Kalamata Freshly picked olives…
Nikita Kotsiaris/ANA
Freshly picked olives spill out of sacks in Kalamata, in the southern Peloponnese, where the harvest season is currently in full swing. Greece is the world’s third-largest producer of olive oil after Spain and Italy, producing 350,000 tons of olive oil annually. Greece is also the world’s biggest producer of black olives.
Posted in Europe | U.K by: Olives101
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Is there an olive in your oil?
Increasingly, people in the United States are finding out that cooking is a creative process, a string of conscious choices, instead of an exact science. Typically, we must hand pick our ingredients, testing them for freshness and flavor. We must choose which knives to cut them with and which pans to cook them in. We must determine how much heat to use and how long to leave the food exposed to that heat. We must gauge the level of seasoning the food needs.
Sure, recipes help, but the mere ability to follow recipes step by step does not make one an exceptional cook.
Posted in North America, Olive Oil by: Olives101
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L’huile d’olive tunisienne en Chine
L’huile d’olive tunisienne Chaâl du sud de Sfax, dispose d’une réputation internationale. Le promoteur, Tarek FOURATI, PDG de la SOCOHUILE, producteur et industriel de l’huile Chaâl, a déjà pénétré le marché canadien, puis celui des USA, et dernièrement ce fut le tour de Pékin en Chine.
Cette huile, conditionnée en bouteilles de différents volumes, vise un marché haut de gamme en Chine.
Cette percée a été possible grâce à un accord commercial conclu avec l’appui de l’ambassade de Tunisie en Chine, mais également du CEPEX et du ministère du Commerce et de l’Artisanat.
Cette huile est distribuée dans tous les grands restaurants à Pékin et dans les prestigieuses enseignes de distribution.
Un excellent exemple qui donnera matière à réflexion aux producteurs d’huile d’olive.
[Source] Cliquer ici
Posted in en Français, Tunisie by: Olives101
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L’olive fruit traditionnel du Liban rural
Les habitants de la montagne du Mont Liban, du Nord et du Sud, retranchés dans les traditions, plantent l’olivier depuis des centaines d’années.
Source principale de revenu, l’olivier est devenu le gagne pain essentiel aux villageois.
Cultivé depuis des millénaires, l’olivier reste ancré dans les mœurs et les coutumes des villages éloignés de la capitale.
Tradition ancestrale, la cueillette des olives et la transformation de l’huile d’olive sont des processus hérités des grand- parents.
Posted in en Français, Moyen Orient by: Olives101
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The olive has its day in the sun
By Leslie Gornstein,
Special to The Times
In California wine country, olive oil may be the new Chardonnay. Producers are offering tours and tastings.
Squished together like grapes in a harvesting crate, the weekend wine-tasters are crawling along clogged California 29 through the Napa Valley. The olive trees lining the road whisper of the Other Napa, but the Chardonnay sippers don’t know to listen.
It’s olive pressing season, time to taste a different type of vintage — the extra virgin kind. Across California, frantoios (that’s Italian and insider lingo for an olive press) are coaxing liquid gold out of midnight-colored fruit. A few oil producers also are offering tastings and a crash course in the good life, Mediterranean-style.
Posted in Articles, North America, Olive Oil by: Olives101
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