Belazu Ingredient Catalog

Total Page:16

File Type:pdf, Size:1020Kb

Belazu Ingredient Catalog PRODUCT CATALOGUE issue: Q1 2015 Contents Olives Mustards Italian varietal olives French varietal olives Antipasti Spanish varietal olives Antipasto Greek varietal olives Tomatoes Peruvian varietal olives Peppers Moroccan varietal olives Other vegetables Fresh pitted olive mixes Pestos and pastes Bag in box Pestos Fresh pitted seasonal olive selection Pastes Fresh pitted green olives Fresh pitted black olives Breadsticks Fresh stone-in olive mixes Fresh aromatised green olives Nuts and bar snacks Fresh aromatised black olives Stuffed olives Fish products Oils Truffle products Extra virgin bulk olive oils Rice and lentils Catering oils Extra virgin finishing olive oils Grains Infused and nut oils Sundries Vinegars Balsamic vinegars Display and sundry items Vinegars Ordering, delivery & contacts Olives Varietal Olives Our flagship range of natural varietal olives is unrivalled in the UK and sourced from around the Mediterranean. We offer a variety of flavours, colours, textures and sizes, including many that have been certified for quality by regional classifications such as DOC, AOC and PDO. Italian Varietal Olives Greek Varietal Olives Click here to visit this page Click here to visit this page French Varietal Olives Peruvian Varietal Olives Click here to visit this page Click here to visit this page Spanish Varietal Olives Moroccan Varietal Olives Click here to visit this page Click here to visit this page Italian Varietal Olives NOCELLARA DEL BELICE PDO - extra large GAETA DOC Larger grade Castelvetrano cure, bright green early Purple olives from Lazio harvest olives from Trapani, Sicily Code OV202 Gross 4.5kg Drained 3kg Code OV194A Gross 3.8kg Drained 2.5kg NOCELLARA DEL BELICE PDO TAGGIASCA DOC Castelvetrano cure, bright green early harvest olives Small purple olives from Liguria from Trapani, Sicily Code OV101 Gross 4.5kg Drained 3kg Code OV191A Gross 3.8kg Drained 2.5kg BLACK NOCELLARA NOSTRALINE Harvested later in the season when fully ripened, Richly flavoured purple olives from Tuscany brine cured Code OV082 Gross 4.5kg Drained 3kg Code OV197A Gross 3.8kg Drained 2.5kg BELLA DI CERIGNOLA Very large green olives from Puglia Code OV012 Gross 4.5kg Drained 3kg *subject to seasonal availability French Varietal Olives PETIT LUCQUES* PICHOLINES DU GARD Finest freshly harvested green olives from Carcassonne Young, crisp, freshly harvested green olives from the Languedoc Code OV112 Gross 4.5kg Drained 3kg Code OV021 Gross 4.5kg Drained 3kg *subject to seasonal availability SpanishGreek Varietal Varietal Olives Olives MANZANILLASQUEEN GREEN CHALKIDIKI KALAMARBEQUINAATA PDO SoftVery greenlarge greenolives olivesfrom Andalucía GradedSmall blonde ‘superio olivesr’ purple from olivesCatalonia in a red wine vinegar brine from Kalamata Code OV032OV004 Gross 4.5kg Drained 3kg Code OV170 Gross 4.5kg Drained 3kg Code OV132 Gross 4.5kg Drained 3kg GORDAL CUQUILLOS NIÇOISES Very large green olives from Andalucía Small dark purple olives from Andalucía Code OV060A Gross 4.5kg Drained 3kg Code OV072 Gross 4.5kg Drained 3kg ORDER BY PHONE 020 8838 1912 CLICK FOR: ORDERING, DELIVERY & CONTACTS CONTENTS PAGE PAGE BACK NEXT PAGE Other Varietal Olives Moroccan - DOUCES NOIRES Peruvian - BOTIJA Plump, naturally ripened black olives from Large soft purple