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2018/19/06 - Last week a new revised and corrected edition of the Predimed Study was published, being the largest clinical trial that has been conducted on nutrition in Europe in which the effect of the Mediterranean Diet on the primary prevention of chronic diseases is assessed. The co-author of this research Miguel Ángel Martínez-González, Professor at the Department of Preventive Medicine and Public Health of the University of Navarra, has explained to Mercacei the motivations that led them to carry out this review and the conclusions obtained. "We have defended the firmness and solidity of Predimed's results," points out the Doctor.
2018/18/06 - Regarding the sharp decline of the price of olive oil at origin in Spain during the past weeks, the general newspapers published certain information that pointed to the Dcoop group as responsible for carrying out "certain maneuvers aimed at lowering the prices of olive oil and controlling the market". In view of these accusations, Mercacei has been in contact with Dcoop, from which they have pointed out that they "don't pay attention" to these accusations. "Dcoop sells throughout the year taking advantage of market opportunities, we are not speculators in that sense, much less manipulators," they have declared.
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.

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.
2018/05/06 - Last Friday, the new season of Sublimotion began in Ibiza. This seasonal restaurant by Chef Paco Roncero -an EVOO lover- combines high gastronomy and technological avant-garde in a culinary show whose tasting menu is considered the most expensive in the world. Why? The ticket exceeds 1,600 euros...
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