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Cultivated Olive Diversification at Local and Regional Scales
Cultivated Olive Diversification at Local and Regional Scales: Evidence From the Genetic Characterization of French Genetic Resources Bouchaib Khadari, Ahmed El Bakkali, Laïla Khadari, Christine Tollon-Cordet, Christian Pinatel, Guillaume Besnard To cite this version: Bouchaib Khadari, Ahmed El Bakkali, Laïla Khadari, Christine Tollon-Cordet, Christian Pinatel, et al.. Cultivated Olive Diversification at Local and Regional Scales: Evidence From theGe- netic Characterization of French Genetic Resources. Frontiers in Plant Science, Frontiers, 2019, 10, 10.3389/fpls.2019.01593. hal-02620852 HAL Id: hal-02620852 https://hal.inrae.fr/hal-02620852 Submitted on 26 May 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Distributed under a Creative Commons Attribution| 4.0 International License ORIGINAL RESEARCH published: 24 December 2019 doi: 10.3389/fpls.2019.01593 Cultivated Olive Diversification at Local and Regional Scales: Evidence From the Genetic Characterization of French Genetic Resources Bouchaib Khadari 1,2*, Ahmed El Bakkali 3, Laila Essalouh -
Extra Virgin Olive Oils
Extra Virgin Olive Oils: French A L’Olivier Founded by a chemist in 1822, A L’Olivier is France’s most esteemed producer of specialty oils and vinegars. The picturesque Parisian shop still sells beautifully presented products in glass bottles, rustic stoneware crocks, and colorful tins. Olive Oil- A L’Olivier extra virgin olive oils are fragrant and fruity, with sweet, mild olive flavor. A L'Olivier Black and Fruity Extra Virgin Olive Oil Tin 250 ml 6 / case A L'Olivier Extra Virgin Olive Oil 250 ml 6 / case 500 ml 6 / case 1 L 6 / case A L'Olivier Extra Virgin Olive Oil Mini Drum 750 ml 6 / case A L’Olivier Extra Virgin Olive Oil Spray 200 ml 6 / case A L'Olivier Extra Virgin Olive Oil White Stoneware Crock 500 ml 6 / case Arnaud Arnaud Extra Virgin Olive Oil Salonenque, Blanquette, Verdale, Picholine, and Grossane olives 500 ml 12 / case Castelines From their orchards near Les Beaux, Jean Benoit and Catherine Hugues hand-pick a variety of olives just before they begin to blacken. These young olives are used to produce an olive oil that is light and delicate, with aromas of fresh grass and flavors of artichokes and almonds. Castelines also produces Late Harvest Fruite Noir olive oil, using only perfectly ripened native olives. The black olives are stored and lightly fermented to create a pleasantly sweet oil, with hints of truffle. Castelines Extra Virgin Olive Oil Salonenque, Aglandau, Grossane and Verdale olives 500 ml 6 / case 750 ml 6 / case Castelines Late Harvest Olive Oil (Fruite Noir) Salonenque, Aglandau, Grossane and Verdale olives 500 ml 6 / case Le Château d’Estoublon Le Château d’Estoublon Single Varietal Extra Virgin Olive Oil: Picholine 100% Picholine olives 500 ml 6 / case Le Château d’Estoublon Extra Virgin Olive Oil AOP: Vallée des Baux de Provence Béruguette, Bouteillan, Grossane, Salonenque and Picholine olives 500 ml 6 / case . -
Olive Oil Production in the Var Region of France, May, 1995
Olive Oil Production in the Var Region of France, May, 1995 In the south of France there are approximately 60 oil mills and cooperatives processing and retailing local olive oil today. They have a long history and tell the story of when olives were the dominant agricultural crop of the area. The Var region is at the center of what was once a thriving olive oil empire producing thousands of tons of olive oil each year. A devastating freeze in 1956 killed all of the olive trees down to the ground and most farmers replanted with the more profitable wine grapes for which France is so well known. Most of the mills in the region today still use the low technology stone mills and decantation processes their ancestors used. Unfortunately they have trouble finding enough olives nearby to sell much more than just to local residents, who bring their own olives for pressing. Mills that have modern equipment supplement their investment by bringing in olives from Spain and selling olive crafts, soaps, and canned table fruit in stores and restaurants adorned with antique processing equipment. Statistically, France is not a major producer of olive oil, processing an estimated 2,500 to 3,500 tons of olives in 1994. The Var region Chamber of Commerce economic development bulletin lists 11,136 farms in the region with an average size of just under 20 acres each. Vineyards represent 43% of the land and 47% of the earnings, cut flower production occurs on 1% of the land and represents 36% of the earnings. -
