Salov ready to grab Indian olive oil market
A month ago, Riyad Oomerbhoy, MD of FMCG RRO just did the unthinkable. Severed ties with one of the world’s biggest FMCG companies Unilever’s and made a deal with an Italian family-owned business the Salov Group to bring in their Filippo Berio Olive oil, which the family has been making for the past 150 years. A deal he says he made over the phone from India to Italy. And Oomerbhoy has bagged exclusive rights to Saarc and Middle East as well.
Now, he is host to the fifth generation of the Fontana family, 50-year-old CEO and chairman, Alberto Fontana who is on his first trip to India. And both are ready to take on the MNC giant and grab at least 15% of the approximately 2,000 tonne olive oil market. “I am not afraid of Unilever. Family businesses are changing worldwide. Up until 15-20 years ago, a lot of the family businesses were absorbed, to-day the story is different, as the companies undergo phases and grow and achieve a certain size, they are not to be scoffed at,” says Fontana.
Over the years, there have undoubtedly been offers from private equity, FMCG and others to take over, buyout but Fontana has always resisted. He recalls the last serious offer being at least ten years ago. “At that time, we were a e150-million company, today we are more than e350 million (Rs 19,000 crores approx), we bring value to a business, quicker decisions, ethics as well as family businesses bring commitment, quality and culture that is very difficult to find in large multinationals, says Fontana who is quick to caution that it is only those family ventures that structure themselves in a corporate way who will succeed in an increasingly competitive world.
The strength to resist the temptations to selling out have come from the fact as Fontana says, “As long as you are having fun and pride in what you do, you will survive.” For Fontana, whose biggest markets have been the US (60%) followed by Europe, it is the new markets of East Europe, S America and maybe India which are where he and his next generation are looking forward to having fun.
Posted in Business, Cashmere | Around, Olive Oil by: Olives101
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USA drawn to olive oil’s allure
By Joan Leotta,
In the past 20 years, olive oil has become more popular in American kitchens for its health benefits and its simply incredible taste, even though the silken “juice” of the olive costs more than other vegetable oils.
In fact, many California olive oil producers call it liquid gold. For example, a small bottle of a premium oil – fewer than three ounces – averages $5-$6, and bottles of less than a quart can range from $18 to $35.
According to the North American Olive Oil Association, 98 percent of the world’s olive oil comes from the Mediterranean region. Olive oil ranges from single variety extra virgin to varietals, flavored oils, and lesser types of olive oil. Some oils are certified by various olive producer associations.
On the Grand Strand, a shopper can purchase ordinary and premium olive oils from those places and many others.
“There is a lot of choice,” said James Maloney, deli and bakery manager at the Kroger in Murrells Inlet. “We even have oils from places as far as Chile and Australia as well as many kinds of Italian and other Mediterranean oils. We carry flavored oils as well.”
Jodi Carlson, manager of Umberto’s Italian Deli at Coquina Harbor in North Myrtle Beach, notes that while he carries only Italian olive oil, the restaurant carries flavored oils and extra virgin oil.
Posted in California, North America, Olive Oil by: Olives101
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Savor the world’s most exclusive olive oil
Want to taste the world’s most expensive olive oil? You can at Quattro in the Four Seasons Hotel Silicon Valley, 2050 University Ave. in East Palo Alto, CA.
Made in Tuscany, Manni organic extra virgin olive oil can be found at only 25 other restaurants around the world. Founder Armando Manni carefully selects only establishments that he believes will truly appreciate the product.
And what an exclusive group it is. Thomas Keller is a longtime client, using the oil at both the French Laundry in Yountville and Per Se in New York. Others include Jean Georges in New York and Shanghai; Charlie Trotter’s in Chicago; Daniel in New York; Alex at the Wynn Las Vegas; and the Fat Duck in the United Kingdom.
Quattro executive chef Alessandro Cartumini has been using the extraordinarily lush olive oil for the past two months as a finishing touch on some dishes. He offers a $3 pour to customers who want to add it to any dish or try it as a dip for bread. He also sells 3.4-ounce bottles of the 2005 and 2006 vintages for $80 each.
Manni calls his product “live oil.”‘ Unlike other olive oils that gradually lose much of their antioxidant-rich polyphenols as they sit on a store shelf in transparent bottles, his olive oils, sold only in the 3.4-ounce opaque bottles, lose very little of their polyphenols, even after a year or two. The oils can be ordered at http://www.manni.biz with a minimum of 10 (3.4-ounce) bottles. Cost is about $311, depending upon the current exchange rate with the euro.
[Source] Click here
Posted in California, Europe | U.K, North America, Olive Oil by: Olives101
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Politique Agricole Commune 49,6 ME d’aides devront être remboursés
Par C.Deger,
Régulièrement, la Commission recouvre auprès des Etats membres des sommes touchées dans le cadre de la Pac et qui n’ont pas été utilisées conformément à ses règles. La 25e régularisation, annoncée le 3 octobre, touche très sérieusement la France, qui devra rembourser 49,7 millions d’euros pour « insuffisance constatées au niveau des critères de reconnaissances appliqués par les organisations de producteurs dans le secteur fruits et légumes ».
Autre recouvrement significatif, celui, en Italie, de 76,4 millions € dans le secteur de la production d’huile d’olive. Les deux pays absorbent l’essentiel de la régularisation qui s’élève à 145,2 ME.
[Source] Cliquer ici
Posted in en Français, Europe, Huile d'Olive by: Olives101
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Cure Your Own Olives (without lye)
By Nancy Gaifyllia,
With the exception of Throubes (an olive from the island of Thassos that’s picked when fully mature), olives straight off the tree are hard and bitter. Curing is what removes the bitterness. Once cured, olives can be stored with flavorings (lemon, oregano, garlic, and others), but the first step is the curing.
Ancient Greeks cured olives by “dry curing” with salt, and over the centuries, other methods were developed.
If you have olive trees and are interested in home-curing, there are several methods used in Greek homes that you can try. There is a method using lye, but it’s not recommended for home use. I asked four friends for different methods, and I got five suggestions:
Posted in Articles, Recipes by: Olives101
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