California Olive Oil News©
A Publication of The Olive Oil Source 
 
California Olive oil news - www.oliveoilsource.com

Volume 6 Issue 3

March  2003

Economy Olive Fly Trap Events:
Palestinian Olive Harvest Briefs:
New Sciabica Joins Family Operation Comments from the Internet:
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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.

The Olive Fly Attract and Kill (A&K) trap which uses a spiroketal attractant and lambda cyhalothrin, a synthetic pyrethroid insecticide, has been approved under section 18. For details go to the California department of Pesticide regulation. The traps may be moved to a section 3 by the end of 2003.

Effective Attractants are key to controlling the olive fly. Attractants can summon the fly from hundreds of feet away to a sticky trap or poisen bait. Racemic 1,7-dioxaspiro[5.5]undecane, olean, 5, is the female produced sex pheromone of the olive fly, Bactrocera (Dacus) oleae. It is in a class of chemicals called spiroacetals and is the ingredient in the commercial product Spiroketal. Although not commonly used in this manner, at concentrations higher than those produced by olive fruit fly females the phermone itself has insecticidal and ovicidal activity. 1,5,7-trioxaspiro[5.5]undecane, an analog of the major pheromone component, has been synthesized and tested, and under optimal conditions it was as attractive as the natural compound, but it did not last as long in traps as the natural material. Spiroacetals are common phermones in wood boring beetles and other fruit flies. Spiroacetals will attract only the male olive fly. Yellow colors attract both male and female flies. Ammonia and protein hydrolysate attract both male and female flies.
 

low cost olive fly trap

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.

Take a 1-2 liter plastic plastic bottle and drill four to six 5mm sized holes into the neck with a drill or hot wire. A hot paperclip makes about the right sized hole. Fill 3/4 full with a solution of 5% diammonium phosphate with or without 1-2% protein hydrolysate. (A 5% solution would be 5 grams per liter of water.) Ammonium phosphate can be found in any gardening supply store and the protein hydrolysate can be found in health food stores or farm supply stores. Later in the year spiroacetal capsules can be added. Hang traps in tree canopy by wire or string on the south side of the tree at a rate of 20 per acre. In the Northern hemisphere hang on the South side of the tree.

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
Foundation for Middle East Peace

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
Olive Waste
Olive Fly information for the homeowner
Olive Recipes
 

 

 

Advertising:
 

Trees for Sale


We have 90,000 Manzanillo trees ranging from 1 gal to 5 years old and need to sell them. Location: Arizona.   Contact: jamie@desertsweetshrimp.com
 

BEST Label Company, Inc.


We manufacture high quality pressure sensitive labels for the food and beverage industry including olive oils.

Travis Gilkey
Account Executive
BEST Label Company, Inc.
Union City, CA 94587
(510)429-3594
travis_g@bestlabel.com

Stick with the BEST!




 

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

Briefs:

Lebanese Farmers ask state to buy olive oil, extend subsidies

The General Confederation of Farmers Unions on Saturday urged the state to start buying some 100,000 17-kilogram cans of olive oil every year to aid the ailing sector.  The statement added that the olive oil industry should be state-subsidized and olive oil produced in the country should bear a Lebanese trademark.

SAREP Grant

Linking farm-fresh food, consumers and communities is the focus of new sustainable food systems grants offered by the UC Davis-based statewide Sustainable Agriculture Research and Education Program (SAREP).   Funding will be approximately $80,000, with typical awards of $10,000 to $20,000. Proposals are due May 1, 2003 with grant awards allocated in July.
 

California Williamson Act under Attack

At least 18 county boards of supervisors have adopted resolutions and 30 Assembly members signed a letter urging continued state funding for the Williamson Act.  Governor Davis has proposed cutting money for the Act; it lowers property-tax bills for farmers who agree to maintain their land in agricultural use. Courtesy Food and Farm News

 

 

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....
    A.  Will the fruit on the wild olive branch be that of the cultivated olive?
    B.   When looking at the overall tree, several years after the successful grafting, could you distinguish the wild olive branch(s) from the cultivated olive branches (with the exception of  the scar left from the grafting)?

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.

Wild olives generally have small fruit with large stones and less oil. Grafting a wild plant onto a domesticated trunk would give you the inferior fruit of the wild graft.

Although there are hundreds of different olive varieties, many have nearly identical leaves and fruit. You may be able to detect the difference between a graft and its host if the leaves, habit and fruit of the two are very different and you let some of the host leaves and fruit develop. Generally this is not allowed or the rootstock will put most of its energy into its own branches to the detriment of the graft.

Rita Asks: Do you know which has a more acidic pH, olive or almond oil?

 The Olive Oil Source responds: pH refers to the hydrogen ion concentration in an aqueous solution. Olive oil and other oils are not water soluble so their acidity cannot be measured in pH. Vegetable oils are very weak acids, when mixed with a strong base such as lye they will form a salt commonly called soap. Their acid content is usually measured in percent free acidity. Extra virgin olive oil must have less than 1% free fatty acid but some have less than .1% I don't know about almond oil.

But the better question would be how is the acidity relevant to your particular situation? If you are making soap, a more acid oil may be preferable. As a skin moisturizer, a more acid oil may mimic more closely natural skin oils. For eating, both oils are going into your stomach where the acidity is thousands of times greater so it is largely irrelevant. A glass of orange juice or a cup of tomato sauce has thousands of times more aqueous acid than a similar amount of 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.
Can you tell us the names of the companies that are the next 4 largest suppliers,

OOS responds: We get many questions about table olives. The brined olive and the olive oil businesses are quite distinct.  The two businesses may grow different varieties of trees, prune and care for them differently, pick at a different time of year with different methods and market to a different segment. We don't track information on table olives but the California Olive Committee does. Recent cheap subsidized imports have devastated the industry resulting in bankruptcy and consolidation. Please contact them at their colorful website or see the list of suppliers  Also see the Musco site. We don't have names but they have games: Click on their logo:

.

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.

Olive trees do not grow in Georgia! Can you give suggestions on proper removal techniques?

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, Verona Italy 6th Exhibition Technologies For Viticolture,  Oenology And Of Technologies For Olive Growing And Olive Oil Production 9th International Exhibition of olive oil, virgin and extra-virgin olive oils.

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:
Los Angeles County Fair
Attn.: Wine Department
1101 W. McKinley Avenue
Pomona, CA 91768
 909-865-4231.

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:
- Local and International Olive Oil and Processing Enterprises.
- International Olive Oil Filling and Processing Machines Suppliers.
- Local and International Packaging Industries Enterprises.
- International Testing Scientific Labs Suppliers. badia@bhg-expo.com http://www.bhg-expo.com

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
Saturday, October 4, 2003
The main attraction will be over 200 Cal-Italian wines to pair with a dazzling array of olive oils, cheeses, salamis, biscotti and sorbetti.

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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