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Oils & Vinegars

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Onsuri EVOO Celebrates Thanksgiving Day Spirit

Onsuri EVOODoubtful the pilgrims used extra virgin olive oil for their Thanksgiving dinner, but that doesn’t mean we can’t use it. While Onsuri EVOO is based in the United Kingdom and Jordan, out of respect for a “celebration involving making memories with food as a centerpiece,” the company passes along ways to use Onsuri EVOO on Thanksgiving Day.
In Jordan, our dinners revolve around Middle Eastern flavors, dishes that are rich in spices like za’atar, and utilize olive oil in nearly every recipe,” the company said in a press release. “Dishes like Mansaf, a Jordanian staple made of lamb, rice, and flatbread, is a dish intended to be enjoyed by a crowd.
“While you’re likely to have turkey on the table, it could serve as an alternative for those looking for something new and different. You could try adding hummus to your Thanksgiving table as a spread for dinner rolls with a nice well of EVOO poured on top. The best thing about EVOO is that it works so well in many of your favorite recipes.”
A few more ways to incorporate EVOO into Turkey Day:

Gourmet News is thankful for everyone reading this. Have a filling and fulfilling Thanksgiving Day!

Olive Oil Industry Leaders Ask FDA for U.S. Standards

Courtesy California Olive Ranch

The American Olive Oil Producers Association, North American Olive Oil Association and Deoleo, the world’s largest olive oil producer, submitted a joint citizen petition to the U.S. Food and Drug Administration to adopt enforceable, science-based olive oil standards.

The petition puts forward clear definitions for olive oil grades – extra virgin, virgin, and olive oil – that will help American consumers better understand and have confidence in the quality and authenticity of the olive oil they buy. This clarity will also lead to a better grasp of nutrition benefits at different price points.

For two years, AOOPA, Deoleo and NAOOA have collaborated on determining more stringent olive oil grading and labeling standards that will benefit everyone. The new standards, which the FDA would be empowered to enforce following a final ruling and public comment period, would mark the first time the federal government has adopted mandatory regulations for olive oil, and it’s a key step toward ensuring a more honest, fair, and competitive industry.

“For the first time, top-selling brands such as California Olive Ranch, Pompeian, Bertolli, Filippo Berio, Colavita, Star, Cobram Estate and other major producers have joined forces to drive standards that will help eliminate consumer confusion around one of the healthiest and most delicious foods they can eat. Stricter labeling practices will allow consumers to feel confident that the olive oil they buy will deliver the quality, value, and health benefits they expect,” said NAOOA Chairman Marco de Ceglie.

If approved by the FDA, the standards would give growers, producers and bottlers an edge in a highly competitive market, and it will instate practices that drive a more trustworthy industry, according to the groups. The current joint petition responds to FDA’s request for a robust and unified effort from the industry, and it addresses all relevant points of reference.

For more on this and other specialty food industry news, subscribe to Gourmet News.

San Joaquin Valley Olive Oil Competition Under Way

Entries are being accepted for the 7th annual San Joaquin Valley Olive Oil Competition. Extra virgin olive oil and flavored olive oil entries from commercial producers in the state of California are eligible; olive oil must be made from producers’ most recent olive harvest. Deadline for entries is March 25.

“The San Joaquin Valley Olive Oil Competition continues to draw in the best of olive oil producers from throughout California – and we are honored to continue to showcase and recognize them – especially those from the Valley with our special ‘Best of the Valley’ award,” said Stacy Rianda, Deputy Manager of The Big Fresno Fair.

Participating producers must enter their harvest into one of two different classes: Extra Virgin Olive Oil and Flavored Olive Oil. Competition categories in the Extra Virgin Olive Oil class include Spanish Blends (arbequina, arbosana, etc.); Spanish Singles; Italian Blends (ascolano, etc.); Italian Singles; Other Blends (picholine, barouni, etc.); Other Singles. Competition categories in the Flavored Olive Oil class include Citrus; Herbal (rosemary; basil, etc.); Pepper (chile, jalapeno, habanero, etc.); and Other Flavors (garlic, truffle etc.).

Awards will be given for gold and silver medals in each category, as well as one overall Best of Show in both the Extra Virgin Olive Oil category, Flavored Oil category and the Best of the Valley award.
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Producers may submit multiple entries under one category, but may not submit a particular entry to more than one category. All entries must be available for commercial sale at the time of entry. Judging will be held on April 6 and winners will be announced on April 14 by 5 p.m.

Last year, 55 entries from throughout California were received. For a complete 2021 winners list, go to www.FresnoFair.com/SJVOOC.

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