Olives Sizes
If the American names of olive sizes have a faintly Cecil B. DeMille ring to them, it is because the names of the sizes originated at the same time and place. Around 1920, a Long Beach, California advertising agency, Curtis, was hired to conduct an advertising campaign for olives.
According to a family story, one of their employees, Frank C. Bliss, chose the names Jumbo, Colossal, and Mammoth – terms commonly being used to hype movies in those days.
| Size: | Small | Medium | Large | Extra Large | Jumbo | Colossal | Super Colossal |
|---|---|---|---|---|---|---|---|
| # per lb: | 128–140 | 106–127 | 91–105 | 65–90 | 47–60 | 33–46 | < 33 |
For a few varieties, the count for Extra Large is 65–75. Tolerances are set by variety of olive.
European producers use similar terms but with different meanings.
| Size | Number per Kilogram |
Equivalent Number per Pound |
|---|---|---|
| Bullets | 351–380 | 159–172 |
| Fine | 321–350 | 146–159 |
| Brilliant | 291–320 | 132–145 |
| Superior | 261–290 | 118–132 |
| Large | 231–260 | 105–118 |
| Extra Large | 201–230 | 91–104 |
| Jumbo | 181–200 | 83–91 |
| Extra Jumbo | 161–180 | 74–82 |
| Giants | 141–160 | 65–73 |
| Colossal | 121–140 | 55–64 |
| Super Colossal | 111–120 | 50–54 |
| Mammoth | 101–110 | 46–50 |
| Super Mammoth | 91–100 | 41–45 |
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Australian Olive Expo
“A Two Day Trade Expo Focusing on the Production, Processing and Marketing of Australian Olives and Olive Oil”
The Australian Olive Expo will be held at Exhibition Park in Canberra on the Tuesday 30th and Wednesday 31st of October 2007.
- Over 150 static and working displays
- Dedicated olive grove to demonstrate production & harvesting
- Free entry to ALL olive industry participants
- An official event of the Australian Olive Association
- Industry specific seminars and presentations
- Over 1600 olive growers attended Expo 2006
- 11th National Extra Virgin Olive Oil Awards
- Sample Australian olive products
- The latest in olive production technology
- Australia’s largest olive industry gathering
- Table olive awards
More info HERE
Posted in Australia | NZ by: Olives101
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Oléiculture Marocaine, Un Nouveau souffle sur la filière
Par A. G.,
- · Olea Capital à la rescousse du Plan oléicole national
- · L’huile marocaine bientôt au diapason des standards
De par ses produits et ses utilisations séculaires, l’olivier présente une importance cruciale pour le développement rural. Il joue aussi des fonctions multiples: lutte contre l’érosion, valorisation des terres, fixation des populations et amélioration des revenus. Et tout récemment, il a gravi tous les échelons pour s’ériger en culture alternative par excellence aux céréales et autres oléagineuses trop gourmandes en eau et moins rentables.
Mais aussi à d’autres espèces arboricoles plus exigeantes en soins et peu prisées sur le marché. De sorte que dans tous les scénarii des réformes agricoles, l’olivier est en bonne place. Et bien avant le discours réformiste, l’oléiculture a fait l’objet de nombreux plans spécifiques de développement. Toutefois, les résultats ont toujours été, de loin, en deçà des objectifs escomptés. D’ailleurs, le dernier Plan oléicole national (PON), mis en œuvre à partir de 1998, n’échappe pas à cette logique. Objectif: dédoubler les plantations à l’horizon 2010, en les portant de 500.000 à 1.000.000 ha, soit un rythme annuel de 42.000 ha.
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Posted in en Français, Huile d'Olive, Maroc by: Olives101
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Specialty Food Stores: Old Town Oil in Chicago
By Lisa Shames,
While the mention of the word “oil” can often bring about heated debates on rising prices and the war in Iraq, that’s not the case at Old Town Oil, which specializes in 100-percent extra virgin olive oils and aged balsamic vinegars.
This sliver of a store, located in the heart of Old Town, quietly opened three months ago and is the brainchild of four foodie brothers. After various trips around Europe, sampling the quality olive oils there, they came to the collective decision that Chicagoans needed in.
To be classified as EVOO (insert Rachael Ray joke here), the oil must be from the first pressing of fresh olives; low in acidity (.08 percent or less); extracted without heat, steam or water; and the oil then needs to be evaluated by a panel of experts. Whew! That didn’t deter the Dine brothers, who have stocked their store with over 30 top-notch olive oils from around the world, including Spain (arbeqina, picudo, castile), Tunisia (blood orange, basil, meyer lemon) and Italy (porcini). There are 12 balsamic vinegars available, too, native to the Modena region of Italy, all aged for a minimum of 12 years. We recommend checking out the newest arrival, red apple balsamic vinegar.
We love the way the oils and vinegars are stored in traditional stainless steel fustis imported from Italy — think kegs, but way cooler — and how each purchase is bottled and sealed to order; they make nifty gifts. Because they really believe in their products, tasting is encouraged. The small paper cups provided mean oil spills are no big deal, at least here, anyways.
Old Town Oil is located at 1520 N. Wells St., 312-787-9595. Their hours of operation are 10 a.m. – 7 p.m. Monday through Saturday, and 11 a.m. – 5 p.m. on Sunday.
Posted in North America, Olive Oil by: Olives101
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Olives rich in antioxidants, but are also high in sodium
By Ginger Patterson,
The olive is probably the most mentioned fruit in literature and is cited as far back as Homer, the Bible and the Quran.
It is grown on a short, squat, gnarled tree that is native to the eastern Mediterranean, particularly Lebanon and Northern Iraq. These trees can live for hundreds of years; the oldest is believed to be 2000 years old.
Today the olive tree is cultivated in South Africa, Australia, New Zealand and California, as well as the Mediterranean area.
The fruit, called a drupe, can be harvested green or left on the tree to ripen, in which case it turns a deep purple.
Many of the black olives sold today are actually turned black chemically.
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