Madama Oliva will be at the world’s largest food innovation exhibition, at Stand 1F 016-018 of HALL 1, which will be in Paris from 21 to 25 October 2018. The SIAL in Paris put together all the key players in the food sector and reveals the trends and innovations that characterize the future. SIAL is the biggest source of inspiration that the world of food industry has ever had. A source of innovation also for Madama Oliva who will be present with its consolidated product lines but also with new lines and renewed packaging. A great event with an unparalleled geographical coverage, to which Madama Oliva, with her character always aimed at a “world network”, could not miss.
With spring and summer we prefer the consumption of light, simple but nutritious products such as rice salads, cold pasta and mixed salads. We usually have picnic outside, we organize open-air aperitifs in the garden or on the terrace of our house. In preparing an aperitif or a snack with friends, the ingredient we immediately think of and that is never lacking are the olives.
But how many calories do olives have? Their nutritional value is particularly precious. Olives have very few calories, the average value for 30 g of green or black olives ranges from 50 to 60 kcal. Olives contain antioxidants (polyphenols, beta-carotene, vitamin E) and are a source of iron, calcium, potassium, magnesium, sodium, fiber, vegetable proteins and “good” fats (monounsaturated): http://www.madamaoliva.it/en/well-being/.
For who wish to deepen the subject more, Prof. Maurizio Servili of the “Department of Agricultural, Food and Environmental Sciences” of the University of Perugia, has carried out some studies which shows that the fruit of the olive contains high concentrations of phenolic compounds and is a source of bioactive molecules (https://bit.ly/2r493o2).
Prof.Servili also claims that oil is a millennium fruit of unique and unrepeatable properties and compositional resources. (Source: https://bit.ly/2Fjc6Nr). In fact, we can think of bread and olives, a simple and historical food.
That’s why the olives are part of a healthy daily menu and perfectly match with all the appetizers and the fresh and light seasonal dishes.
Here for the preparation of your aperitifs with olives: http://www.fruttoditalia.it/en/recipes/aperitifs.
This year we confirm our participation at Cibus, the international food fair aimed at professional operators, which will take place at the Parma Fair from 7 to 10 May. An event that has always been a point of reference for the Italian agri-food sector enriched by a vast collateral program in the food and retail sector. For the occasion, in addition to the consolidated lines, we will present the new packaging of the snack line: pitted green olives, spiced pitted olives, lupins and shelled lupins in a 30 g format.
Pruning is essential to olive production. If not carried out properly, it can affect the health of the trees and their fruits.
Depending on the time of the year, weather conditions and age of the tree, there are three different types of pruning.
Winter pruning takes place between January and March, when the trees are in a period of vegetative rest, to strengthen them, allow them to produce more fruit and remove any dead branches.
Summer pruning, carried out between April and July, normally aims at perfecting the olive tree, removing branches, new shoots from the base (branches on the trunk or at the foot of the tree) and any fruitless shoots that grow vertically, which have a lighter bark compared to the branches with fruit. In the north of Italy, this period coincides with the regular pruning period.
The third type of pruning is the extraordinary trimming required to remove any diseases that may be affecting the trees.
As mentioned, the best time to prune olive trees depends on geographic and climatic factors.
In the south of Italy, the best time is in winter, between January and March; in the north of Italy, it is safer to postpone pruning until after March, because drops in temperature and late freezing can damage recently pruned trees.
Taking good care of olive trees and their fruits requires knowledge of the multiple factors that affect their balance, health and productivity.
Whether the trees grow in an olive grove or in a garden, they must be properly pruned in order to obtain the best quality of the precious fruits, or simply to have a beautiful-looking olive tree in the garden.
Madama Oliva was been protagonist of italian tv show “Ricette all’italiana” on Rete 4 in which Angelo Mancini, Madama Oliva’s founder, was interviewed from Michela Coppa about the most important italian and greek olives that he exports to the five Continents.
Watch the video here.