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California
Olive Oil
News© |
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Volume 7 Issue 10 |
October 2004 |
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| Olive Mill Waste Disposal | Events: | |
| Mission San Jose Olive Festival | Briefs: | |
| Reserve Olive Pressing Times | Comments from the Internet: | |
| <---- Previous Issue | Next Issue ----> | |
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Olive Mill Waste Disposal California Olive Oil News has received an advance copy of an excellent book summarizing the problem of waste disposal in the olive oil industry. Professor C.P Halvadakis and Dr. M. Niaounakis of the University of the Aegean in Mytilene, Greece have put together a literature review and more interestingly a patent survey of olive mill waste devices. The book addresses several waste components created during olive oil production; tree prunings, leaves and twigs harvested along with the olives, and the olive water and pomace from modern centrifugal olive mills. Halvadakis and Niaounakis discuss the unique and growing problem of watery pomace as the Spanish industry has switched almost universally to 2 phase decanters. The authors cite over 1000 references and patents. They start with a history of olive mill waste. From 2,500 years ago to about 25 years ago, streams and rivers were the most common way to dispose of olive waste with increasingly devastating impact on the environment. As laws were passed preventing this, researchers and inventors have come up with alternate routes of disposal. Olive mill waste has many stubborn characteristics. Its water content is high so drying or combustion schemes are energy intensive or polluting. The polyphenols we cherish in the oil are a nuisance in the waste. They prevent oxidation and biological degradation and are difficult to extract for other uses. The waste is created in large quantities for a short part of the year. The book is a sobering read as no solution discussed seems to be economical or without its own problems. Advantages and disadvantages are presented for sedimentation, filtration, flotation, centrifugation, combustion, pyrolysis, lagooning, neutralization, chemical treatment, anaerobic and aerobic processes, composting and phytoremediation, among others. This text is sorely needed and will undoubtedly prod further research in the field. For more information call: Waste Management Laboratory Mission San Jose Olive Festival Pleasant weather and continuous live music accompanied the Mission San Jose Chamber of Commerce's third Olive festival. The event was modest, attracting local residents to the manicured grounds of the mother house of the Dominican Sisters adjacent to the adobe Mission San Jose. Olive oil, Art, craft and food booths were surrounded by olive laden trees which are picked by the Dominican sisters. Every year Nick Sciabica and Sons presses the olives for the sisters to sell as a fund raiser. This year olive oil retailer Tony Peninsi of Big
Paw Grub had a successful day selling his signature wild herb
and mushroom vinegars and olive oils.
Volunteers of the Mission Olive Preservation,
Restoration and Education Project (MOREP) manned a booth
selling rooted olive cuttings from some of the original trees
planted hundreds of years ago by the mission fathers. Sales of
donated soap, Mission variety olive oil and other olive related
products go toward the group's goal of restoring existing mission
orchards to productivity, replanting groves on mission grounds and
producing oil for fund raising purposes. The Olive Oil Source booth gave demonstrations of the First Press home olive oil press and pneumatic harvesting and pruning equipment. Lisa Deane answered questions about Pieralisi and Il Molinetto centrifugal pressing systems and print material was available. For more information about MOREP Reserve Olive Pressing Times Olive Pressing season is coming up. If you use a public mill, try to anticipate your harvest time to schedule your pressing. Every year local presses get frantic calls from novice olive farmers who have picked their olives and need a place to take them. Many presses are booked solid. Don't assume you can just show up with your olives. See Public Olive Mills for a listing of US mills with contact information and information added after publication of this newsletter. Following is the latest information as of October 1 2004. California Olive Growers - Madera CA (559) 674-8741 California Olive Ranch, Inc - Oroville CA Pieralisi Centrifugal 2 phase decanter DeLio Olive Co. - Visalia CA Custom pressing available. Call for information.
