Fraud In the Olive Oil Marketplace

What does one do when they find themselves unsure if their olive oil is adulterated? And who deciphers if it’s adulterated?

As most olive oil consumers know, the price of real extra virgin olive oil has risen dramatically. At the same time the quality of the products being offered has deteriorated dramatically. Logic would dictate that a significant percentage of olive oil consumers would prefer real extra virgin olive oil instead of the over-priced, mislabeled and adulterated products that have flooded the market. However, the consumer’s voice isn’t heard behind most olive oil supplier’s walls.

Since the average consumer doesn’t get a say in what is carried at their local store, the problem simply worsens. Brokers and suppliers try to stay competitive for pricing, and while doing this – may inadvertently sell or buy adulterated olive oil. Eventually, it makes it way into stores, thus setting the bar for a cheaper price on olive oil in the industry that pure, unadulterated olive oil suppliers just can’ compete with.

In addition to canola, olive oils can be adulterated with cheaper oils such as pomace olive oil, or another cheaper refined oil.

The International Olive Oil Council (IOOC) is an intergovernmental organization based in Madrid, Spain, with 23 member states. It promotes olive oil around the world by tracking production, defining quality standards, and monitoring authenticity. More than 85% of the world’s olives are grown in IOOC member nations. The United States is not a member of the IOOC, and the US Department of Agriculture does not legally recognize its classifications (such as extra-virgin olive oil). The USDA uses a different system, which it defined in 1948 before the IOOC existed. The California Olive Oil Council, a private trade group, is petitioning the USDA to adopt IOOC rules.

The detection of olive oil adulteration is often complicated with no single test that can accomplish the task. A battery of tests is employed to determine Olive oil authenticity and identity of the adulterant. Included in this testing regime is the determination of free acidity, peroxide value, UV extinction, fatty acid composition, sterol composition, triglyceride composition, wax content, steroidal hydrocarbons, and the Bellier test. Test results are measured against the International Olive Oil Council trade standard to identify abnormalities. Each test provides key information which allows a decision to be made with respect to the grade of Olive oil and the identity of any adulterants.

Fixing the Problem

Since the adulteration of olive oils essentially depends on the market prices at the time, there really is no way to tell who is and who isn’t adulterating their olive oils without testing every single batch they churn out of their warehouse. Some actions you can take to insure that your favorite olive oil doesn’t turn to an adulterated oil is:

- Call your grocer’s headquarter’s and ask them to implement a system of testing.

- Run and report your own tests and findings to brands and companies that are carrying adulterated olive oils. (if you have the know-how)

- Report known cases of adulteration to the FDA and various authorities. Mislabeling a product and product deception is illegal in many parts of the world.

- Buy Olive Oil from only known unadulterated sources. Stay with what you know, and get the word out about avoiding known adulterated oils in your local stores.

Bulk Olive Oil, Bulk Oils, Wholesale Olive Oil, Olive Oil Supplier

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• Merry Christmas From Cibaria!
• Researchers Looking to Extra Virgin Olive Oil For a Possible Cure in Alzheimer’s Disease

Cooking is once again becoming an important part of people’s lives. Gourmet food and fine cuisine from home isn’t so uncommon anymore. Buying finer ingredients like high quality Olive Oils and Vinegars will also be a trend that continues to grow in 2010. As people’s tastes become more discerning, so their buying habits will shift and change.

We love being apart of this industry that fosters growth, health, nutrition, family gatherings, and friendly gatherings.

We are looking continuing on the legacy of being the Best in Olive Oils and Vinegars – and of course supplying Wholesale Olive Oil and Bulk Vinegars to our valued clients.

Cibaria wishes you a safe and prosperous New Year! Happy 2010!

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• A Wonderful Tool That Every Cook, Chef, and Foodie Should be Using

We want to wish all of our customers, brokers and friends, a Very Merry Christmas! We’re thankful for all of you!

Merry Christmas from Cibaria International!

Please Note that Our Facility will be closed on December 24th and 25th, as well as on December 31st, and 1st.

Bulk Olive Oil – Wholesale Olive Oil - Olive Oil Supplier

Other Posts You May Find Interesting:

• Olive Oil, Balsamic Vinegars, and Specialty Oils in the New Year
• The Secret to Buying Wonderful Olive Oil
• An Olive Oil, Specialty Oil, and Vinegar Company on a Mission for Growth
• Adulterated Olive Oils – Fraud in the Marketplace
• Researchers Looking to Extra Virgin Olive Oil For a Possible Cure in Alzheimer’s Disease

Since olive oil is used for so many different purposes, choosing an olive oil for an individual dish may not be a sound idea, unless you’re a five-star chef with a hefty budget in hand. In most cases, you’ll want to get the best use out of a finer olive oil, so you must be sure you are 100% happy with it, and that it’s versatile in your cooking style.

