People who grow olives are lovely. People who produce olive oil are special because they make something that will make us healthier.
Sandrine Marfisi’s dream of growing olives became a reality when she married and moved to Corsica back in 1996. Today this successful olive producer runs the family business, Domaine L'Asprellu, in the Nebbiu region in North Corsica, where they make 100% natural Corsican olive oil with olives from their estate. They press their extra virgin olive oil, L’Aliva Marina, to perfection in their very own mill without additives and filtration, and more importantly, it carries the prestigious AOP (Appellation d’Origine Protégée) label.
Olive oil is essentially a pressed fruit juice, and unlike a bottle of fine wine its quality does not improve with age. Yes, olive oil can go bad.
Experts say that rancid olive oil is commonplace in American kitchens. Many families have become so accustomed to this expired flavor that they now prefer it. Most of us have trouble distinguishing the quality of an olive oil, or understanding if and why it went bad.
Tunisia, Greece, Italy and Portugal increase their production whilst Spain will drop by 25% which represents 1.36 million tonnes.
Although it is still too early to assess the definitive data on the olive oil production from the 2019-2020 season, it should be pointed out the upsurge in volume from Mediterranean countries. Tunisia will experience a three-fold growth in its harvest compared to the previous year and will account for 370,000 tonnes; and Greece will increase by 50% reaching 295,000 tonnes. It also should be highlighted the recovery of Italy that managed to double its scarce production from the previous season and reached 360,000 tonnes; while Portugal may grow up to 135,000 tonnes and Algeria: 90,000 tonnes.
Besides the Mediterranean countries, it should also be noted the production rise in countries such as Argentina, which accounts for 40,000 tonnes, Jordan that will reach 29,000 tonnes, Australia with 22,000 tonnes and Chile with 20,000 tonnes.
The increase in production in the aforementioned countries will globally offset the slump in the Spanish harvest, which is largely caused by drought. The consultant Juan Vilar assures that “the Spanish production will decline by around 25% accounting for 1.36 million tonnes compared to 1.8 million tonnes harvested last year. Thus, the global harvest could increase by slightly above 3% reaching 3.29 million tonnes”.
However Spain is not the only country that drops in its production. It also happened to Turkey, which might account for 180,000 tonnes, which is 20,000 more tonnes than what Morocco will produce; and Syria will once again account for 80,000 tonnes.
Way more modest is the production in countries such as the United States and Libya that might reach 15,000 tonnes each; Egypt: 25,000 tonnes; while Israel and Palestine may account for 16,000 tonnes each. Furthermore, France expects a harvest of 7,000 tonnes, whilst Croatia and Iran might account for 5,000 tonnes each.
The olive oil stored from previous seasons could drop thanks to the expected increase in consumption that is due to the 10%-price drop and to promotion policies carried out in Spain, Italy, Tunisia, Jordan and the United States. In the US, producers have requested Trump’s Administration not to include tariff barriers to olive oil.
The olive grove covers 11.68 million hectares across the world. There are 64 olive oil-producing countries and already 180 olive oil-consuming countries from across the five continents.
[Source] THE INCREASE IN HARVESTS FROM THE MEDITERRANEAN COUNTRIES OFFSETS SPAIN’S DECLINE Posted By World Olive Oil Exhibition Sep 2019
Mushrooms are fascinating, invisible one day, pushing their way up through the earth the next day ready for eager mushrooms enthusiasts to pick. There are hundreds of different types of mushrooms: some are more exotic than others, some wild growing in wooded areas while others are cultivated. But, even if you add the simplest most common mushrooms to your soups, casseroles or side dish, you’ll still get that delightful flavor.
Would you like to learn how to prevent cancer, rejuvenate skin, slow alzheimer’s progression, and lower the risk of a stroke or heart attack?
In the groundbreaking new book The 7 Wonders of Olive Oil, olive oil experts Alice Alech and Cécile Le Galliard combine research from doctors, nutritionists, chefs, and more to explore what the green nectar can do for you.
The top 7 health benefits of using extra virgin olive oil
Anti-inflammation
Cancer prevention
Skin rejuvenation
Stronger bones
Alzheimer’s disease prevention
Reduction in risk for diabetes
Stroke and heart attack prevention
How to identify the best quality of olive oil
How to store and cook olive oil (in a way that preserves its health qualities)
FR
Voulez-vous savoir quel est le moyen de prévenir certains types de cancer, comment rajeunir la peau, ralentir la progression de la maladie d’alzheimer et diminuer le risque de souffrir un accident vasculaire cérébral ou d’une crise cardiaque?
Dans le nouveau livre révolutionnaire The 7 Wonders of Olive Oil -Les 7 merveilles de l’huile d’olive-, Alice Alech et Cécile Le Galliard, combinent leurs expertises aux recherches de médecins, de nutritionnistes, de chefs, … pour explorer quels sont les bienfaits du nectar vert sur notre santé.
Les 7 bienfaits pour la santé de l’utilisation de l’huile d’olive vierge extra
Lutte contre l’inflammation
Prévention du cancer
Rajeunissement de la peau
Des os plus forts
Prévention de la maladie d’Alzheimer
Réduction du risque de diabète
Prévention des accidents vasculaires cérébraux et des crises cardiaques
Comment choisir la meilleure huile d’olive
Comment conserver, cuisiner, … l’huile d’olive pour qu’elle conserve toutes ses propriétés nutritionnelles et aromatiques.
ES
¿Quieres saber cómo prevenir el cáncer, la forma de rejuvenecer la piel, retrasar la progresión de la enfermedad de Alzheimer y reducir el riesgo de sufrir un derrame cerebral o un ataque al corazón?
En el nuevo libro revolucionario The 7 Wonders of Olive Oil -Las 7 maravillas del Aceite de Oliva-, Alice Alech y Cécile Le Galliard combinan sus conocimientos a investigaciones de profesores, médicos, nutricionistas, cocineros, … para explorar los beneficios del néctar verde en nuestra salud.
7 beneficios para la salud del uso de aceite de oliva virgen extra
Luchar contra la inflamación
Prevención del Cáncer
rejuvenecimiento de la piel
Huesos más fuertes
Prevención de la enfermedad de Alzheimer
Reducción del riesgo de la diabetes
Prevención de accidentes cerebrovasculares y ataques cardíacos
¿Cómo elegir el mejor aceite de oliva virgen extra?
¿Cómo almacenar, cocinar, … el aceite de oliva para que conserve sus propiedades nutricionales y aromáticas.
+ INFO
EN Below are links to places order The 7 Wonders of Olive Oil/ FR Ci-dessous les liens pour acheter le livre The 7 Wonders of Olive Oil/ ESAcontinuaciónlos enlaces para comprarThe 7 Wonders of Olive Oil
A clever cook, however, will want to get the best nutritional benefits possible and that means knowing about smoke point and stability of cooking oil when frying food. You might have heard about smoke point and stability of cooking oil but what does it mean?
Olive oil tasting is like wine tasting; it’s a sensory experience, an acquired taste. What’s different though is that the law clearly stipulates that only those who have reached the legal drinking age can pick up and savor a glass of wine. That law thankfully does not apply to olive oil. Learning to appreciate olive oil at an early age is an advantage to young adults; it puts them on the right path towards a healthy lifestyle later on.
How soon then can our taste our taste buds start recognizing flavors and distinguish between excellent, mediocre and bad olive oil?
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