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California
Olive Oil
News© |
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Volume 6 Issue 6 |
June 2003 |
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| Olive Oils of the World Competition | Events: | |
| Consumer Trends | Briefs: | |
| Food Pyramid Update | Comments from the Internet: | |
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Olive Oils of the World Competition The Los Angeles County Fair has turned into the premier olive oil judging event in the U.S. What started out as a California competition grew to a competition for oils grown in the Americas and now has become truly international. This May a tasting panel comprised of International Olive Oil Council trained talent swished and slurped their way through a bewildering number of oil classes. The "Best in Show - Domestic" award went to Stella Cadente Olive Oil Company for their Mission/Italian Blend. Stella Cadente is a small artisan Anderson Valley company, with less than 500 gallons of production each year. Their olives are hand-picked the old fashioned way and they blend their oil to bring out the unique flavors of five different varietals of olives. "We were elated to learn that we had won the top award" said Tom Hunter, co-owner of Stella Cadente. "There are so many great olive oils being made in California right now and to receive this accolade is a great honor". Sue Ellery, co-owner is also a Board member of the California Olive Oil Council. Stella Cadente also received a Silver Medal for their Meyer Lemon flavored oil. "Best in Show - International" category went to Blumenfeld Olive Oil of New Zealand. Cited as "the Grandfather of the New Zealand olive industry", Dr. Gidon Blumenfeld brought olive plants from Israel to New Zealand's South Island in 1986, starting the industry's recent resurgence. According to company publications the label is now owned and supported by over 25 private olive estates from throughout New Zealand and has become New Zealand's largest olive oil company. Nick Sciabica & Son's "Jalapeno's Crushed & Pressed" won "Best of show - flavored olive oil" category. The Sciabicas crush fresh herbs or fruit with the olives to create a cleaner and more intense flavor than oils infused with dried ingredients. Nick attributes their win to "great olives". They also won a medal for their garlic flavored oil and pressed olives for several other award winners at their Modesto facility.
Judging results were confusing with classes for just about every possible blend of olive varieties. Multiple gold medals were awarded in some classes while others had none. Several of the judges work in the industry and were pleased to see their oils had won after the unblinding. Tasting panel member Deborah Rodgers of the Olive Press, sometimes frustrated with the classes imposed on the tasters, was surprised at how well some "common" varietals such as mission did. The Olive Press won Best of class for their Mission Organic, Sevillano, and lemon organic oils and 6 Gold medals. Deborah proudly noted that 26 of the award winning oils were pressed at the Olive Press with their sometimes maligned hammer mill grinder and Pieralisi decanter. Panel taster Roberta Zecca's Zedez label garnered a gold medal for Arbequina Blend - intense. The Oil was stone ground at his Frantoio in Mill Valley. Awards were also given for label design. Da Vero was favored with a gold medal for best label series. Their Frantoio, Leccino and Pendolino blend also caught a gold medal in the oil judging.
Round Pond nabbed the best of class for Frantoio, Leccino, Pendolino - Intense oil and also won a gold in Innovative Design for their tin container. Gold Medal Winners: Balzana Olive Oil
- Ascolano Blend For the
complete results go to: The Tasting Panel: Nancy Ash is a sales and marketing consultant to the specialty foods industry and a member of the California Olive Oil Council’s Official Tasting Panel. Patricia Darragh of the California Olive Oil council Karen Guth is an olive grower in Paso Robles, Ca., a member Board of Directors of California Olive Oil council and member of Tasting panel. Nancy Lilly partner in Chez Panisse Restaurant since 1972. Marvin D. Martin is owner of the Oliodessa Olive Oils & Carneros Olive Oil Company and a C.O.O.C. Taste Panel Member. Stephanie Prima-Sarantopulo , is a member of the California Olive Oil Council and serves on the Master Taste Panel. Agusti Romero was born in 1962 in Reus, Spain and is an Agronomical Engineer and researcher of the IRTA's Food Division since 1987. He is a member of the official olive oil taste panel of Catalonia, Spain, where he contributed to its formation and is responsible for its continuous training. Mark Roper California Olive Oil Council Taste Panel Member Deborah Rogers co-founder/former owner of V G Buck California Foods 1994, managing partner of The Olive Press in Glen Ellen, California and also a supporting member of the California Olive Oil Council and a Tasting Panel Member. Fabrizio Vignolini is Chairman of Italian Olive Oil School of Tasters – O.N.A.O.O. Paul Vossen is a Farm Advisor at the University of California Cooperative Extension since 1981. He coordinates the UC/COOC Olive Oil Sensory Taste Panel as Co-Panel Head to provide unbiased evaluations of oils submitted into the California Olive Oil Council Extra Virgin Certification Program. Dean Wilkinson Vice President of Int’l Delicacies Inc., a specialty food importer and distributor and is a Member of the California Olive Oil Council Taste panel. Roberto Zecca created Frantoio Ristorante in Mill Valley, California, the only restaurant in the United States with full olive oil production facility. Roberto is Co-Leader of the University of California/California Olive Oil Council Panel of Tasters.
