17 Oct

Turkey’s olive oil exports expected to reach $5 bln by 2023

Turkish Exporters Assembly (TİM) President Mehmet Büyükekşi said he expects olive and olive oil exports this year to reach $300 million, increase almost by 100 percent next year and total up to $5 billion by 2023, while speaking at the Third Akhisar Harvest Festival on Sunday.

Büyükekşi also said any sector that helps reduce the county's current account deficit is very important and hopes the increase in exports will help to end the deficit. He said olive and olive oil products are very important in the region, which is trying to create its own regional trademark as well as increase the country's exports.

Incentives provided by the Ministry of Agriculture helped increase olive and olive oil production in Turkey, which is number five in olive oil production and number four in the number of olive trees in the world. Newly planted olive tree will be available for harvest in three years, at which time production will increase three-and-a-half fold.

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15 Oct

Black Olive toasts

Cooking Time: 10 minutes

 
11 Oct

Remove Heat Stains from Wood Tables with an Iron and Olive Oil

If your friends or family just can't get it through their heads to use coasters when putting hot cups of coffee or containers of food on your wooden coffee table, grab a towel, some olive oil, and a standard clothes iron to get rid of those ugly white heat stains.
 
According to TipNut, all you have to do is lay a towel over the heat stains, turn on your iron, set it to steam, and press it over the stain for a minute or so. As long as the iron is set to steam, it should make quick work of the heat stain. After you pull the iron and the towel up, the stains should be gone, and you can apply a little olive oil or mineral oil to the wood to finish it off after the stains are gone.
 
Source [Click here]
 
10 Oct

What about an Olive Tree Bonsai on your Patio?

Few broadleaf trees can equal the Olive as material for bonsai. The small leaves and massive deadwood trunks of the Mediterranean Olive (Olea Europa) make it a natural for bonsai – yet the Olive is one tree that was never used for bonsai by the Japanese or the Chinese.

 

09 Oct

Olive harvesting in Umbria, Italy, drips with tradition

Making olive oil at harvest takes time, muscle and a bit of guidance. Visiting mills in the region, known as 'Italy's green heart,' provides a lesson in its history and a chance to sample the season's offerings.
 
 
Reporting from Civitella, Italy— The anonymous stone building on the outskirts of Civitella, my Umbrian hilltop village, was a mystery to me. Every time I drove past, it was shut up and seemingly deserted. But on one moonless night in November, lights blazed through the dirt-encrusted windows, and tractors, trailers, little Fiat 500s and the three-wheeled trucks called Apé were strewn across the road outside.
 
I stopped my car, pushed open the building's iron door and stepped into a room filled with the rush of warm air and the clanking of heavy machinery. I'd found the Co-operativo, an olive oil mill that comes to life one month each year like an Italian version of Brigadoon.
 
Three massive presses squeezed fiber mats coated with olive paste. Greenish-gold cascades of extra-virgin oil dripped in slow motion down their length. Across the room, a trio of equally outsized grinding stones revolved in a steel dish, like giant pestles in a mortar, mashing the freshly picked olives into paste.
 
Antonio, the courteous, soft-spoken manager, greeted me, then steered me past farmers in their bulky winter coats, each man keeping watch over his own olives, to where a wood fire burned in a blackened hearth. He cut a slice of the rock-hard local bread, toasted it, rubbed it with garlic, then drizzled it with oil he dipped out of the centrifuge.
 
As I bit into my bruschetta and the pungent, peppery oil caught in my throat, I felt the beat of "Italy's green heart," as Umbria is called.
 
"It is much easier and cheaper for us to buy oil in the supermarket," Antonio said. "But the olives are part of our life. We grow them because our parents grew them. The olives are the center of our being, deep in our soul."
 
Harvest time, which takes place in my corner of Umbria at the end of October or early November, is the climax of the year. The olive mills operate 16 to 20 hours a day, seven days a week, and the medieval patchwork of fields, empty through the long hot summer, suddenly fills with extended families of pickers, from kids to grandparents with their nets, ladders, rakes, lunch baskets, bottles of wine, even tables and chairs.
 
Most tourists have come and gone by then, and that's a pity. They're missing a way to connect with the authentic life of Italy as well as a gastronomic journey touring and tasting at the mills. As for the Peruginos and the Piero della Francescas, they're still here in November, hanging in the same museums and churches; there just aren't as many heads between you and the art.
 
My own olive harvest begins soon after dawn with the arrival of my Italian caretaker, Pasquale, and his tiny wife, Rita. Many of my 60 trees are more than 100 years old, primary-school age for an olive. (The oldest tree in Umbria, near Trevi, is said to be 1,700 years old and still producing.) Like most local farmers, I grow three types of olives: leccino, for quantity; frantoio, for sweetness; and maraiolo, for intense green taste.
 
 

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