California, Lodi’s latest fruit
By Marc Lutz,
Grapes may always be king, but olive crops could hold steady second.
A lumbering beast crawls along the ground in the olive orchards near Kingdon and Thornton roads, gobbling up the green-black fruit from hundreds of trees. The grape-sized olives are then spit into a large plastic bin to be transported to their final fate: olive oil.
It’s olive harvesting time in Lodi, and for Ben Kolber and Kris Gutierrez, owners of KG Vineyard Management in Woodbridge, it’s a true learning experience.
Kolber, who comes from a long line of farmers — with roots going back 50 years in Lodi agriculture — said that the machine collecting the bitter little fruit is a modified grape harvester. Curtains have been added to the area where the olives are pulled from the tree, and chutes are added onto the ends where the olives are dropped into the bins.
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Posted in California, Olive Oil, Olive Tree by: Olives101
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Lebanon, Sidon’s Khan al-Franj puts spotlight on olives
By Mohammed Zaatari,
Sidon’s renowned Khan al-Franj souk hosted an Olive Day over the weekend, during which farmers from several southern communities gathered to learn about ways to plant olive trees and extract oil, while displaying several items related to the fruit.
The event was part of the weekly Souk al-Ared (Land Market) activity organized by the Hariri Foundation in cooperation with two Italian bodies, the Institute for University Cooperation (ICU) and Ecodeep, in addition to Slow Food, an international organization.
“This activity aims to raise farmers’ awareness over ways to sow olive trees and fill olive oil in a healthy way while offering them instructive conferences about olive cultivation,” Myriam Abu Haidar, operation manager at Slow Food, told The Daily Star. “This two-day festival includes handwork from olive derivatives, including soap, carved wood and cosmetics.”
“It also includes pickled olives and labneh with olive oil,” she added.
Majida Mcheik of the ICU said the association participated in the exhibition in order to share with farmers better ways to press olives and distinguish between what she described as “virgin and excellent olive oil.”
“This exhibition also informs farmers of the appropriate techniques to promote their production, while also informing the public of ways to make sure of the good quality of the oil they are buying,” she added.
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Posted in Event-Festival, Middle East, Olive Oil by: Olives101
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New design for Oloves
By Catherine Dawes,
Cowan London has redesigned the packaging for a range of olive snacks called Oloves.
Oloves are the first natural olive snack to be packaged in a stand-up pouch. The pouches use a silver laminate, are wider than they are tall and contain 45g of olives.
“The redesign focused on giving the brand personality and making it fun for consumers,” said Cowan client services director Charlotte Gorringe-Serrano.
Cowan created a logo that resembles a love heart, bearing the slogan ‘a little love in every olive’. The different variants have names such as Lemony lover and Hot Chili Mama and are intended to be reminiscent of ‘lonely hearts’ adverts.
The packs feature Skype addresses, which customers can use to make calls to the fictional characters representing each product.
The pouches are produced by Oloves owner Brand Stand at its facilities in Seville, Spain.
Oloves are available from Asda and WH Smith stores and go on sale on Eurostar trains next month.
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Posted in Europe | U.K by: Olives101
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Olive Oil – the Golden Harvest
By Zainab Al-Arabi,
While the seasonal olive tree harvesting isn’t over yet in the Gebel region, (depending on the gatherers timetable), the rush for olive oil this year is incredible. Everybody wants it. Even those who don’t like the taste of olive oil in cooking are ready to accept it this year.
With the price of imported corn, soya, and sunflower oil as it is –at times reaching three dinars for a one liter bottle- nobody is handing over their trees to be picked by others.
In this ancient practise, olive tree grove owners who didn’t have the time or energy to harvest their trees would share half of the pressed oil with those who did the picking. On Fridays and Saturdays families pack their cars with the day’s necessities and head for their groves.
They spend the whole day under and around the olive trees, cooking their lunch on deadwood. The adults may find it tiresome after a lengthy period of harvesting, but young children always look forward to such outings, the further away from home the better.
Posted in Africa, Articles, Olive Oil, Olive Tree by: Olives101
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Processing Olive Oil in Italy
Here you can actually see every step in the process,
Beginning with the giant stone wheels crushing the olives.
Next the olive paste is spread onto mats which are stacked up then squeezed together, forcing out the oil.
A centrifuge then separates the water from the oil, it’s that simple!
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Posted in Europe | U.K, Olive Oil, Video by: Olives101
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