With Southern Oregon establishing it’s reputation for growing grapes, another warm climate crop is starting to take root.

More than 130 acres between Jacksonville and Medford are the beginning of what some hope will be an olive oil industry in the Rogue Valley.

Olive tree Grower Jeff Hoyal has planted more than 86,000 Greek and Spanish olive varieties he believes are well-suited to this area’s weather and soil.

“We have Koriniki, which is a Greek variety, a very peppery oil. We have Arbisona, which is a Spanish variety and is a very sweet oil. And then we have Arbiqina, which is another Spanish variety, which is a very buttery oil. And all three of them are, historically, create the top quality extra virgin oil that, that you’re really looking for,” Olive Tree Grower Jeff Hoyal said.

The Oregon State University extension service in Southern Oregon is also experimenting with 60 trees in a test plot.

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Consumers will face challenges as they learn to differentiate between extra virgin (high-quality) and oil pressed from the pomace of cull olives. All of the oil is expected to move through one market level or another.

Help is on the way. A new California law specifies and adopts international olive oil grades. How that will affect marketing and movement of the growing supply of oil is discussed in a report by two agricultural and resource economists at the University of California, Davis.

Assistant Professor Travis Lybbert and Ph.D. candidate Christopher Gustafson wrote about the law and its effect in the January/February issue of Update, published by the university’s Giannini Foundation of Agricultural Economics.

They point out that olive oil consumption in the United States has increased 650 percent since 1980. Most of it has been supplied by imports, but with California’s olive oil acreage climbing from 1,000 or two to 25,000, soon foreign supplies will face fierce domestic competition.

While supply volume has exploded, consumer understanding of the various grades of olive oil has lagged behind. The authors of the report believe heightened consumer awareness of the various olive oil standards and grades will bring about changes in the marketing strategies of oil producers. However, they believe that will occur slowly.

They project that increased sophistication by consumers will tend to benefit high-quality producers while impacting producers of lower-quality oils negatively.

For producers of high- quality oil the goal is extra virgin olive oil (EVOO), recognized internationally. Below that designation are virgin, refined and olive-pomace categories. The latter of the three grades established by the International Olive Oil Council (IOOC) results when olive pomace (flesh of the fruit and seed residue) are pressed to extract oil.

Olive-oil consumers in California now have additional label information to help them choose between various quality levels displayed on store shelves. To gain the most from the printed data they will need to understand what the grade standards imply.

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Several olive growers, including Crane Mills in Corning, are starting up new oil olive crops and building processing plants to produce olive oil.

Crane says, “With any new venture people are hopping on board just like we did, but there’s a potential to be over plantings.”

Crane just planted 200 acres of the oil olives, or Spanish Arbequinas.

Processor owner Ray Rogers of Corning Olive Oil Company believes the value of the olive oil he produces will decline as more businesses jump into the oil market.

He says, “It’s going to hurt us, they can sell oil for $18 a gallon, where I can hardly make it for $18 a gallon.”

That’s because picking and producing the oil olives is much cheaper than traditional hand-picked olives.

Oil olives can be mechanically picked for around $30 dollars a ton, Rogers spends close to $500 a ton getting his olives.

Rogers says, “I have mixed emotions about it because they’re planting so many.”

While it could eventually hit the profits of smaller processors like Rogers, the new oil olive growers aren’t reaping the benefits yet.

So far it hasn’t been profitable for Crane Mills, but they also didn’t expect it to be.

And they hope people get choosy about their olive oil, and use only California olive oils, which must meet a much higher standard than imports.

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Olive oil has many valuable uses beyond cooking, from personal care to home improvement, natural remedies and beyond. Also see money-saving uses for ketchup, vinegar and vodka.

Olive oil is more than a cartoon character, historic symbol of peace and glory or food staple of the much-vaunted Mediterranean diet. It is actually tremendously useful stuff, finding applications in personal care, home improvement, green cleaning, natural remedies and other areas.

