Searching for the green gold, olive harvest at La Rogaia
The agriturismo La Rogaia in Umbria offers a new kind of active holidays. Guests can come for the olive harvest in autumn and pick olives for their own olive oil – guaranteed extravergine and organic. They can learn about ancient agricultural traditions and take home extra virgin olive oil from Umbria, which is considered among the best of Italian olive oils.
Participants can participate in the harvest as much or as little as they want. They are not expected to pick large quantities but may enjoy this way of intense contact with nature. The olives are picked only manually, not with machines. “It takes longer to harvest a certain quantity of olives but thus the trees and the ears and nerves of the pickers are not damaged” says Annette Greifenhagen, from La Rogaia.
On the last day the olives are pressed and the “fluid gold” is embottled to be taken home.
Posted in Europe | U.K, Olive Oil by: Olives101
Comments Off on Searching for the green gold, olive harvest at La Rogaia
Cure your own Olives
By Mel White,
One of the first things I noticed when I moved into my apartment here in Chula Vista, California-a few miles south of San Diego-was the fine old olive trees growing among the landscaped shrubbery and lawns of the neighborhood.
“They’re Mission olives,” an old-time resident of the city told me, “refugees from one of the many groves in this area that have been ripped up and replaced by suburban developments.”
Olive trees, however-which have a very long life-don’t stop producing fruit just because they’ve become mere decorations. Literally tons of olives go to waste in southern California every year! Part of the crop, of course, is consumed by starlings, one of the few birds that will eat the bitter berries. The lush oval fruit also makes super ammunition for the slingshot set (the ripe ones find their target with a satisfying purple splat).
Few people try to harvest the olives, because they have a dreadful taste fresh off the tree and must be processed in one of several complicated ways. So most people just rake them up and throw them away then pick up a can of the “readymade” fruit at the supermarket.
Posted in Articles, North America by: Olives101
Comments Off on Cure your own Olives
Zeytindostu: Friends of the olive
By Rasheeda Bhagat,
“Though it is said that olives will not grow in India, I do not believe that this is true. India is a huge country with very different kinds of climate and I believe the climate of Rajasthan can produce olives.”
It began just as an Internet chat by a Turkish journalist who was very fond of olives and olive oil. It then turned into an e-mail group and “before we knew it we had 3,000 members. Housewives, architects, journalists and, of course, those associated with the table olive and olive oil trade, and so we decided to form Zeytindostu – Olive and Olive Oil Association”, says Metin Olken, Chairman of the association.
The name sounds quite a tongue twister until he explains it — Zeytin in Arabic means olive and dostu (does the word sound familiar?) means friend. The association has grown big enough to hold the first exhibition — Antolives — of the industry at the swank Istanbul Exhibition centre. It has about 65 stalls from the table olive and olive oil producers and exporters and inaugurated by the agriculture minister of Turkey on Wednesday, it has managed to create a lot of media, business and consumer attention.
Posted in General Infos by: Olives101
Comments Off on Zeytindostu: Friends of the olive
Raw olives must be cured before they can be eaten
By Evie Barkin,
The difference between green and black olives lies in their ripeness. Green olives are picked while unripe, which makes them denser and more bitter than brown or black olives, which stay on the tree until fully ripened.
All olives have to be cured. They cannot be eaten right off the trees. Olive curing dates back to ancient Rome.
The way used to cure them affects their flavor and texture.
If you ever wondered about the various types of olives and what the difference between them is, maybe this can help. With so many on the market today it can be confusing.
Posted in Info | News, North America, Recipes by: Olives101
Comments Off on Raw olives must be cured before they can be eaten
Tunisie: Brevet d’invention tuniso-japonais, une variété d’huile d’olive tunisienne très performante contre certains cancers
Une équipe de chercheurs tunisiens du laboratoire «Caractérisation et qualité de l’huile d’olive», au sein du centre de biotechnologie du technopôle de Borj-Cédria, est parvenue à mettre en évidence un principe actif extrait d’une variété d’huile d’olive tunisienne, lequel s’est avéré très performant dans l’inhibition du processus de prolifération de cellules animales atteintes de cancer du sang ou leucémie.
Des recherches exploratoires effectuées in vitro ont en effet permis de montrer la forte teneur des feuilles, olives et huiles extraites de l’olivier tunisien en éléments biomédicaux appelés «polyphénols».
Ces substances sont connues pour leur caractère anti- oxydant et leurs vertus thérapeutiques certaines, vu le rôle qu’elles jouent dans les phénomènes d’absorption des radicaux libres, produits par l’organisme et qui sont souvent à l’origine de nombreuses maladies telles que le cancer.
Posted in en Français, Huile d'Olive, Santé, Tunisie by: Olives101
Comments Off on Tunisie: Brevet d’invention tuniso-japonais, une variété d’huile d’olive tunisienne très performante contre certains cancers
Copyright © 2025 Olives101.com | Entries 
and Comments