Regional Olive Oils, and What You Should Know

Greek Olive Oil: Greece is one of the top three olive oil producing countries, and Greek olive oil is the finest in the world. Greece devotes 60% of its cultivated land to olive growing. Before buying you should consider that green olive oil is most likely a product of green olives, harvested before ripening, and is highly prized by many. Golden-yellow olive oil is generally the product of olives that have been allowed to ripen longer. Both green and golden-yellow oils can be extra virgin oils.A bitter or sharp taste usually indicates that the olives were not ripe when picked. Oil made from ripe olives has a mild, fruity taste. Taste is entirely a matter of preference, and oils made from both unripened and ripened olives have wide appeal.

Italian Olive Oil: The Italians take great pride in their superb olive oil production and bottling. Some of the finest olive oils in the world are also produced in Italy. In fact, many of the world’s top olive oil awards and honors come straight out of Italy, and many of the winning olive oils are produced right in Italy. Since many regions of Italy produce olive oil, the tastes can vary greatly from region to region, and from crop to crop. Since the variety is so large, it is best to try your hand at many different regions, and take notes on which flavors you liked and disliked from specific regions, while narrowing down your top choices.

Spanish Olive Oil: Of the European production, 93% comes from Spain, Italy and Greece. Smooth, Vibrant, Bold. Just like a fine wine, the varietal, climate and region determine an olive oil’s taste. From the southern olive groves of Andalucía to the northern region of Catalonia, Spain, the number one producer of olive oil, offers the largest variety of unique oils that are as distinctive and diverse as nature itself. They will heighten the flavor of your meals and really do well in most dishes.

Turkish Olive Oil: For years Turkey has been the 3rd largest producers of olive oil, right after Italy and Spain. The olive oils of some small producers are treated like fine vintage wines, and are often grown by wine producers. Some of these oils are priced like fine wines as well. The great varieties of subtle flavors and textures from different regions, producers & vintages make them well worth trying. Used sparingly in salads and dips, a bottle should last weeks or months.

California Olive Oil: California is a newcomer to the game of olive oil processing, and their quality is consistently getting better and better. There are now over 200 producers of world-class olive oil in California. Since California olive oils are generally a bit more “peppery” and have a bit more of a bite than most of their European counterparts, your preference generally lies in the fruitiness, but especially the amount of “peppery” bite at the back of your tongue after tasting the oil. Some oils elicit a cough or two..or more. Thus, gaining labels such as “one cough oils” or “two cough oils” and so on.

There are many other regions of olive oil, each producing it’s own unique flavors. A good idea for someone looking to learn what best suits their tastes is simple good note taking. If you’ve got an iPhone, the Evernote app is great for things like this. Otherwise, a simple notebook will do the trick. Log the brand, region, and tastes. You can get really into it and download and fill out Olive Oil Tasting sheets from the internet.

Other Tips to Remember when Purchasing Olive Oil

• Although rarely found on store shelves today, oils that have been bottled in reactive metal containers such as copper, should not be purchased.
• The quality and flavor will differ greatly between different brands of olive oil. Some shops specializing in olive oil may offer samples to help you decide on a specific selection. Prices for a half liter of high quality extra virgin olive oil may range from $7 to $32, which is comparable to a bottle of wine. In order to be a bit more affordable, expensive olive oils can be purchased in smaller sizes and then used occasionally for salads or as a condiment.
• When purchasing an expensive, single estate olive oil, the age of the oil is important. Look for the harvest date on the label and ask questions before buying. Olive oil does not improve with age, so any oil that is older than 1½ years should not be purchased. Olive oil is always of the best quality in the year it is produced, unlike wine, which may require several years to reach its peak.
• Other popular sources for purchasing high quality edible oils are mail order catalogs and the Internet. Many individual edible oil producers issue catalogs and/or have Web sites that allow consumers worldwide to purchase various products.

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• Adulterated Olive Oils – Fraud in the Marketplace
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Cibaria International is an edible oil company that’s moving against the recession and proving that growth can be achieved with passionate service, strong goal-setting, and attention to detail. With a move to a larger facility, new websites, new online stores, and a larger and faster packing line; Cibaria is well on its way to achieving great expansion.

Riverside, CA (PRWEB) December 11, 2009 — Currently in its 11th year of operation under president Kathy Griset’s lead, Cibaria International has leaped past the growing pains of a rapidly expanding business, with a passionate attitude towards its products and its customers. With newer offerings such as retail lines, private label programs, etched bottles, a recyclable tote program, online personal care raw ingredients, and a solid plan to better serve their clientele. Cibaria will certainly be a busy company in 2010.