Figueroa
Farms, LLC - Santa Ynez CA We will start
accepting olives on October 15. First Texas Olive Oil Co - Wimberley TX Frantoio Olive Oil Co - Mill Valley CA Call - 415-289-5770 for complete information. $400.00 per ton OR $100.00 per hour, minimum 3 hours, for small quantities (i.e. one bin or 1/2 ton) Golden Eagle Olive Products - Porterville CA (559) 784-3468 Harrison Napa Valley - St Helena CA Grindstone Mill/Hydraulic Press (707)963-8271 1527 Sage Canyon Rd, St Helena, CA 94574-9628
Long Meadow
Ranch - Prato Lungo - St. Helena CA Please contact us
for information on milling your olives - 877-NAPA-OIL Pieralisi
installation with stone mill and centrifugal decanter.
McEvoy Ranch - Petaluma CA The McEvoy Ranch Frantoio uses exclusively Rapanelli equipment imported from Italy. The freshly harvested olives are processed by stone and blade mills, and then pass through the revolutionary Sinolea extractor, where thousands of stainless steel blades delicately extract droplets of oil from the olive paste without heat or pressure. The oil is then passed through centrifuges and transferred to stainless steel tanks without filtering or further processing of any kind. We offer Stone and Blade milling with Centrifugal extraction. Please call for tonnage requirements, pricing and scheduling - Shari DeJoseph 707-769-4100. A date will be set by early October for a combination day of small quantities - Tuscan Fruit only. Nick Sciabica & Sons - Modesto CA Call for seasonal pricing on milling - (800) 551-9612 Oil of Joy - Lindsay CA Hammermill / Hydraulic press - Enorossi (559) 562-4683 22090 Road 236, Lindsay, CA 93247 Pacific Sun Olive Oil - Gerber CA We prefer to use a two ton (4000 pound) minimum for our milling services. However, we can arrange to run smaller lots. We also sell bottles and caps, buckets, and barrels. Call us for pricing and details. Our base rate for milling is $300.00/ton. Volume discounts may apply for large tonnage runs. Prices may be higher for runs of less than two tons. Climate controlled storage is available to our customers for a daily charge of $.10/square foot. Milling customers are allowed seven days of complimentary storage. Pietra Santa - Hollister CA The finest state-lf-the-art equipment produces superior oil extraction from your olives. Our crusher utilizes a double stone mill resulting in softer, "rounder" olive oil. We use a three-phase decanting system that tends to produce softer, "sweeter" oil. The centrifuge and separator decrease production time and the equipment is kept spotlessly clean, virtually eliminating the possibility of oil contamination. Our production facility is immaculate! Come see for yourself. We utilize sanitary stainless steel tanks. We have the capacity to custom blend your oil. Small lot crushing is available. Custom bottling is available. Stonehouse Olive Oil - Corning CA The Olive Press - Glen Ellen CA
The Olive Press will open on October 18th.
Appointments must be made 2-3 weeks in
advance for growers that meet the 800 lb. minimum. CALL #
707-939-3711
Pressing Fees: The first ton or
less (800 lb. min.) will be a minimum charge of $400; tonnage over
2,000 lbs. will be prorated. Certified Organic will be charged an
additional $30.00 / ton. ($430.00).
Community Press date: November
28th, 10:00am to 3:00pm.
Participants can refer to
our website for detailed information
www.theolivepress.com. or call #707-939-8900.
