Croatia: Nadin Olive Oil Champion Of “Olive 2007”
Champion title of the third international olive cultivators` competition “Olive 2007” went to Mile Vrsajko of Nadin.
The champion was chosen in a competition from 1,012 samples of olive oil from Croatia and 10 countries of the word. Five olive cultivators, Emanuel Grubic of Bala, Andrijana Rubin of Jelsa, Vanja Dujc of the Slovenian Kopar, Nikola Bratic of Sibenik and Pero Skoric of Skradin won vice-champion plaquettes, while 300 manufacturers received gold medals, the Poslovni dnevnik daily writes.
Important for olive oil that olives are processed within 24 hours
Golden plaquette also went to the oil mill in Nadin, where the victorious oil was produced. The winner Vrsaljko discovered how it is important for olive oil that olives are processed within 24 hours from the harvest. The international manifestation of Mediterranean olive cultivators “Olive 2007”, organised by the and the Split-Dalmatia county Olive cultivators` and oil producers` alliance and the Stobrec-based Micro company, imposed itself during these three years as the most important olive event of the year.
Posted in Articles, Europe | U.K, Olive Oil by: Olives101
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Iran’s Kerman planning olive festival
The Fifth National Olive Festival will be held in Kerman on May 9-10 with an aim to encourage olive cultivation in desert areas and remove problems facing olive growers.
Deputy head of Kerman Agriculture Jihad Department, Hossein Mirzabeigi, told IRNA, “Olive originated from Iran. Considering that the plant is adaptable to dry conditions, we need to make more investments to expand olive plantations.”
He put the area under cultivation of live in Kerman province at 2,800 hectares, which yielded 200 tons of olive in the current crop year.
He further estimated the provincial olive production at 150 tons last year, naming Sirjan, Zarand, Bam, Baft and Rafsanjan as the provincial cities where olive is planted.
The Kerman province ranks 14th in Iran in terms of olive production.
[Source] Click here
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Olive Leaf Juice Could Be Edible Oil Antioxidant
Olive juice, obtained by pressing olive leaves, may act as an antioxidant to prolong the frying life of frying oils, suggests a study using sunflower oil.
“The outcome of the present study suggests that crude olive juice can be used in practical operation to extend the frying life of frying oils,” wrote lead author Radwan Farag from Cairo University.
The use of natural alternatives to synthetic preservatives, such as like butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT), to slow down the oxidative deterioration of food is gaining interest.
According to a 2003 report by Frost and Sullivan, the synthetic antioxidant market is in decline, while natural antioxidants, such as herb extracts, tocopherols (vitamin E) and ascorbates (vitamin C) are growing, pushed by easier consumer acceptance and legal requirements for market access.
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The extra virgin diaries
By Clarissa Hyman,
The hills or, rather, the imposing mountains of the Spanish Pyrenees, were alive with the sound of sniffing and slurping. About 150 noisy olive oil producers were packed into the small meeting hall in the tiny Catalan village of Erill la Vall, dominated by the slender, six-tiered bell tower of its 11th- century Romanesque stone church, typical of the scenic Vall de Boí. Outside, icy rain was threatening to turn to sleet but inside the mood was festive. It was the ninth annual open competition last year to judge the best extra-virgin olive oil made solely from Arbequina olives, the classic Catalan varietal, and the farmers had taken a rare day off mid-harvest to drive up to a “valley as beautiful as our oil”.
Posted in Articles, Europe | U.K, Olive Oil by: Olives101
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Olive leaf juice could be edible oil antioxidant
By Stephen Daniells,
Olive juice, obtained by pressing olive leaves, may act as an antioxidant to prolong the frying life of frying oils, suggests a study using sunflower oil.
“The outcome of the present study suggests that crude olive juice can be used in practical operation to extend the frying life of frying oils,” wrote lead author Radwan Farag from Cairo University.
The use of natural alternatives to synthetic preservatives, such as like butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT), to slow down the oxidative deterioration of food is gaining interest.
Continue Reading »
Posted in Articles, Health, North America by: Olives101
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