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Extra Virgin Olive Oil Report

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Margi Cintrano View Drop Down
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    Posted: 03 March 2013 at 06:08
 
 EXTRA VIRGIN OLIVE REPORT FROM THE AGRICULTURAL & FOOD MINISTER OF THE IBERIAN PENINSULA, MIGUEL ARIASCAÑETE ...
 
 
More and more Mediterranean olive oil producers are investing in an attempt to position their brands of Evoo on the top, the premium or gourmet segment of the market ...
 
 
According to the Agricultural, Food Minister, Miguel Ariascañete, the Spanish consumer is advancing very rapidly in terms of Evoo knowledge. With numerous years in office, firstly under Prime Minister José Aznar for 8 years and now under the present Prime Minister, he has dealt with some very thorny issues, for example; Mad Cow Disease, the negotiation on new fishing laws with the EU and Morocco and the Swine Flu over the years. Furthermore, Miguel is one of the very few Iberian politicians who speaks fluent English and fluent French.   
 
EVOO is one of the main drivers of the national economy of the Iberian Peninsula.
 
 
Here are  4 Evoos, Miguel had recommend and  I had taste tested while at Madrid Fusion XI - 2013:
 
1) KM9
Aceitalia
D.O. Hoyos, Cáceres, Extremadura
 
COLOR: greenish gold
 
AROMAS: a medium high fruit intensity with hints of tea, and herbs.
The presence of banana with a high complexity held my attention.
 
OLIVES: 100% Manzanilla Cacereña
 
 
2) JORNETS OLIS DE JOURNETS
D.O. Sencelles, Mallorca
 
COLOR: green
 
AROMAS: this medium high fruit intensity Evoo, possesses a green leaf, tomato and almond set of notes.
 
OLIVES: 100%  Picual
 
 
 
3) BAETURIA
D.O. Medina de Las Torres, Badajoz, Extremadura
 
COLOR: greenish gold
 
AROMAS: Green grass, and dried fruit notes with a hint of spices.
 
OLIVES:  100% Morisca
 
 
4) LA CATÓLICA ELISABETH - A QUEEN´s TRIBUTE
D.O. Úbeda, Jaén
 
COLOR: liquid golden
 
AROMAS: this medium fruit intensive Evoo has a hint of tomato fragrance, coupled with leaves and green grass.
 
OLIVES: 100% Picual
 
 
 
Kind regards,
Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 03 March 2013 at 09:59
Margi, the links on #s 1,2 &4 are not working. #3 works though, but shipping is prohibitive. I have never seen any of these available here. I am sure they are the best that exist! Nice report though.
It is an interesting subject as all EVOO are not equal!
Mark R
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 March 2013 at 11:30

Mark,

 
Thank you for the heads up on the links; Miguel provided them in his Agricultural Report; so let me double check, that I typed them correctly ...
 
I corrected number 1 and it is fine ... Number 2 and 4 too ... Number 3 had no problem ...
 
You should check with:
 
 
And see if they are available in the USA yet ...
 
Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 09 March 2013 at 18:28
     One of my true pleasures in life is Olive Oil.  I learned a while ago that I was wasting way too much money on olive oil, always searching for something that was really above the rest.  I would go to "gourmet shops" or "Olive Oil Shops" and found myself purchasing a lot of really mediocre oils.  Then, I decided one time to go to a real Olive Oil store.  Here you could sample olive oils from around the world, and come harvest time...you can buy bottles of fresh harvested olive oils.  The price was a little more than I was spending on some of the mediocre stuff...but I was enjoying each bottle rather than searching for a quality olive oil. 

   While I have gotten a number of bottles over the years, La Castilla de Canena Picual and Arbequina
are two that I find myself getting every year.  As I have said before...olive oile is such a special thing.  Just because you have had an olive oil from (say) Spain and didn't care for it...do not discount all olive oils from Spain (or whatever Country).  Olive oils will have different qualities depending on region (in that Country), upon type of olives (huge difference), upon age (from new harvest to aging...huge difference) and from year to year from the same producer of the same trees (depending on year to year weather differences...usually more subtle).

   Still, one of my favorite uses for really good olive oil is on some White Baby Rice popcorn (hulless)...it's so good like that. 

  Margi, I'll certainly check out some of the oils you mentioned...thanks for a great topic!

  Dan
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 10 March 2013 at 00:43
Good Morning Dan,
 
Firstly, thank you so much for your feedback and contribution on my topic ...
 
It has been said, that " the Mediterranean is a sea of wine and evoo " ... And believe me, no truer words can be spoken ...
 
The history of the olive oil tree dates back 8.000 years to the Israeli lands and was first cultivated by the Romans, and as you know, the Romans occupied vast territories throughout the Mediterranean including, Greece, Italy, southern France and Iberia ...
 
Thus, the culture of Evoo is quite a profound one here. Spain is the largest exporter of Evoo in the world today; and the USA is the largest importer of Evoo today.
 
There are uncountable Iberian Evoos as there are uncountable Spanish wines; and each producer creates, a different taste profile, and / or style in which it is produced, different olive varieties, or mono varietals and even the color and texture shall vary from one region to another ...
 
For example, I tend to prefer the Girona, Tarragona, and La Rioja designation olive oils for salads, fish and shellfish & the sautéing process and prize it for its green color, and lightness ...
 
And love the Andalusian thick velvety golden types for a simple snack, of Evoo, sea salt and bread or Málaga Tomato Gazpacho and Salmorejo ( a Cordóba green pepper and tomato cold soup ) ... However, this golden thick lush liquid is not the best for sautéing fish, or for salads. It is far too heavy.
 
Three years ago, I had found a bilingual magazine called OLIVARAMA and now it is online:
 
I believe you shall find this to be quite a valuable tool in learning more about Evoos, and even answering some of your silent questions ...
 