York Creek Vineyards - St. Helena CA Curing Olives Workshop presented by Don Landis Every year at the Arts and Olives festival at Cañada College Don Landis gives a great demonstration on how to home-cure olives . This year was no exception. Don will give three more free demonstrations at Kunde Estate Winery in Kenwood. He gives a detailed description and demonstration of the method he uses, "the Greek style-no lye" cure. Workshop covers everything from selecting trees to pick, through storing cured olives. The demonstration will be followed by tasting Don's olives paired with cheese from The Sonoma Cheese Factory and wine from Kunde Estate Winery and Vineyards. Information on the dreaded olive fruit fly will be included. FREE! Limited space, held at the Kunde Estate Winery and Vineyards, Kenwood. Three dates December 11, January 15, and February 19. 11:00 A.M. Reservations required RSVP Don 707-829-0497
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Mail from the Internet: Suzanne-Marie Asks: In looking through your site for recipes for home curing of olives, I found reference to "Day O Wash". I haven't a clue as to what that is. Olive News responds: That should be "day zero" as in the first day. I have changed the website to clarify. Now is a great time to think about making home olives. Click for our recipe page The Producers of Jeopardy ask: What would be the question to the answer "olive oil which is always first pressed" Olive Oil News responds: This is a complicated and confusing question, you better not get into it or try for a whole category. Chris asks: I am trying to make an old family recipe, and my grandmother made it possible to put extra olive oil in the freezer and have it not freeze. Might you be able to tell me how she did this? Olive Oil News: The only thing that I can think of that would keep olive oil from hardening in a freezer would be alcohol of some kind or letting it harden and then filtering out the waxy needles which form. But what is the problem with letting it freeze? It will not harm the oil, just let it thaw and use it. J Asks: Is olive oil a long chain fatty acid? The compounding pharmacy needs to suspend my progesterone in a long chain fatty acid for it to work at it's optimum Dr Deane
Responds: Long chain fatty acids have from 12 - 20 carbon
atoms. The primary fatty acids in olive oil are all long chain fatty
acids, having 18 carbons: oleic, linolenic and linoleic. Tamara
Asks: I want to make some infused olive oil with the herbs
from my garden. I read somewhere that the water in fresh herbs can breed
bacteria but will I get the same flavor if I used dried? Terry
Asks: A friend of mine prepared a "treat" for me yesterday. He
made roasted garlic cloves in the microwave. He cut the tops off of the
garlic bulbs, pulled away the loose skins, drizzled olive oil over them
then added salt and pepper. He placed the garlic bulbs in the microwave
for 5 minutes. We Dr. Deane responds: I'm sorry you had trouble with your treat, it sounded delicious. Olive oil is perfectly safe for frying, sautéing and heating in any other way, including the microwave. People have been heating up olive oil for thousands of years. If you were having digestive problems, it is much more likely due to the garlic. Microwave ovens emit radiation at a
frequency tuned to excite water molecules. Oil is relatively transparent,
like window glass is to light, to microwaves. Oil gets hot in a microwave
mostly because it is touching watery foods or ingredients. L Asks: To help my manage my colitis, I am following the "Eat for Your Blood Type" diet. Within the guidelines of the diet, I am allowed to use only green olive oil. What is the difference between green olive oil and extra virgin olive oil? Dr. Deane
advises: Green olive oil is not a term used in the industry
other than to describe the color. Extra virgin olive oil is usually green
to yellow to almost clear. The color does not affect the flavor, nutrient
value or acidity. When oil is tasted during competitions or for grading,
a special blue tasting glass is used so the color is not visible. Oil
from the same variety of olive pressed in the same week can vary in color
due to the ripeness of olive, climate, whether leaves got into the press
with the olives, etc. To keep well on the shelf, most olive oils are
bottled in a dark colored glass or tin which makes buying an oil of a
certain color difficult. Olive Oil News replies: We saw this importer at the Winter Fancy Food Show the past two years running and were impressed with the oils. They may be importing and selling a Beaux de Provence AOC oil in the US under a label that the locals in Provence would not recognize. It is certainly common for the same product to appear in different countries under different labels, with different packaging, etc. We too were unable to contact this company so can't confirm they are still in business.
Apollo
Olive Oil in California has a French varietal "Mistral blend" which
you may be interested in. The varietals are
Picholine, Aglandau and Salonenque. We tasted the oil at a recent
festival and it brought back happy memories of an olive oil tasting trip
to Beaux de Provence. Click on the link above for their information.
