one of the oldest and largest olive press was discovered in northern Israel
An ancient olive-oil production complex dating from the 6th-7th Centuries CE , one of the largest ever exposed in Israel was discovered at Ahihud, in excavations conducted by the Israel Antiquities Authority.
A unique and impressive complex for producing oil that dates to the Byzantine period, which is also one of the largest uncovered in the country so far, was discovered recently during trial excavations conducted by the Israel Antiquities Authority in Moshav Ahihud, in the Western Galilee. The excavations are being carried out as part of a development plan to enlarge the village.
According to Michael Cohen, the excavation director on behalf of the Israel Antiquities Authority, “a mighty conflagration occurred in the olive press in the seventh century CE. Remains of the blaze, which are quite evident on the walls of the building, destroyed the structure and negated the installation’s use”. This event “preserved” many of the details of the olive press.
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California: State Senate OKs new rules for olive oil grades
The state Senate on Tuesday approved a measure that would make California’s olive oil grades conform to international standards and require that bottles of the product be labeled accordingly.
The move follows approval by the Assembly last month.
“Olive oil is a rapidly growing industry in California, with volume projected to increase by 1,000% in the next five years,” said Sen. Patricia Wiggins, D-Santa Rosa, a sponsor of the bill.
California produces most of the olive oil grown in the United States.
Most of the state’s olive oil producers voluntarily conform to standards adopted by the International Olive Council in the production of “extra virgin” olive oil.
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India: Olive oil consumption likely to rise 9 times by 2012
Olive oil consumption in the country is estimated to rise over 9 times in the next four years, fed by an increasingly affluent mobile consumer class’ obsession with nutritious food.
“Olive oil consumption is pegged at 42,218 tons by 2012, growing at a rate of 75 per cent a year. The target for this year stands at 4,500 tons,” Indian Olive Association President V N Dalmia said, addressing its first annual session here today.
The consumption of this oil has picked up by 73 per cent in the last two years, he added.
“The high-end Indian consumer doesn’t mind paying extra bucks for a healthy diet. Olive oil has components which help check cardiac diseases,” Dalmia said.
Though the government has reduced import duty on olive oil to 7.5 per cent from 45 per cent, the prices remain stable owing to a continuous rise in euro against rupee, he said.
Posted in Cashmere | Around, Olive Oil by: Olives101
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Californian Olive crop numbers droop
By Cecilia Parsons,
This year’s “off year” table olive crop looks to be thin and scattered statewide.
Olive growers and processors met in July to estimate the size of the 2008 California table olive crop. Members of the California Olive Committee concluded that processors could expect 65,000 tons this season.
Adin Hester, president of the California Olive Committee, said that estimate may be right on for fruit on the tree, but what is actually picked will likely be less. He blames terrible weather conditions during bloom.
“It’s so scattered in some groves, they may not be worthwhile to pick,” said Hester in a Monday, July 28, phone interview. Growers reported sets ranging from zero to maybe 1 or 2 tons per acre. The industry will be lucky to average 2 tons per acres statewide on less than 25,000 acres, Hester said. That will significantly add to harvest costs.
In 2007, Tulare County reported an average harvest of 4 ton per acre. In 2006, the average was less than 1 ton per acre, the smallest crop in recent history.
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An olive a day…
Do you like olives? Either the black or green variety? Then eating seven a day could help to keep the doctor away, say health experts.
They say it does not matter how the olive is prepared or whether it is green or black, it contains essential amino acids, minerals and vitamins, fundamental to the Mediterranean diet.
Eating seven a day means getting the essential olive oil, with table olives offering also sodium, potassium, magnesium, iron, phosphorus and iodide. They are anti-toxins thanks to the B and A E vitamins and contain oleic acid which has heart protection qualities.
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