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USA

  • Nueva normativa sobre etiquetado de alimentos para Estados Unidos 2017

     

    Taller: registros obligatorios para la exportación a Estados Unidos | iloveaceite News

    La importación de alimentos a los Estados Unidos de América (EE.UU.) está sujeta al cumplimiento de la regulación federal e intervención inter-agencias. Por un lado, la Administración de Medicamentos y Alimentos (FDA, por sus siglas en inglés) es responsable de hacer cumplir la Ley Federal de Alimentos, Medicamentos y Cosméticos (FD&C Act,).

    La FD&C Act fue enmendada en dos ocasiones: en el año 2002 por la Ley de la Salud Pública y de Prevención y Respuesta al Bioterrorismo (BTA), y recientemente en el 2011 por la Ley de Modernización de la Seguridad de Alimentos (FSMA,).

    Además en materia de etiquetado, los alimentos también deberán cumplir con la Ley sobre Etiquetado de Productos Nutritivos y Educación (NLEA), Ley sobre el Etiquetado y Embalaje (FPLA,) Ley de protección del Consumidor y etiquetado del alérgenos alimentarios (FALCPA) y las Rules, Regulations, Statements of General Policy or Interpretation and Exemptions Under the Fair Packaging and Labeling Act.

    Mediante estas normas legales (acompañadas por guías y reglamentos) la agencia se asegura que los alimentos introducidos en EEUU son seguros para su consumo, no contienen ingredientes prohibidos, disponen de etiquetado claro y verdadero y son de igual calidad que los productos domésticos.

    FUENTE ICEX: ETIQUETADO DE ALIMENTOS PARA SU COMERCIALIZACIÓN EN EE.UU.(ABRIL 2017)

    Guía de Etiquetado de Alimentos elaborada por FDA.

  • Kome Koji Wok chicken with vegetables and extra virgin olive oil

    Kome Koji Wok chicken with vegetables and extra virgin olive oil Kome Koji Wok chicken with vegetables and extra virgin olive oil

    Kome Koji Wok chicken with vegetables (recipe)

    Preparation time: 10 min. + maceration / Difficulty: Easy / Serves: 4

    INGREDIENTS:

    Extra virgin olive oil
    600 g of drumsticks boneless chicken
    4 tablespoons Kome Koji
    1 small zucchini
    1 small eggplant
    1 red bell pepper
    2 tablespoons soy sauce
    1 teaspoon minced ginger

    ELABORATION:

    Chop the chicken and marinate with Kome Koji (24 hours in the refrigerator).
    Wash and chop the vegetables. Heat a wok over high temperature, brown the drained chicken with about 4 tablespoons of extra virgin olive oil, continually saute, remove off the heat, add ginger, another tablespoon of extra virgin olive oil and vegetables; continually jumping. When the vegetables get browned, add chicken and continue to cook for 5minutes, skipping again. Add soy, stir fry and serve immediately.

    Text and photo by gastromedia.es

  • Does extra virgin olive oil reduce the risk of breast cancer?

    Does extra virgin olive oil reduce the risk of breast cancer? | iloveaceite Does extra virgin olive oil reduce the risk of breast cancer? | iloveaceite

    KC: Research regarding olive oil’s beneficial relationship to heart health is strong, but is still limited regarding cancer risk. You may have heard about the Spain-based PREDIMED study, where women who got the greatest proportion of their calories from extra virgin olive oil had a lower risk of breast cancer than those with the least. In this and other studies showing possible lower risk though, there are many caveats, including that some studies were very small or did not adjust for important risks like alcohol. AICR’s comprehensive continuous update project (CUP) on breast cancer prevention so far has not identified olive oil as protective.

    Extra virgin olive oil contains high levels of tocopherols (compounds related to Vitamin E that may offer protective effects) and natural plant compounds called polyphenols. In laboratory studies, these compounds are studied for their potential to reduce DNA damage, decrease cancer cell growth, and increase the self-destruction of cancer cells.

    In studies where olive oil is associated with reduced breast cancer in humans, it reflects a greater proportion of calories coming from olive oil. That’s important, since simply adding calories could lead to weight gain, and overweight increases risk of postmenopausal breast cancer (and ten other cancers). One more key point: when greater olive oil consumption links with lower cancer risk, it may be because it tends to go hand in hand with overall healthy eating that includes more vegetables and other healthful plant foods. Olive oil is a great choice, but research provides much stronger support for the importance of an overall eating pattern with mostly plant foods and healthy weight than your choice of oil.

    What is the difference between pure olive oil, light olive oil, virgin olive oil and extra virgin olive oil?

