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2020 PRODUCT CATALOG ©2020 FOODMatch, Inc. TABLE OF CONTENTS OLIVE & ANTIPASTI BAR 1 GROCERY & DELI CUPS 2 INGREDIENTS 3 RESOURCES 4 Through the hands of our growers, we create great tasting, responsibly produced, authentic foods that nurture community and enhance your quality of life. It all started with the olive. An inspired moment in an ancient Greek olive grove grew into a lifelong passion for the olive, the lands surrounding the Mediterranean, an ancient culture and a very special way of life. Since founding FOODMatch in 1996, we have strived to offer a full range of complementary products that bring this culinary heritage to today’s lifestyle. Our products are a true expression of their origin and the families who farm and produce them. We approach our olives and antipasti with utmost respect for the terroir. We work hand-in-hand with small, family owned farms in order to support biodiversity, local food traditions and a simpler way of life. We insist on using the finest raw materials and oversee the entire production process from farm to market. Our partners are selected based on meeting the highest food safety standards. For more than 20 years, our mission has been to provide foods that are the truest expression of the Mediterranean culture and heritage. We continue to expand on that mission as we discover and share regional culinary traditions that embrace our core values and provide you with simple, culturally authentic, great tasting food. What is the DIVINA difference? TRADITION Hand-harvested & carefully cured by skilled growers Crafted with clean & simple ingredients RESPONSIBILITY Transparency from Grove to Table� Supports small-scale agriculture & biodiversity TASTE Artfully cured to draw out the authentic flavor of each varietal The true taste of the Mediterranean OLIVE & ANTIPASTI BAR A pioneer of the olive and antipasti bar, FOODMatch will collaborate with you to select the perfect mix of products that pair tried and true favorites with new and seasonal innovations sure to excite your shopper. Beyond world-class product, our job is to set you up for long-term success. From customized training materials, educational resources, in-store support visits and marketing POS/signage, your program is our priority. • FOODMatch Olive & Antipasti programs are a top SKU in any specialty or deli department • Our thorough knowledge of crop cycles and seasonality allows us to make product mix adjustments as supply and demand dictate • As snacking, entertaining, plant-based and functional food trends increase, so does demand for a self-serve olive and antipasti program • Our product mix creates natural cross-merchandising opportunities with cheese, charcuterie, nuts, hummus, fresh pasta, wine and beer OLIVE & ANTIPASTI BAR OLIVES I