It’s long been reported that there are a number of health benefits of olive oil. As a foodstuff it has a high concentration of monounsaturated fatty acids, which studies show promote “good” cholesterol (HDL) while lowering “bad” cholesterol (LDL). Olive oil is also known to be gentle on the digestive system, and even may help prevent gallstones and soothe ulcers. Good quality olive oil contains valuable vitamins and nutrients, and it is loaded with antioxidants, which many believe help protect the body from cancer.

These days there are an increasing array of organic and boutique olive oils offered for sale, some of them quite pricey. In general, the less processed an oil the more nutrients it contains, although the more expensive it tends to be. “Extra virgin” olive oil comes from the first pressing of olives, and retains the most flavor and aroma. Most better brands are also advertised as “cold pressed,” meaning they aren’t heated up beyond room temperature during processing. Unsurprisingly, high heat can damage the flavor and nutrients in the oil. “Virgin” olive oil generally comes from the second pressing. Cheaper brands sold as “regular” or “pure” olive oil are made with chemical refining and filtering, which standardize and neutralize flavors and acid contents. They have lower nutrient levels as a result.

To help protect the fragile environments of the Mediterranean and elsewhere, it’s a good idea to buy organic olive oil when you can. It also will tend to be of high quality and flavor, great for spaghetti, oven-roasted vegetables, fresh salads and many other dishes.

It’s true that you won’t be consuming the olive oil in a number of the uses below, and part of the point of this post is to help you save money by suggesting alternative uses to things you already have, so you don’t have to make a trip to the store and buy some additional products to get the job done. Therefore, we’d understand if you preferred to use the cheapest, lowest-grade oils for some of these tips. You probably aren’t going to crack open that vintage bottle of herb-infused oil your aunt brought you back from Tuscany in the event that you have a squeaky door. But since readers seemed to find everyday alternative uses for vodka, vinegar and ketchup useful, we thought we’d look into olive oil:
olive oil is good for skin and nails

1. Get Healthy Skin (And Fight Cancer!)
People have used olive oil for centuries for personal care. It is a great skin moisturizer, in part because it contains linoleic acid, a compound not made by the body, but which prevents water from evaporating. According to Leslie Baumann, M.D., author of The Skin Type Solution, consuming olives and olive oil can promote healthy skin, as can applying it directly as a moisturizer. You can also add a bit of olive oil to a warm bath for a good healthy soak.

Some of the most exciting news, according to Baumann, is that olive oil also contains at least four different antioxidants, which can help “neutralize damaging free radicals that can lead to skin aging and skin cancer.” Baumann writes that in studies mice that drank extra virgin olive oil developed less skin cancer after exposure to UV light.

Olive oil can also provide a safe and natural lubricant for a close shave. As a soothing aftershave, rub in an extra teaspoon of the stuff after rinsing off. In fact, some products from The Art of Shaving are based on olive oil. Similarly, olive oil can soothe chapped lips. Make your own balm by mixing olive oil and melted beeswax in a 1:1 ratio (add an essential oil if you want a nice fragrance). According to the handy new Website AltUse, you can moisturize your cuticles by soaking in olive oil mixed with water, or apply olive oil directly to cuticles before applying polish or buffing nails.

2. Tame Tangled and Damaged Hair
Olive oil also has benefits for hair. Comb a bit of the stuff through dry or frizzy hair to help tame and moisturize your locks, especially in winter or on humid days. Olive oil can also provide some relief for damaged hair.

In his new book Clean Body, Zen Cleaner Michael de Jong suggests treating your tresses by kneading a few tablespoons of olive oil into your scalp and hair. “Swathe your oiled-up curls with a shower cap and take a thirty minute breather…snooze, toss back a latté, whatever. Then just shampoo as usual to reveal a refurbished mane that even Fabio would envy,” he writes.

