Lessons from the Tuscan Olive Harvest
By John Becker ’02
“Anche le olive verde?” I ask, the words awkward in my American mouth. The answer comes in the easy cadence of Tuscan Italian: yes, we also pick the green olives. This much I understand, the rest I need to look up later. But for now I turn my attention back to the small hard green olives that seem unique to the tree before us. It is a fiercely bright morning in early November—the first day of the harvest on this organic olive farm in the twisting hills of eastern Tuscany.
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Turkish Olives & Olive Oil
Olives
Worldwide, there are approximately 10 million hectares where olive trees are grown. There are around 900 million trees, of which 98% are found in the countries of the Mediterranean, 90 million of which are in Turkey. In the harvest season of 2000-2001, the 80 million trees found in the Aegean region are expected to bear fruit, whereas 7 million will probably not.
In the olive-growing region of the Mediterranean, Turkey grows its olives largely near the shores of the Aegean and Marmara seas as well as the southeast region of Anatolia. The most important region for olive growing is in the Aegean, which ranges from Canakkale to Mugla. In Turkey, about 400,000 families earn their living from olive production and around 8,000-10,000 people have additional earnings from this industry, highlighting the importance of this sector.
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Olive & Olive Oil Fair & Congress To Be Held In Istanbul
The First Anatolive Eurasian Olive, Olive Oil & Processes Fair & Congress will be held at Istanbul Expo Center on January 25th.
The fair is organized by Turkish Foreign Trade Undersecretariat, Turkish Exporters` Assembly (TIM), Aegean Olive & Olive Oil Exporters` Association (EZZIB), and Zeytindostu (Olive Friend) Association.
Besides the conference on Turkish olive and olive oil to take place on January 27th, panel discussions and seminars will be held within the scope of the fair.
On the other hand, Greek and Turkish cooks will prepare special food from the cuisines of their countries in which olive oil is used.
Delegates from USA, Russia, Germany, Romania, Canada, Brazil, Australia, Italy and Palestine are expected to join the three-day fair.
[Source] Click here
Posted in Business, Europe | U.K, Olive Oil by: Olives101
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Know your Olive
Italian chef Enrico Sartor shares some pointers on choosing the right label for your table
With all the health benefits it is supposed to have, olive oil is being pursued like never before. Food connoisseurs are even going as far as buying the oil at its source or with the PDO (protected designation of origin) label. But for those who prefer not to lug back fragile bottles on an Italian holiday, chef Enrico Sartor has a few tips.
Having recently introduced a fiesty gastro-menu at Chennai’s Amethyst, Sartor says the trend is all about ‘’fresh, simple food, with strong ingredients. Food must have a meaning. It is a language. For instance, if you put mozzarella, basil and tomato together with a drizzle of olive oil, it tastes very good.’’
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Olive crop hard hit by freeze
By Ben Brown,
Mendocino County’s burgeoning olive industry will be the hardest hit by last weekend’s cold snap, said Mendocino County Agricultural Commissioner Dave Bengston.
“It’s been a long time since we had temperatures this low,” Bengston said.
Unlike grapes and pears, which are dormant this time of year, olive trees are evergreen and more likely to be hurt by low temperatures. Bengston said the thinner branches of olive trees, what are referred to as “small wood,” can be hurt or killed when temperatures fall below 20 degrees.
Starting Jan. 11, a cold front from Canada and Alaska caused temperatures in Mendocino County to drop well below freezing at night, often dropping as low as the teens.
“Large wood” or thicker branches may also have been damaged because they can be hurt when temperatures drop below 15 degrees.
Bengston said the last time Mendocino County experienced a freeze this cold was 1990 when there was little in the way of an olive crop in the county.
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