Document Unique
Demande de modification du cahier des charges de l’AOP « Huile d’Olive de la Vallée des Baux-de-Provence » approuvée par le comité national des appellations laitières, agroalimentaires et forestières en sa séance du 16 juin 2016 DOCUMENT UNIQUE « Huile d’olive de la Vallée des Baux-de-Provence » N° UE: [réservé UE] AOP (X) IGP ( ) 1. DÉNOMINATION(S) [DE L'AOP OU DE L'IGP] «Huile d’olive de la Vallée des Baux-de-Provence.» 2. ÉTAT MEMBRE OU PAYS TIERS France 3. DESCRIPTION DU PRODUIT AGRICOLE OU DE LA DENRÉE ALIMENTAIRE 3.1. Type de produit [voir annexe XI] Classe 1.5. - « Huiles et matières grasses ». 3.2. Description du produit portant la dénomination visée au point 1 L’ « Huile d’olive de la Vallée des Baux-de-Provence » est une huile caractérisée par la présence d’au moins deux des arômes suivants : herbe fraîchement coupée, pomme, amandon, artichaut cru, noisette fraîche, feuille de tomate. Ils sont accompagnés d’une amertume et d’un piquant (dénommé «ardence» au sens du présent cahier des charges) modérés. L’amertume est inférieure ou égale à 3 et l’ardence est comprise entre 1 et 3 sur l’échelle organoleptique du Conseil Oléicole International (COI). Sa teneur en acide oléique est au maximum de 0,8 grammes pour 100 grammes. L’ « Huile d’olive de la Vallée des Baux-de-Provence » suivie de la mention "olives maturées" est une huile onctueuse, caractérisée par la présence d’au moins deux des arômes suivants : olives confites, olives noires, pâte d’olive, cacao, champignon, artichaut cuit, truffe, pain au levain. -
1. GEN Variatio the Oliv Olive G Orders Showca Initiativ 1.2. Soc
Policies - France 2012 1. GENERAL DESCRIPTION OF OLIVE GROWING IN FRANCE 1.1. Introduction In economic terms, France has just over 5.1 million olive trees spread over 55 000 ha (2011) and 13 départements, located solely in the South-east. They cover less than 0.18% of the usable agricultural area (UAA). The average density is 86 trees/ha althoughh this can vary from one region to another (from 50 in Corsica to 110 in Languedoc- Roussillon). Figure 1. Localization of France (Source: UN) Over 15 000 ha, i.e. more than one-quarter of France’s olive orchards are irrigated. However, here again there are variations, ranging from 9% in the Ardèche to 34% in Bouches-du-Rhône. The olive tree is emblematic of Provence where 75% of growers are not professional farmers. Olive growing and the products of the olive tree are at the centre of many cultural phenomena. Orders of Knights swear to defend the olive tree as a symbol of peace, countless events showcase the olive tree and its products, and numerous museums, tourist routes and other initiatives have grown up around the olive. (Source: IOC questionnaire) 1.2. Socio-economic indicators • Area: 551 500 sq km (UN, 2008) • Capital city: Paris (UN) • Currency: Euro (EUR) (UN, 2009) • Population: 62 616 488 (World Bank, 2009) • Urban population: 78% (World Bank, 2010) • Rural population: 22% (World Bank, 2010) • Population growth rate: 0.4% (UN, 2005/10) • Life expectancy: 78.6 years (men), 85.1 years (women) (UN, 2010/15) • Main exports by quantity: wheat (FAOSTAT, 2009) • Main imports by quantity: soybean cake (FAOSTAT, 2009) • GNI per capita, PPP (current international $): 34 440 (World Bank, 2010) • GDP per capita, PPP (current international $): 33 820 (World Bank, 2010) • Employment in agriculture: 2.9% (World Bank, 2008) • Employees in agriculture, female: 2% (World Bank, 2008) • Employees in agriculture, male: 4% (World Bank, 2008) International Olive Council Page 1 / 12 Policies - France 2012 2. -
Micropropagation of Eight Moroccan and French Olive Cultivars