3. Care for Your Cat
Just as Frank and Millie can benefit from grooming with olive oil, so can Fluffy and Mittens. According to curbly.com, add a teaspoon of olive oil to your cat’s food to help prevent hairballs, as well as promote a shiny, healthy coat. Olive oil is likely to be more gentle on a cat’s system than petroleum-based anti-hairball lubricants. Plus, it has the benefit of coming from a renewable resource, as opposed to oil from the ground.
couple in bed sleeping

4. Ease Snoring
Kitties aren’t the only ones who can take advantage of natural lubricating properties of olive oil (yes it can be used as a “personal lubricant,” in case you were wondering). And according to AltUse, taking a sip of olive oil before heading to bed can help lubricate your throat muscles, cutting down on snoring. We won’t tell if you drizzle some extra olive oil on Grandma’s salad the next time she comes to visit!

Others have noted that downing a teaspoon of olive oil can help soothe a scratchy or ticklish throat.

5. Polish Furniture and Metal (and Condition Leather)
Silverware, copper and other metal items can be polished with ketchup or toothpaste. After you’re done rub a bit of olive oil on to prevent streaks, corrosion and tarnish. According to Michael de Jong, to polish your desk, use two parts olive oil mixed with one part lemon juice.

Pour just a few drops on a soft cloth, wipe away the dust, scuffs and fingerprints, and make your desk shine. In fact this technique works well for a range of wooden furniture and objects. You can also condition and revitalize leather goods, such as baseball mitts, by rubbing in olive oil. Let set for 30 minutes, then wipe away any excess.
red zipper

6. Free Stuck Zippers
There are few things more annoying than stuck zippers (remember that episode of Seinfeld when George visits his therapist?). So if you are vexed by this particular problem, break out the olive oil. Swab some of the stuff on the teeth of the zipper, then try gently easing it unstuck. Good luck!

7. Fix Squeaky Doors
Olive oil can actually be used as a lubricant in many applications. It’s safe to keep around the house, so you don’t have to worry about children or pets getting into it. Try it out on squeaky doors, hinges and anywhere else you might consider using WD-40 or another lubricant. While WD-40 may work well, it’s also based on hydrocarbons, so anytime we can use less of those we’re taking a step toward a cleaner world.

8. Cure an Earache
A number of folks swear by olive oil as a natural remedy for earaches. One suggestion is to “very carefully use a cotton swab to apply olive oil to the outside ear cavity to help with earaches and excess wax.” Another user suggests: heat up some olive oil in a microwave for 30 seconds then apply it to the ear that hurts for relief.

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Miraculously, almost, the damp sponge mop covered with olive oil not only rolled the stray dog hairs into a roll that easily could be picked up, but also took off the dirt and at the same time polished the hardwood floor to a Victorian-era shine. The next step focused on the micro fiber cloth on a waxing mop to soak up the excess oil after the olive oil had been soaking in the wood for two hours.

The shine remained for weeks on a cleaner floor. Next, the olive oil on a separate micro fiber cloth polished my scuffed and worn oak table and other wooden furniture. This is my family’s tradition, to clean and polish wood in one step. A different quality extra virgin cold pressed and/or expeller pressed olive oil always stands on my table for putting on food. And a tablespoon of olive oil also goes into my shampoo bottle. So many uses for olive oil makes it my all-in-one polisher, cleaner, and skin-conditioner. Now if only I had an oil lamp as the centerpiece of my dinner table.

Best of all, in a recession, using basic products from my pantry saves a lot of money when every nickel counts. And I’m pleased with the comforting scent of the now more vibrant hardwood floors, cabinets, and wooden furniture after the oil is absorbed.

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The UCSF study of nearly 1,000 patients with coronary heart disease showed that nearly a quarter of individuals with the lowest levels of omega-3 fatty acids in theie bodies are suffering from depression. That’s compared to a depression rate of 13 percent among volunteer subjects with the highest levels of omega-3 fats. The findings, published onlne in the Journal of Psychotherapy and Psychosomatics, confirm earlier studies showing a positive effect of high omega-3 levels and reduced depression in non-hospitalized patients with heart disease.