SINGLE VARIETAL, WHOLE D0221 I DIVINA D0211 I DIVINA D0971 I DIVINA D0228 I DIVINA KALAMATA KEFALAS VILLAGE FRESCATRANO TM MESSINIA ESTATE 2/5 LB BAG IN BOX KALAMON (KALAMATA) 4/2.2 LB BAG IN BOX KALAMATA DRY 2/5 LB BAG IN BOX REFRIG 2/5 LB BAG IN BOX DRY DRY GREECE GREECE GREECE GREECE D0281 I DIVINA D0261 I DIVINA D0291 I DIVINA 30112 I DIVINA CRACKED GREEN OLIVES MT. PELION BLOND THASSOS CASTELVETRANO 2/5 LB BAG IN BOX 2/5 LB BAG IN BOX 2/5 LB BAG IN BOX 4/2.2 LB POUCH DRY DRY DRY REFRIG GREECE GREECE GREECE ITALY 30163 I DIVINA 30164 I DIVINA 60607 I CANNONE 60609 I CANNONE BLACK CERIGNOLA BLACK CERIGNOLA BLACK CERIGNOLA BLACK CERIGNOLA 70/90 CALIBER 90/110 CALIBER 70/90 CALIBER 90/110 CALIBER 2/2.2 LB BAG IN BOX 2/2.2 LB BAG IN BOX 3/3.3 LB TIN 3/3.3 LB TIN REFRIG REFRIG DRY DRY ITALY ITALY ITALY ITALY foodmatch.com I 800.350.3411 1.1 OLIVE & ANTIPASTI BAR OLIVES I SINGLE VARIETAL, WHOLE GRILLED SWORDFISH WITH MIXED OLIVES 30166 I DIVINA 30167 I DIVINA 30168 I DIVINA 60800 I CANNONE GREEN CERIGNOLA GREEN CERIGNOLA GREEN CERIGNOLA GREEN CERIGNOLA 70/90 CALIBER 90/100 CALIBER 110/130 CALIBER 70/90 CALIBER 4/2.2 LB BAG IN BOX 4/2.2 LB BAG IN BOX 4/2.2 LB BAG IN BOX 2/5.5 LB TIN REFRIG REFRIG REFRIG DRY ITALY ITALY ITALY ITALY 60500 I CANNONE 30106 I DIVINA FR5042 I BARNIER FR310 I BARNIER GREEN CERIGNOLA GAETA (AUTHENTIC CASSÉES DES BAUX BLACK, SUNDRIED OLIVES 90/110 CALIBER ITRANA VARIETAL) 1/5.1 LB PAIL 1/13.2 LB PAIL 2/5.5 LB TIN 1/10 LB PAIL REFRIG REFRIG DRY DRY PREORDER ITALY ITALY FRANCE FRANCE 1.2 foodmatch.com I 800.350.3411 OLIVE & ANTIPASTI BAR OLIVES I SINGLE VARIETAL, WHOLE FR5062 I BARNIER FR506 I BARNIER FR5022 I BARNIER FR403 I BARNIER NYONS, OIL­CURED NYONS, OIL­CURED LUCQUE NIÇOISE­COQUILLO 1/6.2 LB PAIL 1/13.2 LB PAIL 1/4.9 LB PAIL 1/11 LB PAIL REFRIG REFRIG REFRIG REFRIG PREORDER PREORDER FRANCE FRANCE FRANCE SPAIN CLB403 I BARNIER FR5032 I BARNIER FR226 I BARNIER 2016 I LAMEDINA NIÇOISE­COQUILLO PICHOLINE MANTEQUILLA DRY­CURED 2/5.5 LB BAG IN BOX 1/4.9 LB PAIL DE MURCIA BLACK BELDI DRY REFRIG 1/11 LB PAIL 2/11 LB BAG IN BOX REFRIG DRY SPAIN FRANCE SPAIN MOROCCO FR301 I BARNIER 54460 I LAMEDINA SEARED CHICKEN THIGHS WITH OLIVES & KALE DRY­CURED ALFONSO BLACK BELDI 90/130 CALIBER 1/13.2 LB PAIL 2/5 LB BAG IN BOX REFRIG DRY MOROCCO PERU foodmatch.com I 800.350.3411 1.3 OLIVE & ANTIPASTI BAR OLIVES I SINGLE VARIETAL, PITTED D0220 I DIVINA D0210 I DIVINA D0970 I DIVINA D0270 I DIVINA KALAMATA, PITTED KEFALAS VILLAGE FRESCATRANO TM, MT. ATHOS GREEN 2/5 LB BAG IN BOX KALAMON (KALAMATA), PITTED OLIVES , PITTED DRY PITTED 4/2 LB BAG IN BOX 2/5 LB BAG IN BOX 2/5 LB BAG IN BOX I DRY REFRIG DRY GREECE GREECE GREECE GREECE 60301 I DIVINA D0260 I DIVINA 30114 I DIVINA FR214 I BARNIER GREEK RIPE BLACK MT. PELION BLOND, CASTELVETRANO, GREEN OLIVES, PITTED OLIVES, PITTED OLIVES PITTED