HORTSCIENCE 40(1):193–196. 2005. cultivars (‘ZDH4’ and ‘Lucques’), four cul- tivars with medium rooting ability (‘Haouzia and ‘Dahbia’, two traditional Moroccan cul- Micropropagation of Eight Moroccan tivars, and the French cultivars ‘Amellau’, and ‘Salonenque’), and finally ‘Picholine and French Olive Cultivars marocaine’and ‘Picholine du Languedoc’, as difficult-to-root cultivars. The local types Saïda Sghir ‘ZDH4’ and ‘Picholine marocaine’ were found Equipe Olivier, Département d’Arboriculture, Ecole Nationale d’Agriculture during searches conducted in north Morocco de Meknès BP S/40, 50 000 Meknès, Morocco (Ouazzani et al., 1996). Although no obvious virus symptoms were Philippe Chatelet observed on the mother plants, actual virus UMR BEPC. Equipe Architecture et Fonctionnement des Espèces Fruitières status was not determined which, especially INRA, Agro M., Montpellier, France in terms of latent viruses (OEPP/EPPO, 1997), might impact on the plant rooting ability as Noureddine Ouazzani recorded in other species (e.g., Kano and Equipe Olivier, Département d’Arboriculture, Ecole Nationale d’Agriculture Nagata, 1999). Nodes were taken from 1-year growth in de Meknès BP S/40, 50 000 Meknès, Morocco young plants originating from semi-hardwood Françoise Dosba cuttings and grown either in a glasshouse and regularly sprayed with fungicide (French UMR BEPC, Equipe Architecture et Fonctionnement des Espèces Fruitières cultivars) or under open shade (Moroccan INRA, Agro M., Montpellier, France cultivars). 1 Methods. Two disinfection methods were Ilham Belkoura used. In Moroccan cultivars, explants were pre- Equipe Olivier, Département d’Arboriculture, Ecole Nationale d’Agriculture pared as described by Rugini and Fontanazza de Meknès BP S/40, 50 000 Meknès, Morocco (1981) whereas an unpublished protocol (Brachet, personal communication) designed Additional index words. -
Phenolic Compounds in Mono-Cultivar Extra Virgin Olive Oils from Algeria
GRASAS Y ACEITES, 64 (3), ABRIL-JUNIO, 285-294, 2013, ISSN: 0017-3495 DOI: 10.3989/gya.072212 Phenolic compounds in mono-cultivar extra virgin olive oils from Algeria By M. Douzane1, A. Tamendjari3, *, A.K. Abdi1, M-S. Daas1, F. Mehdid1 and M.M. Bellal2 1 Laboratory of Food Technology, National Institute of the Agronomic research of Algeria. CRP Mehdi Boualem. P O BOXE 37 road of Baraki. Algiers-Algeria 2 Department of Technology of the Food industry and human Nutrition. Agronomic National Institute of Algiers (INA). El Harrach. Algiers-Algeria 3 Laboratory of Applied Biochemistry, Faculty of Natural and Life Sciences, University of Bejaia, Algeria * Corresponding author: [email protected] RESUMEN The experimental results show that tyrosol, hydroxytyrosol and 4-HBA (4-hydroxybenzoic acid) are the main individual Componentes fenólicos en aceites de oliva vírgenes phenolic compounds identified in the varieties studied. The monovarietales de Argelia varieties with large fruits (Grosse du Hamma, Aghenfas, Azeradj, Aguenaou, Aberkane, Bouchouk de Guergour, La alta estabilidad oxidativa de los aceites de oliva vírge- X-Aghenfas, Rougette de Guelma, Sigoise) are clearly nes está relacionada con su alta relación de ácidos grasos distinguished from the varieties with medium-sized and monoinsaturados/poliinsaturados y con la presencia de com- small fruits by having the highest levels of individual phenolic ponentes antioxidantes, como tocoferoles y polifenoles. En compounds. Moreover, varieties with small fruits (Hamra, este trabajo se llevó acabo un aislamiento y cuantificación de Chemlal, Boughenfas, Limli, Aimel and Mekki) presented the compuestos fenólicos de aceites de oliva virgenes de varie- highest levels of oleuropein. -
A) of Regulation (EU) No 1151 /2012 of the European Parliament and of the Council on Quality Schemes for Agricultural Products and Foodstuffs (2015/C 372/04
