Tunisie: Secteur de l’huile d’olive – Point de vue d’un opérateur
Par S.b.
Lorsque les techniques modernes assurent la bonne qualité
Depuis les résultats de la campagne 2005-2006, l’huile d’olive ne cesse de susciter des débats. Etant un produit clé de l’économie nationale et suite au point de vue exprimé récemment par M. Mondher Kachouri, directeur général des Huileries Ben Yedder, Mme Frida Dahmani, directrice de Drupa Services, nous a contactés pour exposer à son tour les problèmes de l’huile d’olive en Tunisie qui se situent en amont, à savoir ceux relatifs à la récolte, mais également d’autres points qui affectent la qualité de l’huile d’olive. Drapa Services, spécialisée dans la mécanisation de la récolte, a une expérience sur le terrain de trois ans et est présente dans toutes les régions.
Posted in en Français, Tunisie by: Olives101
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Greece: Olive oil helps to fight disease, experts say
Olive oil lovers and medical experts stressed, during a conference in Athens yesterday, the benefits to people’s health from consuming the oil, including reducing the risk of death among diabetes sufferers.
Recent studies have shown that consuming olive oil helps to reduce blood pressure and the possibility of a person suffering from Alzheimer’s disease, said Antonia Trichopoulou, a professor at Athens Medical School.
Tests have also shown that people who suffer a heart attack are 31 percent less likely to die if they have been consuming olive oil as part of a Mediterranean diet.
The president of the Greek Olive Oil Society (Filaios), Paraskevas Tokouzbalidis, said that the average Greek consumes 18 kilos of olive oil a year but he added that harmful hydrogenated fats had begun to creep into the Greeks’ diet.
Posted in Europe | U.K, Health, Olive Oil by: Olives101
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Give me an artisan olive in my martini
By Michael Bauer,
Why aren’t martini olives given the same attention as the rest of the drink?
From your postings, I gather that your cocktail of choice is the Negroni. However, I was wondering if you ever order martinis? If so, are you ever disappointed with the olives? I’ve been surprised to find that some very good restaurants and bars use very bad olives. It seems that most elements in making a martini you have some control over when ordering out — up vs. rocks, shaken vs. stirred, dirty, dry, etc. Why is there no choice when it comes to the olive?
I do love a good martini, but I got on a negroni kick about two years ago. I’m not sure why, with the artisan cocktail movement, more bars aren’t paying attention. Or maybe they are and I just don’t know.
Martini drinkers, help us out. Who has the best martini, and really good olives?
[Source] Click here
Posted in Articles by: Olives101
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Where Olive Oil Flows
By Michael Van Cassell,
Allesio Carli, wearing a flannel shirt and heavy construction ear protection, stood in the doorway between two seemingly different worlds.
Behind him sat casks full of maturing Pietra Santa wine stacked ceiling high. In front of him, two growers from Carmel Valley dipped their fingers into their inaugural batch of green extra virgin olive oil, which streamed from a loud Pieralisi centrifuge into a blue container.
Carli, head wine and olive oil maker at Pietra Santa Winery in Cienega Valley and a native of Tuscany, has been producing wine at Pietra Santa for 16 years. In 1999, Carli helped then-owner Joseph Gimelli import and plant 5,000 Tuscan variety olive trees on the Pietra Santa estate grounds.
For Carli, grapes and olives go hand-in-hand.
“A winery will have an olive mill in Tuscany, most likely,” said Carli, recalling his roots.
In 2001, the men harvested and pressed their first olives – around six tons – making ‘Olivita,’ a 100 percent Tuscan variety extra virgin olive oil.
Posted in North America, Olive Oil by: Olives101
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Best oils: flavorless, olive
By Erica Marcus,
Q: How many different kinds of oil do I need in my kitchen?
A: You can get by with as few as two — a good-quality extra virgin olive oil and an inexpensive unflavored oil such as canola or corn.
Oil serves three roles in the kitchen. As a texture provider, it creates moistness in baked goods and lends sauces and soups a silky quality. When you saute or fry in oil, you are using it as a cooking medium. Finally, aromatic oils such as olive oil and unrefined nut oils enhance flavor when drizzled raw over a finished dish or used in a salad dressing or mayonnaise.
It’s easy to dispense with “texture provider.” All oils have essentially the same feel, and you would be hard-pressed to distinguish the texture of a cake or salad dressing made with cold-pressed extra-virgin olive oil from one made with store-brand soybean oil.
Posted in Olive Oil by: Olives101
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