Italica PLUS EVOO is the first Spanish EVOO enriched with vitamins.
From spring water to cereal, grocery manufacturers are adding vitamin-enriched items to their product lines. Today, Italica Imports is introducing the country to an extra virgin olive oil from Spain that is enriched with fat-soluble vitamins A, D and E, making it a rich source of antioxidants.
Use of Italica PLUS in your favorite recipes can help promote a stronger immune system, better circulation, strong bones and healthy teeth, and lower blood pressure and cholesterol.
Lucy Landesman, president of Italica Imports, said, “Italica PLUS Extra Virgin Olive Oil, like our traditional Italica Extra Virgin Olive Oil, is one the finest cold-pressed virgin olive oils on the market, and today you can use it knowing it’s enriched with even more vitamins and health benefits. Make your favorite sauces, salad dressings, marinades and other recipes even healthier for you and your family.”
What are the benefits of the three vitamins that fortify heart-healthy Italica PLUS? Supportive but not conclusive research shows that Vitamin A promotes healthy surface linings of the eyes and the respiratory, intestinal and urinary tracts. Vitamin D is associated with strong, healthy bones and regulates the absorption of calcium and phosphorus. And Vitamin E acts to protect cells against the effects of free radicals, which can damage cells and may be a factor in the development of cancer and heart disease.
Posted in Europe | U.K, Health, North America, Olive Oil by: Olives101
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Rylstone olive producer nabs contracts on ‘best trade trip’
A Rylstone olive producer says he is on his best trade trip to the United States and has gained contracts from his stand at a San Diego speciality food fair.
Nicholas Bentivoglio is in the US showcasing his Rylstone organic olive oil to more than 16,000 buyers as one of 40 Australian producers at the Fancy Food Show.
He has credited Austrade with helping him set up relationships with US distributors, which he says is half the battle.
Mr Bentivoglio says he is happy to be a resource for other central west producers looking to enter the American market.
“I’d be more than happy to hand on advice to anyone in Australia, I think it’s a great opportunity for Australians to get over here,” he said.
“It’s expensive but it’s worth the effort and the money.”
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Posted in Australia | NZ, Event-Festival, North America, Olive Oil by: Olives101
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UC Davis Launches New Olive Oil Center
Hoping to do for olives and olive oil what it has done for grapes and wine, the University of California, Davis, today launched the first university-based olive research and education center in North America.
Plans for the new UC Davis Olive Center, which is part of the university’s Robert Mondavi Institute for Wine and Food Science, were unveiled in San Diego during the international Winter Fancy Food Show, a gathering of 16,000 retailers, restaurateurs and other vendors of specialty foods.
The center has been established with a combined $75,000 in seed funding from the campus’s College of Agricultural and Environmental Sciences and the Office of Research. Startup funds totaling $25,000 also have been provided by Corto Olive, the Musco Family Olive Co., Bell-Carter Foods, the California Olive Oil Council and the California Olive Ranch.
“The university had the privilege of helping move California wines into the world’s highest rankings,” said Dan Flynn, executive director of the new center. “Now we look forward to harnessing UC Davis’ research expertise to help vault California olives and olive oil into that same league.”
Neal Van Alfen, dean of UC Davis’ College of Agricultural and Environmental Sciences said: “This is the beginning of a historic new partnership with one of the state’s most promising industries. We are confident that it will lead to advances in olive growing and processing, and a better understanding of the link between olive products and consumer health.”
Posted in Articles, California, North America by: Olives101
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Setif, La production d’olives en chute libre
Par L. Hammachi,
Dans la région nord de la wilaya de Sétif, l’oléiculture, qui est classée au quatrième rang au niveau national, avec une superficie de 16 000 ha, représentant 4,5% de la surface agricole, est en nette régression. Un paysan de la région dira : « Le fellah, qui produisait, il y a quelques années, plus de 1 000 l, ne peut plus, aujourd’hui, dépasser le seuil des 110 à 120 l.
La récolte espérée n’a pu se réaliser à cause du verglas, qui a eu un effet néfaste sur la production de l’olive ; la vieillesse des arbres est l’autre cause de la mauvaise récolte ». Et un autre ajoute : « Cette année, la quantité d’olives récoltée est plus importante par rapport à celle de l’année écoulée, mais le taux d’eau dans l’olive est supérieur à celui de l’huile, et cela pose un sérieux problème, le quintal d’olive ne dépassant pas les 6 ou 7 l au sortir des presses ».
Posted in Algérie, en Français, Huile d'Olive by: Olives101
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Olives fit in healthful diet
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We eat them on pizza and pour their oil over salads. They come in different sizes and colors, some stuffed with almonds, anchovies or pimentos.
They’re olives, and despite all the ways we eat them, they still carry a few mysteries for some of us.”If olive oil is supposed to be healthy for you,” one reader asked me, “how come there is no nutritional value listed on the label of a jar of olives, just a lot of sodium?
Also, are black olives a different type of olive or just green olives that have ripened more?”
Good questions, and understanding the answers may help you understand how and why olives can fit into a health-supporting diet.
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Posted in Health by: Olives101
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