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2018/15/06 - Researchers from the University of Salento (Italy) are working on a new and revolutionary methodology that, using NMR (Nuclear Magnetic Resonance) spectroscopy, could validate the geographical origin of extra virgin olive oil. This project could pave the way to apply a higher standard in the olive industry to guarantee the authenticity, transparency and traceability of this product.
2018/14/06 - Once the EVOOLEUM International Awards to the World's TOP100 Extra Virgin Olive Oils were celebrated in March, yesterday Madrid hosted the last edition of the EVOOLEUM Awards for Best Packaging, that recognized the best containers in the categories Best EVOO Premium Design (Herdade do Esporão Biológico), Best Innovative Design (O-MED Limited Edition) and Best Design in Retail (Herdade do Sobrado). It should be noted that EVOOLEUM was the first Contest for the Quality of the Extra Virgins that launched Packaging Awards in which all the juices presented to this contest have participated.
2018/24/05 - We need you to accept the new regulations to protect the privacy of our customers and ensure the correct use of their data, which took effect on May 25th. The new European Data Protection Regulation (GDPR), which Mercacei is executing, unifies the different legislations of the European countries and modernizes the current regulations on the protection of data of individuals and the circulation of such data.
2018/22/03 - ... Monini Monocultivar Coratina, by Monini, S.p.A. The best extra virgin olive oil in the world in 2018, according to the jury of the International Awards for the Quality of Extra Virgin Olive Oil EVOOLEUM Awards, is again Italian. The organization of the contest promoted by Mercacei and AEMO has presented the expected EVOOLEUM TOP100 in the framework of the VII edition of the World Olive Oil Exhibition (WOOE), which was held yesterday and today in Pavilion 2 of IFEMA in Madrid.

Elaiologists, the New Coaches (vol.5): Marino Uceda

2018/12/06 - We follow with this newsletter, a journey through the most important coaches and elaiologists in the world. The commitment to quality in the production of extra virgin olive oils seems unstoppable. Quality in all phases of the process, from the field to the table. We know the theory, the protocol, but what are the keys to developing a High-end EVOO? The Agricultural Engineer, researcher and eliaologist Marino Uceda, offers us his vision in the fifth release of this series.
2018/12/06 - In the framework of the 107th meeting of the Council of Members of the International Olive Council (IOC) -that will be held from June 18 to 21 in Buenos Aires-, the Argentine Agency for Investment and International Trade and the Ministry of Planning and Industry of La Rioja have organized the "International Business Round of the Olive Sector La Rioja-Buenos Aires 2018".
2018/11/06 - Still in the prototype stage, the Olive X-Press machine uses a cold press to convert three kilos of olives into half liter of extra virgin olive oil in about 45 minutes. The project, promoted by the Israeli investment platform ExitValley, aims to obtain benefits via two channels: with the sale of this innovative kitchen robot and with a subscription service for users to receive fresh olives at home.

Elaiologists, the New Coaches (vol.4): Alberto Serralha

2018/08/06 - We follow with this newsletter, a journey through the most important coaches and elaiologists in the world. The commitment to quality in the production of extra virgin olive oils seems unstoppable. Quality in all phases of the process, from the field to the table. We know the theory, the protocol, but what are the keys to developing a High-end EVOO? Portuguese producer and consultant, Alberto Serralha, offers us his vision in the fourth release of this series.
2018/07/06 - EVOO will be the common thread of the culinary elaborations that the Spanish delegation will taste at the next Russia World Cup. "Extra virgin olive oil is the protagonist, the main ingredient of every dish", explains to Mercacei the executive chef of Gourmet de La Roja, Daniel García Peinado, known as the "chef of EVOO", who will be responsible for the menus in Moscow. Moreover, the Head of Medical Services of the Royal Spanish Football Federation, Helena Herrero delves into the use of olive oil in the food pattern that will follow the staff of the National Football Team: "its properties are precious for the player's diet".
2018/06/06 - The latest Market Newsletter of the International Olive Council (IOC) confirms the fall in the prices at origin of extra virgin olive oil in the three main producing countries of the European Union (EU) -with Spain leading the slope- and Tunisia. The price of the EVOO in Spain stood at 2.61 euros/kg at the end of May, which represented a decrease by 34% regarding the same period of the previous year.
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