'Arbequina' and 'Koroneiki'
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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. -
& Special Prizes
Αthena International Olive Oil Competition 26 ΧΑΛΚΙΝΑ- 28 March ΜΕΤΑΛΛΙΑ* 2018 OLIVE OIL PRODUCER DELPHIVARIETAL MAKE-UP• PHOCIS REGION COUNTRY WEBSITE ΜEDALS & SPECIAL PRIZES Final Participation and Awards Results For its third edition the Athena International Olive Oil Competition (ATHIOOC) showed a 22% increase in the num- ber of participating samples; 359 extra virgin olive oils from 12 countries were judged by a panel of 20 interna- tional experts from 11 countries. This is the first year that the number of samples from abroad overpassed those from Greece: of the 359 samples tasted, 171 were Greek (48%) and 188 (52%) from other countries. In conjunction with the high number of inter- national judges (2/3 of the tasting panel), this establishes Athena as one of the few truly international extra virgin olive oil competitions in the world ―and one of the fastest growing ones. ATHIOOC 2018 awarded 242 medals in the following categories: 13 Double Gold (scoring 95-100%), 100 Gold (scoring 85-95%), 89 Silver (scoring 75-85%) and 40 Bronze (scoring 65-75%). There were also several special prizes including «Best of Show» which this year goes to Palacio de los Olivos from Andalusia, Spain. There is also a notable increase in the number of cultivars present: 124 this year compared to 92 last year, testify- ing to the amazing diversity of the olive oil world. The awards ceremony will take place in Athens on Saturday, April 28 2018, 18:00, at the Zappeion Megaron Con- ference & Exhibitions Hall in the city center. This event will be preceded by a day-long, stand-up and self-pour tasting of all award-winning olive oils. -
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. -
Publication of an Amendment Application Pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the Protection Of
C 186/18 EN Official Journal of the European Union 26.6.2012 Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2012/C 186/10) This publication confers the right to object to the amendment application pursuant to Article 7 of Council Regulation (EC) No 510/2006 ( 1). Statements of objection must reach the Commission within six months of the date of this publication. AMENDMENT APPLICATION COUNCIL REGULATION (EC) No 510/2006 AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9 ‘ΚΑΛΑΜΑΤΑ’ (KALAMATA) EC No: EL-PDO-0117-0037-21.12.2009 PGI ( ) PDO ( X ) 1. Heading in the specification affected by the amendment: — Name of product — ☒ Description of product — ☒ Geographical area — Proof of origin — ☒ Method of production — ☒ Link — Labelling — National requirements — Other (please specify) 2. Type of amendment(s): — Amendment to single document or summary sheet — ☒ Amendment to specification of registered PDO or PGI for which neither the single document nor the summary sheet has been published — Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006) — Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006) 3. Amendment(s): 3.1. Description of product: In this application the olive oil produced is described in greater detail than in the initial registration dossier. Stricter quality specifications are laid down in order to ensure that the name is used only for the area's very best quality olive oil. -
Assessment of Maternal Effects and Genetic Variability in Resistance to Verticillium Dahliae in Olive Progenies
Article Assessment of Maternal Effects and Genetic Variability in Resistance to Verticillium dahliae in Olive Progenies Pedro Valverde Caballero, Carlos Trapero Ramírez, Diego Barranco Navero, Francisco J. López-Escudero, Ana Gordon Bermúdez-Coronel and Concepción Muñoz Díez * Department of Agronomy (Excellence Unit ‘María de Maeztu’ 2020-23), ETSIAM, University of Córdoba, 14071 Córdoba, Spain; [email protected] (P.V.C.); [email protected] (C.T.R.); [email protected] (D.B.N.); [email protected] (F.J.L.-E.); [email protected] (A.G.B.