olives from Southern Peru Marrakesh Code OV210 Gross 4.5kg Drained 3kg Code OVO52 Gross 3kg Drained 3kg Fresh Pitted Black or Green Olives At Belazu we don’t pasteurise our olives. This means we can offer olives with better colour, texture and flavour. A better tasting experience all round. Fresh Pitted Olive Mixes Fresh Pitted Green Click here to visit this page Olives Click here to visit this page Bag in Box Fresh Pitted Black Click here to visit this page Olives Click here to visit this page Fresh Pitted Seasonal Olive Selection Click here to visit this page Fresh Pitted Olive mixes PITTED MIXED OLIVES IN HERBES DE PITTED PISTOU OLIVES** PROVENCE** Green Beldi and purple Cuquillos olives with garlic Pitted green Beldi and Kalamata olives with bay, and basil rosemary and thyme Code OP190 Gross 4.5kg Drained 3kg Code OP995 Gross 4.5kg Drained 3kg PITTED HARLEQUIN® OLIVES** PITTED HOT CHILLI OLIVES** Large green Manzanillas and purple Volos olives Green Beldi and purple Cuquillos olives with herbs with peppers, garlic, chilli & black pepper and chilli Code OP080 Gross 4.5kg Drained 2.5kg Code OP210 Gross 4.5kg Drained 3kg PITTED SPANISH BAR MIX OLIVES** PITTED SIENA OLIVES** Green Beldi and purple Cuquillos olives with Large green Chalkidiki and purple Kalamata olives peppers, onions and garlic with orange zest, parsley and fennel seeds Code OP071 Gross 4.5kg Drained 3kg Code OP321A Gross 4.5kg Drained 2.5kg PITTED ANDALOU OLIVE MIX** PITTED JERBA OLIVES** Green Beldi and purple Cuquillos olives with Large green Chalkidiki and purple Volos olives with peppers, cornichons, onions, caperberries, green Rose Harissa chilli, garlic and paprika Code OP322A Gross 4.5kg Drained 2.5kg Code OP160A Gross 4.5kg Drained 3kg ** Whilst every care is taken to remove pits from these olives, we can only give a 95% guarantee that no whole or partial pits remain. Please be vigilant when consuming or selling Fresh Pitted Olive mixes continued PITTED OLYMPIA OLIVES** Diced cheese, pitted Kalamata & green Beldi olives with basil and sun dried tomatoes Code OC100 Gross 4.5kg Drained 2.5kg ** Whilst every care is taken to remove pits from these olives, we can only give a 95% guarantee that no whole or partial pits remain. Please be vigilant when consuming or selling Bag in Box PITTED CUQUILLOS NIÇOISES** PITTED KALAMATA PDO** Small purple olives from Andalucía Graded ‘brilliant’, the classic Greek olive Code BB052 Gross 15kg Drained 2 x 5kg Code BB060 Gross 15kg Drained 2 x 5kg ** Whilst every care is taken to remove pits from these olives, we can only give a 95% guarantee that no whole or partial pits remain. Please be vigilant when consuming or selling Fresh Pitted Seasonal Olive Selection PITTED ZESTY MAROC OLIVES** PITTED CHILLI ROSMARINO OLIVES** Giant pitted Manzanillas olives with finely chopped Giant pitted Manzanillas olives with rosemary, chilli Beldi lemons, coriander and tumeric and infused oils Code OC250C Gross 2.5kg Drained 2.5kg Code OC252C Gross 2.5kg Drained 2.5kg PITTED SMOKEY SALAMANCA OLIVES** Giant pitted Manzanillas with smoked paprika, cayenna pepper and garlic Code OC251C Gross 2.5kg Drained 2.5kg ** Whilst every care is taken to remove pits from these olives, we can only give a 95% guarantee that no whole or partial pits remain. Please be vigilant when consuming or selling Fresh Pitted Green Olives PITTED GREEN OLIVE JARS** PITTED