Every year, TERRA OLIVA an organization founded by polyglot  Moshe Spak in Israel ( see his Facebook Page in English / Spanish ); puts together a yearly Evoo competition in a different country. In 2012, it was held in Mallorca, another large Evoo producer; and this year it is being held in JUNE IN JERUSALEM. Thousands of Evoo producers, from the vast Mediterranean countries, California, and the Mid-East attend this cultural Trade Fair, which includes tastings, business issues, cultivation, irrigation, export and import etcetra ... There is a competition for the best Evoo, the runner up and the 3rd bronze award ...
 
I have been in contact with Mo, due to my Facebook; and though we have never met; he and I had an interview via email ...
 
To get back on track, the OLIVARAMA MAGAZINE covers:
 
INTERVIEWS WITH EVOO PRODUCERS, OLIVE VARIETIES, THE COMMON DILEMMAS OF CLIMATIC CHANGE, IRRIGATION HOW TOs, MINISTERS OF AGRICULTURE, WELL KNOWN CHEFS EMPLOYING EVOO IN THEIR REPERTOIRE OF DISHES, CULTIVATORS AND EVERY PHASE OF EVOO PRODUCTION ...
 
This latest edition also handles, Evoo labelling and Forum Agendas -- For Example, one of the largest Evoo Trade Fairs just took place in the Manhattan Convention Centre, and another shall take place in Los Angeles, California in April.
 
One of my favorite Spanish Evoos come from a corporation called ALMAZARAS de La Subbética S.L.
This corporation ( Jaén, Andalusia ) has become coveted with the world of gastronomy. They have several types, from the conventional to the ecological. The ALMA OLIVA posseses quite a harmonious composition and is of incredible quality. I was invited to a tasting in 2010, in The Parador Hotel of Jarandilla De La Vera, the Castle of Emperor Carlos V, who was one of the most powerful emperors of his time, during the discovery of the Americas and the Caribbean ... This article I had written on the tasting is also online: www.internationaltravel.ws ( See: Margaux´s Epicurean Escapes ); and was in the Guidepost Magazine Autumn Edition in 2010.  
 
It is true that many gourmet boutiques triple their prices ... And this is treated as a luxury item; instead as a necessity for: health benefits and for culinary preparation.
 
I have a bottle of your recommended Evoo and this too is absolutely sophisticated and enveloped in a delicate array of olive sensations.
 
I look forward to hearing from you, once you have viewed the recommended bilingual magazine. I subscribe online to it and when I attend major trade fair events, if OLIVARAMA attends, I am able to pick up the physical in print editions ... that I save for future research ...
 
CHEF JOAQUIN FELIPE PEIRA, a Madrid native, who recently opened up his own restaurant called RESTAURANT JOAQUIN FELIPE ( whom I know since 2005 ), recommended the Designation of Evoo, Montes de Toledo, Castilla La Mancha in Los Navalmorales,  Olive Variety Cornicabra. He has been quite involved with Evoo and discovering some extraordinaire means in which to implement its usage. My April edition online of www.guidepost.es ( Gourmet Choices April )  shall cover his latest interview and lunch taster´s carte at his relatively new venue; which opened in October 2012.
 
The cornicabra olive, is quite peculiar in shape, and one of the olives best suited to withstand climatic adverse conditions, as in Toledo, Cuenca and the lands of Don Quixote. The name signfies the goat´s corn ...
 
The magazine also speaks out on climatic changes which highly effects the Mediterranean producers as a whole ...
 
I look forward to continuing this discussion.
 
Thanks again for your feedback and contribution.
 
Your white baby pop corn sounds wonderful ...
 
Margi.
 
 
 
 
 
 
 
 
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 10 March 2013 at 17:15
    Thanks for the discussion and link, Margi!  I'll have a good look at the website you mentioned, I am sure it will be helpful to me!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 10 March 2013 at 23:34
Dan. Good Morning.
 
 
I believe Olivarama is a fine learning instrument tool.
 
Let me know ur views.
 
Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 11 March 2013 at 12:01
Originally posted by Margi Cintrano Margi Cintrano wrote:

Dan. Good Morning.
 
 
I believe Olivarama is a fine learning instrument tool.
 
Let me know ur views.
 
Margi.


  Hi Margi!

  Thanks for providing the link for my review.  The webpage looks as if it may have some valuable information in it.  I found the font and font colors particularly difficult to read, as well as being quite small and thin in nature.  I can't remember of any other website that gave me this same impression, perhaps it is just a bad combination for my eyes...dunno. 

   I looked through the current issue and articles, but any additional information looks as if it requires a paid subscription.  I'm not sure if there is a search tool there or not, one would certainly be helpful in researching/learning.  There may be one with the subscription.

     Thanks for the suggestions.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 March 2013 at 14:25
Dan. The magaine has A Facebook Link. I have a couple of Print editions and could scan a few English articles for you & send to ur email.
 
Please take a look at:
 
 
This is a wonderful publication and has an enormous array of information on the world of Evoo ...
 
Have lovely wkend;
Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 16 March 2013 at 09:22
     Olivetimes is a nice website, Margi.  Thanks for passing it along.

   I don't have a Facebook account, by the way.  So I won't be able to look at the other Olive Oil Facebook page
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 16 March 2013 at 09:31
Dan,
 
Thank you for reporting ... I am pleased that you have found The Olive Times, worthwhile.
 
When I go to the SALON GOURMETS TRADE FAIR XXVII - 2013, held yearly in Madrid; I shall be visiting some Evoo Producers, and see what English materials they recommend website wise, and post them surely ...
 
Have lovely wkend,
Margi.
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www.issuu.com / Beyond Taste, Oltre il Gusto ..
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