New Extra Virgin Olive Oil Savantes tasting program dates - Melbourne (July 2013) and New York (August 2013) registrations open! Click here for more information...
Olive Business - News, Courses, Special Offer - Aug 2010
The Olive Business News
|News from www.olivebusiness.com and www.savantes.com - August 2010|
In this edition of the Olive Business
Table Olive Processing and New Season Oil Oil Tasting Workshops - Melbourne
Australian New Season Olive and Olive Oil Tasting Series 2010
Session 1: Tasting and Evaluating Your New Season Olive Oils
Session 2: Tasting and Evaluating Your Table Olives
A Special Offer for Olive Business News Subscribers
We are offering Olive Business News Subscribers a special early booking discount for the Australian New Season Olive and Olive Oil Tasting Series. Book for both sessions before Saturday August 28th and save an additional $10 per person!
To access the special price, please visit www.olivebusiness.com/special
Europe 2011 - Extra Virgin Olive Oil Savantes Returns to Spain!
Extra Virgin Olive Oil Savantes returns to Seville in March next year, with presenters including International Olive Oil Expert Judy Ridgeway. The programme has been run since 2001, and has been presented in New Zealand, Australia, South Africa, England, Spain and Italy.
Bookings for the 2011 programme are open, with a reduced price for early bookings. For full course programme, presenter information and bookings visit www.savantes.com.
Blending the Issue at New Zealand Savantes
Blending was the focus of attention from New Zealand olive oil producers who participated in the New Zealand Savantes series.
Given a taste of a wide range of excellent extra virgin olive oils from the Mediterranean for comparison, making a different olive oil is the challenge.
One trend in the New Zealand oils tasted was the availability of more delicate oils to fill that end of the market. However, even the more delicate oils were considerably more robust than the very delicate oils from Liguria (Italy), Catalunya (Spain), Provence (France) and Messinia (Greece).
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Read our latest comments on olive industry
All Olive Oil is Better, Extra Virgin is the Best
As producers of extra virgin olive oil, it seems a convenient part of our marketing strategy to denigrate refined olive oils which are sold as ‘extra light’, or when blended with extra virgin olive oil as ‘pure’ olive oil.
Consumers who buy these refined products are already using olive oil so ‘upgrading’ their purchasing behaviour to buying extra virgin makes sense.
Refining plays an important part in any olive industry as it removes lampante olive oil from the market. Lampante olive oil is the classification for oils which have high free fatty acid or peroxide levels or have organoleptic faults such as rancidity. Apart from soap making or sale for biofuels there are few practical ways of stopping this oil from being sold as extra virgin.
There are also consumers who do not like the strong flavours of extra virgin olive oil and are looking for a flavourless vegetable oil. Many of these are in the foodservice and manufacturing industries which require consistent and flavourless oil.
With the push to sell olive oil into the countries where much of the cooking takes place at high temperatures, for example in a wok, the higher smoke point of refined olive oil (242°C ) over that of extra virgin olive oil (190°C to 210°C, depending on quality) is another selling point. Click here to read more...
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