VINCI® OLIVES** Plain pitted green Beldi olives from Marrakesh Large green Chalkidiki olives with mushrooms, peppers and garlic Code OR201 Drained 12 x 70g Code OP040 Gross 4.5kg Drained 2.5kg PITTED PLAIN GREEN OLIVES** PITTED MARTINI OLIVES** Plain pitted green Beldi olives from Marrakesh Large pitted green Chalkidiki olives with no added oil Code OP030 Gross 4.5kg Drained 3kg Code OP100 Gross 4.5kg Drained 2.5kg Code OP280A Gross 1kg Drained 600g PITTED GREEN OLIVES IN HERBES DE PITTED NOCELLARA DEL BELICE PDO** PROVENÇE** Castelvetrano cure, bright green early harvest olives Beldi olives marinated with bay, rosemary and thyme from Trapani, Sicily Code OP010 Gross 4.5kg Drained 3kg Code OP032A Gross 3.8kg Drained 2.5kg ** Whilst every care is taken to remove pits from these olives, we can only give a 95% guarantee that no whole or partial pits remain. Please be vigilant when consuming or selling Fresh Pitted Black Olives PITTED BLACK OLIVES IN HERBES DE PITTED LECCINO OLIVES** PROVENÇE** Small purple olives from Liguria, Italy Naturally ripened black Douce olives from Marrakesh Code OP275A Gross 4.5kg Drained 3kg Code OP005 Gross 3kg Drained 3kg PITTED REDUCED SALT BLACK OLIVES** PITTED KALAMATA PDO** Naturally ripened black Douce olives from Marrakesh Graded ‘brilliant’, the classic Greek olive Code OP023 Gross 5kg Drained 5kg Code OP061 Gross 4.5kg Drained 3kg PITTED CUQUILLOS NIÇOISES** PITTED RUSTICA OLIVES** Small purple olives from Andalucía ‘Superior’ grade Kalamata olives in an oil, chilli and pepper marinade Code OP052 Gross 4.5kg Drained 3kg Code OP075 Gross 9.5kg Drained 5kg Code OP053A Gross 1kg Drained 600g PITTED KALAMATA QUARTERS** Quartered 'extra jumbo' Kalamata olives Code OP069A Gross 5kg Drained 2.5kg ** Whilst every care is taken to remove pits from these olives, we can only give a 95% guarantee that no whole or partial pits remain. Please be vigilant when consuming or selling Fresh Stone-in Olive Mixes COCKTAIL OLIVES SPANISH OLIVE MIX Gaeta, Queen and Manzanilla olives with red Manzanillas, Zorzelana, Cornicabra and Arbequina peppers, garlic and bay olives Code OC996 Gross 4.5kg Drained 3kg Code OC949A Gross 4.5kg Drained 3kg FRESH OLIVE CO HOUSE MIX ITALIAN OLIVE MIX Delicious, continuously changing mix Bella di Cerignola, Gaeta, Nostraline and Nocellara del Belice Olives Code OC130 Gross 4.5kg Drained 3kg Code OC174 Gross 4.5kg Drained 3kg SMOKEY FLAVOURED MIXED OLIVES CASABLANCA OLIVES Smokey Beldi and Kalamata olives Green Beldi and purple Cuquillos olives with chilli, garlic and cumin Code OC200 Gross 2.1kg Drained 1.8kg Code OC005 Gross 4.5kg Drained 3kg MEDITERRANEAN OLIVE MIX CORDOBA OLIVES Beldi, Niçoise and Volos olives with thyme Green Beldi and purple Cuquillos olives with onion, garlic and pepper Code OC987 Gross 4.5kg Drained 3kg Code OC031 Gross 4.5kg Drained 3kg Fresh Stone-in Olive Mixes continued MICRO OLIVE MIX AMARANTO OLIVE MIX Tiny Manzanilla and Cuquillos olives Large stuffed Pimento olives, Nocellara del Belice PDO olives, Kalamata olives & large caperberries Code OC010 Gross 4.5kg Drained 3kg Code OC020A Gross 4.5kg Drained 3kg Fresh Aromatised Green Olives Beldi olives from Marrakesh are carefully graded, then cracked between rollers to break the skin. This allows a perfect infusion of the marinade into the olive flesh and stone, but without losing any flavour from the olive itself.