C 372/4 EN Official Journal of the European Union 10.11.2015 OTHER ACTS EUROPEAN COMMISSION Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151 /2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs (2015/C 372/04) This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1). APPLICATION FOR APPROVAL OF NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION Application for approval of amendments in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 ‘HUILE D'OLIVE D'AIX-EN-PROVENCE’ EU No: FR-PDO-0105-01279 — 17.11.2014 PDO ( X ) PGI ( ) 1. Applicant group and legitimate interest Syndicat AOC Huile d'olive d'Aix-en-Provence (Aix-en-Provence Olive Oil CDO Confederation) Maison des agriculteurs 22 avenue Henri Pontier 13626 Aix-en-Provence Cedex 01 Tel/Fax: +33 442963708 E-mail: [email protected] The Syndicat AOC Huile d'Olive d'Aix-en-Provence is made up of olive producers and processors of ‘Huile d'olive d'Aix-en-Provence’ and it has a legitimate interest in submitting an amendment application. 2. Member State or Third Country France 3. Headings in the specification affected by the amendment(s) — Name of product — Description of product — Geographical area — Proof of origin — Method of production — Link — Labelling — Other: inspection 4. -
Plant Genotype-Specific Archaeal and Bacterial Endophytes but Similar Bacillus Antagonists Colonize Mediterranean Olive Trees
ORIGINAL RESEARCH ARTICLE published: 03 March 2015 doi: 10.3389/fmicb.2015.00138 Plant genotype-specific archaeal and bacterial endophytes but similar Bacillus antagonists colonize Mediterranean olive trees Henry Müller 1*, Christian Berg 2 , Blanca B. Landa 3 , Anna Auerbach 4 , Christine Moissl-Eichinger 4,5,6 and Gabriele Berg1 1 Institute of Environmental Biotechnology, Graz University of Technology, Graz, Austria 2 Botanical Garden, Institute of Plant Sciences, University of Graz, Graz, Austria 3 Institute for Sustainable Agriculture, Spanish National Research Council, Córdoba, Spain 4 Department for Microbiology and Archaea Center, University of Regensburg, Regensburg, Germany 5 Department of Internal Medicine, Medical University of Graz, Graz, Austria 6 BioTechMed, Graz, Austria Edited by: Endophytes have an intimate and often symbiotic interaction with their hosts. Less is Mysore V.Tejesvi, University of Oulu, known about the composition and function of endophytes in trees. In order to evaluate our Finland hypothesis that plant genotype and origin have a strong impact on both, endophytes of Reviewed by: leaves from 10 Olea europaea L. cultivars from the Mediterranean basin growing at a single David John Studholme, University of Exeter, UK agricultural site in Spain and from nine wild olive trees located in natural habitats in Greece, Johann Weber, University of Cyprus, and on Madeira Island were studied. The composition of the bacterial endophytic Lausanne, Switzerland communities as revealed by 16S rRNA gene amplicon sequencing and the subsequent *Correspondence: PCoA analysis showed a strong correlation to the plant genotypes.The bacterial distribution Henry Müller, Graz University of patterns were congruent with the plant origins in “Eastern” and “Western” areas of Technology, Institute of Environmental Biotechnology, Petersgasse 12/I, 8010 the Mediterranean basin. -
Rapporto Col Territorio
L’OLIO ITALIANO E LA SFIDA DELLA QUALITÀ Il Piq della filiera oleicola: per identificare, misurare, difendere L’OLIO ITALIANO E LA SFIDA DELLA QUALITÀ promosso da in collaborazione con COMITATO DI INDIRIZZO PIQ ESPERTI Salvatore Parlato CREA, Claudio Gagliardi Unioncamere, Francesca Alfano Coldiretti, Pina Boccia Unaprol, Mario David Granieri Unaprol, Fabio Renzi Fondazione Symbola Ciampetti Hispellum, Veronica Manganiello INEA, Stefa- no Masini Coldiretti, Miriam Mastromauro Unaprol, Grazia COORDINAMENTO ATTIVITÀ Stanzione Regione Campania Raffaella Zucaro INEA (Responsabile progetto), Domenico Sturabotti Fondazione Symbola FOCUS GROUP INEA Sabrina Giuca, Pierpaolo Pallara, Alfonso Scardera, Lucia COMITATO TECNICO SCIENTIFICO Tudini, Giovanni Dara Guccione, Franco Mari, Francesca Carlo Cambi Giornalista, Amedeo Del Principe Unioncamere, Pierri, Carmela Macrì Daniele Di Stefano Symbola, Massimo Gargano ANBI, Emilio Gatto Mipaaf, Domenico Mauriello Unioncamere, Marco Oreg- RINGRAZIAMENTI gia giornalista, Daniela Ostidich Marketing & Trade, Biagio Colomba Mongiello, Tom Mueller Rastelli Unaprol, Alessandro Rinaldi Istituto Tagliacarne, Pie- tro Sandali Unaprol, Maurizio Servili Dipartimento di Scienze SEGRETERIA Economico-Estimative e degli Alimenti Università degli Studi di Jackeline Canevello Vives INEA, Dario Esposito INEA Perugia, Domenico Sturabotti Fondazione Symbola, Raffaella Zucaro