The Institute of Food Technologists has compiled the following list of the top ten consumer trends: 1.
Do-It-For-Me Foods 2. Super Savory and Sophisticated 3. Balance 4. Form Follows Function-Bits, Bites and Bags 5. A New Kind of Home-Spun 6. Kid-Influenced 7. Light and Lively 8. Crossover Meal Patterns 9. Do-It-Yourself Health 10. Clean, Pure, Natural and Safe Food Pyramid Update Nutritionist and medical dissatisfaction with the Agriculture Department's 11 year old food pyramid has led to several alternative models. In letters sent out May 28th, the White House urged the department to revise guidelines to point out that all fats are not created equally. The goal would be to discourage consumption of trans fatty acid fats and encourage beneficial fats such as those found in fish and olive oil. Trans fatty fats are vegetable in origin but have been hydrogenated to make them more stable at room temperature for better spreadability such as in margarines, or for better shelf life such as in cookies and other baked and snack foods. Studies show trans fats can increase risk of heart disease. New dietary guidelines could affect labeling laws and development of school lunch program meal planning. Currently there is no law to force disclosure of trans fats on food labels. A recent lawsuit by a lawyer in California attempted to ban Oreo cookies from the state because they allegedly posed a serious health threat to children. Foods high in trans fats such as pop tarts, fish sticks, candy, cookies and microwave popcorn are often marketed directly to children. The suit was later dropped. |
Comments from the Internet: Grimmy Asks: I make large batches of pesto and was wondering if I could freeze it and have it return to its original consistency. OOS responds: Olive oil will harden at refrigerator temperatures - around 10 degrees F and become very firm in the freezer. Olive oil is a complex mixture of oils and waxes. The heavier oils and waxes will form needle-like crystals as the temperature is lowered, then the other oils will start to settle out. Because olive oil is a natural product and different from year to year even from the same bottler, each batch of oil will "freeze" at a different temperature. Freezing pesto is the best way to preserve it. Freezing olive oil will not harm it; it will actually prolong it's nutritional benefits and its flavor Kem Asks: can you make butter with olive oil or is it already made? I have a friend that can only use olive oil and misses his butter. OOS responds: Butter is made from milk so you can't make butter with olive oil. Olive oil can be hardened so it spreads like butter, but it will taste like olive oil, not butter. Mixing olive oil and margarine is an option, see recipe Jem asks: What qualities characterize olive oil made from olives grown in Bodrum, Turkey? OOS Responds: Olive variety is the predominant determinant of taste. Varieties grown in the Bodrum area include Ayvalik, Gemlik, and Memecik. I'm sure that the locals would tell you that their oil is "the best". Every country has their regional favorites and allegiances and there are slight differences in taste between regions because of climate, variety and manner of processing. We were recently in Bodrum and some of the newer internationally developed high yield clone varieties are now being planted which will regrettably eliminate the "local flavor". Harry asks: Are there certain types of olives that are best for oil?? the olives that are grown in places like Israel are more "juicy," or are the olives like the common ones used for salads here in USA better? OOS responds: Olive trees have been cultivated for thousands of years and there are many varieties. Some olives are small with large pits so are not great for eating but have been found to be high in oil content. They are traditionally used for oil. Others are large and meaty with very little oil such as the Ascolano, they are used as table olives and are the big black ones found in a can and labeled "ripe black olives". There are also many varieties used for both, such as the Mission olive here in California. Of course you can make oil from any variety but it may not be economically feasible if the oil content is very low. And you can preserve any olive variety if you don't mind a small oily olive. Perhaps these are the "juicy" ones you are referring to in Israel. If you go to the Varietal page on our site and click on the individual links you can see which use the olive is primarily put to. Nick Sciabica comments about expeller presses: There are also two other problems with Expeller Presses. High heat needs to be used to expel oil from seeds and as far as Olive oil we tried it and emulsification is a very big problem. The first continuous Olive oil system was an expeller press which was built by Alfa Laval and the only way it would work was with high heat. Two were bought in the United States. I am not sure when they last made Olive Oil, but it was not long ago. Maybe three years. (Ed note: Nick's family runs the oldest continuously operating olive oil company in the U.S.) Tahira asks: i have a medicine in an olive oil base for treating skin blemishes and am concerned about whether applying it on the face will result in more facial hair growth - a risk i do not wish to undertake. Dr. Deane
replies: If olive oil could grow hair on the head
or face we could really make some money in this business. Unfortunately,
it might give hair a thicker feel but doesn't actually cause more hairs
to grow. OOS replies: Most nutritionists would recommend substituting unhealthy fats such as lard, butter and palm oil for good fats such as olive oil. Substitute is the key word. There's nothing wrong with an ounce of olive oil in the morning if the total percentage of oil in the diet by the end of the day is reasonable. Up until a decade ago the
recommendation would have been to lower total fats as much as possible.
