08 Aug

Turquie : Avec Ayma, Taris vendra de l’huile d’olive aux USA

Ayma, une entreprise de plus de 40 ans, qui a été crée pour vendre et commercialiser les produits de Taris, vient de s’entendre avec une entreprise américaine, Amphora International Inc, sur la vente de 10 conteneurs d’huile d’olive d’une valeur de 500 mille dollars.

Buhkan Alkan, directeur général de Taris Ayma A.S, a déclaré que le groupe suivait les objectifs fixés aussi bien dans le secteur national qu’international. Il a précisé que Ayma A.S possède en Turquie 57 points de distributions avec un accès à 60 mille points de vente, et qu’il possède plus de 700 produits avec un chiffre d’affaire de plus de 40 millions de dollars. Il a rajouté “Suite à deux mois de pourparler avec une entreprise américaine, nous nous sommes entendus sur la vente de 10 conteneurs d’huile d’olive. Début Août, nous espérons finaliser nos entretiens avec la Chine. Nous allons ainsi devenir la première entreprise turque à intégrer, dans ce secteur, le marché chinois”.

[Source] Turquie News

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07 Aug

Olive oil facts

  • olive oil spoonAll olive oils have 14 grams of fat per tablespoon.
  • Spain is the world’s largest producer of olive oil.
  • Extra-virgin olive oil, the highest class of olive oils, is from the first pressing of the olive. It never comes into contact with chemicals or heat and is less than 1 percent acid. It has the fruitiest, most pronounced flavor. It is also the most expensive olive oil.
  • Light olive oil, which may also be labeled “olive oil,” has been so finely filtered as to remove most of its color, fragrance and flavor. It has a higher smoke point and is well-suited to high-temperature frying.
  • Olive oil loses flavor as it ages. Air, heat and light will cause olive oil to turn rancid. Olive oil with a buttery taste is probably rancid.
  • Refrigeration does not harm most grades of olive oil, but it is not recommended for extra-virgin oil because condensation may develop in the bottle, affecting the flavor.
  • When storing olive oil, the bottle should be tightly sealed.

[Source] Click here

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07 Aug

Italica Imports introduced a Spanish Extra Virgin olive oil enriched with Omega-3

Public health officials and the news media have been sending a resounding message that Americans need more Omega-3 in their diets. Italica Imports, in an effort to give consumers the healthiest products on the market, recently introduced a Spanish Extra Virgin olive oil enriched with Omega-3. This product aligns itself with increased consumer demand for functional foods driven by consumer lifestyle changes, increasing health awareness and an aging population.

Available in 17 ounce bottles, Italica Extra Virgin Olive Oil with Omega-3 is enriched with 13.8 grams of Omega-3 fatty acids. Originally derived from hake, salmon and codfish, the Omega-3 in Italica’s new product is infused into the olive oil during the bottling process. Supportive but not conclusive research shows that consumption of EPA and DHA Omega-3 fatty acids may reduce the risk of coronary heart disease.

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06 Aug

Crispy baked green olives

Photography by Steve Brown,
Recipe by Dixie Elliott,

Ingredients:

  • 3/4 cup tasty cheese, grated * 100g butter, softened
  • 1 1/4 cups plain flour
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon sea salt flakes
  • 24 large semi-dried, tomato-stuffed green olives
  • olive oil spray

Method:

  1. Preheat oven to 200°C. Line a baking tray with baking paper.
  2. Combine cheese, butter, flour, lemon pepper and salt in food processor.
  3. Process until mixture comes together to form a pastry.
  4. Remove from processor and knead lightly until pastry is smooth.
  5. Flatten into an 18cm square, cut into 24 even pieces.
  6. Using your fingers, mould a piece of pastry around each olive so it’s completely enclosed.
  7. Place onto prepared baking tray. Spray with oil and bake for 20 to 25 minutes or until golden brown.
  8. Cool and serve with pre-dinner drinks.

[Source] Click here

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06 Aug

Italy: The trade in adulterated olive oil

By Tom Mueller,

On August 10, 1991, a rusty tanker called the Mazal II docked at the industrial port of Ordu, in Turkey, and pumped twenty-two hundred tons of hazelnut oil into its hold. The ship then embarked on a meandering voyage through the Mediterranean and the North Sea. By September 21st, when the Mazal II reached Barletta, a port in Puglia, in southern Italy, its cargo had become, on the ship’s official documents, Greek olive oil. It slipped through customs, possibly with the connivance of an official, was piped into tanker trucks, and was delivered to the refinery of Riolio, an Italian olive-oil producer based in Barletta. There it was sold—in some instances blended with real olive oil—to Riolio customers.

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