Recommended publications
  • UC Davis UC Davis Previously Published Works
    UC Davis UC Davis Previously Published Works Title Reducing Phenolics Related to Bitterness in Table Olives Permalink https://escholarship.org/uc/item/66x5590m Authors Johnson, RL Mitchell, AE Publication Date 2018 DOI 10.1155/2018/3193185 Peer reviewed eScholarship.org Powered by the California Digital Library University of California Hindawi Journal of Food Quality Volume 2018, Article ID 3193185, 12 pages https://doi.org/10.1155/2018/3193185 Review Article Reducing Phenolics Related to Bitterness in Table Olives Rebecca L. Johnson and Alyson E. Mitchell Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA Correspondence should be addressed to Alyson E. Mitchell; [email protected] Received 21 May 2018; Revised 9 July 2018; Accepted 24 July 2018; Published 13 August 2018 Academic Editor: Amani Taamalli Copyright © 2018 Rebecca L. Johnson and Alyson E. Mitchell. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Olives are one of the oldest food products in human civilization. Over the centuries, numerous methods have been developed to transform olives from a bitter drupe into an edible fruit. Methods of processing table olives rely on the acid, base, and/or enzymatic hydrolysis of bitter phenolic compounds naturally present in the fruit into nonbitter hydrolysis products. Today, there are three primary methods of commercial table olive processing: the Greek, Spanish, and Californian methods, in addition to several Artisanal methods. is review focuses on the technological, microbiological, chemical, and sensory aspects of table olive processing and the inherent benets and drawbacks of each method.
    [Show full text]
  • 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
    [Show full text]
  • Olive Oil: Chemistry and Technology, Second Edition
    Analysis and Authentication Franca Angerosa*, Christine Campestre**, Lucia Giansante* * CRA-Istituto Sperimentale per la Elaiotecnica, Viale Petruzzi, 65013 Città Sant’Angelo (PE) – ITALY, ** Dipartimento di Scienze del Farmaco, Università degli Studi G. D’Annunzio, Via dei Vestini, 31, 66100 Chieti - ITALY Introduction Olive oil, differently from most vegetable oils, is obtained by means of some technological operations which have the purpose to liberate the oil droplets from the cells of olive flesh. Due to its mechanical extraction, it is a natural juice and preserves its unique composition and its delicate aroma, and therefore can be consumed with- out further treatments. However, a refining process is necessary for making edible lampante virgin olive oils. Lampante oils cannot be directly consumed because of the presence of organoleptic defects or because chemical-physical constants exceeding the limits established by International Organizations. Consumers are becoming continuously more aware of potential health and thera- peutic benefits of virgin olive oils and their choice is oils of high quality which pre- serve unchanged the aromatic compounds and the natural elements that give the typical taste and flavor. Because of the steady increasing demand and its high cost of production virgin olive oil demands a higher price than other vegetable oils. Therefore, there is a great temptation to mix it with less expensive vegetable oils and olive residue oils. On the other hand even refined olive oils, due to high mono-unsaturated fatty acids content and other properties, often have prices higher than those of olive residue oil or seed oils. Thus, there are attempts to partially or totally substitute both virgin and refined olive oils with pomace oil, seed oils, or synthetic products prepared from olive oil fatty acids recovered as by-products in the refining process.
