Piquancy wins one South African’s olive oil an award
By Ben Maclennan,
“A fresh but rich, rounded aroma, full of nuances of fresh salad leaves and nuts,”
“The nuttiness is carried through to the palate with an appealingly rich mouth feel… the gentle bitterness and piquancy linger on, leaving a very pleasant aftertaste.” the judges said.
These were the qualities that won the laurels for the olive oil named as South Africa’s finest at the South African Olive Awards in Paarl on Wednesday night.
The extra virgin oil is produced by Burgundy Bourgogne farm, just outside Franschhoek, and is pressed mainly from frantoio olives with two other varieties added for taste.
The trophy for the best table olives of the competition went to black mission olives entered by Karoo Olives of the farm Renosterkop one of the four first olive farms in South Africa near Beaufort West.
A total of 32 oils were entered for the competition in the three categories delicate, medium fruity and intensely fruity.
Posted in Event-Festival, Olive Oil, South Africa by: Olives101
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Australia Swimming in Low-Grade Olive Oil
Australia is becoming a dumping ground for low-grade olive oil, with no controls on cheap imitations coming in from Europe, experts.
Consumer demand for extra virgin olive oil, known to be a “healthy fat”, is soaring in Australia, which has attracted hungry European manufacturers.
But some extra virgin olive oil sold here – the majority of which comes from western Europe – contains waste ingredients and unrefined contents, and is too old by the time it reaches our shores, experts told the ABC’s 7.30 Report.
And Australia currently has no controls on the product, or penalties for misleading manufacturers.
Posted in Australia | NZ, Ecology | Environment, Olive Oil by: Olives101
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Olive oil ‘helps prevent hunger’
By Richard Alleyne,
A “good” fat found in abundance in olive oil helps prevent snacking between meals, researchers have found. The fatty acid, which is also found in nuts and avocados, triggers a reaction in the body that staves off hunger pangs and tells the brain: “I feel full.”
Scientists believe the same signalling pathway could be targeted by drugs to control appetite and treat obesity.
A reverse approach could improve appetite in people who do not eat enough, such as anorexics.
Only unsaturated fats containing the oleic acid regulate food consumption in this way, the research found.
Saturated fats which are abundant in processed foods and lack oleic acid upset the system and encourage more eating.
Dr Danielle Piomelli, one of the scientists from the University of California at Irvine, said: “This is just one of many things that control it. That said, a system like this could be forced to inactivation by inappropriate feeding.”
Posted in Health, Olive Oil by: Olives101
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Lucero Olive Oil to expand in-house operations
By Geoff Johnson,
Lucero Olive Oil does just about everything in-house, right down to the label designs. By the end of October, the company will be able to add milling to that list.
Using the third Westfalia brand separator to be built in the United States, Lucero will be able to improve the quality of its olive oil in a number of ways. “The first thing is, it’s how fast you get the fruit in the mill,” owner Dewey Lucero said.
With a milling facility closer to the orchard itself the company will now be able to process its oil within hours after harvest instead of the traditional 12- to 24-hour period, Lucero said.
Instead of churning the olives horizontally, as is typically done, the new machine will churn olives vertically, reducing the oxidation of the olives. With less oxidation, more of the olive’s polyphenols are saved.
Posted in California, Ecology | Environment, Olive Oil, Olive Tree by: Olives101
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Olive Oil facts
From Tony Stallone,
What makes a good olive oil? What is the difference between an extra virgin olive oil, 100 percent pure olive oil and a simple virgin olive oil? How should I store my olive oil? How long does it keep? What should I use it for?
Here are the answers: A good olive oil has a beautiful bouquet to the nose and delicate non-oily flavor on the tongue.
The first cold press (cold press is meant to say the oil is extracted from the olives without heating) is usually the first press of olives, the second press is referred to as virgin olive oil and the subsequent presses are simply olive oil which can be extracted from the olives using heat or even chemicals.
Always store your olive oils in a cool, dark place away from sunlight which can turn your olive rancid much more quickly.
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