Olive Oil, Your Health, Your Kitchen
By Núria Roig,
Extra virgin olive oil has become such a symbol of healthy eating that it is hard to believe that it was once accused of increasing the harmful cholesterol. It was a fat, so it had to be bad for us. Fortunately, we left those times behind and now olive oil and most fats are much better understood.
The main reason olive oil is healthy is because it is rich in healthy monounsaturated fatty acids. About 75% of that monounsaturated fat is oleic acid, which is very stable even at high temperatures. Moreover, our body processes oleic acid easier than other fatty acids.
Secondly, organic extra virgin olive oil also contains high levels of antioxidants like phenols, and vitamins E and A, which fight free radicals and thus prevent premature aging. Those antioxidants help neutralize the oxidation process, which is common to alls fats, and preserve the properties of olive oil too.
So, the fact that olive oil is capable of resisting oxidation at higher temperatures much better than seed oils makes it the safest vegetable oil for frying.
Many in the non-Mediterranean industrialized countries feel uneasy when a Mediterranean recipe calls for frying in olive oil. Frying is an old cooking technique that is very popular in the Mediterranean cuisines. It is as much an integral part of the healthy traditional Mediterranean diet as consuming raw olive oil with bread and salads.
Posted in Articles, Health, Olive Oil by: Olives101
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Dalmia launches Hudson Canola Oil in Punjab
Dalmia Continental Pvt Ltd (DCPL), a leader in the retail business of olive oil in the country, today launched Hudson Canola Oil in Punjab today. The oil is good for the heart.
The chairman of the company, V N Dalmia, said the people of Punjab were familiar with Canola Oil. So the firm expects good returns from the Punjab market. He added that the people of Punjab reportedly had a high incidence of heart-related diseases and the use of Canola oil for them could be effective.
He informed that the product was perfect for Indian cooking since it is standard edible vegetable grade oil with neutral taste and flavour. It has been tested to have the lowest content of saturated fats amongst all oils, high levels of monounsaturated fats, antioxidants and Omega-3.
It also contains a beneficial 2:1 ratio of Omega-6 to Omega-3 polyunsaturated fat to balance excessive Omega-6 intake in everyday diet. In addition, Canola is a rich source of Vitamin E antioxidants, he said.
Dalmia said the product was a big hit in developed countries of the world. The oil would be available at Rs 260 per liter.
According to him, the company was catering to the 75 per cent of the market and was expected have a turnover of Rs 4 crore in 2007-08 and plans to register a turnover of Rs 250 crore of the total market size of Rs 500 crore by 2012-13.
The company has 9 retail stock points and 9,000 retailer across India. “The growth of retail chain stores helped us immensely to reach out our customers,” he added.
DCPL would roll out Olive oil based sauces, dressing, coconut water, non-alcoholic beer, table olive and Leonardo Gold oil to diversify its product portfolio in the near future.
[Source] Click here
Posted in Business, Cashmere | Around, Olive Oil by: Olives101
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Quel avenir pour les olives grecques ?
Le quotidien note que 5 millions d’oliviers ont été détruits dans les feux qui ont ravagé la Grèce cet été.
“La Grèce est le troisième plus grand producteur d’huile d’olive après l’Espagne et l’Italie (…). Mais l’olive est davantage qu’une source de revenus pour les villageois de ce paysage beau et reculé
Les olives sont un symbole de sécurité, elles ont fourni de l’huile pour l’essence et de la nourriture depuis plus de 3500 ans, et elles sont le lien avec la terre d’une société de plus en plus urbanisée. (…) Maintenant, avec des terres réduites à un paysage lunaire, comme des scènes de la Somme, la tâche de régénération doit commencer. Dans une photo des manifestations de mercredi dernier, un petit garçon, habillé en noir, agitait une branche d’olivier.
En d’autres temps, cela pourrait symboliser la paix, mais j’espère que cela signifiait que si nous voulons que la campagne perdure, alors les jeunes doivent s’engager et assurer la relève de leurs grands-parents.”
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Posted in en Français, Europe by: Olives101
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Turkish Olive growers call for increased olive oil consumption
While the rest of the Mediterannean consumes most of the olive oil it produces, olive oil consumption in Turkey is the lowest in the region. Turks consume one kilogram of the oil a year while their neighbors comsume an average of 15. Producers in Ayvalık say it’s time the government inspires Turks to buy and consume more
Olive growers in the Aegean town of Ayvalık claim the best way to support the country’s olive oil industry, hit hard by this year’s drought, is for the government to up the ante and promote domestic consumption.
Turkey, the Mediterranean’s fifth largest olive oil producer, seriously lags behind in olive oil consumption when compared to its neighbors. The average consumption of olive oil in the region is 15 kilograms per person annually, while in Turkey it is one kilogram a year, a stark contrast.
“Of the world’s olive oil 95 percent is produced in the Mediterranean, yet we consume the least,” said Rahmi Gençer, director of the Ayvalık chamber of commerce. “Every year we produce 130,000 tons of olive oil and consume only 70,000.” The rest of it is exported.
Among the olive oil producing countries of the Mediterranean basin, 80 percent of the olive oil produced is consumed. In Greece there is an average consumption of 20 kilograms annually and in Italy and Spain it is around 14 kilograms.
Posted in Europe | U.K, Olive Oil, Olive Tree by: Olives101
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Huiles d’olive: Pas si vierges que ça
Par Anne-Sophie Stamane,
L’huile d’olive, reconnue pour ses effets bénéfiques sur la santé, a bonne presse. Encore faut-il que la qualité soit au rendez-vous. Une enquête de la Direction générale de la concurrence, de la consommation et de la répression des fraudes (DGCCRF) a mis en évidence des infractions sur l’origine et la composition réelle de certaines huiles.
Peut-on cuisiner à l’huile d’olive les yeux fermés ? A priori, ses vertus nutritionnelles parlent pour elle, et expliquent que sa consommation en France a augmenté de 86 % en 6 ans. Mais une enquête de la Direction générale de la concurrence, de la consommation et de la répression des fraudes (DGCCRF) publiée cette semaine ternit le tableau. Huile espagnole vendue comme italienne, ajout parfois massif d’huile de tournesol, fausses indications sur les variétés d’olives utilisées : l’analyse, fin 2006, de 211 échantillons prélevés dans les moyennes et grandes surfaces, chez les grossistes, sur les foires ou dans les moulins de production a révélé que 23 % des huiles d’olive n’étaient pas conformes à la réglementation européenne. Vingt et un pour cent ont été déclarées « à suivre », pour des doutes sur l’origine géographique, de légers défauts de composition et un étiquetage pouvant prêter à confusion. Au total, la DGCCRF a procédé à 11 rappels de réglementation, 6 notifications réglementaires et a dressé 8 procès-verbaux de délit ou de contravention. Deux dossiers transmis à la justice pour étiquetage mensonger, aggravé dans un cas de falsification, ont abouti à la condamnation de chaque entreprise à 5 000 euros d’amende.
Posted in en Français, France, Huile d'Olive, Santé by: Olives101
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