Olives101.com

By Greg Stiles, Photo Bob Pennell, Will olives be the successor to pears and grapes? One Rogue Valley farm has decided to test the market. What appears to be a massive new vineyard between Bellinger Lane and old Jacksonville Highway isn’t really a vineyard at all. The 140-acre apron, once part of the Clancy Orchard [...]

By Dan Bryant, Mechanical harvesting research in California olives during the 2007 season documented greater efficiency with hedgerows over traditional trees, according to Louise Ferguson, University of California, Davis Extension specialist in pomology. Ferguson explained the 2007 trial results and plans for the 2008 harvest research during a Central California olive day at Exeter recently. [...]

By Ben Maclennan, “A fresh but rich, rounded aroma, full of nuances of fresh salad leaves and nuts,” “The nuttiness is carried through to the palate with an appealingly rich mouth feel… the gentle bitterness and piquancy linger on, leaving a very pleasant aftertaste.” the judges said. These were the qualities that won the laurels [...]

Australia is becoming a dumping ground for low-grade olive oil, with no controls on cheap imitations coming in from Europe, experts. Consumer demand for extra virgin olive oil, known to be a “healthy fat”, is soaring in Australia, which has attracted hungry European manufacturers. But some extra virgin olive oil sold here – the majority [...]

By Richard Alleyne, A “good” fat found in abundance in olive oil helps prevent snacking between meals, researchers have found. The fatty acid, which is also found in nuts and avocados, triggers a reaction in the body that staves off hunger pangs and tells the brain: “I feel full.“ Scientists believe the same signalling pathway [...]

By Geoff Johnson, Lucero Olive Oil does just about everything in-house, right down to the label designs. By the end of October, the company will be able to add milling to that list. Using the third Westfalia brand separator to be built in the United States, Lucero will be able to improve the quality of [...]

From Tony Stallone, What makes a good olive oil? What is the difference between an extra virgin olive oil, 100 percent pure olive oil and a simple virgin olive oil? How should I store my olive oil? How long does it keep? What should I use it for? Here are the answers: A good olive [...]

Beginning Jan. 1, that bottle in the supermarket labeled “extra virgin olive oil” will need to meet international standards because of a new state law enacted by Gov. Arnold Schwarzenegger this week. California law has long protected consumers against unscrupulous dealers selling imitation or blended oils as olive oil. However, said state Sen. Patricia Wiggins, [...]

Chef Jean Paul Desmaison of La Cofradia restaurant in Coral Gables, Fla. has created this Sauteed Apple Crisp for the North American Olive Oil Association. Extra-virgin olive oil replaces the butter, offering a mellow, concentrated sweetness to the glazed apples. Sugar, a hint of cinnamon and a handful of raisins complete the apple mixture. Finally, [...]

By Chef Nino, There is probably nothing more breathtaking than seeing and participating in olive oil production from the tree to the bottle. Miles of terraced hillsides are meticulously cultivated with the finest olive trees in the world. Olive trees can reach heights of 50 feet and often live for 500-600 years. The oldest living [...]

By Leslie White, FEARS growers may have had to rip out a widely planted variety of olives due to poor oil yields appear to have subsided. In 2000, olive growers were worried the manzanillo variety would disappoint growers who had planted it as an oil producer. However, latest figures indicate the mass removal of the [...]

Par Julie Schneider, La France finance un programme qui vise notamment à améliorer la qualité de l’huile libanaise, principal obstacle à l’exportation. Au Liban-Sud, quelque 9 hectares, soit 44 % des terrains agricoles de la région, sont destinés à l’oléiculture, ce qui représente 17 % des terrains agraires au Liban. Selon l’ILO (International Labor Organization), [...]

By Liz Campbell & Sue Wakefield, Jeanne Calment, a French woman, holds the record for the longest confirmed lifespan. She reportedly attributed her over 122 years and remarkably youthful appearance to olive oil, which she poured on her food and rubbed into her skin. This could turn the anti-aging cosmetic industry upside down. In fact, [...]