-C.) * Correspondence: [email protected] Abstract: The use of genetic resistance is likely the most efficient, economically convenient and en- vironmentally friendly control method for plant diseases, as well as a fundamental piece in an inte- grated management strategy. This is particularly important for woody crops affected by diseases in which mainly horizontal resistance mechanisms are operative, such as Verticillium wilt, caused by Verticillium dahliae. In this study, we analyzed the variability in resistance to Verticillium wilt of olive trees in progenies from five crosses: ‘Picual’ × ‘Frantoio’, ‘Arbosana’ × ‘Koroneiki’, ‘Sikitita’ × Citation: Valverde, P.; Trapero, C.; ‘Arbosana’, ‘Arbosana’ × ‘Frantoio’ and ‘Arbosana’ × ‘Arbequina’ and their respective reciprocal Barranco, D.; López-Escudero, F.J.; crosses. Additionally, seedlings of ‘Picual’ and ‘Frantoio’ in open pollination were used as controls. Gordon, A.; Díez C. M. Assessment In October 2016 and 2018, the fruits were harvested, and seeds germinated. Six-week-old seedlings of maternal effect and genetic varia- were inoculated by dipping their bare roots in a conidial suspension of V. dahliae, and disease pro- bility in resistance to Verticillium gress in terms of symptom severity and mortality was evaluated weekly. -
Olives Fact Sheet and Guide
55 McDougal Road Neerim South 3831 Ph: (03) 56 281507 mbl:0417 535 917 E: [email protected] web www.dialatree.com.au Olives Fact Sheet and Guide Olive Histroy The history of the olive tree can be traced back to Biblical times; when it was grown in the Mediterranean area which continues today. Everyone is familiar with the story of the dove sent out by Noah which returned with an olive branch. The olive was also important to the Greeks and the Romans, who made it a part of their mythologies to celebrate the use of its oil as an essential food and fuel for lamps. The olive was spread from its place of origin on what is today Turkey and Syria to other parts of the Mediterranean basin in a very early period. The olive found conditions for its greatest cultivation in Italy and Spain. It was the Spanish who spread the olive to America. Catholic missionaries spread the olive to Mexico and later to California, as well as to South America. Varieties and Uses Arbequina - Small fruit. Considered cold resistant. Early cropping variety. High oil content. Spanish variety. Azapa - Large table fruit. Suits warm to moderate climates. Good bearer. Barnea - Medium to high oil content. Potential for heavy, early cropping. Can be pickled. Originating in Israel. Barouni - Large table fruit. For wam to cold areas, good bearer. Mid/late season. Correggiola - Small/Medium fruit. High oil content. Heavy crops. Ripens late. Tuscan variety. Frantoio - Small/Medium fruit. High oil content. Heavy cropper. Ripens mid/late season. -
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. -
Kreta Reserve Extra Virgin Olive Oil Information and Retail Pricing
Kreta Reserve Extra Virgin Olive Oil Information and Retail Pricing You cannot buy a higher quality or more healthful extra virgin olive oil at any price! Grown, Harvested, Pressed, Packed, and Imported by GMHS International, LLC - Tony Sansone, CEO Phone: 850-368-7162 Email: [email protected] www.kretareserve.com + Super Low Acidity: 0.22% The acidity in extra virgin olive oil is the first and foremost indicator of quality. Each crop year, we strive to produce oil with the lowest possible acidity level. The best oils we can find on the market have acidity levels of 0.3% or higher. Per standards set by the International Olive Oil Council, extra virgin olive oil can have acidity as high as 0.8%. Thus, Kreta Reserve has achieved a unique level of quality. + Super Low Peroxide Value: 9 meq O2 /Kg In simple terms, the peroxide value of an extra virgin olive oil tells us how long the oil will last before it turns rancid. It is an indicator of the quantity of particles in the oil that have oxidized. For example, if you allow damaged, rotten, or rancid olives to be processed along with good olives, then the peroxide val- ue will be high. The International Olive Oil Council allows a peroxide value of 20 or less for extra virgin olive oil. Our 2009 harvest crop had a very low peroxide value of 9. Kreta Reserve EVOO will remain fresh and wholesome for years when stored properly. In the better olive oils we tested, the peroxide value range was 12-14. -
In-Depth Two-Year Study of Phenolic Profile Variability Among
Int. J. Mol. Sci. 2017, 18, 52; doi:10.3390/ijms18010052 S1 of S3 Supplementary Materials: In-Depth Two-Year Study of Phenolic Profile Variability among Olive Oils from Autochthonous and Mediterranean Varieties in Morocco, as Revealed by a LC-MS Chemometric Profiling Approach Aadil Bajoub, Santiago Medina-Rodríguez, Lucía Olmo-García, El Amine Ajal, Romina P. Monasterio, Hafida Hanine, Alberto Fernández-Gutiérrez and Alegría Carrasco-Pancorbo Table S1. Classification matrix, according to LDA, for the varietal origin discrimination between VOOs from “Picholine Marocaine” and Mediterranean cultivars (varietal origin discriminant Model 1). Classification Arbequina Arbosana Cornicabra Frantoio Hojiblanca