24 Mar

Bumper olive harvest expected in Western Australia

The Department of Food and Agriculture is predicting this year’s olive harvest will be one of the best in years.

Harvesting near Dongara began at the weekend and will move further south to Gingin before wrapping up around June and July.

The department’s Dick Taylor says production is expected to rise by 3,000 tonnes to 15,000 tonnes this year, with oil production estimated around 2,500 tonnes.

He says favourable weather conditions have put the industry on track for a bumper harvest.

“Oh we had a pretty good flowering and fruit set in spring this year and more favourable weather, so more of the olives set on the trees and then with the heavier rainfall in early summer, we think that’s contributed to the trees being able to hang onto that fruit and develop into a better fruit size this year,” he said.

[Source] Click here

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24 Mar

Harvesting and Production of Olive Oil in Aurigo, Liguria – Italy

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22 Mar

Olive oil loses antioxidants after six months storage

A new study has discovered that if olive oil has been sitting on the shelf for six months, it can lose up to 40 percent of its health benefits.

The research was carried out an analysis on several varieties of extra-virgin olive oil produced from groves in the Italian countryside at production and during storage.

It was discovered that after three months of storage, the antioxidant activity in the oils remained unchanged, but antioxidants decreased by about 40 percent for almost all of the oils after six months.

The protective role of virgin olive oil is the result of its specific composition including phenolic compounds known to act as antioxidants, says lead researcher Antonella Baiano of the University of Foggia in Italy.

The health benefits of extra-virgin olive oil may include preventing conditions related to coronary disease, stroke and certain types of cancers.

Researchers recommend consumers store extra virgin olive oil in small glass bottles (one liter maximum because the oxygen contained in the headspace determines its oxidation), in a dark location, at a temperature lower than 68-77F (20-25C).

The study has been presented in the March Journal of Food Science, published by the Institute of Food Technologists.

[Source] Click here

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22 Mar

Olives and Olive Oil Trivia

Test your knowledge with this little Trivia.

A. What is the average life span of an olive tree?

  1. 300 years
  2. 450 years
  3. 600 years
  4. All of the above

B. Which country produces the most olive oil today?

  1. Spain
  2. Italy
  3. France
  4. Greece

C. How many varieties of olives are there in the world?

  1. 10
  2. 25
  3. 70
  4. More than 100

D. How much of the world’s supply of olive oil is made in Mediterranean countries?

  1. 50 %
  2. 20 %
  3. 98 %
  4. 100 %

E. Olive trees start to produce olive oil after five to eight years, but full production isn’t expected until tree are between …

  1. 35-100 years old.
  2. 20-30 years old.
  3. 200-300 years old.
  4. 9-15 years old.

Continue Reading »

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21 Mar

6th Edition of Vinolive, a Turkish Olive and Olives Oil Fair

The Aegean province of Izmir will host the Sixth Vinolive Olives, Olive Oil and Technology Fair between May 21 and 24.

Georgian Minister of Agriculture Bakur Kvezereli had a meeting with IZFAS’s director general Dogan Isleyen, and received information about the upcoming fair.

More than 150 Turkish and foreign companies are expected to join the VINOLIVE to be held at the Izmir Fair Ground.

A total of 12.993 professionals from France, Georgia, Italy, Lebanon, Syria, Greece, England, Israel, United Arab Emirates, Ukraine, Poland and Turkish Republic of Northern Cyprus visited Vinolive 2008. Vinolive 2007 had 133 exhibitors, and received some 11.687 professional visitors.

The exhibitor and visitor profile of the fair is sector producers and buyers, machine, single parts and supplier industry producers, agriculturalist, sector suppliers, logistic companies, sectoral associations and unions, hotel and chain markets.

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