You can also search for producers who have French varietals under
Custom Search
- by orchard variety. Events ------ 2004 -------- October Mission San Jose Olive Festival Saturday, October 2, from 10:00 am to 5:00 pm, behind the historic Old Mission San Jose Museum. more Cañada College Arts & Olive Festival Sunday, October 3rd Redwood City, CA CIAS International Conference on Olive Oil and Health October 21-23, Jaen, Spain. for more information: www.cias2004.com Australian National Olive Industry Conference
October 27-30 Perth Convention Centre November FEVAL - Don Benit Badajoz Spain, November 10 - 13, 2004 . FIAL. Feria Ibérica de la Alimentación. APIBERIA. Feria Internacional de Apicultura Olive Biotechnology and Quality November 22 - 24, 2004, Errachidia, Morocco. for more info: www.olivebioteq.ird.fr The Olive Press Community Press November 28th, 10:00am to 3:00pm. Homeowners who wish to bring in small quantities of olives will receive oil in proportion to the weight of their olives. The olives are pooled and processed with other community members, creating a unique "community blend" oil. EIMA International Agricultural and Gardening Machinery Manufacturers Exhibition, Bologna, Italy November 10-14, 2004 more December Sonoma Olive Festival
December 4th - Curing Olives Workshop December 11 presented by Don Landis: demonstration of the "Greek style-no lye" method. Workshop covers everything from selecting trees to pick, through storing cured Olives. Followed by tasting Don's olives paired with cheese from The Sonoma Cheese Factory and wine from Kunde Estate Winery and Vineyards. FREE Limited space, held at the Kunde Estate Winery and Vineyards, Kenwood. 11:00 A.M. Reservations required RSVP Don 707-829-0497 ----- 2005 ----- January Sonoma Olive Festival Martini Madness - January 14th Sonoma Valley bartenders vie to create the world's most fabulous olive martini. 5 to 7 pm at The Lodge at Sonoma. $10. 707-996-1090. Sonoma Olive Festival Winemaker Dinner at Cline
Vineyard — January 15, 2005 Curing Olives Workshop January 15 presented by Don Landis: demonstration of the "Greek style-no lye" method. Workshop covers everything from selecting trees to pick, through storing cured Olives. Followed by tasting Don's olives paired with cheese from The Sonoma Cheese Factory and wine from Kunde Estate Winery and Vineyards. FREE Limited space, held at the Kunde Estate Winery and Vineyards, Kenwood.Reservations required RSVP Don 707-829-0497 2005 NW Food Manufacturing & Packaging Exposition January 16 – 19, 2005 • Oregon Convention Center • Portland, Oregon MORE Sonoma Olive Festival Olive Hill Open House - January 22nd and 23rd B.R. Cohn invites you to taste the fruits of our labor - award-winning olive oils and ultra premium wines, surrounded by the beauty of our 130-year old olive grove at the B.R. Cohn Olive Hill Estate Winery . Free tours and cooking demonstrations at 1 and 3pm. 707-938-4064 ext. 24 Sonoma Olive Festival Art and The Table - January 29th and 30th Presented by the Heart of Sonoma Valley Association. Join six Glen Ellen wineries in celebrating the finer things in life: Art, Wine and .Olives! Enjoy 2 days of olive cooking demonstrations while perusing the work of local artisans and sipping fine wine at Arrowood Vineyards & Winery, B.R. Cohn Winery, Benziger Family Winery, Imagery Estate Winery, Mayo Family Winery, and Sullivan Birney Winery & Vineyards . $15 per person for the weekend includes wine glass, recipe book, and food and wine pairings. Tickets available at the door, or in advance at www.heartofthesonomavalley.com or by calling 866-794-9463 February Sonoma Olive Festival "Olive" Carneros Chefs' Showcase
- February 12th and 13th Curing Olives Workshop February 19 presented by Don Landis: demonstration of the "Greek style-no lye" method. Workshop covers everything from selecting trees to pick, through storing cured Olives. Followed by tasting Don's olives paired with cheese from The Sonoma Cheese Factory and wine from Kunde Estate Winery and Vineyards. FREE Limited space, held at the Kunde Estate Winery and Vineyards, Kenwood. Reservations required RSVP Don 707-829-0497 The Artisan Market on Sonoma Plaza - February 26th & 27th The grand finale of the Sonoma Valley Olive Festival, the Artisan Market features olive-themed food, wine, art, and entertainment. 11 am to 5 pm on Sonoma Plaza. $15. Free for children under 12. 707-996-1090 March Natural Products Expo West 2005 March 17-20, 2005 Anaheim Convention Center, Anaheim, CA USA April Olivex 2005 The 3rd International Exhibition for Olive
& Olive Oil Processing Prince Albert Olive, Food and Wine Festival April 30, 2005 South Africa princealberttourism@intekom.co.za MORE September 15th IFOAM World Congress 20-23rd September 2005 Adelaide November International Trade Fair for Fats & Oils and related
Technologies, 2-4 November 2005,
Frankfurt, Germany
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