10m olive saplings ready for export from Iran
Hossein Yousefi told IRIBNews on Sunday that Iran, which is the current president of the International Olive Council, issued identification cards for 300,000 olive trees in the year to March 2007.
He stressed that the councils member-states have welcomed Irans export plan.
At present, each olive sapling is priced between three and seven dollars in the global market, the official explained.
Yousefi contended that if Iran follows up its export plan and targets European markets, it would be a source of lucrative revenues.
Meanwhile, the official noted that the ministry has signed deals with research and academic centers to identify 100,000 plant genes by March 2008.
Yousefi said that in the first stage, genetic reserves of ten agricultural products namely pomegranate, grapes, almond, walnut, fig, apple, pear, olive, pistachio and date–indigenous Iranian plants–will be identified and registered.
He noted that genetic reserves of pistachio and pomegranate are currently being identified.
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Posted in Middle East, Olive Tree by: Olives101
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Texas olive oil tapped to bear more fruit
As the demand for healthier food alternative grows, a top Spanish grower is bringing ‘green gold’ rush to the state
By Jenalia Moreno,
VILLA DEL RIO, SPAIN — Texas is the new frontier for olive oil, the world’s “green gold.”
The state already has a small olive oil industry, but now that Spanish food giant Grupo Sos plans to plant olive trees in Texas, it could take off.
“We could have Texas olive oil in a few years,” said Jesús Salazar, president of Grupo Sos, which bought Houston’s American Rice and its Freeport plant in 2004 for $41 million.
Grupo Sos pumps out 15 percent of the world’s olive oil a year, making it a leader in the global industry, Salazar said. It operates out of Spain, the world’s top olive oil producer.
Legend has it that Phoenicians introduced the olive tree to the Iberian peninsula about 3,000 years ago.
Across the landscape of Andalusia in southern Spain, rolling hills are covered by knobby olive trees. Here, the local economy thrives on the fruit, with its groves, olive oil bottling plants and even olive oil museums.
A similar scene could stretch across parts of Texas if Sos and other growers are successful.
Posted in North America, Olive Oil, Texas by: Olives101
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Chickpea & olive dip
Recipe by Michelle Noerianto,
Photography by Ian Wallace,
Cooking Time:10 minutes
Ingredients (serves 6):
- 1 x 500g pkt Lebanese bread
- 1 x 400g can chickpeas, rinsed, drained
- 80g (1/2 cup) pitted kalamata olives
- 1 garlic clove
- 1 1/2 tsp mild ground paprika
- 60ml (1/4 cup) olive oil
- Olive oil, extra, to serve
Method:
- Preheat oven to 200°C. Place the Lebanese bread, in a single layer, on 2 large baking trays. Bake in oven for 5 minutes or until crisp.
- Meanwhile, place the chickpeas, olives, garlic, paprika and oil in the bowl of a food processor and process until smooth. Transfer to a serving bowl.
- Make a small hollow in the top of the dip and drizzle with a little extra olive oil, if desired. Break the bread into large pieces and serve with the dip.
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Cable Bay extra virgin olive oil simply the best
Already known for their award-winning wines, Waiheke Island’s Cable Bay Vineyards have now scooped an international plaudit for their extra virgin olive oil.
Competing against olive oils from all over the world – including traditional Mediterranean olive-growing countries such as Greece, Italy, Spain and Portugal – Cable Bay’s 2006 Extra Virgin Olive Oil won a gold medal at the 2007 Los Angeles International Extra Virgin Olive Oil Competition.
Olive oil, like wine, is complex and varied says Cable Bay shareholder, Margaret Edwards, who has been growing the vineyard’s olives and turning them into oil for more than 15 years.
“Extra virgin olive oils are terrifically varied in taste, quality and style, so taste them as you would a wine and match them to food.
“For example, delicate extra virgin olive oils are best served with fish or chicken, intense oils with strongly flavoured foods, while medium-style all-purpose oils are great for dipping with bread or vegetables.”
Cable Bay’s award-winning 2006 Extra Virgin Olive Oil is an excellent, medium-style oil with a wide range of uses from dipping with bread to drizzling over chicken, pasta, vegetables and salads to enhance their flavour she says.
All diners at Cable Bay Vineyards Restaurant are able to taste this award-winning oil, which is presented with bread as a complementary dish.
It is also available for sale exclusively through the winery.
Posted in Australia | NZ, Olive Oil by: Olives101
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California Olive Ranch doubles production capacity
California Olive Ranch, Oroville, Calif., expects to double its production capacity this year after signing a long-term agreement with another large, California olive oil producer.
Olive Glen Orchards in Glenn County will provide 100 percent of the fruit from its 700 acres of high density olive trees to California Olive Ranch, already the largest olive oil producer in the nation, farming 1,700 acrs of olives near Artois and 500 acres in Oroville.
This pack will give California Oliver Ranch more than 100,000 gallons of extra virgin Arbequina olive oil available from the 2007 harvest alone.
“We went with California Olive Ranch because they are the recognized leader in the California olive oil market with proven milling and marketing experience, especially with the Arbequina and other high density olive varieties,” said Bill Carriere, president of Olive Glen Orchards.
This new, large supply of olives is especially important to California Olive Ranch since oil produced from their 2006 harvest was committed literally within days of going on the market. The demand for fresh oil from California far exceeded the amount the state’s producers could provide in 2006 due to a late frost that damaged many orchards up and down the state.
Posted in California, Olive Oil by: Olives101
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