PITTED 1/10 LB PAIL 3/4.4 LB TIN 2/5 LB BAG IN BOX 4/2 LB POUCH REFRIG DRY DRY REFRIG PREORDER GREECE GREECE ITALY FRANCE GREEN OLIVE TART FR406 I BARNIER CLP406 I BARNIER NIÇOISE­COQUILLO, NIÇOISE­COQUILLO, PITTED PITTED 1/10 LB PAIL 2/4.4 LB BAG IN BOX REFRIG DRY SPAIN SPAIN 1.4 foodmatch.com I 800.350.3411 OLIVE & ANTIPASTI BAR OLIVES I SINGLE VARIETAL, PITTED OLIVES I STUFFED P4063 I BARNIER CLP305 I BARNIER 2017 I LAMEDINA D0400 I DIVINA NIÇOISE­COQUILLO, DRY­CURED BLACK DRY­CURED BLACK MT. ATHOS GREEN PITTED OLIVES, PITTED BELDI, PITTED OLIVES STUFFED 3/4.4 LB TIN 2/5.5 LB BAG IN BOX 2/6.6 LB BAG IN BOX WITH FETA DRY DRY DRY 2/4 LB GLASS JAR I DRY SPAIN MOROCCO MOROCCO GREECE OLIVES I STUFFED D0450 I DIVINA D0453 I DIVINA D0454 I DIVINA DIVINAD0273 I DIVINA MT. ATHOS GREEN MT. ATHOS GREEN BUFFALO BLUE CHEESE MT. ATHOS GREEN WITH OLIVES STUFFED OLIVES STUFFED STUFFED OLIVES FETAOLIVES IN STUFFEDOIL WITH BLUE CHEESE WITH BLUE CHEESE 2/5.5 LB BAG IN BOX D0400WITH CITRUS 2/4 LB GLASS JAR I DRY 2/5.5 LB BAG IN BOX I REFRIG REFRIG 2/5 LB BAG IN BOX I DRY GREECE GREECE GREECE 2/4GREECE LB JAR D0274 I DIVINA D0276 I DIVINA D0277 I DIVINA D0278 I DIVINA MT. ATHOS GREEN MT. ATHOS GREEN MT. ATHOS GREEN MT. ATHOS GREEN OLIVES STUFFED WITH OLIVES STUFFED OLIVES STUFFED OLIVES STUFFED SUNDRIED TOMATOES WITH GARLIC WITH ALMONDS WITH RED PEPPERS 2/4 LB GLASS JAR I DRY 2/5 LB BAG IN BOX I DRY 2/5 LB BAG IN BOX I DRY 2/5 LB BAG IN BOX I DRY GREECE GREECE GREECE GREECE foodmatch.com I 800.350.3411 1.5 OLIVE & ANTIPASTI BAR OLIVES I STUFFED 54578 I LAMEDINA D0275 I DIVINA ROASTED SALMON WITH OLIVES GREEN OLIVES STUFFED GREEN OLIVES STUFFED WITH AJÍ CHILE WITH JALAPEÑO 2/5 LB BAG IN BOX 2/5 LB BAG IN BOX DRY DRY PERU PERU OLIVES I MIXES & MARINATED D0241 I DIVINA D0240 I DIVINA D0227 I DIVINA 30156 I DIVINA GREEK OLIVE MIX GREEK OLIVE MIX, MARINATED KALAMATA, GRILLED GREEN 2/5 LB BAG IN BOX PITTED PITTED OLIVES, PITTED DRY 2/5 LB BAG IN BOX 2/5 LB BAG IN BOX 4/2.2 LB BAG IN BOX DRY DRY DRY GREECE GREECE GREECE GREECE D0575 I DIVINA D0576 I DIVINA D0578 I DIVINA D0813 I DIVINA SICILIAN HERB MINCED GARLIC CRUSHED CHILE TANGERINE & CHILI MARINATED MT. ATHOS MARINATED MT. ATHOS MARINATED GREEK OLIVE MARINATED GREEN GREEN, PITTED (KIT) GREEN, PITTED (KIT) MIX, PITTED (KIT) OLIVES, PITTED 2/5 LB BAG IN BOX I DRY 2/5 LB BAG IN BOX I DRY 2/5 LB BAG IN BOX I DRY 2/7.4 LB BAG IN BOX I DRY GREECE GREECE GREECE GREECE 1.6 foodmatch.com I 800.350.3411 OLIVE & ANTIPASTI BAR OLIVES I MIXES & MARINATED 30107 I DIVINA 30109 I DIVINA 61000 I CANNONE FR101 I BARNIER ITALIAN OLIVE MIX, CALABRIAN PEPPER PUGLIA OLIVE MIX FRENCH COCKTAIL MIX PITTED & OLIVE MIX 2/5.5 LB TIN 1/11 LB PAIL 1/15.4 LB PAIL 1/15.4 LB PAIL DRY REFRIG DRY DRY ITALY ITALY ITALY FRANCE CLG101 I BARNIER FR111 I BARNIER FR2512 I BARNIER FR232 I BARNIER