06 Jun

UC Davis Olive Oil Conference Welcomes Public and Culinary Professionals

Cooking enthusiasts and olive oil aficionados are invited to join food professionals from around the world June 21-23 at UC Davis for an international conference exploring the best production practices, sensory qualities and culinary possibilities for the highest quality extra virgin olive oil.

uc-davis-olive-oil-logo“Beyond Extra Virgin,” the largest conference on olive-oil excellence ever held in North America, is designed for chefs, journalists, specialty retailers, food-service management executives, olive-oil producers, sensory scientists and anyone with a serious interest in cooking. Co-sponsored by the UC Davis Olive Center and The Culinary Institute of America, it will include two days at UC Davis and a third day at the institute’s Greystone campus in the Napa Valley.

The term “extra virgin” applies to olive oil that is the natural product of the olive, processed without any heat, solvents or other oils. The grade allows for a wide range of quality, including oil that is bland in flavor. The conference will focus on the top tier of extra virgin quality.

During the three-day conference, participants will be instructed about the critical control points — from harvest to storage — that advance or undermine flavors in extra virgin olive oil. They also will experience how leading chefs, including Paul Bartolotta, John Ash, Deborah Madison and Renato Morisco, are melding the modern with the ancient to highlight and even re-invent the best of these flavors.

The conference will begin at 4 p.m. on Sunday, June 21, with all sessions held in Freeborn Hall. On Tuesday, June 23, the participants will travel by chartered bus to The Culinary Institute of America at Greystone.

[Source] Click here to continue and register

06 Jun

Viability of Timbercorp’s forests in doubt

The administrators of troubled agricultural projects manager Timbercorp say they have not yet determined if the company’s forestry projects are still viable, or insolvent like its olive and almonds projects.

timbercorp-olives-logoTimbercorp was placed in administration in April, with liabilities estimated at the time of $930 million.

Mark Korda of administrator KordaMentha said on Thursday that full financial analysis of the forestry projects, which represented about 60 per cent of Timbercorp’s total business, was expected to be completed in the next week or two.

Mr Korda said the managed investment schemes (MIS) run by Timbercorp were so complex that the administrators were reluctant to draw conclusions about them until they had fully completed the analysis.

”With forestry, there’s probably $10 million required to run them just for the next three months,” Mr Korda said.
”But we haven’t done the full financial analysis of the forestry schemes.”

Mr Korda said investors in the Timbercorp’s forestry projects stood a better chance of getting something back than their counterparts in the horticulture projects.

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04 Jun

Scientists Use Olive Industry Waste to eliminate heavy metals from sewage

The waste obtained from olive during the oil extraction process can be used to eliminate heavy metals from sewage or waste waters of productive activities.

Olive pits, pomace and remains (from olive tree pruning) present an outstanding capacity to retain the lead present in this water, which confirms their capacity as biosorbents for their application in the depuration of effluents on an industrial scale.

This is one of the main conclusions of the doctoral thesis “Characterization and application of residual biomass for the elimination of heavy metals” carried out by M ngeles Martn Lara in the department of Chemical Engineering of the University of Granada, which has been supervised by professors Francisco Herninz Bermdez de Castro, Gabriel Blzquez Garca and Mnica Calero de Hoces.

Given the high la toxicity of heavy metals in solution on the ecosystem, one of the main problems of this industry at present is that there are not many metabolisation routes by the living beings or of degradation by the environment, and some of them have a limited capacity.

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03 Jun

Spanish & Italian Olive Oil fraud’s adulteration

By Andrew Weil,

Q: I understand that a magazine reported that a lot of the olive oil from Italy is adulterated with lesser oils and described ongoing fraud in the olive oil business. Do you have any information about this?

A: I have read the article you mention, it reports that fraud remains a major problem in the international olive oil business and that adulteration with inferior oils (hazelnut and seed oils) is especially common in Italy, the world’s leading importer, consumer and exporter of olive oil. The article notes that for the past 10 years, Spain has actually produced more olive oil than Italy, but much of the Spanish oil is shipped to Italy and then bottled and sold, legally, as Italian olive oil.

[Source] Click here to continue

31 May

Olio Capitale, Extra Virgin Olive Oil Italian Expo 2009

Presentation of the 2009 edition of Olio Capitale, an Italian event exclusively dedicated to Extra Virgin Olive Oil.