Traffic d’huile aussi rentable que la cocaïne ?
Un article de Tom Mueller du New Yorker raconte qu’en 1997 et 1998, l’huile d’olive était le produit agricole le plus traffiqué dans l’Union Européenne, incitant l’office des fraudes de la communauté européenne à mettre en place un bureau spécial de lutte contre la fraude dans l’huile d’olive. L’un des enquêteurs m’a expliqué que “les profits de ce trafic étaient comparables à celui du trafic de cocaïne, mais les risques étaient minimes”.
Depuis 30 ans des cargos chargés d’huiles diverses et variées partent de Turquie et de Chypre pour arriver en Grèce et en Italie avec un chargement qui s’est soudain métamorphosé en “huile d’olive de première qualité”. L’analyse des bouteilles sur le marché montre que la plupart contiennent des mélanges (colza, tournesol voire des graisses industrielles).
Et la politique agricole européenne ne fait qu’encourager ce trafic puisqu’elle subventionne les producteurs à la quantité et non à la qualité, encourageant les très gros fabricants d’huile d’olive, souvent liés aux différentes mafias italiennes et des balkans.
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Posted in en Français, Europe, Huile d'Olive by: Olives101
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Madera, CA: Olive price is up, but production mediocre
By Ramona Frances,
Unlike other commodities in Madera County, the fruit from olive-bearing orchards will not lead to a “bumper” crop this year. The price may be good, but this year’s yields aren’t as impressive.
“Some of the trees are looking good (this year), others don’t have anything on them at all,” said grower Jim Erickson said Friday. “It’s sporadic at best.”
Referring to last year’s disastrous crop, he said, “but anything is better than that.” Erickson see the winter’s freezing weather as the most likely cause of a light crop.
“The cold temperature we had may have damaged some trees, but other trees look good. And there was heat during bloom. Trees could also be impacted by stress of low water moisture (in the soil) during bloom.”
Kevin Olsen, manager of S & J Ranches in Madera, seems to agree with Erickson’s assessment. He said Friday that the olives are not as heavy as he would like to see on trees but quality and size of the olives are up.
Posted in Business, California, Olive Tree by: Olives101
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Olive oil offerings
By Peta Mathias,
The olive oils you see in the supermarket vary in quality. Some are exceptional value for money but you really just have to buy and taste them to find (a) the best and (b) the one you like.
You cannot tell what an oil is like by its colour – it gives no indication of taste or quality. Tasting is absolutely the only way to know. When you find a good olive oil and olives you like, make note, because the best oil is the one you like and that suits your tastebuds.
It’s great to buy olive oil from a specialist food shop as they let you taste and compare, and are good at giving information. Some of the best oils come from Greece and Spain.
The four enemies of olive oil are age, heat, air and light. They say you should keep oil in a dark, cool place such as a wine cellar, a cupboard or a pantry, as light and heat deteriorate it quickly.
Once it’s open, consume it quickly as air causes oxidation. In the olden days olive oil was stored and transported in terracotta amphoras – jars with large oval bodies, narrow cylindrical necks and two little handles near the mouth. They were always kept in the basement.
Posted in Health, Olive Oil by: Olives101
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Myriad benefits of Olive oil
Diabetes:
An olive-oil-rich diet is not only a good alternative in the treatment of diabetes, but also helps in preventing or delaying the onset of the disease.
Obesity and abdominal fat:
Olive oil is high in calories like any other fats and oils, but the research states that, there is less obesity amongst the Mediterranean peoples, who consume the most of olive oil. Olive-oil- rich diet helps in greater and long lasting weight loss than a low- fat- diet. Moderate amounts of olive oil will also reduce abdominal fat, if eaten as part of a diet high in plant foods.
Pregnancy:
Olive oil plays a key role in foetal development during pregnancy. If women consume olive oil during pregnancy, they give birth to children better in terms of height, weight behaviour and psychomotor reflexes.
Skin:
Olive oil plays an important role in the prevention of continuous oxidation, one of the processes that influences the development of certain types of skin cancer.
Natural painkiller:
Good quality olive oil contains a natural chemical that acts like a painkiller. 50g of extra-virgin olive oil was equivalent to about a tenth of a dose of ibuprofen.
Cancer:
A mono unsaturated fatty acid called Oleic acid has significant protective effects against cancer. It has the ability to reduce the affect of an oncogene, a gene that will turn a host cell into a cancer cell. It can even help to fight breast cancer.
Other benefits:
it maintains metabolism and contributes to the development of the brain and bones in children. It is also recommended as a source of vitamin E for older people.
Olive oil also acts like a natural anti-oxidant, that slows down the natural aging process. It also slows down acid overproduction in the digestive system thereby diminishing the potential for ulcers and other gastrointestinal problems.
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Virgin olive oil may help keep blood clot-free
Eating foods prepared with olive oils that are rich in phenols, substances though to have beneficial effects on the heart, may help ward off harmful blood clots in people with high cholesterol, Spanish researchers report.
“Our findings provide new evidence of the healthy effects of virgin olive oil,” Dr. Francisco Perez-Jimenez of Reina Sofia University Hospital in Cordoba and colleagues conclude.
In the early stages of atherosclerosis, the balance between clot-promoting and clot-dissolving factors in the blood vessels shifts in favor of clot formation and having high levels of fat in the blood can worsen this imbalance, Perez-Jimenez and his team explain the August issue of the American Journal of Clinical Nutrition.
Olive oil contains phenols, which have been shown to fight clotting in lab tests, but few studies of their effects have been performed in humans, the researchers note.
To investigate, the researchers had 21 people with high cholesterol eat two different breakfasts. For one week, they consumed either white bread with virgin olive oil containing 400 parts per million phenols, or white bread with olive oil from which much of the phenols had been extracted, leaving it with 80 parts per million. Study participants were then switched to the opposite meal.
Two hours after the high-phenol meal, study participants’ concentrations of factor VII antigen, which promotes blood clotting, were lower compared with the low-phenol group. The high-phenol group also experienced a greater drop in the activity of another clot promoter, plasminogen activator inhibitor-1.
The researchers suggest that previous studies that have yielded inconsistent results regarding olive oil’s effect on the blood may have been due to variations in phenol content.
“Although this study deals with the microcomponents of virgin olive oil, we should still think in terms of evaluating the biological properties of complete foods,” the researches add.
With this in mind, they conclude that the current study supports the heart health benefits of virgin olive oil.
[Source] Click here
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