Culture de l’olive en Algerie
La culture intensive de l’olivier, un noyau dur de l’agriculture algérienne.
Le ministre de l’Agriculture et du Développement rural, M. Said Barkat, a annoncé dimanche à Ghardaia que son département ministériel “compte encourager la culture intensive de l’olivier à travers l’ensemble du territoire national“.
Intervenant devant un parterre d’agriculteurs de la région de Guerrara, en marge d’une visite dans la wilaya d’une délégation de l’Organisation des Nations unies pour l’alimentation et l’agriculture (FAO) conduite par son directeur général, M. Jacques Diouf, le ministre de l’Agriculture a souhaité que l’Algérie devienne un des grands pays producteurs d’olives et d’huile d’olive.
Posted in Algérie, en Français by: Olives101
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etude sur l’huile d’olive Tunisienne
Huile d’olive Tunisienne: Quels emballages pour quels marchés ?
Pour qui veux comprendre le marche et l’avenir de l’huile d’olive en Tunisie, voici une excellente étude très bien documentée de 25 pages (au format PDF) sur l’huile d’olive, le produit, la concurrence, la conjoncture et d’autres infos a connaitre.
Titre : Comment promouvoir l’huile d’olive conditionnée
Sommaire:
• Un environnement de plus en plus concurrentiel
• Conjoncture mondiale et tendances du marché
• Les tendances de production à privilégier
• Un marché de plus en plus normalisé
• Gamme d’emballages proposée à l’étranger
• Des tentatives d’export audacieuses et prometteuses…sans lendemain
• Tendances des saveurs et des mélanges
• Les marques tunisiennes : nouvelles dimensions
• Des filières de formation spécialisées
Continue Reading »
Posted in en Français, Huile d'Olive, Tunisie by: Olives101
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Black olive paste or tapenade
1 cup Spanish black olives.- 2 cloves garlic, finely chopped.
- ½ cup freshly chopped continental (flat-leaf) parsley.
- 2 large sprigs rosemary, leaves stripped and finely chopped.
- 2 large sprigs thyme, leaves stripped.
- 1/3 cup extra virgin olive oil.
- freshly ground black pepper.
In a food processor blend all ingredients until fairly smooth.
Taste for pepper and pack into a small container.
Cover with some more extra-virgin olive oil before storing in the fridge.
Tapenade: add a couple of anchovy fillets, ¼ cup capers (rinsed) and some lemon juice.
Posted in Recipes by: Olives101
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Nuts or olives? Nutritionists give advice
Ah, the holidays! Your heart is filled with cheer and your cup runneth over with joy to the world. And, unfortunately, so does your hors d’oeuvre plate. The month of December can feel like a 31-day snackathon.
Of course, there’s nothing wrong with eating, drinking and being merry, but revelers should “strike a balance between health and enjoyment,” says Mary Ryan, a registered dietitian based in Jackson Hole, Wyo. “Decide what you really want to taste, then ignore the rest.”
Real Simple asked nutritionists to weigh in on perennial party-food dilemmas. Take their cues, grab a glass of Champagne (a better choice than a cocktail), and toast a happy – and healthy – New Year.
Mixed nuts or olives?:
The better choice: Olives. Like olive oil, olives are high in monounsaturated fats, which help lower cholesterol. They’re also low in calories. Each olive has only about five calories and less than a gram of fat, while one pecan, for example, has almost 14 calories and nearly 2 grams of fat. And though you can toss back numerous nuts almost too easily, olives often require a little more work. When you’re left with a plateful of pits, you’ll know exactly how many you’ve put away. But… Nuts are also high in monounsaturated fats, and they’re a good source of fiber and arginine, an amino acid that helps keep blood vessels relaxed and open.
[Source] Click here to continue.
Posted in Health by: Olives101
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Olive oil emulsion helps with problem heart arteries
An emulsion of olive oil, egg yolk and glycerine might be just the recipe to keep heart patients away from the operating room and cardiac bypass surgery.
That’s the finding of a study to be published in the January issue of the journal Catheterization and Cardiovascular Interventions led by Michael Savage, M.D., director, Cardiac Catheterization Laboratory at Thomas Jefferson University Hospital, Philadelphia.
The mixture is not swallowed, Dr. Savage explains. Rather, it is used in the Cardiac Catheterization Laboratory to bathe surgical stents before they are inserted into problem heart arteries.
Since being introduced in 1994, stents–the metal mesh tubes placed in a coronary artery to keep it open after an interventional procedure–have worked in the majority of patients.
Posted in Health, Olive Oil by: Olives101
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