    [Show full text]
  • 1. Description Générale De L'oléiculture À Malte 1.1
    Politique - Malte 2012 1. DESCRIPTION GÉNÉRALE DE L'OLÉICULTURE À MALTE 1.1. Introduction L'oléiculture est présente sur toutes les îles maltaises. Les oliviers sont dispersés, plantés comme brise-vent ou cultivés avec d'autres fruitiers. Cette distribution irrégulière est due à la nature fragmentée et peu étendue des exploitations agricoles. Les plantations sont de superficies très diverses, parfois de seulement 0,1 ha, avec une densité moyenne d'environ 300 à 400 arbres/ha. En 2010, Malte comptait 138 ha consacrés à l'oléiculture. Figure 1. Situation géographique de Malte (Source : NU) (Source : questionnaire du COI) 1.2. Indicateurs socio-économiques • Superficie : 316 km² (NU, 2008) • Capitale : Valletta (NU) • Monnaie : Euro (EUR) (NU, 2009) • Population : 414 971 habitants (Banque mondiale, 2009) • Population urbaine : 95 % (Banque mondiale, 2010) • Population rurale : 5 % (Banque mondiale, 2010) • Taux de croissance de la population : 0,3 % (NU, 2010/15) • Espérance de vie : 82,0 ans (hommes), 78,4 ans (femmes) (NU, 2010/15) • Principales exportations en volume : maïs (FAOSTAT, 2009) • Principales importations en volume : maïs (FAOSTAT, 2009) • RNB par habitant, PPA (en US $ courants) : 23 160 (Banque mondiale, 2009) • PIB par habitant, PPA (en US $ courants) : 24 804 (Banque mondiale, 2009) • Emplois dans l’agriculture : 1,4 % (Banque mondiale, 2008) • Femmes employées dans l'agriculture : 0 % (Banque mondiale, 2008) • Hommes employés dans l'agriculture : 2 % (Banque mondiale, 2008) Conseil oléicole international Page 1 / 3 Politique - Malte 2012 2. LE SECTEUR OLÉICOLE À MALTE 2.1. Ressources oléicoles L'oléiculture est un secteur jeune en plein développement dans l'archipel de Malte où elle a gagné en importance ces dernières années étant donné qu'une prise de conscience croissante des bienfaits de l'huile d'olive au sein de la population a conduit à la plantation de nombreuses oliveraies et à la création de nouvelles huileries dans les îles de Malte et Gozo.
    [Show full text]
  • 1 Supplimentary Material Supplier Origin Year Cultivar 1
    Supplimentary Material Table S1. The cultivars used in this study and their country of origin. Supplier Origin Year Cultivar 1. Itesori Italy 2014 Nocellara 2. Frantoio di Santa Tea Italy (Firenze) 2015 Frantoio 3. Frantoio di santa Tea Italy 2015 Leccino 4. Glacomo grassi Italy 2015 Olivobianco 5. Pendolino Italy 2015 Pendolino 6. Caravella finefood Italy (Calabria) 2016 Carolea 7. Caravella finefood Italy (Puglia) 2016 Ogliarola Bio 8. Caravella finefood Italy (Puglia) 2016 Peranzana 9. Corona delle puglie Italy 2016 Coratina 10. Frantoi cutrera Italy 2016 Cerasuola 11. Frantoio di santa Tea Italy (Firenze) 2016 Moraiolo 12. Glacomo grassi Italy 2016 Leccio del Corno 13. La selvotta Italy (Abruzzo) 2016 I-77 14. Mamma regina Italy 2016 Tortiglione 15. Roi Italy 2016 Taggiasca 16. Ursini Italy 2016 Gentile di Chieti 17. Frantoi cutrera Sicily 2015 Tonda Iblea 18. Frantoi cutrera Sicily 2016 Nocellara Etnea 19. Frantoi cutrera Sicily 2016 Moresca 20. Frantoi cutrera Sicily 2016 Biancolilla 21. Frantoi cutrera Sicily 2016 Nocellara del Belice 22. Frantoi cutrera Sicily 2016 Tonda Iblea 23. Frantoi cutrera Sicily 2016 Cerasuola 24. Arbequina Spain 2016 Arbequina 25. Hojiblanca Spain 2016 Hojiblanca 26. Casas hualdo Spain 2016 Picual 27. Pago de baldios san carlos Spain 2016 Arbequina 28. Château d’estoublon France 2015 Béruguette 29. Château d’estoublon France 2015 Picholine 30. Château d’estoublon France 2015 Grossane 31. Manianis Greece 2016 Koroneiki 32. Moria ella Greece 2016 Koroneiki 33. Sam Cremona Malta 2013 Malti 34. Sam Cremona Malta 2014 Bidni 35. Sam Cremona Malta 2014 Bidni 36. Sam Cremona Malta 2014 Malti 37. Parent Siggiewi Press Malta 2014 Carolea 38.
