Olive oil output up
World olive oil production is likely to grow at least 10 per cent in the coming crop year, after an already strong year in 2006/07, the International Olive Council (IOC) said.
In the current crop year, which ends on Sept 30, output could reach 3.0 million tonnes, up from 2.6 million tonnes the year before.
For 2007/08 that is likely to be 3.3-3.4 million tonnes, according to the IOC, which represents major producing countries.
Spain is easily the world’s biggest grower, accounting for about a third of the total, followed by Italy and Greece. Further behind come Turkey, Tunisia and Syria.
‘There’s been plenty of rain this year in most oil producing countries and this next crop year, 2007-08, will be better than previous ones,’ the IOC’s executive director Habib Essid told a news onference.
In January, the Madrid-based IOC gave a crop forecast for 2006/07 of 2.82 million tonnes, rising to 3.0 million for 2007/08.
Consumption worldwide is rising and the market is now well balanced in terms of supply and demand, he said.
The IOC is actively promoting olive oil in India and China, which it sees as large potential markets.
Prices are likely to stay in line with the current level of 2.2 to 2.3 euros a kilo of extra virgin category oil, thanks to rising exports which will absorb the bigger harvest, Essid said
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Olive oil producers seek Chinese, Indian buyers
A global body representing olive producers based in Madrid said yesterday it planned to launch marketing campaigns in China and India to promote the consumption of olive oil in the two emerging markets.
The International Olive Council will launch the promotional campaign in India in September and in China next year, its president Habib Essid told a news conference in the Spanish capital.
In India, olive oil is used mostly for manufacturing medicines and cosmetics and consumption remains very small. Palm oil is preferred for cooking.
India, a nation of over one billion people, currently consumes just 2,500 tonnes of olive oil per year, but Essid said the potential existed to greatly increase exports of the product to the increasingly affluent country.
“There are 200 million Indians who are potential buyers of olive oil,” he said.
Consumption of olive oil is on the rise around the world because of its reputation as a key part of a healthy Mediterranean diet, he said.
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Posted in Asia, Cashmere | Around, Europe | U.K, Olive Oil by: Olives101
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NSW olive grower receives Churchill Fellowship
An olive grower and processor from the New South Wales north coast has received a Churchill Fellowship to travel to Sicily and southern Italy.
Alan Hodges will spend five weeks studying a water recycling process being pioneered in Sicilian factories as well as new green olive varieties.
Mr Hodges says he believes Australia is yet to perfect the art of growing and processing green olives to overseas standards.
“We are winning awards for black olives and a few awards won for green olives, but the experience that I’ve had with most of the olives around the country [is that] there’s nothing that goes anywhere close to the Sicilian olives,” he said.
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Lamb with garlic and olive sauce
Recipe by Gary Mehigan,
Photography by Louise Lister,
Ingredients (serves 4)
* 1/4 cup olive oil
* 4 lamb backstraps
* 2 garlic cloves, finely chopped
* 2 lemons, rind finely grated
* 1 cup pitted kalamata olives, roughly chopped
* 1/2 cup flat-leaf parsley leaves, finely chopped
Method
- Preheat oven to 120°C. Heat 1 tablespoon oil in a non-stick frying pan over medium-high heat. Cook lamb, in batches, for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a baking tray. Place in oven to keep warm while you cook remaining lamb.
- Reduce heat to medium. Add remaining oil to pan and heat until hot. Add garlic and cook, stirring, for 1 minute or until soft. Stir in lemon rind, olives and parsley. Cook, stirring, for 3 to 4 minutes or until heated through. Season with salt and pepper.
- Thinly slice lamb and arrange on plates. Serve with garlic and olive sauce.
Tips & Chef’s suggestion:
Peppery rocket and roasted kipfler potatoes are the perfect partners for pan-fried lamb.
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New Potential Health Benefit Of Olive Oil For Peptic Ulcer Disease
U.S. scientists have developed immunization methods that can offer long-term protection against Helicobacter pylori infections.
University of California-Davis researchers said the new methods might also contribute to a possible ulcer vaccine.
H. pylori is a bacterium colonizing the digestive tract of 50 percent of the world’s population. Infection can lead to chronic gastritis, peptic ulcer disease and gastric cancer. But expensive antibiotics currently used against H. pylori are encountering increasing resistance.
In the University of California-Davis study, mice were immunized in four groups: orally alone, intramuscularly alone, orally followed by intramuscularly, and intramuscularly followed by orally and then challenged orally with H. pylori after three months. The researchers found mice receiving intramuscular immunization alone or a combination of oral and intramuscular vaccinations had significantly reduced bacterial loads and no detectible H. pylori in their intestinal tract.
Mice immunized just orally or intramuscularly followed by orally weren’t protected and had decreased antibody responses.
“This study demonstrates the ability to induce long-term immunity against H. pylori, provides correlates of protection, and illustrates the crucial role of the immunization route(s),” said the researchers.
The research appears in the July issue of the journal Infection and Immunity.
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