On 28 March 2023, the Executive Director of the International Olive Council (IOC) welcomed H.E. Danka Savic, the Ambassador of Bosnia and Herzegovina to Spain, who came to officially deliver the country’s application to join the IOC.
The ED congratulated his guest for the initiative taken by his government and assured him of the full support of the Executive Secretariat in his administrative efforts to finalise the country’s membership.
The Ambassador said she was proud to see her country join the IOC family, especially as the olive tree has a privileged place in the region. She then asked about the next steps as her government would like to become a member before the June 2023 session.
The ED, the Deputy Executive Director Mr. Jaime Lillo, and the Head of External Relations Department explained certain technical details and the steps to be taken and undertook to assist the country’s side if necessary.
At the end of the meeting, the ED gave a tour of the headquarters and souvenir photos were taken to commemorate the event.
Proper storage and preservation of luxury olive oils is crucial to maintaining its quality and flavor. Luxury olive oils are an investment that deserves to be protected, and with the right storage techniques, it can last for a long time. In this article, we will provide you with comprehensive information on how to properly store and preserve your luxury olive oils to maintain their quality and flavor.
Why Proper Storage is Important for Luxury Olive Oil
Luxury olive oil is made from high-quality olives and has a distinct taste and aroma that is highly valued by gourmet chefs and food enthusiasts. However, improper storage can cause the oil to deteriorate, lose its flavor and aroma, and become rancid. This is because olive oil is sensitive to light, air, and heat, which can cause oxidation and spoilage. Therefore, it is essential to store your luxury olive oil properly to preserve its quality and flavor.
How to Store Luxury Olive Oil
Here are some tips on how to properly store and preserve your luxury olive oil:
Choose the Right Container: It is important to choose the right container to store your luxury olive oil. The container should be made of a material that’s not reactive with the oil, such as glass, stainless steel, or ceramic. Avoid plastic containers as they can react with the oil and cause it to deteriorate. It is also recommended to choose a container that is dark-colored or tinted to protect the oil from light.
Store in a Cool and Dark Place: Light, air, and heat can cause oxidation and spoilage of the oil. Therefore, it is essential to store your luxury olive oil in a cool, dark place, away from direct sunlight and heat sources. A pantry or cupboard is an ideal place to store the oil.
Keep the Bottle Sealed: It is important to keep the bottle sealed tightly to prevent air from getting in and oxidizing the oil. Make sure the lid is closed properly after each use.
Use the Oil Within Its Shelf Life: Luxury olive oil has a shelf life of around 6-12 months, depending on its quality and storage conditions. It is recommended to use the oil within its shelf life to ensure its quality and flavor.
Avoid Refrigeration: Refrigeration can cause the oil to solidify and lose its flavor and aroma. Therefore, it is not recommended to refrigerate luxury olive oil.
Avoid Exposure to Oxygen: Oxygen can cause oxidation of the oil, leading to spoilage and rancidity. Therefore, it is recommended to use a container with a tight-fitting lid to prevent exposure to oxygen.
Avoid Exposure to Light: Light can cause oxidation and spoilage of the oil. Therefore, it is recommended to store the oil in a dark place, away from direct sunlight and fluorescent light.
Proper storage and preservation of luxury olive oil is crucial to maintaining its quality and flavor. Choose the right container, store in a cool and dark place, keep the bottle sealed, use within its shelf life, avoid refrigeration, avoid exposure to oxygen, and avoid exposure to light. Following these tips will ensure that your luxury olive oil stays fresh and flavorful for a long time.
Olive oil is one of the most widely used and sought-after culinary oils in the world. It is used in many types of dishes, from salads to cooking meats and vegetables. As a result, it’s no surprise that the global production volume of olive oil is a topic of interest for many. So how much olive oil is made each year?
According to the latest data from , in 2021/22, the global production volume of olive oil amounted to approximately 3.27 million metric tons. However, the production is forecast to decrease in 2022/23. These figures suggest that the demand for olive oil is high, and a valuable commodity in the culinary world.
