Fighting cancer with olive oil
By Kim Pierce,
Researchers with Baylor University Medical Center at Dallas recently partnered with their Italian counterparts in Naples to determine whether extra-virgin olive oil has anti-cancer properties.
Why did they suspect EVOO, cooking celebrity Rachael Ray’s shorthand for extra-virgin olive oil? The researchers noticed that populations that follow a Mediterranean diet have a lower incidence of colorectal cancer, and a Mediterranean diet is rich in EVOO.
They started with oil from two olive varieties, Caiazzana and Ravece, and worked with cell lines in the laboratory. They found that some extracts from the Caiazzana EVOO had a potent cancer-preventive effect, while extracts from the Ravece EVOO did not. The difference? They suspect the compound pinoresinol in the Caiazzana EVOO.
The researchers achieved results at a substantially lower pinoresinol concentration than with purified pinoresinol, suggesting the possibility of a synergistic effect among various similar extracts in olive oil. The research results were published in the journal Carcinogenesis.
Does this mean you should add oil from Caiazzana olives to your pantry? Probably not. This work was done in a laboratory using cells, not people. But if it piques your interest, note that sesame seeds, not olives, are the plant kingdom’s pinoresinol powerhouse, according to a 2005 Dutch report in the British Journal of Nutrition. A number of other foods, such as flaxseed, curly kale, white cabbage and broccoli, also are good sources.
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Maroc:150.171 litres d’huile d’olive réalisées durant la campagne agricole 2007-2008 à Errachidia
Plus de 800 tonnes d’olives ont été triturées par la coopérative huilière d’Errachidia durant la campagne agricole 2007-2008, occasionnant ainsi la production de 150.171 litres d’huile d’olive et la création de 1582 journées de travail.
La coopérative en question qui compte une centaine d’adhérents et qui a tenu récemment son assemblée générale ordinaire, s’est félicité de cette performance jamais enregistré dans son histoire avec un rendement moyen de 18,76 litres d’huile d’olive par quintal, souligne-t-on auprès de l’office régional de mise en valeur agricole qui assure l’encadrement technique des agriculteurs producteurs de la dite coopérative.
Concernant la provenance des olives triturées par zone géographique, il est à signaler que la zone de la commune rurale d’El kheng figure au premier rang avec une quantité de 3731 tonnes (46,6%) suivie du périmètre de recasement (39%), de la commune rurale de M’daghra (11,5%) et des autres localités limitrophes (2,6%).
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Posted in en Français, Huile d'Olive, Maroc by: Olives101
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Chargrilled polenta with roasted capsicum & Olives
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Kalamata Queen reigns over olives
By Kyra Gottesman,
Jennifer Davis is The Kalamata Queen, her kingdom is a small orchard with the Sutter Buttes to the south, Lassen Peak to the north, the Thermalito Afterbay to the west and Oroville Dam to the east.
“Isn’t it beautiful?” asks Davis, surveying her silver-leafed olive trees and the magnificent 360-degree view. “I love my orchard.”
Davis moved to Oroville from Southern California with her three children — Timothy, Katie and Jessica — in the late 1990s. She married Joe Wendell Davis, who’d been in the tree moving business since 1964. Davis began working with her husband in his business, Pleasure Point Landscape, as office manager. By 1997, the main focus of the business was tree moving — primarily olive trees — and the couple created a Web site: www.olivetreemover.com.
“We offered olive trees for sale and relocation. People had orchards, mostly Mission and Manzinello varieties that they no longer wanted but didn’t want to destroy the trees so they’d call us to move them. Wineries bought them and so did people doing large landscape projects,” says Davis.
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Posted in California, Olive Oil, Olive Tree by: Olives101
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Olive Oil 101
By Natalie Tadic,
Shirley Bougourd knows olive oil. She tells me she’s still learning, that the past three years of running The Olive Pit, haven of oil and good taste in general, has been quite the experience; that she’s still taking in new information each day. But to the average lay person, Shirley knows her stuff. Thus, she knows olive oil.
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