“Have an Olive Day” Launches with EU Support

Have an Olive day

The European Union has teamed up with Spanish Inter-Professional Table Olive Organization, INTERACEITUNA, and Michelin-starred chef José Andrés to launch an olives campaign directed at U.S. consumers. The goal of the campaign—“A tasty message from Europe. Have an Olive Day”—is to raise awareness of the versatility, flavor, nutrition, and rich history of olive production in Europe, especially in Spain, the world leader in production and exports of table olives.

The campaign will run through 2019 and will seek to educate U.S. consumers on the different variations of European olives and their culinary uses. It will focus on U.S. regions with high olive consumption, including New York City, Miami, Los Angeles, San Francisco, Chicago and Philadelphia.

(Source: https://www.specialtyfood.com)

USDA Marketing Order Provides Ingredients for Olive Industry’s Success

Posted by Mike Durando, Agricultural Marketing Service Fruit and Vegetable Program Marketing Order and Agreement Division Director, on April 16, 2015 at 1:00 PM

Each industry has its own recipe for success. For the ripe olive industry, the recipe for success includes many ingredients. This includes a commitment to consistency, marketing, and research. These factors help the nearly 1,000 family farms from California supply 95 percent of the ripe olives grown in the U.S.

usda1The USDA’s Agricultural Marketing Service (AMS) provides the ripe olive industry many of the ingredients for its success. One of the ways we do this is by overseeing the federal marketing order for olives grown in California, which is administered locally by the California Olive Committee. Federal marketing orders and agreements are requested by various groups in the U.S. produce industry to help growers and handlers within a geographic region to overcome marketing barriers and increase awareness of the commodity. Industry groups get together to decide the tools needed to support the commercial and financial success of the businesses in the industry.

Whether it was wearing and eating olive rings as children or using them later on when making a tapenade spread, olive lovers always have the same fond memories. A good reason for this is because the California olive marketing order provides standards for cans of ripe olives. The olive standards specify that USDA employees inspect canned, ripe olives to ensure consumers enjoy the same eating experience, can after can, no matter what form the olives take – whole, pitted, sliced, wedged, or chopped.

One of the ways that the industry maintains this consistency is through the help of the marketing order’s Section 8e requirement. This requires imports of olives and other select commodities to meet the same or comparable grade, size, quality, and maturity requirements as commodities produced within the United States. “The Section 8e requirement has really helped our industry,” said California Olive Committee Executive Director Alexander Ott. “It levels the playing field for our growers and handlers in California but it also ensures consumers are eating quality olives – a win for all.”

usda2The U.S. olive industry uses the order’s marketing and research provisions in a number of ways. Olive lovers can visit the California Olive Committee’s website to find a wealth of information that includes delicious recipes, cooking tips, videos, and much more. The industry has conducted a number of production and marketing research projects which not only improve olive production, but help find new marketing opportunities for California olives. Continue reading

Olive Oil, Honey Could Help Lift Greece Out of Recession

iFM0QgSNILGoGreek Prime Minister Antonis Samaras is calling on manufacturers of traditional foods and beverages, from fish-roe producers to honey makers, to play a bigger role in transforming the country into an export economy.

Greece, which saw exports fall 0.2 percent to 27.3 billion euros ($37.5 billion) in 2013, needs food and beverage companies to catch up with export-oriented industries like fuels and do more to help pull the country out of a six-year recession, Samaras told industry representatives on the island of Lesvos May 13.

More Greek food companies, some of whom were forced to look for sales outside their traditional home market as the crisis shrank the economy, should focus “on processing agricultural produce in order to bring Greek products to international markets,” Samaras said. “Today, 200 large companies account for 85 percent of production while 17,000 small and medium-sized companies have huge potential.”

elies-agrotesGreek exports of agricultural products including food, beverages and vegetable oils rose 3.5 percent by value in 2013 to 4.75 billion euros, according to the Panhellenic Exporters Association. At around 17 percent of the total value of Greek exports, the food and beverage industry trails fuels and industrial goods like machinery and chemical products as the country’s top export category.

Greece’s economy contracted at its slowest pace in four years in the first quarter, the Hellenic Statistical Authority said May 15. The European Commission forecasts that Greek GDP will grow 0.6 percent this year, its first annual expansion since 2007.

(Source: http://www.bloomberg.com/)

16 Food Reasons Greeks Are Better At Life (Huffpost Taste)

slide_339523_3479162_freeWe have the Greeks to thank for so much of our modern day society. They paved the way for great philosophical minds to keep pushing us forward intellectually. They gave us the Olympic Games, and a desire to strive for athletic excellence. And, well, then there’s democracy. Clearly, we owe a lot of who we are to Greece. We’re thankful for all of it, but most of all, we’re thankful for the feta. The Greeks have singlehandedly shaped our modern society, and they have also — and just as importantly — shaped a way of eating that no country can rival. Not only is their cuisine swimming in fruity olive oil, drowned in red wine and full of mezedes, but it’s also a diet that nutritionists across the board tout as the way to eat healthy. While we all try to eat like this, and happily so, the Greeks do it best. It’s just their way of living, which explains why they’re so much better at life than the rest of us. Cont…..

(Source: http://www.huffingtonpost.com)

Inolivia at Repo(we)rGreece

20130823_Repower_up_020130823_Repower_up_1We are proud to announce that since 23/8/2013, Inolivia belongs to the family of Repo(we)rGreece initiatives.

RepowerGreece is an international public diplomacy campaign that seeks to confront the world’s negative perceptions of Greece and her people. It is rooted in our conviction that redefining Greece and restoring our credibility should not rely on a superficial rebranding or changing of mottos, but rather on clear messages and facts that justify our commitment to work diligently, forge solutions and move forward with a renewed result-oriented mindset.

Inolivia, A child of tradition, technology and creativity; Inolivia is based on love for innovation and its creators’ devotion to high quality products. Please, follow our story at www.repowergreece.com.



Ελληνική Πρεσβεία Βελγίου | Επιτραπέζιες ελιές στην αγορά του Βελγίου

belgium1Έχει δημοσιευτεί, Δεκ. 2012, η έκθεση της πρεσβείας του Βελγίου αναφορικά με το εμπόριο (εισαγωγές) επιτραπέζιων ελιών στο Βέλγιο.

Αλμυρές τιμές και αλμυρές ελιές είναι τα χαρακτηριστικά της ελληνικής παρουσίας στην αγορά του Βελγίου σύμφωνα με την έκθεση. Και αν θεωρήσουμε ότι οι ελιές Χαλκιδικής πρέπει να είναι πιο ακριβές λόγω μεγέθους γιατί πρέπει να είναι και αλμυρές? Είναι απαραίτητο να δούμε επισταμένα το θέμα αυτό. Πάσχει το marketing Του τόπου μας όταν οι υπόλοιπες ελιές προωθούνται ως αφαλατισμένες. Νομίζω ότι σχετικές πρωτοβουλίες πρέπει να παρθούν από το σύλλογο μεταποιητών της Χαλκιδικής. Η επεξεργασία της ελιάς είναι μια διαδικασία που πρέπει να εξελίσσεται συνεχώς με στόχο τη διατροφική αξία χρησιμοποιώντας καινοτόμες μεθόδους.

Γ. Μπανάβας