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Olive Oil News Briefs
UC Davis Introduces Olive Oil Line 3/31/2008 Olives from 1,500 trees on the UC Davis campus have produced over 800 gallons of olive oil this winter. The sale of the oil in the campus bookstore is contributing to the UC Davis Olive Center, founded in January to promote research on olives and olive oil. The oil comes in several varieties and is paired with a cabernet sauvignon vinegar. NAOOA Seal Licensing Agreement 3/24/2008 The North American Olive Oil Association (NAOOA)launched a quality control program that will allow members to put the organization’s seal on their product labels, websites and business communications. NAOOA members are primarily importers of olive oil into the US. Quality control will be maintained by random checks of member's oil by labs certified by the International Olive Oil Council. MORE

California Olive Oil Newsletter
The Olive Oil Source Announces New Ownership by The Olive Oil Source - 4/7/2008 Greenbrae, California (April 6, 2008) -- Lisa and John Deane announced today that they have sold their Olive Oil Source business to Shawn and Antoinette Addison. The Olive Oil Source has been the primary supplier of equipment and support products for the rapidly growing California Olive Oil industry. The business will continue to operate under the name The Olive Oil Source. The Deanes decided to sell The Olive Oil Source for family commitment reasons. It was a difficult decision as they have enjoyed knowing and working with everyone in this new and exciting industry. They expressed their thanks to their customers and suppliers in the California olive oil industry for the privilege of working with them over the past ten years. “We know that the company is in good hands MORE

Olive Oil Events
------------------------------------------------ 2008 ---------------------------------------------- April SOL 12th International Exhibition of Virgin and Extra-Virgin Olive Oils April 3-7, 2008 Fiera di Verona, Verona, Italy, contact: Francesco Fiorentino tel. 045.8298.188 fax 045.8298.247 e-mail fiorentino@veronafiere.it For Info Mario Solinas Quality Award for extra virgin olive oils Deadline for entry April 5, 2008 more info Los Angeles International Extra Virgin Olive Oil Competition Deadline for admissions April 15 2008 Phone (909) 865-4260. Fax (909) 865-4160. Global Food & Style Expo (2008) April 27-29, 2008 McCormick Place Chicago, IL more info May 2008 4th China International Exhibition of Olive Oil & Edible Oil (4th Oil China 2008) May 15th - 17th Shanghai Ever Bright Convention Exhibition Center (No.88 Caobao Road, Xuhui District, Shanghai) Beijing Regalland Convention & Exhibition Co., Ltd. Add: Room No.438 Jin Ou Building, An Zhen Li, Chao Yang District, Beijing 100029 China Tel:0086 10 64416542, 64414996 Fax:0086 10 64412631 Website: www.eoliveoil.com E-mail: info@eoliveoil.com Medoliva 2008 Mediterranean Olive Fair May 17 - 19th Italy - in particular in Arezzo (Tuscany) You can find all information in: www.medoliva.it Extra Virgin Olive Oil Savantes 2008, 20th-22nd May Seville, Spain , and Modena, Italy 27-29 May - Established in 2001, Extra Virgin Olive Oil Savantes presents training courses, events and promotes excellence in extra virgin olive oil. With over 200 participants from Europe, Africa, Asia, Oceania and North America, the programme presents the world's best extra virgin olive oils with guidance from leading independent experts. Presenters for the 2008 programme in include international expert Judy Ridgway. For a full programme and additional information please visit www.savantes.com/savantes or call +61 3 9387 9919. June Der Feinschmecker Olio Olio & Delicatessen 2008 in Stuttgart June 7-8, 2008 Germany's only fair olive oil, After the great success of the first four OLIO fairs in Cologne and Munich (each with about 1500 visitors), OLIO & DELICACIES: In the Phoenix Hall Römerkastell Stuttgart are approximately 120 producers from all over the world, not only for oil, but also wine, fine pasta, fine balsamic vinegar, Espressoröstungen, chocolate and many more products, Information and registration: Tel 040-27 17 37 34. It will be exciting on Saturday, when the GOURMET OLIO awards to the best olive oil producers in the world awards. "The best 250 olive oils" in the June issue Address: Römerkastell, Naststr. 43-45, 70376 Stuttgart, Germany. Infos: www.der-feinschmecker-club.de/go/olio2008 Wine & Cars Under the Stars, announces the award-winning wines, spirits and extra virgin olive oils from the prestigious Los Angeles International Wine & Spirits and Extra Virgin Olive Oil Competitions. Saturday, June 14 The event takes place from 6-11 p.m. Tickets are $100 per person, a portion of which is tax deductible. Host packages are available starting at $500. For more information or to order tickets, visit the Web site, www.lawinecomp.com or call Wendy Schwartz at (909) 865-4207 54th Summer Fancy Food Show (2008) · New York June 29 - July 1, 2008 - Jacob K. Javits Center Focused Tastings^® offer you a chance to taste and compare products in three hot categories such as Specialty Oils, Dips and Spreads, and International Confections More July California Mid-State Fair Olive Oil Competition July 25 - Aug 3, 2008 San Luis Obispo county, Paso Robles. Gold, Silver and Bronze Awards will be given to oils from Monterey, San Luis Obispo & Santa Barbara counties, the oils will be judged by the COOC, and entries will be displayed during the fair. Categories will be: Spanish Singles, Spanish Blends, Italian Singles, Italian Blends, Tuscan Singles, Tuscan Blends, Historic California Singles, Historic California Blends, Other Single, Other Blends August Yolo County Fair Olive Oil Competition August 13-17, 2008 Award winners honored, Yolo County Fairgrounds 1125 East Street Woodland, California 95776 Phone (530) 402-2222 Fax (530) 402-2210 Paso Robles Olive Festival Saturday Aug 23rd 10am-3pm City Park, Paso Robles, California Olive Tasting, Cuisine, Entertainment, Art and Family Fun! click for vendor application September VI International Symposium on Olive Growing September 27-October 2, 2008, Evora , Portugal Info: Dr. Anacleto C. Pinheiro, University of Evora, Phone: (351) 266760837 October Mission San Jose Chamber of Commerce Olive Festival October 4, 2008, from 10am to 5pm The Historic Mission San Jose is located at the intersection of Mission Blvd. and Washington Blvd., in the Mission San Jose district of Fremont, California 510-873-7701 or send e-mail Arts & Olive Festival Cañada College Sunday October 5, 2008 10:00a.m. - 5:00p.m 4200 Farm Hill Boulevard Redwood City CA 94061 olivefest@smccd.net General information and interested vendors contact: Julie Mooney (650) 306-3428 mooney@smccd.edu SIAL France, October 19-23 2008 more SIAL is the world's leading food industry show. Over 140,000 visitors and 5,300 exhibitors are present at this key event for food industry professionals: food manufacturers, distributors, importers, retailers and wholesalers, institutional and commercial catering etc. 2009 WORLD CONGRESS ON OILS AND FATS & 28TH ISF CONGRESS 27 – 30 SEPTEMBER 2009 SYDNEY CONVENTION & EXHIBITION CENTRE, DARLING HARBOUR SYDNEY, AUSTRALIA The program will include themes related to Biotechnology in the Fats and Oil Industry, the Fats Industry and the Environment, Fats and Oil Commerce, Food Applications, Olive Oil, Aquaculture, Industrial Uses of Oils including Biodiesel and Market Forecasts. To find out more about the Congress, register your interest now at www.isfsydney2009.com Olive Oil Fairs, Festivals, Competitions and Events Disclaimer Copyright© 04/14/2008 [ Voice:805-688-1014 Fax: 805-686-2887 Santa Ynez, CA 93460 www.oliveoilsource.com