FRENCH COCKTAIL MIX FRENCH COCKTAIL MIX, GREEN OLIVES GREEN OLIVES 2/5.5 LB BAG IN BOX PITTED MARINATED WITH LEMON MARINATED WITH DRY 1/10 LB PAIL & CURRY, PITTED LEMON & CURRY REFRIG 1/4.4 LB PAIL I REFRIG 1/11 LB PAIL I REFRIG FRANCE FRANCE FRANCE FRANCE FR1232 I BARNIER FR114 I BARNIER FR512 I BARNIER FR215 I BARNIER TUNISIAN OLIVE MIX TUNISIAN OLIVE MIX BASQUE OLIVE MIX GREEN WITH HERBES WITH HARISSA & LEMON, WITH HARISSA & LEMON 1/11 LB PAIL DE PROVENCE, PITTED PITTED 1/11 LB PAIL REFRIG 1/10 LB PAIL 1/4.4 LB PAIL I REFRIG REFRIG REFRIG FRANCE FRANCE FRANCE FRANCE foodmatch.com I 800.350.3411 1.7 OLIVE & ANTIPASTI BAR OLIVES I MIXES & MARINATED CLP215 I BARNIER P2153 I BARNIER FR107 I BARNIER FR208 I BARNIER GREEN WITH HERBES GREEN WITH HERBES MEDITERRANEAN GREEN OLIVES IN DE PROVENCE, PITTED DE PROVENCE, PITTED OLIVE MIX BASQUE SAUCE 2/4.41 LB BAG IN BOX 3/4.4 LB TIN 1/11 LB PAIL 1/11 LB PAIL DRY DRY REFRIG I PREORDER REFRIG I PREORDER FRANCE FRANCE FRANCE FRANCE FR206 I BARNIER FR218 I BARNIER CLG218 I BARNIER FR106 I BARNIER GREEN OLIVES WITH CRACKED GREEN WITH CRACKED GREEN WITH FRENCH RIVIERA MIX, HERBES DE PROVENCE
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    THE FUTURE OF OLIVES IN TEXAS • Monte Nesbitt OLIVES ARE SOIL, DROUGHT AND SALT TOLERANT AND WE HAVE AN ABUNDANCE OF THOSE CHALLENGES IN TEXAS IS THERE AN OLIVE HISTORY IN TEXAS? Illustration by Silia Goetz, wsj.com KNOWN OLIVE HISTORY-TEXAS • Catholic archives in San Antonio indicate Spanish missionaries did not plant olives in Texas as they did in California (Denney, 1982). • Onderdonk (1900), important Texas nurseryman and fruit explorer wrote favorably of olives in San Luis Potosi, Mexico, but was otherwise silent about them. • Old trees dated 1920’s are reported to exist and bear fruit at places like Asherton & Galveston. • Mortensen (1938) described olive varieties introduced from California as “fair” for Wintergarden area and better for dooryard than commercial purposes. • Hartmann (1951) “Twenty-year effort in South Texas has failed to see fruiting” (Weslaco/Brownsville). Ernest Mortensen, Winterhaven, TX Exp. Station OLIVES ON TEXAS A&M CAMPUS 100’s of Manzanilla trees planted in 1974. Produced fruit in 1977, but were damaged by freezes in ‘78, ‘80, ‘81 (Denney, 1982) Thermal constraints on the productivity of olive (Olea europea L.) in the climates of olive-producing regions and of Texas, Thesis, Texas A&M Dept. of Horticultural Sciences, 1982 Dr. James Denney- deceased PUBLICATIONS • Denney, J.O. and G.R. McEachern. 1983. An analysis of several climatic temperature variables dealing with olive reproduction. J. Amer. Soc. Hort. Sci. 108:578-581. • Denney, J.O., McEachern, G.R. and J.F. Griffiths. 1985. Modeling the thermal adaptability of the olive (Olea europaea L.) in Texas. Agric. For. Meteorol.