Additionally, Cibaria has launched an online retail store that is full of appetizing gourmet olive oils, specialty oils, and balsamic vinegars. Cibaria has also expanded its bottling capabilities by adding a high-speed net weight filler, which puts them right on target to faster fulfillment . With all of these additions, Cibaria possesses the perfect ingredient for yet another exhilarating period of rapid growth. (Read More)

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• Gourmet Holiday Gift Giving – How to Shop for a Chef or Foodie!

As the Christmas approaches, one has to wonder…

What Do you Buy a Foodie, Gourmet, Self-Professed Food-Lover, or Chef?

What do you buy someone who likely already has everything they need to get the job done?

photo credit: EverJean

Gourmets are a special type. They like exploring local and exotic tastes. Depending on your budget, you can theme your Christmas Gift accordingly. Since we are in a bit of a recession, we’ll talk about some local flavors that foodies love.

Winery Tours; Where you come upon a foodie, chef, or gourmet, you’ll likely find one who loves wine. Wine is paired in specific ways, and each wine of the same type may taste completely different from region to region. As a person who loves wine, I can tell you that there’s nothing more exciting than exploring and searching for a new favorite wine. You’d be surprised at how many wineries there are in the U.S., and probably even more surprised at how cost efficient most wine tours are.

In Southern California, we have quite a few wineries. Temecula, California is a great place to explore wines and even to find some great dining in as well. In the posh town of Rancho Cucamonga, CA, there lies a hidden treasure trove of a winery. This town actually used to house many wineries, but many faded throughout the years. However, when driving down many of he streets of this gorgeous city, you’ll find many yards and street sides full of grapevines.

Fine Ingredients to Match Their Forte’: Do you have an Italian food lover? An Asian Food lover? How about a baking fanatic? Whatever it may be, there are sure to be fine ingredients that they haven’t yet tried. Give that Italian food lover some of Cibaria’s fantastic Olio D’Oro Premium Extra Virgin Olive Oil. Better yet, try the  Great Gourmet Gift Sets from Cibaria’s Gourmet Gift Ideas section. These sets feature Organic Olive Oils, Balsamic Vinegars of Modena, and even a set that’s made of purely Nut oils!

For More Ideas on How to Shop for a Foodie, Gourmet or Chef, Stay Tuned!

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photo credit: lepiaf.geo

With what many are calling a full-scale recession in effect, it’s no surprise that people are pinching pennies and saving in anyway they can. The food industry hasn’t been immune to the world’s new penny-pinching mentality. Major decreases in people eating out are nothing short of catastrophic for restaurant owners everywhere. Call it the ‘latte’ effect; Money gurus everywhere are advising people to cut back spending on those things that aren’t ‘necessities’. This includes foregoing that delicious daily Nonfat Vanilla Latte’ from Starbucks, as well as not dining out at those favorite culinary delights. No more stopping for that daily cupcake from your favorite baker, or even exploring your favorite artisan bread from your local bread genius.

These little luxuries for many foodies and gourmets have been something that many of them just cannot give up. No matter how hard they try, they’ve become accustomed to the finer things in life.  Better foods, wines, and coffees have become he norm.

What’s a foodie to do?

Make Your Own!

People everywhere are showcasing their finer tastes by actually learning to prepare and stock these fine culinary treats in their own homes, instead of buying them elsewhere. Deals can be found in the gourmet market, you just have to know where to look. Call it recession comfort eating, call it boredom, people are taking note of their favorite recipes and re-creating them in their own homes, and on their own terms.

The Seattle Times Says:

The recession may have hit Seattle gourmets in the pocketbook, but they haven’t let it hit their taste buds.

Food lovers continue to consume luxury and specialty items, and in some cases that consumption has increased. Some things, such as high-end chocolate, are recession-proof.

“I think it is sort of a comfort food, and on the scale of luxury items, it is on the lower end,” said Debra Music, vice president of sales and marketing for Fremont-based Theo Chocolate. “People will definitely still eat chocolate.”

Frank Schuck, specialty coordinator for Whole Foods, says customers are more price conscious, but becoming more adventurous to get more flavor for their buck.

“We’re seeing an increase in items like pate and robust cheeses, blue cheeses, washed-rind cheeses,” Schuck said in an e-mail. “With these items a little goes a long way.”

More than 50 percent of specialty foods are bought at supermarkets, according to a study by the National Association for the Specialty Food Trade and Mintel International.

Consumers may be saving their money, but cravings are tough to resist.
photo credit: net_efekt

Consumers in the western United States are 13 percent more likely to buy specialty foods than the rest of the country, according to the National Association for the Specialty Food Trade study. And sales of gourmet and specialty foods have been growing faster than the overall industry for the past five years, according to consumer research firm Packaged Facts.

