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Eurozone olive oil firms face threat from America
The Telegraph ^ | Sep 1m 2912 | Emma Rowley

Posted on 09/02/2012 1:44:20 PM PDT by muawiyah

"Spain, Italy and Greece, who together dominate global production of the Mediterranean staple, are being threatened by tough competition from their New World rivals.,P> The growing olive oil market in the US is poised to be a "battleground" between the historic European producers and their new challengers from California, Chile and Australia, according to agricultural analysts at Rabobank."

(Excerpt) Read more at telegraph.co.uk ...


TOPICS: Agriculture; Business/Economy; Food; Health/Medicine
KEYWORDS: new; oil; olive; usa
Local Safeway and Giant grocery stores carry California olive oil. Not too long ago there were none on the market ~ takes something like 20 years to get a good tree up to production I gather ~ so the initial investment is difficult to recover in a short time.

Giant had a sale on one of those super omega 3 blends not too long ago. Been trying it. Taste is a tad different but there's no smoke ~ meaning it boils at a higher temperature.

We've gone over to an all olive oil kitchen and after several years we can finally taste some of the differences.

1 posted on 09/02/2012 1:44:24 PM PDT by muawiyah
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To: muawiyah

Good now if the WTO doesn’t step on our necks over it.


2 posted on 09/02/2012 1:47:51 PM PDT by cripplecreek (What does it profit a man if he gains the whole world but loses his soul?)
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To: muawiyah

I’ve pretty much given up on vegetable oils - corn, safflower, peanut, canola, etc.

I use olive oil for dressings, etc. But I don’t cook with it.

For cooking, I use Coconut oil. It handles the heat better.


3 posted on 09/02/2012 1:50:00 PM PDT by jdege
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To: muawiyah

I wonder if it’s unrealistic to expect most of our olive oil to come from California....I don’t know anything about the economics of agriculture. As much as I despise California lefties, I try to buy as many American products as possible. I actually found an avocado from California recently and about fell over from shock.


4 posted on 09/02/2012 1:54:16 PM PDT by Wage Slave (Army Mom!)
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To: muawiyah

The only olive oil I like is made in CA, I have it shipped to my house, six bottles at a time.


5 posted on 09/02/2012 1:54:29 PM PDT by GreatRoad (O < 0)
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To: muawiyah

It’s payback time, baby! Europe sells it’s old olive oil to us thinking we won’t know the difference.


6 posted on 09/02/2012 1:56:01 PM PDT by Slyfox
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To: muawiyah

But the nice thing about an olive tree is its long productive life.

Nothing worse than bad olive oil, nothing better than good.


7 posted on 09/02/2012 2:22:04 PM PDT by count-your-change (You don't have to be brilliant, not being stupid is enough.)
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To: muawiyah
A couple of California ones I like.

Everyday: Trader Joe’s California Estate olive oil $ 6

Splurge: McEvoy Ranch $ 22

8 posted on 09/02/2012 2:29:13 PM PDT by Theoria (Romney is a Pyrrhic victory.)
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To: GreatRoad

“The only olive oil I like is made in CA, I have it shipped to my house, six bottles at a time.”

What brand is it? Do you get Extra Virgin? How do you buy it, online? Thanks.


9 posted on 09/02/2012 2:47:08 PM PDT by flaglady47 (When the gov't fears the people, liberty; When the people fear the gov't, tyranny.)
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To: Theoria; GreatRoad

Here’s some of the really good ones I buy-in:

http://www.sciabica.com/


10 posted on 09/02/2012 2:48:58 PM PDT by carriage_hill (Harry Reid [PERVERT-NV] has Vickie-the-goat in lingerie & stiletto heels, tied-up in his office.)
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To: muawiyah

We took a CA Central Coast wine-tasting tour recently (same locale as the movie “Sideways) and nearly all the vineyards offered proprietary olive oils for tasting along with the wines. There are really good ones but they still aren’t getting their brands into our CA supermarkets. For convenience I still buy an Italian brand for cooking but plan to check out TJ’s offerings.


11 posted on 09/02/2012 2:57:37 PM PDT by Bernard Marx
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To: flaglady47

Ojai Olive Oil online. I get the Ladera style evoo in the blue bottle. Its sweet and gentle.


12 posted on 09/02/2012 2:58:33 PM PDT by GreatRoad (O < 0)
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To: GreatRoad

Thanks muchly. Will find it now on-line.


13 posted on 09/02/2012 4:57:19 PM PDT by flaglady47 (When the gov't fears the people, liberty; When the people fear the gov't, tyranny.)
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To: muawiyah

The oil that the Euros send over here has no olive taste at all - junk!