INEA, Riccardo Raggiotti Comando Carabinieri Politi- GRAFICA che Agricole e Alimentari, Amedeo De Franceschi Corpo fore- Tangerine Lab stale dello Stato, Rocco Antonio Burdo Agenzia delle Dogane Attività finanziata dal MiPAAF nell’ambito del progetto di Ministero delle ricerca “Attuazione del piano politiche agricole olivicolo – oleario”. Azione 4.2 alimentari e forestali Si ringrazia per le informazioni il Dipartimento dell’Ispettorato centrale della tutela della qualità e della repressione frodi dei prodotti agroalimentari del MiPAAF. L’OLIO ITALIANO E LA SFIDA DELLA QUALITÀ Il Piq della filiera olivicola-olearia: per identificare, misurare, difendere INDICE Premessa 3. -
La Filière Olive En France
Mémo Mars 2017 AFIDOL La filière olive en France Production française moyenne (5 dernières années): 1 200 tonnes Occitanie : 1ère région de production Auvergne Rhône-Alpes : 1ère région de pour l’olive verte production pour l’olive noire Principales variétés d’olives de table Olives vertes : Picholine, Lucques, Salonenque, Aglandau Olives noires : Tanche, Les Vans Tanche Cailletier, Grossane Nyons Alès Vaison-la-Romaine Sisteron Picholine Puget-Théniers Les Mées Avignon St Rémy-de-Provence Nîmes Aglandau Manosque Cailletier Picholine Menton Grossane Grasse Nice Montpellier Aups Clermont-l'Hérault Belgentiéroise Salonenque Aix-en-Provence Bouteillan Draguignan Lucques PicholineBrignoles Carcassonne Marseille Lézignan-Corbières Lucques Toulon Sigean Utilisation principale Utilisation secondaire Les Appellation d 'origine olive noire olive noire AOP olives noires de Nyons AOP olives de Nice (tournantes) olive verte olive verte AOP olives cassées et olives AOC Lucques du Languedoc Perpignan noires de la Vallée des (vertes) Baux-de-Provence Argelès-sur-mer olive verte cassée AOP olives de Nîmes (vertes) Trois régions de production Les Appellations d’Origine Occitanie 5 zones / 6 appellations pour les olives : 550 tonnes • olives noires de Nyons (1994), Auvergne 46 % • olives cassées et olives noires de la Vallée des Rhône-Alpes Provence Baux-de-Provence (1997), 380 tonnes Alpes Côte • olives de Nice (2001), 32 % d’Azur • olives de Nîmes (2003) 290 tonnes • et Lucques du Languedoc (2015). 22 % 32% Une production moyenne en AO de la production de d’olives en Appellation 420 t Production moyenne sur 5 ans d’origine La consommation française Moyenne de consommation française sur 5 ans : 67 000 tonnes Part de la production française dans la consommation française : 1,8 % Nos priNcipaux fourNisseurs d’olives 1er 2ème 3ème 4ème ESPAGNE MAROC Belgique GRÈCE 30 000 T 26 000 T 2 500 T 1 340 T En tonnes, données AFIDOL, graph. -
OLIVE TREE TRAIL Mediterranean Cooking, Is Based on Olive Oil
2 THE STONE QUARRY AND FOSSILS 7 WHEN DOES THE HARVEST TAKE PLACE ? The cliff, behind the olive oil mill, is an old stone quarry; the very same stones were used to build the village of Cadenet. The exact point of time for the harvest depends on the sort of olive and the desired result of the oil. The olives The Luberon in Provence is an area full of fossil deposits. If you look down at your feet you will find scallop and oyster for a fruity green olive oil are harvested at the beginning of the season – between October and November, when fossils dating from the Miocene period (-23 to – 5 million years). This area corresponds to the opening of the western their color is changing from green to black. The resulting oil has an intensive taste with an aroma of herbs. For part of the Mediterranean, the Red Sea, as well as the formation of the Alps. The foundations of the mill revealed the ripe fruity, ripe olives are picked later in the season when the olives are black. These produce an oil that has a extensive fossil beds of oysters in a layer 10 to 20cm thick inches dating from 10 million years ago. In other areas of the taste of apples, flowers and dried fruit. To know the right date for the harvest, depending on the expected result, Luberon we can find very well-preserved fossils of vertebrates, mammal footsteps, insects and plant residues. we use modern technology: we tests olives on a regular basis and analyse them prior to the harvest, to know the percentage of oil and how spicy and bitter it is.