Patricia Darragh, Driving Domestic Success

– as told to Caroline J. Beck

One of the common threads in the olive oil business is the quality of people involved in the industry. They share a common passion that drives the movement forward. When insiders are asked what they most like about the business, the universal answer is almost always “the people”. And, many times, they are thinking of Patty Darragh when giving that answer. Patricia Darragh, Executive Director of the California Olive Oil Council (COOC), is a tireless supporter of growing the U.S. domestic olive oil industry and a delightful representative of what makes this business interesting, Read more >>

Unfiltered Oils are "Better": it's FICTION. Filtered Oils are "Better": it's FICTION too.

– by Antoinette Addison

There are many factors in processing olives into extra virgin olive oil that have a direct influence on the quality of the outcome, for instance fruit quality, careful handling, and time lapse between harvest and milling. But, whether high quality, “boutique” oil is filtered or not is most often one of the processes that is a matter of personal preference. Read more >>

Summer Heat, Pets and Olive Oil

– by Carol Firenze, The Passionate Olive

Intense summer heat is not only dangerous to humans, but to your adored animal friends, as well. Searing sun exposure, hot surfaces and dry air are just a few of the dangers of summer heat exposure for your pets. My simple home remedy… olive oil to the rescue!

Olive oil is a truly amazing substance. Three of the main chemical structures that make up olive oil are oleic acid, linoleic acid and linolenic acid. Toss in a few more great things such as the fatty acids Omega-3 and Omega-6, vitamins A, D, E, K, not to mention the fabulous taste of this golden gift from the gods, and the substance becomes even more beneficial, whether used internally or externally. And, it is great for your pets. Read more >>