Questions About Olive Oil

2/8/2008 - Mary Asks: Just wondering if the olive oil my mother used in the 30s and 40s was the original "virgin" olive oil -- when did the use of machinery/processess begin which made the oil "non-virgin"????

Olive Oil News responds: Your premise has a romantic nostalgia but is faulty. Most of the olive oil made throughout history would nowadays be considered non-virgin. Olive oil was a valuable source of calories and not a fancy condiment. People didn't really care much how it tasted. The olives were often collected off the ground after they had partially fermented. There were no insecticides so olive grubs were the norm. The olives were heaped in piles on the dirt where they continued to decay. They were then ground in a circular trough with a hard to clean stone wheel at ground level in close proximity with a hard-working donkey going in circles. Before it could be pressed the paste was spread on mats made from grass or reeds which could not really be cleaned from day to day or even season to season. Boiling water was often poured on the paste to get more oil out. The resulting unfiltered oil from the lever or screw press was kept in pottery storage jars with loose fitting lids in a hot climate. In the few places where oil is still made "the old fashioned way" it tastes pretty disgusting. Read Olives: The Life and Lore of a Noble Fruitby Mort Rosenblum for some great stories about tasting olive oil in Northern Africa. In Imperia, Italy there is a great museum devoted to olives and olive oil, called Museo dell' Olivo. which show the old but unsanitary ways olive oil was made.

Starting about 100 years ago with the introduction of hydraulic presses and then centrifugal extraction units and clarifiers the oil started improving. Steel containers kept out air during storage and glass and tin containers kept the oil from oxidizing during transport to the consumer. Virgin olive oil was more a reality. Bad tasting Olive oil made the old fashioned way from less developed countries was collected, sent to processing facilities in Europe and treated with steam and solvents to make refined olive oil. It wasn't virgin but it was at least palatable.

Today the olives often go straight from the tree to the processing plant in the same day. The oil is made in scrupulously cleaned stainless steel machines with careful control of temperature and oxidation. Stringent laws regulate every kind of food processing plant. It is no accident that today far more olives are turned into virgin olive oil than at any time in the past as virgin and extra virgin olive oil commands a much higher price and profit.

12/14/2007 - milan: Why do olives need to be cured especially in the awful salt. Can they be preserved in another way?

Olive Oil News responds: Curing removes bitter components that otherwise make an olive inedible. Curing can be done with water, lye or salt.

But once the olive is cured it must be preserved or it can develop dangerous bacteria such as botulism.

Drying, salting and vinegar are the basic ways foods have been preserved from spoiling for thousands of years. Freezing and irradiation are two newer but less used ways food can be preserved.

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