When I was a kid, I could tell from my bedroom when my mother had opened the bottle of olive oil.


14 posted on 09/02/2012 5:02:25 PM PDT by editor-surveyor (Freepers: Not as smart as I'd hoped they'd be)
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To: Wage Slave

A Santa Barbara avocado costs about $3 here in Ca.

The avocados from Chile have little flavor, and they’ve been in refrigeration for weeks when we get them.


15 posted on 09/02/2012 5:07:05 PM PDT by editor-surveyor (Freepers: Not as smart as I'd hoped they'd be)
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To: muawiyah

Americans really shake up things when they start producing what had been a traditionally European product, because they innovate at an incredible clip.

While they will likely soon be doing this to olive oil, the most recent example was of a Louisianan who became a great entrepreneur of Absinthe, which is just a good example of how this works.

A consummate scientist, he had a dozen spectrometers in his house, paid premium prices for surviving authentic Absinthe samples, and became a master of an American Absinthe so good that it was soon winning awards in Europe for its superior quality and exceptional flavors. It is now being manufactured in France to his recipe and process.

Quickly the floodgates were opened and now there are a large number of equally dedicated American Absinthe masters, Absinthe societies, and numerous American brands, many of which are top shelf.

So, imagine this now happening to olive oil.

Likely they will quickly figure out the very best soils, fertilizers, production techniques, etc., to produce very flavorful virgin oils with minimal oxidation, mature oils that are full bodied, oil blends with other exotic oils and flavors to produce delicious cooking varieties. Who knows what?


16 posted on 09/02/2012 5:07:42 PM PDT by yefragetuwrabrumuy
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To: jdege

Coconut oil has a great secret, however, that you should be aware of. It is about 2/3rds medium chain triglycerides, which are very different from other oils and fats.

http://en.wikipedia.org/wiki/Medium-chain_triglycerides

“MCTs passively diffuse from the GI tract to the portal system (longer fatty acids are absorbed into the lymphatic system) without requirement for modification like long-chain fatty acids or very-long-chain fatty acids.

“In addition, MCTs do not require bile salts for digestion. Patients that have malnutrition or malabsorption syndromes are treated with MCTs because they do not require energy for absorption, utilization, or storage.”

What this means in practical terms is that Coconut oil is the preferred oil for people who have difficulty in absorbing or digesting other oils.

“Some studies have shown that MCTs can help in the process of excess calorie burning, and thus weight loss. MCTs are also seen as promoting fat oxidation and reduced food intake.”


17 posted on 09/02/2012 5:16:57 PM PDT by yefragetuwrabrumuy
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To: yefragetuwrabrumuy

The very best oil for popping popcorn!


18 posted on 09/02/2012 5:18:22 PM PDT by thecodont
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To: thecodont

I am of mixed minds about using oil to pop, or added after air popping.

Oh well, “Half of one, six dozen of the other.” - Joe Garagiola


19 posted on 09/02/2012 5:45:42 PM PDT by yefragetuwrabrumuy
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To: muawiyah

Hope the CA olive oil is less nasty than their wine.


20 posted on 09/02/2012 6:21:40 PM PDT by Vide
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To: muawiyah

They'll make them an offer they can't refuse.

21 posted on 09/02/2012 6:25:15 PM PDT by dfwgator (I'm voting for Ryan and that other guy.)
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To: yefragetuwrabrumuy
Coconut oil has a great secret, however, that you should be aware of. It is about 2/3rds medium chain triglycerides, which are very different from other oils and fats.
It's not much of a secret. That's exactly why it has been growing in popularity in the LCHF and Paleo communities. Adding MCTs to the diet makes it a lot easier to transition into nutritional ketosis.
22 posted on 09/02/2012 7:21:44 PM PDT by jdege
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To: muawiyah

Freedom of the press!


23 posted on 09/02/2012 7:59:09 PM PDT by DeaconBenjamin (A trillion here, a trillion there, soon you're NOT talking real money)
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To: editor-surveyor
When I was a kid out riding my bicycle if I rode by a home with an open kitchen window and they were baking shortcake I could smell the shape and number of the strawberries in the bowl awaiting use in the world's finest desert.

Alas I can no longer do that!

24 posted on 09/02/2012 8:06:21 PM PDT by muawiyah
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To: muawiyah

>> “Alas I can no longer do that!” <<

.
Neither can anyone else these days. Most of the strawberries are GMO now and have neither scent, nor flavor, but they do a bang-up job of killing the bees.


25 posted on 09/02/2012 10:18:38 PM PDT by editor-surveyor (Freepers: Not as smart as I'd hoped they'd be)
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