    KC: In the United States we categorize olive oils into extra virgin (sometimes referred to as EVOO), virgin, light and classic (pure) olive oil. All these oils are made by extracting the juice of olives. All olive oils, like any other fat, contain about 120 calories per tablespoon. Extra virgin olive oil is the first product of the extraction process, and thus has the strongest flavor and aroma of the three types. Virgin olive oil is also from the first pressing but is of slightly lower quality. Light olive oil refers to the absence of flavor, which makes it appropriate for dishes that would otherwise clash with the stronger flavored oils. Classic or pure olive oil typically results from a mixture of virgin olive oil and refined oil. Nutritionally, the fat in all three types of olive oil is mainly monounsaturated fat (MUFA). When MUFA is substituted for saturated fat, it lowers LDL (“bad”) cholesterol without reducing HDL (“good”) cholesterol. Studies linking greater use of olive oil with lower risk of heart disease generally don’t look at specific types of olive oil. However, both heart health and other possible health benefits may also relate to anti-inflammatory, antioxidant benefits of several natural compounds in olive oil. Extra virgin oil offers the most potential health benefits because it is the least processed and retains more of these compounds, including squalene, polyphenols and tocopherols (related to vitamin E).

    Karen Collins, MS, RDN, CDN, FAND / American Institute for Cancer Research

    Source: American Institute For Cancer Research

    Read: US olive oils Grades and standards

  • The USDA National Organic Program (NOP) publishes enforcement documents

     

    The USDA National Organic Program (NOP) publishes enforcement documents The USDA National Organic Program (NOP) publishes enforcement documents

    The Agricultural Marketing Service (AMS) National Organic Program (NOP) is pleased to announce that enforcement documents are now available to view online. .

    The National Organic Program has expanded its publication of data regarding enforcement of the Organic Foods Production Act (OFPA) and the USDA organic regulations. Today, the NOP published enforcement records involving certified and uncertified operations to its website. Publishing these documents is part of an ongoing effort to increase transparency around NOP enforcement activities.

    The initial document postings include settlement agreements and AMS Administrator decisions finalized in FY 2016, as well as USDA Administrative Law Judge and Judicial Officer decisions and orders. Going forward, NOP will post new and historical documents.

    Access NOP Enforcement Actions.

  • How to buy olive oil in US?

    How to buy olive oil | iloveaceite

    Know your olive oil grades. Olive oil is labeled as Extra Virgin, Virgin, Olive Oil (sometimes "Classic" "Pure" or "Light-Tasting") or Pomace Olive Oil.

    Look for a best-by date. The best-by date should be as far out as possible, though with proper handling olive oil can keep in a sealed container for about two years.

    Note the country of origin. This is required by US federal labeling laws and is typically found on the back label near the nutritional information and ingredient statement.

    How to buy olive oil | iloveaceite US

    Look for quality assurance seals. The bottle may carry an origin seal that indicates the region of origin (PDO Protected Designation of Origin), USDA Quality Monitored Seal, or the NAOOA Quality Seal.

    Purchase bottles sizes that you will use within a few months of opening. Olive oil degrades when exposed to heat, oxygen and light.

    Source: NAOOA

  • Tips on what you should know about #extravirginoliveoil and no one told you

    Tips on what you should know about #extravirginoliveoil and no one told you

    Discover 15 tips on extra virgin olive oil (#evoo) to help you learn and understand the benefits of this juice, mainstay of the Mediterranean diet.

    1. To produce #extravirginoliveoil the mass obtained from the olive milling is introduced into a horizontal cylinder with no air in it that and spins at a very high speed.

    2. One of #extravirginoliveoil particularities is the 'mouthfeel' or the virtue of rich and attractive food in our palate.

    3. #extravirginoliveoil is a fat, so you must use it with moderation. In the Mediterranean Diet #extravirginoliveoil is indispensable: healthy, natural and balanced

    4. Vitamin E and polyphenols are present in the #extravirginoliveoil contribute protecting our cells against oxidation wing

    5. The #extravirginoliveoil color do not determine his quality; for this reason the tasting is done in a dark blue glass.

    6. #extravirginoliveoil contains β-carotene (pro-vitaminaA) and vitamin E. Its consumption helps to improve the skin appearance and texture.

    7. #extravirginoliveoil can be consumed throughout our whole life and is suitable for all ages.

    8. #extravirginoliveoil is not like wine, whiskey or rum. If #extravirginoliveoil get old, lose quality

    9. With the taste of #extravirginoliveoil you have to apppreciate their fruity, bitterness and spiciness.

    10. #extravirginoliveoil is an ingredient, not a sauce or a garnish

    11. #extravirginoliveoil is a natural juice because its extraction only involves physical processes (grinding, mixing, centrifugation) at low temperature. Never use press machine.

    12. The #extravirginoliveoil enemies are light and high temperatures.

    13. #extravirginoliveoil and virgin olive oil are 100% olive juices. 'Olive oil' and 'olive pomace oil' are deodorized, mixed and refined. They all come from the olive but quality and comercial categories are different.

    14. If you want to celebrate a special ocasion why do nos use #extravirginoliveoil.

    15. Treat your #extravirginoliveoil like your best bottle of wine? There are over 200 varieties of olives in Spain and more than 2.000 in the world.

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