    [Show full text]
  • Press Release
    1 INDIAN OLIVE ASSOCIATION PHD House, 4/2, Siri Institutional Area, August Kranti Marg, New Delhi ­110016 Phone: 26863801­04 (4 lines), Fax: 91­11­26855450, Email: [email protected] PRESS RELEASE Generous Micro Nutrients Discovered in Olive Pomace Oil New Delhi, August 2013: Blasting myths and contradicting assertions of food writers and nutritionists, a pioneering laboratory study in Italy recently discovered that the humble olive pomace oil actually contains generous quantities of antioxidants in the form of tocopherols (vitamin E). Tests in one sample of refined olive pomace oil found vitamin E present at the astounding level of 370 mg / kg. To understand the enormity of this discovery in context, Safflower (Kardi) Oil’s vitamin E content is 310 mg/kg, Palm Oil 145 mg/kg, Groundnut Oil 143 mg/kg, Corn Oil 130 mg/kg, Soyabean 84 mg/kg, Vanaspati 74 mg/kg. Virgin olive oil, being the first press and thus raw juice of the fruit contains a host of antioxidants in generous quantities including vitamins A, D, E and K. It was earlier presumed that olive pomace oil did not contain antioxidants as these were lost in the solvent extraction process. Olive pomace oil is procured through solvent extraction of the residue after the first press of olives which produces virgin olive oil. This solvent extracted product is then refined to become refined olive pomace oil. Food critics and nutritionists have long professed olive pomace oil to have no micro-nutrients. While they acknowledged that olive pomace oil, like virgin olive oil, was high in “good” monounsaturated fat, they held that olive pomace oil was devoid of nutrients.
    [Show full text]
  • Evaluation of Extra-Virgin Olive Oils Shelf Life Using an Electronic Tongue
    CORE Metadata, citation and similar papers at core.ac.uk Provided by Universidade do Minho: RepositoriUM Eur Food Res Technol (2017) 243:597–607 DOI 10.1007/s00217-016-2773-2 ORIGINAL PAPER Evaluation of extra‑virgin olive oils shelf life using an electronic tongue—chemometric approach Nuno Rodrigues1,2 · Luís G. Dias3,4 · Ana C. A. Veloso5,6 · José A. Pereira7 · António M. Peres8 Received: 3 March 2016 / Accepted: 8 August 2016 / Published online: 6 September 2016 © Springer-Verlag Berlin Heidelberg 2016 Abstract Physicochemical quality parameters, olfactory gustatory sensorial parameters. Linear discriminant mod- and gustatory–retronasal positive sensations of extra-vir- els, based on subsets of 5–8 electronic tongue sensor sig- gin olive oils vary during storage leading to a decrease in nals, selected by the meta-heuristic simulated annealing the overall quality. Olive oil quality decline may prevent variable selection algorithm, allowed the correct classifica- the compliance of olive oil quality with labeling and sig- tion of olive oils according to the light exposition condi- nificantly reduce shelf life, resulting in important economic tions and/or storage time (sensitivities and specificities for losses and negatively condition the consumer confidence. leave-one-out cross-validation: 82–96 %). The predictive The feasibility of applying an electronic tongue to assess performance of the E-tongue approach was further evalu- olive oils’ usual commercial light storage conditions and ated using an external independent dataset selected using storage time was evaluated and compared with the discrim- the Kennard–Stone algorithm and, in general, better clas- ination potential of physicochemical or positive olfactory/ sification rates (sensitivities and specificities for exter- nal dataset: 67–100 %) were obtained compared to those achieved using physicochemical or sensorial data.
