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California
Olive Oil
News© |
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Volume 6 Issue 3 |
March 2003 |
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| Economy Olive Fly Trap | Events: | ||||||||
| Palestinian Olive Harvest | Briefs: | ||||||||
| New Sciabica Joins Family Operation | Comments from the Internet: | ||||||||
| <---- Previous Issue | Next Issue ----> | ||||||||
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Economy Olive fly Trap Many have been asking about olive fly control methods.
It is a source of irritation to many olive growers that they must
compete with Mediterranean growers who routinely control the olive fly
with organophosphate insecticides, yet we have a hard time getting much
less toxic control methods approved in this country. Currently
Spinosad, an actinomycete bacteria derived toxin is used for fly
control in California. Mixed with a new fruit fly bait developed by Dow
AgroSciences it is available under the trade name GF-120 under a
section 18 emergency use permit and is typically sprayed on a small
section of the tree weekly from pit hardening through harvest.
There is a less toxic trap which can be make out of a
plastic bottle.
Paul Vossen of the U.C. Davis agricultural extension office saw this
being used in Spain when there last year. The commercial version is
filled with a commercial liquid olive fly attractant. Small holes
near the top allow the fly to enter and get trapped. The low cost
plastic bottle variation was being used in some organic orchards,
evidently with good results. Palestinian Olive Harvest
Exhausted from this year's olive harvest? What
if you had bullets whizzing overhead while you were doing it. The Palestinian Israeli conflict has once
again affected the olive harvest. For years some Palestinians
have been thwarted from picking their olives by nearby militant
Israeli settlers in the "Olive Wars". Israeli settlers have
declared a clear zone around settlements near Aqraba,
Yanoun and other Palestinian villages to prevent terrorist acts.
Occupants of the illegal Israeli settlements feel that the
olive-picking season may be used as a trap to enable Palestinians to
attack Israeli citizens so have tried to prevent the harvest and
destroy the olive groves
In previous years Palestinian villagers felt that income from the
olives did not justify the sometimes lethal encounters with the
Israelis at harvest time but with the increased violence in the Middle East
many Palestinians can no longer commute into Israel to earn money.
As in centuries past, villagers can fall back on the olive trees for
income, oil and pomace which is burned for heat. Palestinian
extended families may own a few hundred trees, each of which will
yield $5 worth of oil in a good year.
But the pickers are seen as a threat and are
often attacked and forced from their fields. Israelis from the
outposts, bitter over suicide bombings and roadside ambushes, feel
justified in shooting at olive pickers to stop the harvest and
punish the villagers economically. This has caught the
attention of several international activist groups such as the
International Solidarity Movement which now send volunteers to try
to prevent the harvest violence. This season over 100
international activists were in Palestine to help with the harvest
and to try to prevent the destruction of olive groves. The
peace activists have gone home with stories of having been beaten
along with Palestinian women, children and the old as they were
forced from the groves.
The actions of the Israeli militants and
private security squads has been decried by the international
community and members of the Israeli parliament. The Israeli
government has not been successful in preventing the violence or
stopping the expansion or building of new illegal settlements. Peace
activists claim that over two hundred thousand Palestinian olive
trees have been destroyed during the last two harvest seasons.
For more information about activist
organizations:
International Solidarity
Movement
New Sciabica Joins
Family Operation Modesto - Cal-Poly graduate Jonathan
Sciabica has been promoted to head of Inventory Control and
Purchasing at Nick Sciabica and Sons. Jonathan is a fourth
generation California olive oil maker, assisting his father, uncle
and grandfather in a business started by his great-grandfather,
Nicola, in 1936. Based out of Modesto, the company has been in
business longer than any other olive oil maker in the U.S.
The Sciabicas do contract pressing, grow their own olives, sell
their varietal oils in markets and supply the California cannery
and food industry with wholesale products. The company is famous for the breadth of their line
with many award winning single variety oils. A test plot of
635 Tuscan variety trees was planted last year. The trees
produced a limited amount of olives this year that were pressed
with estate grown navel oranges that have been on the family
property since the 1940s. Another unusual oil available this year is one made
from very ripe late harvest Arbequina olives. Arbequina is a
common olive in Spain but is usually picked early.
Website Updates
New or updated Pages:
Pesticides
Advertising: Trees for Sale
BEST Label Company, Inc.
Travis Gilkey
Pieralisi Day
The Olive Oil Source will be hosting a factory sales and
technical team from Italy this spring for a presentation on the
newest equipment for olive oil extraction including the small
batch Fattoria system pictured above. Other speakers will present valuable information on olive
growing and olive oil appreciation. For invitations to
this one day event, call the Olive Oil Source at 805-688-1014 or email
Dates to be announced |
Comments from the Internet: Theresa
Asks: I am currently studying Theology and the grafting of a
"wild" olive into a cultivated olive tree is discussed by Paul in the
book of Romans. When you have a cultivated olive tree and graft into it a
wild olive branch.... OOS
responds: It sounds like the bible has it backwards. Usually
cultivated plants are grafted onto the hardy native or wild rootstock to
take advantage of its ability to withstand the local soil, water
conditions and pests. The part grafted will have its own fruit.
