L’olive : une amie qui vous veut du bien!
Qu’elles soient consommées à l’apéritif, en salade ou en plat cuisiné, entières ou dénoyautées, farcies ou aromatisées, les olives de table flattent toujours les palais de leur note fruitée.
Il existe une très grande variété d’olives de table, souligne la Fédération des industries condimentaires de France, et chaque région de production a sa (ses) petite(s) préférée(s). Parmi celles-ci, l’on trouve entre autres:
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We Olive: Strike oil in San Luis Obispo
Article By Kylie Mendonca,
Photo by Steve E. Miller,
From Napa to Santa Barbara, California wines have developed as one of the state’s most coveted agricultural products. But there’s more to the fruits of the Golden State than just grapes. People in the know indulge in olives. California now produces some of the finest olives and oils in the world including the locally grown Pasolivo and now SLO has a shop devoted to olives in all their glorious forms.
We Olive, at 958 Higuera, is the fourth franchise store by that name. The first opened in Paso Robles seven years ago. Owner Ray Russell took a crash course in olives, and now he wants to spread the good word.
“The most important thing is that we have a comfortable environment to come into,” Russell said. “Everything is available to sample so people can taste all the different varietals and flavors. The main focus is to educate people, and for them to have a good experience.”
One of the most common queries Russell answers is “How long can these oils last?” The answer, from the time they’re pressed and bottled, is 18 months for best flavor and most benefits.
About 80 percent of the oils Russell carries are from California, which means they’re as fresh as possible. The rest are chosen for their unique qualities from among the best oils in the world. The price reflects the superior product, but We Olive also offers many reasonably priced oils, including their bulk oil for $1 per ounce.
The oils can be as complex in flavor, Russell said, as a fine wine with three standout tastes: buttery, fruity, or peppery. Like wine, these flavors are affected by the location of the tree, the age of the plant, and the time of harvest. Thousands of olive varietals exist, and from those, oils can be blended or bottled pure.
We Olive doesn’t just carry the berries and oils it offers everything related to olives, including ceramic ware, linens, candles, and body products, but those things don’t taste nearly as good as the tapenades, olive salsas, flavored oils, seasoned sea salts, and vinegars. Each day, Russell features at least four premium oils to sample in addition to the dozens of sample dishes that take up every bit of counter space.
We Olive even has a few oils and vinegars produced exclusively for their stores, including an aged balsamic vinegar that stands out as the most memorable flavor in the shop.
[Source] Click here
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East Coast Olive Oil grand opening
http://video.google.com/videoplay?docid=7266726655319559481
On Thursday, the East Coast Olive Oil Corporation celebrated its grand opening at Rome’s Griffiss Park. The company, originally based in Utica, is part of the number one private label olive oil supplier in the world.
A new 185-square foot facility is home to more than 150 employees and that number is expected to increase.
Officials said the move was necessary as the company continues grow.
“We really needed the room to expand our business and this project will allow us to grow our business by fifty percent in the coming years. So, it’s really about an expansion opportunity for us. We really needed the facility to handle our current business and really to grow our business,” said East Coast Olive Oil CEO Steve Mandia.
Company officials said the move to Rome was helped made possible by several local agencies and officials.
Posted in North America, Olive Oil, Video by: Olives101
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Comvita completes Olive Products Australia takeover
New Zealand medicinal honey company Comvita has today completed its acquisition of Olive Products Australia (OPA).
OPA is a complementary medicine grower, manufacturer, wholesaler and retailer in Queensland. It has developed a system to grow and extract the active compounds from olive tree leaves for use in human and therapeutic products.
Neil Craig, chairman of Comvita said: “The acquisition of OPA gives Comvita another unique product platform from which we can extend our existing product range and utilise our existing international distribution channels to increase sales from OPA’s mainly Australian domestic focus to date.”
[Source] Click here
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The Skinny on Oils
Article by Tara Parker-Pope,
Photo by Peter DaSilva,
Cooking oil is one of the most common ingredients in any household cupboard. But how much do you really know about it?
I found a great primer on the subject in, surprisingly, the latest “Supermarket Smarts” column of Diabetes Self-Management magazine. Registered dietitian Lea Ann Holzmeister of Tempe, Ariz., has compiled a useful nutrition table comparing different types and brands of oils. Her article describes every type of oil imaginable, from avocado to walnut (including a tasty-sounding pumpkin seed oil), and explains which oils can be used in high-temperature cooking and which should be saved for salad dressing.
Ms. Holzmeister, who is also the author of The Ultimate Calorie, Carb & Fat Gram Counter, says she compiled the article because so many consumers are confused about the health effects of fats. While a tablespoon of any type of oil adds about 120 calories to your meal, she notes, adding a healthy fat can make you feel full and help you eat less.
Cooking oils naturally furnish 10 to 20 percent of the daily value for vitamin E; some fortified brands provide as much as 30 percent. Some oils (canola, flaxseed, walnut and soybean) contain omega-3 fatty acids, the healthy fats most people think are found only in fish.
So what oils should every cook have in the kitchen? Start with olive oil and canola, says Ms. Holzmeister. And if you want to add variety and health to your cooking, she suggests peanut oil.
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