    [Show full text]
  • Total and Sustainable Valorisation of Olive Pomace Using a Fractionation Approach
    applied sciences Article Total and Sustainable Valorisation of Olive Pomace Using a Fractionation Approach Tânia B. Ribeiro 1,2 , Ana L. Oliveira 1, Cristina Costa 2, João Nunes 1, António A. Vicente 3 and Manuela Pintado 1,* 1 CBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; [email protected] or [email protected] (T.B.R.); [email protected] (A.L.O.); [email protected] (J.N.) 2 Centre Bio R&D Unit, Association BLC3-Technology and Innovation Campus, Rua Nossa Senhora da Conceição, 2, Lagares, 3405-155 Oliveira do Hospital, Portugal; [email protected] 3 Centro de Engenharia Biológica, Universidade do Minho, Campus Gualtar, 4710-057 Braga, Portugal; [email protected] * Correspondence: [email protected]; Tel.: +351-22-55-800-44 Received: 14 August 2020; Accepted: 23 September 2020; Published: 28 September 2020 Abstract: Olive pomace management represents a great concern to the olive oil industry. This work focused on the development of a “zero waste” strategy for olive pomace based on a fractionation approach resulting in the obtention of different value-added fractions. The physicochemical composition of edible fractions obtained (liquid and pulp) was analysed. The potential use as a solid biofuel of the non-edible fraction (stones) was evaluated. High amounts of hydroxytyrosol (513.61–625.76 mg/100 g dry weight) were present in the liquid fraction. Pulp fraction was demonstrated to be a good source of fibre (53–59% dry weight) with considerable antioxidant activity both from free and bound phenolics.
    [Show full text]
  • Additive, Synergistic, and Antagonistic Effects
    molecules Article Influence of Olive Pomace Blending on Antioxidant Activity: Additive, Synergistic, and Antagonistic Effects M. Antónia Nunes , Filip Reszczy ´nski,Ricardo N. M. J. Páscoa , Anabela S. G. Costa, Rita C. Alves * and Maria Beatriz P. P. Oliveira REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy of University of Porto, R. Jorge Viterbo Ferreira n◦. 228, 4050-313 Porto, Portugal; [email protected] (M.A.N.); [email protected] (F.R.); [email protected] (R.N.M.J.P.); [email protected] (A.S.G.C.); [email protected] (M.B.P.P.O.) * Correspondence: [email protected] Abstract: Food innovation is moving rapidly and comprises new categories of food products and/or ingredients with a natural and ecological origin. Monocultivar olive pomaces, individually or combined, can be a source of natural bioactive compounds suitable for food or cosmetic applications. This work aimed to assess the phenolics content and antioxidant activity of four monocultivar olive pomaces (Arbosana, Koroneiki, Oliana, and Arbequina) and forty-nine blends prepared with different proportions of each. Additive, synergistic, and antagonistic effects were studied. Among the monocultivar pomaces, Koroneiki and Arbosana were the richest in total phenolics (~15 mg gallic acid eq./g). Most of the interactions found in the blends were additive or synergistic, while very few antagonistic effects were observed. The best results were obtained for those blends where the Koroneiki variety predominated: (i) 90% Koroneiki, 4.75% Oliana, 3.75% Arbequina, 1.5% Arbosana; (ii) 65% Koroneiki, 29% Oliana, 3.25% Arbequina, 2.75% Arbosana; and (iii) 85% Koroneiki, 8.75% Citation: Nunes, M.A.; Reszczy´nski, Arbequina, 3.5% Arbosana, 2.75% Oliana.
