Everything Olive specializes in custom branding solutions for food service distribution companies, food service cooperatives and retail grocers from around the world. Along with supporting private brands of their own, Everything Olive helps customers build a domestic and imported olive program which can be marketed as their own and suits their needs best. Whether you would like to build a brand or need to create the brand, Everything Olive has the solution.
Olive World News
The heads of the Union of Small Farmers and Ranchers (UPA) and the Coordinator of Agriculture and Livestock Organizations (COAG) have called on Andalusians to protest record-low olive oil prices in Seville next month.
The rally, which is scheduled for July 9 in front of the San Telmo Palace in the Andalusian capital, will also serve as a moment for leaders of the provincial olive oil sector to demonstrate the popular support for various measures.
These measures include the imposition of more self-regulation measures in the sector, the investigation of unfair business practices and strengthening quality and provenance enforcement mechanisms, among several others.
“[We have] to investigate what is happening with the olive oil market,” Miguel Lopez, the general secretary of COAG Andalusia, said. “And self-regulation mechanisms have to be applied. We have a product of the highest quality, which can not be sold as if it were low cost.”
“We are not going to stop,” Lopez added. “We committed ourselves to help olive growers solve these problems, and that goes beyond price increases. We cannot keep losing.”
Olives are botanically classified as a drupe, which is a fruit containing a hard pit that has one or more seeds on the inside. Other common drupes include cherries, mango and even coconuts.
Olive trees do best in warm, dry climates, and thrive particularly well in the Mediterranean basin: southern Europe, Turkey, and North Africa. The tree's olives and resulting oil were good for eating at least a thousand years ago, and still carry the same benefits today. After olives are picked at certain stages of development (green or black), they're pickled, cured, or even dried before consumption.
Popular variations of green and black olives include Kalamta, Manzanilla and Nicoise. A green olive isn't a different kind of olive – it's just an under-ripened black olive. Olives turn black when they're fully ripe, but they can be picked and prepared for consumption well before the final stage of ripeness. Luckily, a green olive tastes a lot better than most unripe fruit.
When pressed, their olive oil is the perfect companion for cooking any meal. A versatile, multipurpose fruit, olives are a fruit that is truly good for you!