Where did the year go? Despite reports from around the state of a very limited harvest, we still witnessed a lot of forward momentum in the industry in 2011. Every year at this time, new customers come calling, interested in learning more about this wonderful, healthy product. It makes us appreciate the effort that all of us are making to spread the word about authentic olive oils: how to tell the difference between high-quality and imposters, why olive oil is so important to a healthy lifestyle, and new creative ways to increase usage.
We wish you the happiest of holidays and best of health in the New Year.
Antoinette Addison, Publisher
Two challenges loom large in the olive oil wholesale business: avoiding the purchase of fraudulent or inferior quality oils masquerading as extra virgin olive oil; and finding ways to profit from the use of true high-quality olive oils. Read more >>
FREE GROUND SHIPPING NOW THROUGH DECEMBER 15 IN THE OLIVE OIL SOURCE BOUTIQUE
Last month, we offered suggestions for how to plan your gift giving and get ahead of the curve, but for those of you who didn’t have time to heed our early bird tips, there is still a silver lining. Read more >>
Caroline J. Beck: Curiosity Gets the Better of Her Everyday
As editor of Pressing Times, Caroline Beck has helped guide the Olive Oil Source to its position as the top ranked olive oil-related website in the world, but when I first met her, back in 2003 as the first customer of our new mill in Santa Ynez, she struck me as an enigma – at one moment a serious and successful business exec Read more >>
EXTRA VIRGINITY: The Sublime and Scandalous World of Olive Oil by Tom Mueller
There is no other fruit with a deeper history than the olive. With the publication of Extra Virginity: The Sublime and Scandalous World of Olive Oil, Tom Mueller has taken it to its bitter end and brings it back again. A book filled with twists and turns that would shame the best mystery writer, Mueller tells a riveting tale about an age-old staple. He explores both ends of the spectrum – the dark, devious world of adulterated oil that has plagued the industry for centuries and a new host of characters from chemists to Read more >>
We are a nation of label readers. We believe that food producers are legally required to disclose certain things. Ingredient listings tell us what’s in it. Nutritional information tells us why it’s good for us. The label should help us make intelligent choices about what we buy. So why does olive oil get a pass in this world of increasing Read more >>
The holidays are all about celebrating with family, friends and traditions, especially around the table. In areas where olives are harvested, the holidays are also a time to dress up a Read more >>
December Pressing Matters
Things may have quieted down now that the harvest is over, but now is the time to pay the greatest attention to your oil and orchard:
If you are planning to rack your oil to remove any muddy sediment, get on a regular schedule and be diligent about removing those impurities. Use our mini transfer pump to make the racking process easier.
Make sure you have properly stored your oil to protect it from the vagrancies of rapid aging. Stainless steel tanks or fusti are the best way to extend the high quality of your oil into the year ahead.
Review the orchard and schedule next year’s maintenance. Tree trimming should happen before it starts raining to protect newly exposed cuts from potential damage and disease.