Pressing Times, The Olive Oil Source Newsletter

Perfect for Everyday: Our Affordable, New Kitchen Blend

Over the years, we have expanded our line of extra virgin olive oils to include many single varietals and flavored oil options, but decided it was time to also offer an extra virgin olive oil blended specifically to use every day Read more >>

Leandro Ravetti: World Emissary for Olive Oil Excellence

– as told to Caroline J. Beck

There are few continents where olive oil is produced that have not benefitted from Leandro Ravetti’s expertise. A native of Argentina, he has studied and worked around the world to promote best orchard Read more >>

New Power Tool for Olive Growers: Hand-Held Harvester

– by Caroline J. Beck

Just in time for the upcoming harvest season, olive growers who hand harvest their crop can now use a power-assist hand tool to manage the task. The Olive Oil Source carries an innovative olive hand harvester powered by either 12-volt DC battery or generator. It is Read more >>

Wine and Olive Oil: A Very Civilized Pair

– by Carol Firenze, The Passionate Olive

“Partes humani cultus necessariae vinum ... atque oleum olivarum” is as meaningful today as it was in ancient Rome. What, you weren’t a Latin major? Let me translate for you: Read more >>

Sizing Up Your Product Line

– by Caroline J. Beck

When it comes to expanding your product line, what’s most important? Variety of sizes? Wider range of price points? Broader mix of new flavors? In the specialty food business, it can be a combination of all three. But no matter how far you take it, make sure you add value when you add new products. Read more >>

Removing the Pit Before Processing Creates a Superior Oil. It’s FICTION.

– by Antoinette Addison

Over the past couple of decades, some producers of olive oil have experimented with removing pits from a newly-harvested crop before pressing it into olive oil. But the results have been mixed and consequently, this practice is only followed by a handful of growers around the world. Read more >>

Pine Nut Olive Oil Bread

- by Chef Barb, Figueroa Farms

As the air gets crisp and pine cones begin to fall, it reminds us that buried deep in the hard-edged flower of the pine tree lays a little nugget of buttery, nutty flavor – the pine nut. Read more >>

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