The International Olive Council (IOC) is an intergovernmental organization that regulates the olive oil industry. According to , in the 2020/21 crop year, the IOC countries produced 2,809,500 tons of olive oil. This accounts for 93.3% of the world total. The European Union (EU) produced 2,051,200 tons of olive oil, with Spain leading the pack at 1,389,000 tons. Italy, Greece, and Portugal also contributed significantly to the overall production numbers.
Greece, in particular, is known for its production of olive oil. According to , Greece produced an average of 344,615 tons of olive oil from 1993-2014. These impressive statistics make it the third-largest olive oil producer. Approximately 60% of the total cultivated land in Greece is used to grow olives and is a significant contributor to the Greek economy. This is a tremendous source of pride for the country. Italy and the United States are the biggest importers of Greek olive oil, followed by Canada, Japan, Australia, and China .Other countries that produce significant amounts of olive oil include Morocco, Turkey, Egypt, Tunisia, Algeria, and Syria.
In terms of overall production, the top ten olive oil producing countries in 2023 are: Spain, Italy, Morocco, Turkey, Greece, Egypt, Portugal, Tunisia, Algeria, and Syria, in that order .
Olive oil is not only a staple in the kitchen but also has numerous other uses beyond cooking. Here are eight other uses of olive oil:
Earwax buildup: Putting a few drops of olive oil in your ears for a few consecutive nights can help reduce earwax buildup .
Candle holder: Rubbing a thin coat of oil onto the holder’s base before putting a candle in it can help prevent wax from sticking to it, making it easier to peel off .
Makeup remover: Olive oil can be used to remove heavy makeup without any drying chemicals and leave your skin feeling soft. It is particularly good for removing mascara because it also moisturizes dry lashes .
Stain remover: Olive oil can ease the pain of removing sticky substances like paint and gum from hair and skin .
Pain reliever: Olive oil contains oleocanthal, a compound with anti-inflammatory properties, making it a perfect pain reliever either inside or outside the human body .
Dandruff management: Olive oil can be used to moisturize hair and lessen scalp irritation, consequently lowering the occurrence of dandruff .
Moisturizer: Olive oil is a natural moisturizer that can be used to hydrate dry skin and hair .
Shaving cream: Olive oil can be used as a natural alternative to shaving cream, as it helps to soften the hair and lubricate the skin .
As you can see from this list, olive oil is used very widely for many products. Why not try some of these suggestions out? It may surprise you how good olive oil is in everyday use!
When it comes to pairingwine witholive oil it should be carefully considered, as the two flavours need to enhance each other in subtle ways. With its wonderfully earthy and fruity flavor, olive oil is the ideal choice for enhancing the flavor of many different dishes and can be a perfect match for a variety of wines.
Olive oil pairs especially well with white wines, such as Sauvignon Blanc, Pinot Grigio, and Chardonnay. The floral and citrus notes of these wines provide a great complement to the herbal and fruity flavors of olive oil. The acidity of the wines helps to balance out the richness of the oil, creating a bright and flavorsome pairing.
When it comes to red wines, olive oil can still be a great companion. Garnacha and Tempranillo wines have an earthy and spicy character that pairs nicely with the nutty and fruity notes of olive oil. The slight sweetness of the wines can help to balance out the savory flavors of the oil and create a delicious combination.
When pairing olive oil and wine together, it’s important to pay attention to the flavors of both. If the wine is too acidic, it can overwhelm the oil’s delicate flavor. On the other hand, if the wine is too sweet, it can make the oil taste too heavy. Finding the perfect balance between the two is key for the best pairing.
Olive oil and wine are a match made in heaven. Whether you’re looking for a light and refreshing pairing or something more bold and complex, there’s an olive oil and wine combination out there that’s sure to please your taste buds. Give it a try and see for yourself!
Olive oil is one of the most beloved and versatile ingredients in the kitchen. It is incrediblyhealthy, and can also be used in many ways to enhance the flavor of a dish. Whethersautéing vegetables, baking cakes, or makingsalad dressings, cooking witholive oil addsunique flavor and a healthy dose of nutrients to your meals.