Proponents were Pritiken and Dr. Dean Ornish who showed regression of
coronary heart disease on ultra low fat diets. Unfortunately, that sort
of diet was unpalatable and only a tiny fraction of people were able to
stay with it. Unfortunately nutrition studies
have been poorly funded by the US government compared to more visible
disease processes such as cancer and AIDS. No long term studies have been
done on most diets. Events:June International Olive Oil Council (IOOC) 88th Session
June 2-6 venue to be announced Pieralisi Day - The latest equipment for making olive oil explained - June 8th Sacramento, CA. - Factory representative Claudio Vignoli will come from Italy to speak about: a new model of washing machine, new malaxers, new decanters and new hammer crusher. He will also talk about husk and waste water treatment, new olive oil quality concepts, how to produce a high quality olive oil, and 2 – 2 ½ and 3 phase processing systems (advantages and disadvantages of each system). Speakers will also include third generation oil maker Nick Sciabica: maximizing flavor and efficiency from a centrifugal press. U.C. Davis olive specialist Dr. Louise Ferguson: pruning and olive tree cultivation. McEvoy Olive Ranch Tours June 21 Petaluma, CA - Call 707-778-2307 Olive Oil Cooking Traditions and Conversation with Paolo Villoresi, Editor in Chief, Italian Cooking & Living June 24, 6:30-8:30pm Foods served: Panzanella with Spicy Olive Oil; Insalata di Tonno with Organic Olive Oil; Spaghetti with Garlic, Spicy Olive Oil and Peperoncino; Veal Carpaccio served with Parmigiano and Truffles; Tuscan Lemon Cake with Mild Olive Oil. contact Italian Cooking and Living Olives-Planting - Appreciating the Oil Thursday June 26 Napa Valley College Cost is $72 Dennis Black of Nova Vine Grapevine nursery will explain history of olive tree, propagation, orchard planning, flowering, pollination, fruiting, pruning and irrigation. There will be a tasting session. call NVC education office at 707-253-3070 July McEvoy Olive Ranch Tours July 26 Petaluma, CA - Call 707-778-2307 August McEvoy Olive Ranch Tours August 23 Petaluma, CA - Call 707-778-2307 Kirkpinar Olive Oil Wrestling - August, 2003 in Kirkpinar, Turkey. September Carmel Tomatofest September 14, 2003 at quail lodge resort includes 100 premium wines and international olvie oil tasting - sponsored by Sunset Magazine www.tomatofest.com Los Angeles County Fair Olive Oils of the World Competition, September 12-28, 2003 McEvoy Olive Ranch Tours September 20 Petaluma, CA - Call 707-778-2307 October Seventh Annual Consorzio Cal-Italia Tasting McEvoy Olive Ranch Tours October 4, 18 Petaluma, CA - Call 707-778-2307 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 ------ 2004 -------- February North American Farmers Direct Marketing Conference February 2-8, 2004 Sheraton Grand Sacramento Hotel with the California small Farm Conference. more
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Copyright © June 19, 2007 The Olive Oil Source. All rights reserved. |
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