Cultivated olives are varieties which humans have selected because the
fruit is larger, contains more oil, is more productive or is more
resistant to weather or pests. Rita Asks:
Do you know which has a more acidic pH, olive or almond oil? Lionel asks: What is steam processed olive oil? OOS replies: Olive Oil which is rancid or defective in some way is often distilled in steam or solvents. These agents remove "off" flavors (as well as good flavors), producing a bland oil designated "Pure" or "refined". The skins and pits of the olive after pressing can also be distilled in steam to extract any remaining oil. This is called "Pomace" oil. Both oils are considered low quality and are the cheapest but are still edible, suitable for cooking where flavor isn't a concern or for making soap Jack asks:
We think MUSCO is the largest supplier of Large Deli Olives in brine, in
the U.S. Cindy
asks: I work for a carpet manufacturer in North Georgia. One
of our California customers stepped on olives under his trees and tracked
red stains onto his stain resistant nylon carpet. OOS Responds: Carpets are the reason many of us got into this business in California. 8 years ago a guy came to us and asked if he could pick the olives on the 100 year old trees on our property. We said sure, it beats tracking them in onto the carpet, and by the way, what are you going to do with them? One thing led to another .... Back to pigments; olives have chlorophylls and pheophytins and the carotenoids. Pheophytins are predominant in ripe olives, chlorophylls in green olives. Carotenoids are found in both and also help give carrots their orange color. I would imagine that you treat olive stains similar to grape (wine), grass or other types of fruit stains. Paul asks: On your website, under the 'Chemical Properties", you mention that the smoke point of olive oil is 450 degrees F. Directly underneath this you say that the boiling point is 570 degrees Fahrenheit. What is the difference? OOS responds: All oils will start smoking before they boil. The boiling point of an oil is of less concern than the smoking point because that determines how hot the oil can get for practical use. Events:March Natural Products Expo West March 6 - 9 Anaheim convention Center Anaheim, CA U.C Davis Extension presents Sensory Evaluation of Olive Oil, Fri.-Sat., March 7-8, 9 a.m.- 4:30 p.m., at U.C Davis. Learn to recognize olive oil defects and make objective assessments of olive oil quality. Tastings of commercial olive oils from California and Europe are interspersed with lectures. $375 fee includes two lunches and all tastings. Call (800) 752-0881, email aginfo@unexmail.ucdavis.edu or visit us online at www.extension.ucdavis.edu/agriculture. The West Australian Olive Festival Saturday 8 - 9 2003. contact SierraOliva - March 13-16 Cadiz, Spain. Texas Olive Oil Council Spring Meeting - March 16, 2003 3:00-5:00 PM at Val Verde Winery in Del Rio, Texas Taste of Yountville March 22, 2003 11am to 5pm Town-wide sampling of gourmet foods, mustards, oils, and wine. Local attractions will also be featured. Call the Yountville Chamber of Commerce 707.944.0904. Planting Olive Trees, Olive Oil Appreciation Saturday March 22 Santa Rosa Junior College. Presenter is Dennis Black, v.p. marketing for grapevine nursery. Topics: history of the olive tree, principles of growing, making olive oil , appreciation of oil from Spain, Italy and California. $90, Call 707-527-4327 for more information. U.C Davis - Making the Organic Transition, March 25-26 California $295 enroll in section 023AGR104 COOC Annual Member Meeting-March 30, 2003 Save the date! The annual member meeting will be held at B.R. Cohn Winery in Glen Ellen(Sonoma County). Board elections will take place and there will be guest speakers. Additional information will be in the newsletter. We look forward to seeing you there! April Enolitech/SOL/Vinitaly April 10-14, The Prince Albert Olive Festival - Olyffees South Africa 25th - 28th April 2003 May Los Angeles County Fair Olive Oils of the World
Competition - deadline for entries March 1-May 1,
2003
entry fee is $ 100.00 per entry and two bottles(500 ml) per entry are
required. Mail order form, olive oil and fees to: Expoliva 2003 - May 14-17 in Jaen Spain The Foundation for the Promotion of the Olive Industry and the Olive Oil, El Olivar, will organise once again the International Olive Oil Show. The show will take place May, 14th through 17th, 2003 in Jaen (Spain) and a Scientific-Technical Symposium will take place on May, 14th through 16th. So far, 185 Spanish olive oil producers and marketers and around 20 from other countries have registered MORE
IOTEX`2003 Olive Oil & Olive Oil Technology Exhibition
May 19th - 22nd , 2003 Amman
International Hall - Amman - Jordan. BHG with cordination with the
organizers EXPOSUN present: June International Olive Oil Council (IOOC) 88th Session June 2-6 venue to be announced Summer NASFT Fancy Food Show June 29 - July 1, 2003 New York, Jacob K. Javits Center - click for info September Los Angeles County Fair Olive Oils of the World Competition, September 12-28, 2003 October Seventh Annual Consorzio Cal-Italia Tasting November Eima November 15-18 2003 International exhibition of agricultural and gardening machinery manufacturers - contact IOOC 89th Session November 17-21 venue to be announced
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