    [Show full text]
  • 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.
    [Show full text]
  • Salted, Cured & Pressed
    SALTED, CURED & PRESSED CONTENTS DELL’AMI 4 DELL’AMI OLIVES 6 DELL’AMI ANTIPASTI 16 SALTED, CURED DELL’AMI RICE 20 & PRESSED DELL’AMI PESTOS & PASTES 24 The rules of eating have changed. Where starter, main RELISHES, SAUCES & DRESSINGS 28 and dessert once ruled the menu, boundaries have now blurred. Dinner is just as likely to be a platter of plump DELL’AMI VINEGARS 30 olives, piquillo peppers and silky charcuterie, shared among friends, as it is a steak for one. Underpinning this new relaxed approach to dining are traditional artisan DELL’AMI OILS 36 methods of salting, curing and pressing. Think early harvest olives crushed to release peppery extra virgin oil, STORE CUPBOARD 41 legs of pork buried in salt and air dried for months on end or the heady scent of field-grown basil captured in CURED MEATS 43 vibrant green pesto. Good ingredients and good company mean good times. ITALIAN CURED MEATS 44 SPANISH CURED MEATS 52 BRITISH CURED MEATS 56 BRITISH SMOKED SALMON 70 DELL’AMI Delicious things come to those who wait. That’s what we’ve learned over 25 years of sourcing remarkable foods from artisan producers. The antithesis of fast food, our Dell’ami products take time, knowledge and skill to produce, whether it’s picking only the plumpest ‘super colossal’ Sicilian Nocellara del Belice olives or sherry vinegar, aged in oak barrels for 20 years. The close bonds we have forged enable us to constantly evolve our range, protecting livelihoods and age-old skills in the process. Time always tells in the end.
    [Show full text]
  • Class-Action Lawsuit
    Case 2:13-cv-06326-LDW-WDW Document 1 Filed 11/13/13 Page 1 of 30 PageID #: 1 IN THE UNITED STATES DISTRICT COURT FOR THE EASTERN DISTRICT OF NEW YORK SARA WEISBLUM and ANTOINETTE BAZIKOS, individually and on behalf of all others similarly situated, Civil Action No. Plaintiffs, CLASS ACTION COMPLAINT v. SIROB IMPORTS INC. Defendant. Plaintiffs Sara Weisblum and Antoinette Bazikos (“Plaintiffs”) by their attorneys, make the following allegations pursuant to the investigations of counsel and upon information and belief, except as to the allegations specifically pertaining to themselves or their counsel, which are based on personal knowledge. NATURE OF THE ACTION 1. This is a class action against Sirob Imports Inc. (“Defendant”) for misbranding edible oil products sold to consumers. Defendant markets oils for human consumption under the “Kalamata” brand as “100% Pure olive oil.” But Defendant’s “100% Pure olive oil” is nothing of the sort. Instead of “olive oil,” Defendant’s product consists of an industrially produced, chemically derived fat known as “olive-pomace oil” or “olive-residue oil” (hereafter “Pomace Oil”). 2. Pomace Oil is extracted from olive pomace using a combination of carcinogenic chemical solvents and high temperatures. Olive pomace is a waste byproduct of the olive oil making process consisting of leftover olive skins and pits, among other things. Unsurprisingly, Case 2:13-cv-06326-LDW-WDW Document 1 Filed 11/13/13 Page 2 of 30 PageID #: 2 because Pomace Oil is obtained only through chemical solvent treatments and high temperatures, it does not appear in pure olive oil. And, as a factual and legal matter, Pomace Oil is not olive oil.
    [Show full text]