  • Dossier De Presse 2020

    Dossier De Presse 2020

    DOSSIER DE PRESSE 2020 Partez à la découverte des Huiles d’olive de France ! France Olive - Association française interprofessionnelle de l’olive Tél. 04 75 26 90 90 - [email protected] - www.huiles-et-olives.fr ÉDITO ’année 2020 se place sous le signe du tourisme de proximité et Lde la découverte de nos beaux départements français ! Pourquoi ne pas profiter de l’occasion pour dénicher de bons produits, visiter des lieux natures ou insolites, rencontrer des gens passionnés ? France Olive a préparé 11 destinations (réparties sur 13 départements) pour découvrir le monde de l’huile d’olive et toutes ses richesses. De quoi préparer des séjours 100% locaux et immersifs au milieu des oliviers. A nous l’oléotourisme ! De Nice à Perpignan en passant par Nyons et Marseille, un panel de choix est possible pour un séjour sur mesure que vous préparez à votre guise. Banquettes, côteaux rocheux bordés de garrigues, capitelles et murets en pierre sèche, vallons ou plaines … l’olivier façonne les paysages ! Toutes les © 123rf - Sam74100, Artellia, Juergen Schonnop, Fermate, Magali Ancenay Schonnop, Fermate, Juergen Artellia, © 123rf - Sam74100, saisons sont propices pour découvrir cet arbre mythique ! France Olive a à cœur de promouvoir ces territoires oléicoles, car visiter ces terroirs est aussi l’occasion de rencontrer les producteurs français du monde de l’huile d’olive : oléiculteurs, oliverons, mouliniers et confiseurs ! Nombreux proposent des dégustations de produits ainsi que la visite de leur moulin et domaine, pour partager leur savoir-faire mais surtout leur passion. Ardèche Drôme Chacun peut découvrir ces destinations en consultant notre site Alpes de Vaucluse www.huiles-et-olives.fr (accès gratuit) et préparer son séjour ! Gard Haute-Provence Alpes- Maritimes La production d’huile d’olive de France est dans une optique «qualitative» Hérault Bouches du Rhône Va r et non «quantitative» : avec 5 000 tonnes produites par an en moyenne, elle ne représente qu’un faible pourcentage des 105 000 tonnes d’huile Aude d’olive consommées chaque année par les français..
  • Evaluation of Fatty Acid and Sterol Profiles, California Olive Oil, 2016/17 Season

    Evaluation of Fatty Acid and Sterol Profiles, California Olive Oil, 2016/17 Season

    Evaluation of Fatty Acid and Sterol Profiles, California Olive Oil, 2016/17 Season Evaluation of Fatty Acid and Sterol Profiles California Olive Oil 2016/17 Season Submitted to the Olive Oil Commission of California June 2017 Evaluation of Fatty Acid and Sterol Profiles, California Olive Oil, 2016/17 Season Evaluation of Fatty Acid and Sterol Profiles, California Olive Oil, 2016/17 Season SUMMARY At the request of the Olive Oil Commission of California (OOCC), the UC Davis Olive Center collected California olive oil samples produced in the 2016/17 Season and analyzed fatty acid and sterol profiles. The study team collected 70 single-variety samples of olive oil from California commercial producers. Samples that were found to be outside one or more parameters at the UC Davis laboratory were sent to Modern Olives Laboratory (Woodland, CA) for retesting. Both laboratories agreed that 61 of 70 samples (87 percent) were within the fatty acid and sterol parameters required in California. Nine samples (13 percent) were outside at least one fatty acid or sterol parameter. The Commission may wish to recommend modifications to California olive oil standards so that fatty acid and sterol profile standards accommodate all olive oil produced in California and assess new and advanced methods to analyze olive oil purity with the potential to cost less, be more accurate, and minimize laboratory variability. BACKGROUND The Olive Oil Commission of California requested the UC Davis Olive Center to collect data on the fatty acid and sterol profile of California olive oils from commercial samples. The Commission requested that the Olive Center collect at least 70 samples from a wide range of varieties and counties.
  • Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils

    Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils

    agronomy Article Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain) José E. Pardo 1,* , Adrián Rabadán 1 , Mariano Suárez 1, Jacinto Tello 1, Diego C. Zied 2 and Manuel Álvarez-Ortí 1 1 Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain; [email protected] (A.R.); [email protected] (M.S.); [email protected] (J.T.); [email protected] (M.Á.-O.) 2 Faculdade de Ciências Agrárias e Tecnológicas (FCAT), Universidade Estadual Paulista (UNESP), Câmpus de Dracena, Dracena 17900-000, Brazil; [email protected] * Correspondence: [email protected]; Tel.: +34-967-599-200 Abstract: This work aimed to assess the influence of olive maturity and oil season on the potential quality of monovarietal virgin olive oils from the area assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain), analysing the regulated physicochemical quality and sensory parameters, the stability parameters and composition of fatty acids, sterols and triterpenic dialcohols. To complete the study, we also characterised the coupage olive oils made in the oil mills located in the PDO area (real quality). The main variety grown in La Alcarria is Castellana, whose oils are Citation: Pardo, J.E.; Rabadán, A.; characterised by a high content of palmitic acid (14.27% with olives in veraison, 13.81% with ripe Suárez, M.; Tello, J.; Zied, D.C.; olives), a low content of linoleic acid (5.03% with olives in veraison, 5.98% with ripe olives) and a total Álvarez-Ortí, M.