Koroneiki Manzanilla Picholine Marocaine Picholine de Languedoc Picual Total % Correct Arbequina 16 0 0 0 0 0 0 0 0 0 16 100.00% Arbosana 1 13 0 0 0 0 0 1 0 0 15 86.67% Cornicabra 0 0 11 0 0 0 0 0 0 0 11 100.00% Frantoio 0 0 0 15 0 0 0 1 0 0 16 93.75% Hojiblanca 0 0 0 0 13 0 0 0 0 0 13 100.00% Koroneiki 0 0 0 0 0 18 0 0 0 0 18 100.00% Manzanilla 0 0 0 0 0 0 17 0 0 0 17 100.00% Picholine Marocaine 0 0 0 0 0 0 0 24 0 0 24 100.00% Picholine de Languedoc 0 0 0 0 0 0 0 3 17 0 20 85.00% Picual 0 0 0 0 0 0 0 1 1 16 18 88.89% Total 17 13 11 15 13 18 17 30 18 16 168 95.24% Cross-Validation Arbequina Arbosana Cornicabra Frantoio Hojiblanca Koroneiki Manzanilla Picholine Marocaine Picholine de Languedoc Picual Total % Correct Arbequina 14 0 1 1 0 0 0 0 0 0 16 87.50% Arbosana 1 13 0 0 0 0 0 1 0 0 15 86.67% Cornicabra 0 0 11 0 0 0 0 0 0 0 11 100.00% Frantoio 0 0 0 15 0 0 0 1 0 0 16 93.75% Hojiblanca 0 0 0 0 13 0 0 0 0 0 13 100.00% Koroneiki 0 0 0 0 1 17 0 0 0 0 18 94.44% Manzanilla 0 0 0 0 0 0 17 0 0 0 17 100.00% Picholine Marocaine 0 0 0 0 0 0 0 24 0 0 24 100.00% Picholine de Languedoc 1 0 0 0 0 0 0 3 16 0 20 80.00% Picual 0 0 0 0 0 0 0 1 1 16 18 88.89% Total 16 13 12 16 14 17 17 30 17 16 168 92.86% Int. -
Results ATHENA 2019
Αthena InternationalΧΑΛΚΙΝΑ ΜΕΤΑΛΛΙΑ*Olive Oil Competition OLIVE OIL PRODUCER VARIETAL MAKE-UP COUNTRY NAFPLIONREGION PROVINCE WEBSITE FLAVOURED ΒΙΟ 18–20 March 2019 ΜEDALS & SPECIAL PRIZES Final Participation and Awards Results DOUBLE GOLD 2019 DOUBLE GOLD MEDALS OLIVE OIL PRODUCER VARIETAL MAKE-UP COUNTRY REGION PROVINCE WEBSITE FLAVOURED ΒΙΟ One & Olive One & Olive Koroneiki Greece Peloponnese, Messinia Manesi www.oneolive.gr No Conde de Mirasol Aceites Mirasol Hojiblanca Spain Andalusia Córdoba www.condedemirasol.com No Palacio de Los Olivos Olivapalacios Picual Spain Castilla-La Mancha Ciudad Real www.olivapalacios.es No 60% Picual, Oro Del Desierto Coupage Rafael Alonso Aguilera Spain Andalusia Almeria www.orodeldesierto.com Yes 40% Hojiblanca Picualia Picualia Picual Spain Andalusia Jaén www.picualia.com No Horta Real Olive Gallery Picual Spain Castilla-La Mancha Toledo www.olivegallery.es No Aprutino Pescarese San- Azienda Agricola Sandro 90% Dritta, Italy Abruzzo Pescara No dro di Giacomo di Giacomo 10% Intosso 80% Hojiblanco, Venta del Barón Muela Olives Spain Andalusia Córdoba www.mueloliva.es No 20% Picudo GOLD 2019 GOLD MEDALS OLIVE OIL PRODUCER VARIETAL MAKE-UP COUNTRY REGION PROVINCE WEBSITE FLAVOURED ΒΙΟ Valdenvero Hojiblanco Colival Hojiblanca Spain Castilla-La Mancha Ciudad Real www.colival.com No Hispasur Gold Knolive Oils Picual Spain Andalusia Córdoba www.knolive.com No Aceitera Peninsular 50% Picuda, Olíria Coupage Spain Andalusia Córdoba www.aceiterapeninsular.com No Española 50% Hojiblanca Safir Basil Herbes de -
Effect of Mechanically Harvested Olive Storage Temperature and Duration
et al., 2010; Kalua et al., 2008; Effect of Mechanically Harvested Olive Storage Kiritsakis et al., 1998; Yousfi et al., Temperature and Duration on Oil Quality 2009). Moreover, there is generally no indication of whether the fruit originated from rain-fed or irrigated Arnon Dag1, Smadar Boim, Yulya Sobotin, and Isaac Zipori orchards (Agar et al., 1998; Clodoveo et al., 2007; Dourtoglou et al., 2006; Garcı´a et al., 1996; Inarejos-Garcı´a ADDITIONAL INDEX WORDS. virgin olive oil, temperature, irrigation, mechanized harvest, polyphenols, free fatty acids, peroxide value et al., 2010; Kalua et al., 2008; Kiritsakis et al., 1998; Yousfi et al., SUMMARY. Most newly planted olive (Olea europaea L.) orchards are irrigated and 2009; Youssef et al., 2011), although harvested mechanically. We assessed the effects of olive storage temperature and we may speculate that those which are duration on the resultant oil’s quality in three cultivars from modern orchards. Oil not indicated originated from rain-fed acidity increased with storage temperature and time, most markedly in ‘Barnea’ and orchards. There are almost no such least in ‘Koroneiki’. In ‘Koroneiki’, after 9 days in cool storage (4 and 10 °C), free fatty acid (FFA) level remained constant. Polyphenol (PP) content behaved studies of fruit originating from mod- differently among cultivars: in ‘Picual’, it was relatively invariable; in ‘Barnea’, it ern, irrigated, and mechanically har- decreased moderately; and in ‘Koroneiki’, it decreased sharply to half of its initial vested orchards, although these are value in 4 °C storage and one-sixth its initial value in room temperature storage after becoming more and more common 23 days. -
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.