Extra-Virgin Maggoty Oil in California
By Alastair Bland,
At Bernardo Winery, one of the oldest olive oil producers in California, oil flow has come to a standstill. While the Rancho Bernardo company has historically produced 300 to 400 gallons of olive oil per year from its 1200 trees, the olive fruit fly, an invasive pest that’s native to Mediterranean Europe and north Africa, has already destroyed this fall’s crop, says company director Rossi Rizzo.
The female insect does not kill the tree but bores a hole in the developing olive, where she lays a handful of eggs. She may then go on to lay several hundred more in successive olives. Throughout Southern California the insect’s maggots have wrought havoc on the olive oil industry.
Gary Bender, farm adviser with the University of California, Davis extension office in San Marcos, worked with Bernardo Winery near the turn of the millennium, just a year after the fruit fly’s New World arrival, in an attempt to control the insect.
Posted in California, Ecology | Environment, Olive Oil, Olive Tree by: Olives101
Comments Off on Extra-Virgin Maggoty Oil in California
L’huile d’olive et d’autres gras insaturés aident à réguler la faim
L’huile d’olive et d’autres gras insaturés (les “bons gras”) qui contiennent de l’acide oléique, tels que les gras contenus dans l’avocat et les noix, aident à réguler la faim et prolonger le temps entre les repas selon une recherche publiée dans la revue Cell Metabolism.
L’acide oléique est transformé dans le petit intestin en une hormone appelée oléoyléthanolamide (ou OEA) qui transmet un message de suppression de la faim au cerveau.
C’est la première fois, estiment les chercheurs, qu’on identifie un ingrédient de l’alimentation qui fournit les constituants de base pour la production d’une hormone.
[Source] Cliquer ici pour continuer
Posted in en Français, Huile d'Olive, Santé by: Olives101
Comments Off on L’huile d’olive et d’autres gras insaturés aident à réguler la faim
Lebanese Southern farmers flock to olive groves as harvest season kicks off
By Mohammed Zaatari,
With the start of the autumn olive-picking season in Lebanon, farmers in the South flocked to their olive groves Monday in order to gather the fruit and ensure provisions for the upcoming year. In the village of Tanbourit near Sidon, Umm Abdo Sawma expressed satisfaction over this year’s crop.
“We have a great crop this season,” she told The Daily Star as she removed leaves from a batch of olives. “God bless this season,” she added.
Sawma’s neighbor, Umm Toufic Chalhoub, noted that olives formed an essential part of Lebanese cuisine.
“Olive oil is also a key ingredient in most traditional Lebanese foods,” she told The Daily Star. “The benefits and taste of olives are more treasured by village residents than city dwellers,” she added while striking olive seeds with a stone in preparation for their consumption.
“Hitting olives with a stone is a very common practice used to create pores in the seeds in order for vinegar to leak into them,” she explained.
Posted in Middle East, Olive Oil, Olive Tree by: Olives101
Comments Off on Lebanese Southern farmers flock to olive groves as harvest season kicks off
Olives Growth Potential in Oregon
By Greg Stiles,
Photo Bob Pennell,
Will olives be the successor to pears and grapes? One Rogue Valley farm has decided to test the market. What appears to be a massive new vineyard between Bellinger Lane and old Jacksonville Highway isn’t really a vineyard at all.
The 140-acre apron, once part of the Clancy Orchard east of Jacksonville, is actually the beginnings of the Rogue Valley’s latest agricultural wave.
Jeff Hoyal, of Hoyal Farms Inc., has planted nearly 124 acres of new-generation olive trees whose fruit will be converted to olive oil. Neighbors Robert and Nancy Wartenbergh planted another six acres at the same time Hoyal planted his grove in August.
The first harvest is expected in 2011, although it will take five years for the plants to mature to capacity. Continue Reading »
Posted in North America, Olive Tree by: Olives101
Comments Off on Olives Growth Potential in Oregon
Mechanical olive harvesting advances described to Californian growers
By Dan Bryant,
Mechanical harvesting research in California olives during the 2007 season documented greater efficiency with hedgerows over traditional trees, according to Louise Ferguson, University of California, Davis Extension specialist in pomology.
Ferguson explained the 2007 trial results and plans for the 2008 harvest research during a Central California olive day at Exeter recently.
She heads a team including food science experts Diane Barrett and Jean-Xavier Guinard of UC Davis and Jackie Burns, horticulture specialist of the University of Florida. Additional UC Extension personnel and California growers are cooperating.
The table olive industry, caught between general rising costs and expected lower gross returns, and threatened by possible labor shortages and an anticipated short crop this year, is turning to mechanical harvesting for survival.
“We are trying to develop a harvester that will produce commercially marketable processed olives,” Ferguson said. “To do that, the harvester has to have efficient enough fruit removal to beat hand harvest and has to maintain fruit quality for processing.”
Posted in Business, California, Olive Oil, Olive Tree by: Olives101
Comments Off on Mechanical olive harvesting advances described to Californian growers
Copyright © 2025 Olives101.com | Entries 
and Comments