Read on to learn more about the benefits of cooking with olive oil and helpful tips for how to use it in your recipes.
Health Benefits of Cooking with Olive Oil
Olive oil is a heart–healthy fat that is packed with antioxidants and anti–inflammatory benefits. It contains monounsaturated fatty acids, which have been linked to lower levels of bad cholesterol and improved blood sugar levels. Rich in vitamin E, it could help protect your cells from damage and may even help reduce the risk of certain diseases.
How to Use Olive Oil in Cooking
Olive oil is an incredibly versatile ingredient that can be used in a variety of ways during the cooking process. Here are some ideas on how to incorporate it into your recipes:
• Use it as a base for salad dressings. Olive oil can be combined with vinegar and other seasonings to create a flavorful and healthy salad dressing.
• Drizzle it over roasted vegetables or grains for an extra boost of flavor.
• Sautee vegetables or proteins in olive oil for a delicious meal.
• Useas an alternative to butter when baking.
•A touch of olive oil in soups or stews to adds a subtle flavor to them.
• Make your own flavored olive oil by infusing it with herbs and spices.
According to the BBC, light or delicate dishes require a mild oil, while robust ones can take a fruity, stronger oil . When it comes to cooking with olive oil, normal use is unlikely to cause significant damage to the oil. However, high heat can degrade some of the antioxidants and vitamin E, which are sensitive to heat .
It is important to note that the smoke point of olive oil is between 374 and 405 degrees F (190 to 207 degrees C), as per The Mediterranean Dish . Smoke point refers to the temperature at which the oil begins to break down and smoke. This can release harmful chemicals into the air. While the smoke point of olive oil is lower compared to some other cooking oils, such as peanut and refined coconut oil, it is still safe for most types of cooking. This includes sautéing and frying, as long as it is not overheated.
As you can see, there are many ways to incorporate olive oil into your cooking. Not only does it add flavor and nutrients to your meals, but it can also help you reduce your intake of unhealthy fats. So next time you’re in the kitchen, reach for the olive oil and get creative with your recipes!
As a staple in many kitchens, olive oil is a versatile ingredient that can be used for cooking, dressing salads, and even as a dip for bread. However, with so many different types of olive oil available, it can be difficult to know which one to choose. In this comprehensive guide, we will explore the different types of olive oil, their characteristics, and how to use them.
Extra virgin olive oil, or EVOO, is the highest quality olive oil and is made from pure, cold-pressed olives. It has a rich, fruity flavor and is considered the gold standard of olive oils. EVOO is also the most expensive type of olive oil due to its high quality and labor-intensive production process. It is best used for dressings, dips, and drizzling over foods.
Virgin Olive Oil
Virgin olive oil is also made from pure, cold-pressed olives but has a lower quality than EVOO. It has a milder flavor and is less expensive than EVOO. Virgin olive oil is best used for sautéing, roasting, and grilling.
Refined Olive Oil
Refined olive oil is made from low-quality olives that are treated with heat or chemicals to remove impurities. This process results in a bland oil that lacks the characteristic flavour of virgin olive oil. Refined olive oil is less expensive than virgin olive oil and is best used for high-heat cooking such as frying and baking.
Olive Pomace Oil
Olive pomace oil is made from the residual pulp and pits left over after the first pressing of the olives. It is extracted using solvents and heat, which makes it a lower quality oil. Olive pomace oil has a neutral flavor and is best used for industrial purposes such as making soap or as a fuel source.
Blended Olive Oil
Blended olive oil is a combination of different types of olive oil, such as virgin and refined olive oil. It is less expensive than pure EVOO and has a milder flavour. Blended olive oil is best used for everyday cooking and baking.
How to Choose the Right Olive Oil
When choosing an olive oil, it is important to consider the intended use. For dressings, dips, and drizzling, EVOO is the best choice due to its rich, fruity flavour. For cooking, virgin olive oil is a good option, as it can withstand higher temperatures than EVOO. Refined olive oil and blended olive oil are best for high-heat cooking such as frying and baking.
It is also important to look for olive oils that are certified by recognized organizations such as the International Olive Council or the North American Olive Oil Association. These certifications ensure that the olive oil meets certain standards for quality and purity.
