New olive oils premiering at UC Davis
UC Davis will unveil its new bottled olive oils, made from the 2007 harvest of the campus’s 2,000 olive trees, during a public “launch party.” Also making its debut will be a new UC Davis wine vinegar.
The event is scheduled from 4 to 6 p.m., Wednesday, at the Silo Cafe and Pub on the UCD campus.
The campus’s olive trees yielded a bumper crop last fall, and those olives have now been pressed and bottled in three blends called “Wolfskill,” “The Silo,” and Gunrock.
Admission to the launch party is free; wine tasting will cost as well as a beer tasting.
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Posted in California, Event-Festival, Olive Oil by: Olives101
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Olive oil is voted best in Australia
By Callum Jones,
Olive farming is not usually associated with Northampton, but one resident has received national recognition in Australia for producing an award-winning olive oil.
Chris Perkins, aged 59, of Kingsthorpe, was brought up in an agricultural family in the Australian state of Victoria but came back to England when he was a teenager.
Since then he has kept his links with the country and set up his own farm growing olives in the Milawa gourmet region.
After crushing the olives, Mr Perkins produces different varieties of oil including lime, lemon, garlic and a special stir-fry version.
Judges have now voted his olive oil produce the best in Australia at a recent ceremony in the capital, Canberra.
Mr Perkins, of Brackley Close, said: “To say I was over the moon would be an understatement. It’s absolutely fantastic; it was completely unexpected.”
Posted in Australia | NZ, Event-Festival, Olive Oil by: Olives101
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UCDAVIS: Olive-Growing Short Course Offers International Perspectives
Olive experts from the United States, Spain and Italy will teach the latest techniques in growing olives for commercial olive-oil production during an April 18-19 public short-course coordinated by the UC Davis Olive Center.
The course, to be held in Lodi, will begin Friday, April 18, with an update on olive-oil production in the United States and abroad by Paul Vossen, a University of California Cooperative Extension tree-fruit specialist and an authority on olive production and olive-oil processing.
Morning presentations will focus on orchard establishment, olive production in Spain and harvesting equipment. In the afternoon, course participants will visit Corto Olive in Lodi for demonstrations and field talks on training and pruning olive trees, irrigation and fertility, pest control and orchard floor management.
Friday evening’s banquet speaker will be Angelo Godini, an olive expert from the University of Bari, Italy. The dinner menu will feature a variety of foods prepared with olive oil.
Posted in California, Event-Festival, Olive Oil by: Olives101
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Texas olive industry branches out to meet growing demand
The Texas Department of Agriculture reports the Lone Star State’s olive industry is poised for unprecedented growth in 2008, thanks to advances in olive tree production and an increased demand for olive oil. The industry was first established in 1994 with roughly 20,000 trees on four orchards. Today, the number of olive trees has grown to 97,000 with plans for another 25,000 plantings this fall.
“The Texas olive industry holds a great deal of promise for consumers and our economy,” said Commissioner Todd Staples. “As Texans look for healthier foods and ways to improve their eating habits, olive oil is becoming a key ingredient to their diets. Our state’s olive growers have demonstrated a commitment to growing their businesses and our economy, and the numbers speak for themselves. We look forward to the future prosperity of the expanding Texas olive industry.”
Last year, 2,000 gallons of 100 percent Texas olive oil were pressed and bottled. The projection for 2008 is much better. The yield is estimated to be 250 tons of Texas olives, contributing to 7,500 gallons of olive oil.
Posted in Business, Olive Tree, Texas by: Olives101
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Olive Oil: Nature’s Liquid Gold, the Latest Recession Rescuer
Earthquake sensitive Orey forecasts during turbulent times ahead people will forego fancy processed foods and go back to Mother Nature’s finest staple–olive oil. “This ancient elixir has been used for everything from cooking, health ailments to beauty aids and natural pet care,” she said.
‘The Healing Powers of Olive Oil’ author-intuitive Cal Orey isn’t surprised by a recent AOL.com business report “Consumers Cut Back on Small Pleasures” since countless folks from coast to coast are facing sluggish economy jitters. After all, in August 2007 she predicted on www.earthquakeepi-center.com, a progressive disaster preparedness website, a recession was in the works for 2008.
“While the destructive economic tsunami is hitting home now–the recession-proof liquid gold commodity may already be in consumers’ kitchen cupboards,” said Orey. “The word is, olive oil used in both healthful home cooking and home cures is sweeping the nation.” By 2010, the olive oil market in the U.S. is expected to surpass $1.3 billion, much of what is attributed to olive oil’s health benefits,” according to Olive Oil in the U.S., the largest market research from packaged facts.
Posted in Books | Media, Ecology | Environment, Olive Oil by: Olives101
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