Huile d'Olive by: Olives101
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Two very different takes on Lebanon’s love affair with olive oil
By Christian Porth,
Every year from early November until late January, farmers throughout Lebanon engage in the timeless ballet that is the olive harvest. Dating back to the Phoenicians in the 3rd century, the production of olive oil has remained one of Lebanon’s oldest industries. With olive oil a key ingredient in most traditional Lebanese foods, including world famous mezzes, it is no wonder that olive oil production has played such a major role in Lebanese history.
On Saturday a group of roughly 50, a mix of both Lebanese and foreigners, traveled north to the Zghorta region, long renowned for its olives, to celebrate and to catch a glimpse of the past and the present, of tradition and modernity, in the production of olive oil.
Posted in Middle East, Olive Oil by: Olives101
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