The turnover generated by Assom companies amounts to 307 million euro. On average, more than 60 thousand tonnes of olives are processed each year, 58% of which come from Italy. The rest comes mainly from EU and non-EU countries.
“The historical production deficit of table olives, compared to market demand, is being felt,’ Moreschini added. Our companies completely absorb Italian olive production and then resort to imports in order to meet the ever-increasing demand’.
Oil production
A deficit vis-à-vis both domestic and international demand that the olive oil world is also well aware of, since oil production is also structurally in deficit vis-à-vis both domestic and international demand. Yet, according to Assom, the production of table olives can represent a valid alternative to diversify the production of olive farms that, in the vast majority, already have cultivars or varieties with a double attitude and that could therefore allow olive or oil production to be juggled according to market demand and relative prices.
‘In our opinion,’ added Moreschini, ‘it is important to initiate a reflection with the entire olive-oil sector, and with the academic world, involved in today’s conference in order to enhance the organoleptic and sensory properties of table olives, which are perhaps not yet as well known as they should be’.
“And it is necessary to support the strong growth of the sector,” added Assitol’s scientific director, Igor Calderari, “by dialoguing with key institutions in the international arena, such as the International Olive Oil Council and the European Commission. So far, the representation that the sector deserves has been lacking. However, Assom and Assitol have been working for some time now to gain an audience with the EU and the International Olive Council, including through the creation of the European Federation of Producers. Enhancement of the table olive product, more information and training, recognition of standards able to guarantee quality, taste and food safety to products, are the priorities of our agenda in Brussels and Madrid (Coi headquarters)’.
Dining and Cooking