Olive oil is an essential ingredient in many cuisines worldwide, and it is obtained from the fruit of the olive tree. The process of extracting olive oil involves several steps, and the method of processing can affect the quality and flavour of the oil. In this article, we will explore the various methods of olive oil processing and their impact on the final product.
Traditional Pressing Method
The traditional method of extracting olive oil involves pressing the olives using a stone mill or a metal press. This method is also known as cold pressing because it does not involve any heat or chemical treatment. The olives are crushed into a paste, which is then spread onto mats or disks. The paste is then pressed to extract the oil.
The traditional method of pressing produces high-quality extra virgin olive oil, which is considered the best type of olive oil. The oil obtained using this method has a fruity flavour and a low level of acidity. However, this method is time-consuming and labour-intensive, making it more expensive than other methods.
Modern Processing Method
The modern method of processing olive oil involves three main processes: crushing, malaxing, and centrifugation. In the crushing process, the olives are crushed into a paste using a mechanical crusher. The paste is then mixed or malaxed to allow the oil droplets to coalesce. The final step is centrifugation, where the oil is separated from the water and other solids.
This method is also known as the first cold-pressed olive oil extraction process, which avoids overheating and uses mechanical means only, with no chemical treatment involved. The modern processing method produces extra virgin olive oil, which is considered the highest quality olive oil. The oil obtained using this method has a fruity flavour and a low level of acidity, similar to that obtained using the traditional method.
Olive Pomace Oil
Olive pomace oil is obtained by processing the leftover pomace, which is the solid waste obtained after the extraction process, including pits, skin, and flesh of olives. The pomace is extracted using hexane to obtain the 1%-5% of oil that’s left in the pomace. The oil is then refined with heat and chemicals to obtain a refined pomace oil.
Olive pomace oil is considered a lower quality oil than extra virgin olive oil, and it is often used in industrial and commercial applications. It has a neutral flavour and a higher level of acidity than extra virgin olive oil.
The history of olive oil use is both rich and fascinating, dating back to ancient civilizations. Olive oil has been used for various purposes, from religious ceremonies to culinary and medicinal practices. In this article, we will explore the history of olive oil use, its significance, and how it has evolved over time.
Ancient Greece and Olive Oil Use.
Olive oil has been used in the religious ceremonies of ancient civilizations. In Ancient Greece, olive oil was used in the religious ceremonies of the Minoans on the island of Crete. The Athenians also used olive oil in worship. When people died, olive oil was used to anoint their bodies and prepare them for burial. Olive oil also holds high status in Judaism. In fact, the menorah that was lit in the temple of Jerusalem was fuelled by olive oil, and the olive branch is a symbol of peace in Jewish culture.
Olive Oil in Cooking and Medicine
Olive oil has been used in cooking for at least as long ago as the 5th-4th century BCE. It was used extensively in Mediterranean cuisine, especially in Italian, Greek, and Spanish dishes. Olive oil was also used in traditional medicine to treat a variety of ailments, such as skin diseases, wounds, and respiratory infections.
Types of Olive Oil
There are three main grades of olive oil: extra virgin olive oil (EVOO), ordinary virgin olive oil, and pomace-olive oil (OPO). EVOO is the highest quality olive oil and is extracted from the first pressing of the olives. It has a fruity and intense flavour and is best used in salads, marinades, and as a finishing oil. Ordinary virgin olive oil is extracted from the second pressing of the olives and has a milder flavour. It is used in cooking and baking. Pomace-olive oil is extracted from the leftover pulp and seeds of the olives after the first pressing. It is lower in quality and is used in industrial applications.
Modern Olive Oil Production
Today, olive oil is produced in many countries, including Spain, Italy, Greece, Turkey, and Tunisia. The production process has evolved over time and now involves mechanical presses, which extract the oil from the olives. The quality of the oil depends on several factors, such as the ripeness of the fruit, the method of extraction, and storage conditions. Olive oil is now widely used in cooking and is known for its possible health benefits, such as reducing the risk of heart disease and stroke