11 Jun

McEvoy Ranch in northern Marin unveils windmill

By Rob Rogers,
Photo Frankie Frost,

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.

mcevoy-olive-oil-windmill“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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10 Jun

$200,000 boost for Australian Olive Association

The Australian Olive Association (AOA) is celebrating a welcomed boost after the Federal Government confirmed a $200,000 grant, which will enable the AOA to develop a high-profile marketing campaign to promote Australian extra virgin olive oil and table olives.

The funding, announced by Minister for Agriculture Tony Burke, is part of a $2 million wider initiative for 15 projects to help Australia’s food and seafood industries promote themselves to domestic and export markets.

The AOA will use the Australian Government grant to improve its capacity to promote the quality, freshness and health benefits of Australian extra virgin olive oil and table olives and engender a sense of loyalty for Australian olive products.

“The quality of Australian extra virgin olive oil is among the best in the world and we want people to know that,” AOA president Paul Miller said.

“We’re delighted to receive the funding which will go a long way to educating Australians about the quality and freshness of Australian extra virgin olive oil, as well as to ensure our country’s olive produce has a global presence.

The campaign will also focus on raising trade and consumer awareness of the AOA’s recently introduced Code of Practice.

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07 Jun

Beef burger with olives and feta

Recipe by Kate Murdoch,
Photo by Oliver Ford,


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06 Jun

Presentation of /lambda/ Olive Oil on a TV Show

Presentation and Degustation of /lambda/ an exclusive, luxurious and award winning Extra Virgin Olive Oil

06 Jun

Olive extracts may slow spoilage of meats

By Stephen Daniells,

Polyphenol-rich extracts from olive oil pomace may reduce the formation of off-flavours in meats by as much as 80 per cent, suggests new research.

olive-extracts-may-slow-meat-spoilageThe olive extract, obtained from the waste waters of olive oil pomace, performed better than a commercial antioxidant sourced from wine, according to findings published in the journal Food Chemistry.

“The polyphenol extract from the waste water of olive oil’s pomace significantly inhibited lipid oxidation in pre-cooked ground beef and pork. The antioxidant effect increased with the dose and was higher in beef than in pork,” wrote Sharon DeJong from Food Science Australia and Maria Cecilia Lanari from Argentina’s National Council for Scientific and Technical Investigation (CONICET).

Oxidation processes in food can lead to organoleptic deterioration in taste, colour and texture. The food industry has long been aware of this, and is increasingly seeking natural solutions rather than artificial additives, such as like butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT), to extend the shelf life of milder-tasting products.

According to a 2003 report by Frost and Sullivan, the synthetic antioxidant market is in decline, while natural antioxidants, such as herb extracts, tocopherols (vitamin E) and ascorbates (vitamin C) are growing, pushed by consumer desire acceptance and easier market access.

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