Olive oil industry, production getting bigger by moment
By Reed Fujii,
LODI – Olive oil production in California is a hot ticket.
About 130 people joined in a two-day class offered Friday and Saturday in Lodi by the University of California, and others had to be turned away, said Dan Flynn, executive director of the UC Davis Olive Center. California olive oil production still is small but growing rapidly.
“Right now, we do about 500,000 gallons a year, and in four years it’s probably going to be 2 million gallons,” Flynn said Friday at Corto Olive. The plant between Stockton and Lodi is one of the largest and newest oil-processing plants in California.
What’s driving the boom is a new low-cost production approach: planting dwarf olive varieties in dense hedgerows, allowing them to be gathered by mechanical grape harvesters instead of labor-intensive traditional methods.
Corto and a sister company, Lodi Farming, provide a model for this approach, called super-high-density planting, and served as an outdoor classroom for the UC short course.
Organizers said the event drew farmers interested in both large- and small-scale olive production, as well those who might serve the new industry, such as nursery growers and agricultural lenders.
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Posted in California, Ecology | Environment, Olive Oil, Olive Tree by: Olives101
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Natural preservative from olives keeps fish fresh
By Stephen Daniells,
Hydroxytyrosol, a natural polyphenol from olives, may extend the shelf-life of fish products to the same extent as synthetic preservatives, suggests new research.
Fish is notoriously difficult to incorporate into formulations since the oil is highly susceptible to oxidation. The result is a fishy taste and smell which can be off-putting for consumers.
However the nutritional properties of fish oil have been much in the spotlight in recent years, especially omega-3, of which fish is recognized as the best source. In order to help people consume omega-3 in their diet – and especially those who have an aversion to fish – formulators have sought to overcome the stability issues and deliver food products that are untainted by sensory issues.
Hydroxytyrosol, thought to be the main antioxidant compound in olives, and may be a possible solution to this problem, after the oxidative stability of bulk fish oil, oil-in-water emulsions, and frozen minced fish muscle, suggests new findings published in the Journal of Agricultural and Food Chemistry.
“The results of the present work emphasize the efficiency and versatility of hydroxytyrosol to stabilize foodstuffs rich in functional omega-3 PUFAs,” wrote lead author Manuel Pazos from Spain’s Instituto de Investigaciones Marinas (CSIC).
“Hydroxytyrosol demonstrated an antioxidant capacity similar to that of synthetic propyl gallate in oil-in-water emulsions and frozen fish muscle.”
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Posted in Ecology | Environment, Health by: Olives101
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Aegean City’s Olive Oil In Europe
A company from Turkish western province of Aydin will set up an olive oil filling facility in Romania to reach European consumers.
Ortak Entrepreneurs Corp. chairman, Ozcan Guven, told reporters on Friday that they would establish the facility in Ramnicu Valcea city, and the facility would start production within four months.
Guven said that nearly 80 people would work at the facility which would have 24,000 tons of capacity.
He said that the facility would be a Turkey-Romania joint investment and cost 2.6 million Euro.
Guven said that olive oil, which was produced in Aydin, would be processed at refineries and sent to Romania. He added that the olive oil would be bottled at the facility in Romania and sold under Turkish trade mark in EU countries.
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Posted in Business, East | Central Europe, Europe | U.K, Olive Oil by: Olives101
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Italian police arrest 39 over fake olive oil export
Italian police have arrested 39 people and seized truckloads of fake olive oil destined for the United States, Germany and Switzerland to be sold at a big profit.
Police said on Monday they seized 25,000 litres (5,500 gallons) of the fake oil. The gang was adding flavouring and colourants to vegetable oil and slapping false labels onto bottles that claimed the contents were extra-virgin olive oil.
Random tests on olive oil, as well as suspicions raised by some Italian restaurateurs and retailers, had led police to make the discovery. Police impounded contents of seven premises where the fake oil was being produced.
“We blocked the export of huge amounts of the oil to America, Germany and Switzerland, avoiding another international scandal after the buffalo mozzarella case,” said Ernesto Di Gregorio, a Carabinieri police chief in the southern city of Naples.
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Posted in Europe | U.K, Olive Oil by: Olives101
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California olive oils are growing on us
By Greg Atkinson,
Last September, when I was in California, I enjoyed a picnic in the shade of some enormous old olive trees. The tables were covered with Provençal fabrics, and when we sat down to eat, we were greeted with bright green olive oil poured onto plates for dipping the artisanal breads that awaited us in baskets. For just an instant, I was transported to some imaginary village in the south of France or northern Italy, but when I tasted the oil, I realized I was somewhere better than that, I was home on the West Coast of my own country.
This oil was like no other, so green that it fairly sparkled and so bright tasting that I wanted to eat it like soup, with a spoon.
I was attending a conference hosted by the Culinary Institute of America, and the picnic was at Wolfskill Experimental Orchards, a 70-acre parcel that serves as a horticultural research center. Maintained as a joint venture between the University of California, Davis and the U.S. National Plant Germplasm System, it’s home to thousands of varieties of food-bearing trees and vines. The oil came from California Olive Ranch, one of several sponsors of the event.
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Posted in Articles, California, Olive Oil, Olive Tree by: Olives101
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