Other omega-3 super foods include olives, olive oil and most tree nuts. Some eggs are now fortified with omega-3 fats through putting omega-3’s in the feed. One bonus with omega-3 fats, which are the foundation of the Mediterranean diet increasingly recommended by cardiologists and other doctors, is they can help you lose weight while feeling less hungry.

The UCSF study even showed that each unit increase or decrease of omega-3 has a corresponding effect on depressive symptoms. When omega-3 consumption goes up, depression lowers. When a person consumes fewer omega-3 fats, depressive symptoms are heightened. The researchers did caution that a validation study of a more diverse, larger population is necessary. But that shouldn’t stop you from adding salmon, sardines, anchovies or mackerel to your diet, along with olive oil and other omega-3 rich food.

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KordaMentha wants to end the schemes to make it easier to sell the 13 almond projects and 11 olive groves in northern Victoria.

Spokesman Michael Smith says a number of companies have expressed interest in buying the plantations and some companies are also interested in taking over the managed investment schemes.

But Mr Smith says anyone who takes over the schemes would have to accept all the associated costs and debts.

“Rent’s due from June 30, there are very large bills like electricity to run the irrigation and I’m talking maybe $100,000 a month,” he said.

“In almonds the trees have to be pollinated by bees in August and that alone is $4 million and Timbercorp simply doesn’t have the money.

“We’re running out of time, so whatever the solution is it has to come very quickly.”

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The state’s strict new olive oil standards have left a bad taste in the mouth of one New York food importer who is arguing in court the rules are unfair, flaunt federal law and are hurting business.

Dennis Kangadis, vice president of New York-based Kangadis Food Inc., also known as The Gourmet Factory, has filed for a temporary injunction in Hartford Superior Court to prevent Department of Consumer Protection from imposing a ban on olive oil containing other kinds of oils and from seizing products that do not comply.

“The Gourmet Factory’s reputation and business relationships have already been harmed by the DCP’s adoption of the state Olive Oil Standards,” Kangadis’ attorney, Brett Boskiewicz of the Hartford-based Robinson & Cole law firm, claims in court documents.

The controversy stems from the differing olive oil standards imposed around the world.

According to court records, Connecticut last year chose to adopt criteria used by the International Olive Oil Council, a 41-member intergovernmental organization that does not include the United States.

The Gourmet Factory follows differing federal guidelines which grade olive oil based on fatty acid content, color, flavor, odor, cloudiness and sediment content.

But Connecticut lawmakers, at the urging of Norwalk-based Sclafani Importers, took a further step by preventing the sale of olive oils that — to cut production costs — are watered down with hazelnut, soy or peanut oils.

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Publishing heiress Nan McEvoy hopes a once-controversial 98-foot-tall windmill on her northern Marin ranch will become an inspiration for farmers and others interested in leaving fossil fuels behind.

“I know there is nothing my mother is prouder of,” said Nion McEvoy, who spoke on his mother’s behalf during a dedication ceremony at the McEvoy Ranch Wednesday morning. “I know that this project was controversial, but I hope that over time people will see it is not as terrible as they might have feared, and the positive aspects of promoting a progressive energy policy will become evident.”

McEvoy had originally planned to build a 246-foot-tall windmill, powerful enough to power and heat the dozen or so buildings and olive oil processing plant on her 552-acre ranch. After neighbors and the Marin Planning Commission balked at the windmill’s size, however, McEvoy proposed a smaller structure, with a 98-foot tower and blades 40 feet in diameter.

The new windmill will provide an average of 225 kilowatts of electricity, enough to meet the ranch’s needs. To heat the ranch, however, contractor Sustainenergy Systems of Inverness is currently installing solar thermal panels throughout the ranch’s buildings.

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“Beyond Extra Virgin,” the largest conference on olive-oil excellence ever held in North America, is designed for chefs, journalists, specialty retailers, food-service management executives, olive-oil producers, sensory scientists and anyone with a serious interest in cooking. Co-sponsored by the UC Davis Olive Center and The Culinary Institute of America, it will include two days at UC Davis and a third day at the institute’s Greystone campus in the Napa Valley.

