Huile d’olive et marchés à l’export
Le ministère de l’Industrie, de l’Energie et des PME organise le jeudi 5 Avril 2007, en collaboration avec le Centre technique de l’emballage et du conditionnement Packtec et la Fédération nationale de l’agroalimentaire, une journée d’information sur le thème : «Pour un meilleur positionnement de l’huile d’olive tunisienne sur les marchés à l’export».
Cette journée d’information a pour objectif de sensibiliser tous les opérateurs du secteur à valoriser l’huile d’olive tunisienne et la doter d’une forte valeur ajoutée.
Posted in en Français, Huile d'Olive, Tunisie by: Olives101
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Best olive oils are often hard to get, but Springs foodies soon have a chance
By Teresa J. Farney,
Lauren Stuart is to Franco Lombardi’s olive oil what Johnny Appleseed was to apples.
Last summer, the Colorado Springs cooking teacher took a culinary trip to Tuscany, met olive oil producer Lombardi, tasted the oil pressed from the olives grown on his land and began passionately spreading the word about his product.
A few months ago, she taught a special Tuscany cooking class, where she waxed poetic about Lombardi’s olive oil.
As olive-oil aficionados know, the best comes from the warm, sunny areas of Europe — Tuscany, Spain and Greece. They also know that these superior oils are hard to come by in the United States. The reason? Some of the best extra-virgin olive oils — those pressed and processed without heat or solvents — are produced in such small quantities that they can supply just the locals.
Posted in North America, Olive Oil by: Olives101
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Australian olive oil makes inroads in American gourmet market
Just up from Down Under: Yellingbo Gold, an extra virgin olive oil made of olives grown in a single estate — the Three Bridges Olive Grove in Yellingbo, Victoria, Australia.
Company owner Jeremy Meltzer was in town recently introducing the family olive oil, which is available at Times supermarkets and R. Field. He said the family got into the business 10 years ago, thanks to his father, Howard. “We left Dad alone for the weekend, and he planted 2,500 trees. He’s that sort of guy.”
Two years ago they had olive oil, and Jeremy began promoting it to gourmet shops, eventually getting it into the Whole Foods markets on the mainland.
The oil is available in a regular version and a limited-release unfiltered version, in 16.75-ounce bottles for $16 to $19.
Side note: The family has established the Jasmine Foundation Australia to benefit children orphaned by the southern Asian tsunami of 2004. The company donates 5 percent of all profits to the foundation, which was borne of Jeremy’s work in relief camps in India and Sri Lanka.
Visit www.jasminefoundation.org.
Posted in Australia | NZ, North America, Olive Oil by: Olives101
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Art: Three Olives
The Martini is a cocktail traditionally made with gin and dry white vermouth, though in recent years substituting vodka for gin has become more popular than the original recipe. It is often described as being “crisp” or “astringent”.
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AOC Olive de Nice – la filière oléicole des Alpes Maritimes
L’Appellation d’Origine Contrôlée “Olive de Nice” a été officiellement crée le 20 avril 2001 par un décret signé par les ministres concernés. Elle a donc pu profiter aux oléiculteurs qui en ont fait la demande pour leur récolte 2000/2001. Elle est le plus important (sinon le seul) moyen pour :
– Protéger notre production des contrefaçons. Non seulement les classiques, telle que “olives façon Niçoise”, mais les nouvelles qui ne manqueront pas d’apparaître grâce à la complicité de nos chers fonctionnaires européens. Il a en effet été décidé, dans un obscur bureau de Bruxelles, que l’indication d’origine d’une huile d’olive sera le lieu ou les olives auront été triturées et non pas celui ou elles auront poussé.
Posted in en Français, France by: Olives101
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