That’s not to say the world of haute cuisine has escaped the economic slowdown unscathed. Connoisseurs have changed their habits, but haven’t lowered their standards.

A recent Harris Poll funded by Whole Foods found that 51 percent of respondents are eating dinner at home more, but 76 percent won’t compromise of food quality no matter the price. The National Association for the Specialty Food Trade study found that 82 percent of people are cooking more at home.

Restaurants’ losses are grocery and specialty stores’ gains. And the stores are catering to price-conscious foodies.

“In our own retail store we are mindful of having lower-priced items,” Music said. “We’ve worked on four-piece boxes and eight-piece boxes.”

Music said a line of lower-priced items took off as the economy soured, especially in the brand’s national distribution. Theo, as a result, has been a success story in a time when many small businesses are struggling to stay afloat.

“We have shown really big growth this year,” Music said. “We are very grateful for that.”

Growth during a recession? Desperate times call for extra chocolate

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There is no better time of the year to flex your culinary muscle, and we’re proud to be so closely involved with the creators of fantastic food! Thanksgiving is a time of food, family, friends, and love. We’re excited for the coming Holidays, and we look forward to serving you in your Holiday efforts!

Happy Thanksgiving From Cibaria International!

PS: We’ll be closed on November 26th, 27th, 28th, and 29th. We’ll resume business on Monday November 30th and 7:30AM.

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Just a few things chefs, foodies, and everyday cooks fret over:

• Ingredients
• Recipes
• Recipe tweaking and outcome
• Specialty ingredients
• Preferred Brands of products used
• Pots
• Pans
• Measuring cups
• Mixers
• Special techniques that help along the way

Imagine after years of trying recipes, that you have to remember most of these elements the old fashioned way? Pen and paper were likely your grandmother’s way of keeping track of her prized recipes. Papers get lost, tossed in boxes, and forgotten about in the attic. That prized recipe that you wish you had the time to make again is now a buried memory in the back of your mind, amidst the new recipes and new ingredients you’re toying with.

Now onto the fun part! With the internet at our disposal, recipe books are no longer the primary way to obtain and organize recipes. They can’t help us remember much when it comes to notes, or what we’d do differently the next time we got around to making that culinary masterpiece.

What can a person do?

Evernote! What is evernote? It’s an online organizing resource that literally lets you place your world into clips, files, photos, notes, and whatever you need to organize the best way for YOU.

Evernote is especially useful for foodies and cooks because of it’s clipping and instant photo intake properties. Want to snap a shot of that recipe you just made to add to your own recipe book? Discover a new find that you HAVE to save!? Declutter your browser bookmarks, and use evernote. We use it for all kinds of things, and can’t sing it’s praises enough.

Here’s some useful ideas to help you get Organized:

- 10 ways to run a restaurant with Evernote: http://s.evernote.com/foodrestaurant
- Cooking a meal with Top Chef contestant Laurine Wickett (video): http://s.evernote.com/foodtopchef
- Using Evernote to digitize a prized family recipe book: http://s.evernote.com/foodcookbook
- Evernote’s CEO’s catalog of everything he ate while visiting Japan: http://s.evernote.com/foodjapan
- Evernote as a food blogger’s tool: http://s.evernote.com/foodblog
For more information on Evernote, go to www.Evernote.com

Other Posts You May Find Interesting:

• Olive Oil, Balsamic Vinegars, and Specialty Oils in the New Year
• A Gourmet Kind of Recession
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Extra-virgin olive oil

Specifically, the compound oleocanthal in extra-virgin olive oil has been found to alter the structure of certain toxic proteins associated with Alzheimer’s. Researchers say the discovery could lead to successful immunotherapy treatments against the disease.

Beta-amyloid oligomers, or ADDLs, bind themselves to the neural synapses of the brain and disrupt nerve cell function, which is one of the first processes associated with Alzheimer’s, according to researchers at Monell Chemical Senses Center. By exposing ADDLs to oleocanthal, researchers were able to increase the size of the ADDLs, stopping them from binding to the synapses of the hippocampus, the memory-control center of the brain that is often first affected by Alzheimer’s disease.

Researchers also discovered that, once the ADDLs had been enlarged by the oleocanthal, they became a better target for antibodies, the immune system’s natural defense mechanism. Clinical trials must support the laboratory results for progress toward potential treatments to occur, experts cautioned. The results of the study will appear in the Oct. 15 edition of the journal Toxicology and Applied Pharmacology.

(from Mcknights.com)

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• Adulterated Olive Oils – Fraud in the Marketplace
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• Merry Christmas From Cibaria!
• The Secret to Buying Wonderful Olive Oil