The term “extra virgin” applies to olive oil that is the natural product of the olive, processed without any heat, solvents or other oils. The grade allows for a wide range of quality, including oil that is bland in flavor. The conference will focus on the top tier of extra virgin quality.

During the three-day conference, participants will be instructed about the critical control points — from harvest to storage — that advance or undermine flavors in extra virgin olive oil. They also will experience how leading chefs, including Paul Bartolotta, John Ash, Deborah Madison and Renato Morisco, are melding the modern with the ancient to highlight and even re-invent the best of these flavors.

The conference will begin at 4 p.m. on Sunday, June 21, with all sessions held in Freeborn Hall. On Tuesday, June 23, the participants will travel by chartered bus to The Culinary Institute of America at Greystone.

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Olive pits, pomace and remains (from olive tree pruning) present an outstanding capacity to retain the lead present in this water, which confirms their capacity as biosorbents for their application in the depuration of effluents on an industrial scale.

This is one of the main conclusions of the doctoral thesis “Characterization and application of residual biomass for the elimination of heavy metals” carried out by M ngeles Martn Lara in the department of Chemical Engineering of the University of Granada, which has been supervised by professors Francisco Herninz Bermdez de Castro, Gabriel Blzquez Garca and Mnica Calero de Hoces.

Given the high la toxicity of heavy metals in solution on the ecosystem, one of the main problems of this industry at present is that there are not many metabolisation routes by the living beings or of degradation by the environment, and some of them have a limited capacity.

This recalcitrance, together with an excessive deposit to the environment, usually of anthropogenic origin, generates serious environmental problems that sometimes are difficult to control.

A clean alternative
Biotechnological processes have attracted the attention of the scientific community due to the variety of detoxification methods of heavy metals. Among them, according to the UGR researchers, biosortion represents a viable alternative technical and economically, both for its depuration capacity and its economic operation cost, it has also been considered as a clean technology in the elimination of heavy metals in sewage and waste waters of productive activities.

The UGR scientists have studied the capacity of these three solid residues obtained from olive oil industry (olive pits, pomace and pruning remains) to depurate effluents with lead in dissolution, both in mono-metallic systems (lead only) and in bi-metallic systems (lead and chromo).

Olive industry produces great amounts of such sub-products in Andalusia and their costs are very low or even null; sometimes, their management can become a problem. Their use as biosorbents of heavy metals, according to the researchers of the UGR, makes them a very desirable alternative, as they would have an extra value before their final elimination.

Lead retention takes place in a very fast way with the three biosorbents used. The process becomes faster when using pruning remains; similar results have been obtained when using pits and pomace.

The work carried out at the UGR has also revealed that the three biosorbents analyzed present a higher affinity for lead than for chromo as the lead biosortion capacity is significantly higher. When two heavy metals are present in an environment, the capacity of biosortion is lower, which could be connected, according to the researchers, with the interferences produced between both ions in the points of sortion.

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Q: I understand that a magazine reported that a lot of the olive oil from Italy is adulterated with lesser oils and described ongoing fraud in the olive oil business. Do you have any information about this?

A: I have read the article you mention, it reports that fraud remains a major problem in the international olive oil business and that adulteration with inferior oils (hazelnut and seed oils) is especially common in Italy, the world’s leading importer, consumer and exporter of olive oil. The article notes that for the past 10 years, Spain has actually produced more olive oil than Italy, but much of the Spanish oil is shipped to Italy and then bottled and sold, legally, as Italian olive oil.

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Sales have topped £150million a year for the first time. That is double the amount sold eight years ago and significantly more than the £90million spent on vegetable oil.

Growing evidence of the health benefits of a Mediterranean diet is behind the trend. Experts say olive oil is low in harmful saturated fat and can protect against heart attacks, strokes and cancer.

Half of UK homes now use olive oil compared with just 35 per cent in 2001, data from market analysts Nielsen shows.

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