Company type | Sociedad Anónima |
---|---|
BMAD: OLE | |
ISIN | ES0110047919 |
Industry | Food processing |
Predecessor | Arana Maderas, S.A |
Founded | 1955 | in Bilbao, Spain
Headquarters | Córdoba , Spain |
Number of locations | 4 processing plants |
Area served | Europe, North America, Australia |
Key people | Rosalía Portela, President Pierluigi Tosato, CEO |
Products | Carbonell, Hojiblanca, Koipe, Koipesol, Bertolli , Carapelli, Sasso, Maya, Louit, Friol, Figaro |
Owners |
|
Website | deoleo |
Deoleo, S.A. is a Spanish multinational olive oil processing company. It is the world's largest bottler selling brands such as Bertolli, Carapelli, Carbonell, and Koipe. [1] In India, it sells olive oil under brand name Figaro. [2]
Some controversy emerged in 2010 when Bertolli Extra Virgin Olive Oil was identified as one of the olive oils mislabeled as extra virgin in a study by University of California, Davis. [3]
In May 2014, a complaint was filed by 7 persons in the United States District Court "against Deoleo, USA and Med Foods, Inc", two subsidiaries of Deoleo, S.A. [4]
In 2018, Deoleo agreed to pay a $7 million settlement [5] to resolve a class-action lawsuit that had alleged that the company had misrepresented Bertolli olive oil, and committed to undertake several actions to correct such misrepresentation. [6] The suit alleged that it was misleading for Bertolli to advertize its olive oil as being "Imported from Italy" when the oils actually came from olives grown and pressed in Greece, Chile, Spain, Australia, Turkey, and Tunisia, and had merely been mixed and bottled in Italy. [7] Deoleo removed the phrase "Imported from Italy" from its products and committed not to use similar phrasing in the future unless the oil is derived entirely from olives grown and pressed in Italy. [6] Additionally, the suit alleged that the clear bottles used by Bertolli for its oil were inadequate to protect them from sunlight and temperature extremes, such that the olive oil would not meet the "extra virgin" quality standard by the time it reached consumers. [7] As part of the settlement, Deoleo implemented several new practices to help ensure that its oil would meet the "extra virgin" standard at the time of sale and use: using dark green bottles to protect its extra virgin olive oil from photooxidation; implementing stricter testing protocols; disclosing the date on which the olives used to make the oil were harvested on the bottle; and shortening “best by” period indicated on the bottle. [6]
On 17 January 2020, the management decides to carry out the ACORDEON effect through which the shares become worth 0 Euros to be able to correct part of the debt leaving retailers without investments or savings, leaving practically the majority of small investors with losses, to avoid catastrophic management, debts and avoid bankruptcy.[ clarification needed ]
In July 2022, the National Commission of Markets and Competition (CNMC) imposed fines totaling 220,000 euros on Deoleo, its president Ignacio Silva, and three directors due to violations related to compliance with market transparency and integrity obligations in 2018 and 2019. [8]
Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil.
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The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. Smoke point values can vary greatly, depending on factors such as the volume of oil utilized, the size of the container, the presence of air currents, the type and source of light as well as the quality of the oil and its acidity content, otherwise known as free fatty acid (FFA) content. The more FFA an oil contains, the quicker it will break down and start smoking. The lower the value of FFA, the higher the smoke point. However, the FFA content typically represents less than 1% of the total oil and consequently renders smoke point a poor indicator of the capacity of a fat or oil to withstand heat.
Sunflower oil is the non-volatile oil pressed from the seeds of the sunflower. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient.
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Extra Virginity: The Sublime and Scandalous World of Olive Oil is a 2011 nonfiction book by American author Tom Mueller about olive oil. The book describes the history of olive oil, including its religious, economic, and culinary uses, as well as the current state of the olive oil industry. Extra Virginity asserts that the global olive oil industry is rife with corruption and fraud due to lax governmental regulations, but it also presents stories of individuals, including growers and government officials, who seek to curb such practices and promote genuine extra virgin olive oil. The book also includes an appendix with advice to consumers for choosing good oil. Extra Virginity expands upon "Slippery Business", an article Mueller wrote for The New Yorker in 2007 which described the state of the Italian olive oil industry.
The International Olive Council (IOC) is an intergovernmental organization of states that produce olives or products derived from olives, such as olive oil.
The New York International Olive Oil Competition (NYIOOC) is an annual extra virgin olive oil competition founded in 2013 by Curtis Cord, the publisher of the trade journal Olive Oil Times. The 2022 NYIOOC attracted 1,267 entries from 28 countries. It is the largest international olive oil competition in the world.
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