Oomerbhoy (RRO) to grab 15% olive oil market in India
Company has signed a marketing and distribution deal with Italy-based Salov, plans to launch Italian brand olive oil ‘Filipo Berio´ in other metros and tier II cities.
FMCG company R R Oomerbhoy eyes to grab 15% of the total domestic market of olive oil by next year, managing director of RRO Riyad R Oomerbhoy said on 20 September.
RRO that has already signed a marketing and distribution deal with Italy-based Salov, plans to launch Italian brand olive oil ‘Filipo Berio´ in other metros and tier II cities. The company has already launched the product in Kolkata.
“We are expecting to grab about 15% of the total domestic market of olive oil that is about 2000 tonnes,” Oomerbhoy said while launching the product in Delhi.
He said the boom in Indian economy has enhanced the standard of living. It has not only increased the buying capacity of consumers but has also made them more health-conscious. Filippo Berio is priced Rs725 for a litre.
“The product is priced high because of high import duties, less olive output in the European countries.” he added. RRO would import Filipo Berio bottles of one litre and above and would churn out smaller bottles of 200 ml in its Mumbai bottling plant.
Posted in Cashmere | Around, Olive Oil by: Olives101
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Lebanese artificial coal made of olive residues
In Hasbaya, an Olive Press owner, Rashid Zoueihed developed a new way to use the Olive skin and kernels after pressing the oil out.
Pressing these rests into a small machine to make Cylinders 25 cm long and 15 cm radius, weighing each 1200 g, passing into this machine makes these natural olive elements glued together, only by the pressure applied, adding no artificial ingredients. Letting it dry in the sun for 2 days, after comes the packaging and distribution to all the villages to use as coal in the winter. A Ton costs 170.000 LBP (us$112).
[Source] Click here
Posted in Ecology | Environment, Middle East by: Olives101
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California farmers go after olive oil mislabeled extra virgin
By Sudhin Thanawala,
MARTINEZ, Calif.—Later this fall, Tom Powers will harvest his olives and press them into his Alhambra Valley brand authentic extra virgin olive oil with a distinctive peppery finish.
“This is really high quality stuff,” says Powers, whose two varieties of Tuscan olives grow amid the dry, rolling hills of Contra Costa County, northeast of San Francisco.
But Powers and other California growers worry that shoppers will never know what sets their product apart because of what they allege to be widespread mislabeling in the olive oil industry. So they are petitioning the federal government to adopt the same familiar terms used by European producers: extra virgin, virgin, etc.
Oil produced in Spain, Italy and other Mediterranean countries are classified under the international standards, but the U.S. has never adopted them. Instead, the U.S. Department of Agriculture uses a 1948 classification system that defines olive oil as fancy, choice, standard or substandard.
Because the term carries no regulatory weight in this country, unscrupulous producers here and abroad can get away with branding olive oil bound for U.S. grocery shelves as extra virgin—the highest and most expensive grade—even if it’s of lesser quality.
“Producers who mislabel their olive oil as extra virgin can say, ‘What do you mean it’s not extra virgin?’ because the term hasn’t been defined,” said Bruce Golino, a board member of the California Olive Oil Council, an industry group.
The olive oil council petitioned the USDA in 2004 to replace its outmoded classification system, and the agency expects to solicit public input by the end of this year, according to a spokesman. A final decision will come after that.
Posted in California, Olive Oil by: Olives101
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ChefShop.com, announces its support of The Jasmine Foundation
5 Percent of Yellingbo Gold Olive Oil Revenue from Gourmet Retailer ChefShop.com to Support Orphans of the 2004 Tsunami
ChefShop.com, a premier online gourmet food retailer, announces its support of The Jasmine Foundation by contributing 5 percent of Yellingbo Gold olive oil revenues to the foundation. The Jasmine Foundation provides relief to orphans of the December 2004 tsunami in civil war-torn Sri Lanka. Australia’s Three Bridges Olive Grove, the producer of Yellingbo Gold olive oil, contributes 5 percent of all olive oil revenues to the foundation.
Howard and Jeremy Meltzer of Three Bridges Olive Grove produce an artisanal extra-virgin olive oil called Yellingbo Gold. “We absolutely love the olive oil,” said Tim Mar, President and co-owner of ChefShop.com. “A few weeks back, we had the opportunity to get to know Howard’s son, Jeremy, and we heard some amazing stories about the tsunami and Jeremy’s participation in the relief efforts. Jeremy’s two sisters were both in Southeast Asia when the tsunami hit, and although they both survived, many others were not so lucky. Jeremy’s stories of the tsunami and its aftermath moved us to tears.”
In the months following the disaster, a friend of Jeremy’s established the Jasmine Foundation, and Jeremy became its director. The foundation focuses on getting aid to war-torn eastern Sri Lanka, where few other agencies will go because of the dangerously volatile political situation. “The Jasmine Foundation is doing some very important work,” said Mar. “We feel honored to be able to help the foundation financially, and help get the word out about what they’re doing.”
For more information about the Jasmine Foundation, ChefShop.com or the gourmet retailer’s contribution of Yellingbo Gold olive oil revenues, please visit jasminefoundation.org or ChefShop.com.
Posted in Australia | NZ, Olive Oil by: Olives101
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South Australia’s Pendleton Olive Oil Estate took out two champion medals
A deli line from a supermarket brand of Australian olive oil won a champion’s medal at last week’s Sydney Royal Fine Food competition. Cobram Estate, from the Murray region, was named a champion for its varietal extra virgin olive oil. There were tears of joy at its Victorian headquarters.
The results come after a rough ride for olive growers. The forces of nature – drought, flood and frost – left their mark on the 2007 harvest. For individual producers, such as Pendleton Estate’s Grant Wylie, quantities are down by about 60 per cent “but it’s definitely enhanced our quality”.
Individual harvests might be reduced but overall Australian olive oil production has grown, reflecting the sharp increase in the number of producers.
As with the Cobram Estate medallist, Pendleton oils are medium in style, veering away from strong peppery or robust notes towards a sweeter, more balanced flavour.
Extra virgin olive oil judging is in full swing across the country. It follows harvest, which begins in autumn, with new-season oils starting to appear in stores within weeks.
It’s peak season for show judge Peter Olson, who heads the Australian Olive Oil Sensory Panel in Wagga, an internationally accredited assessment body. He tasted more than 100 oils last week.
“Overall standards have been reasonable,” he says. “Growers and producers have had to pay more attention to detail to achieve quality this year. But yes, there have been some standouts.”
Judges rate oils on such criteria as aroma, fruit intensity and complexity. They’re also after a balance between the characteristic bitterness and pungency of some olive varieties, especially those picked early in autumn and the more golden, buttery tones of riper or late-harvest olives.
Posted in Australia | NZ, Olive Oil by: Olives101
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