Antoinette Addison earned an M.S. in Agricultural Sciences from the prestigious Ecole Nationale d'Agronomie in France where she was top of her class. She then earned an M.A. and a Ph.D. from the Food Research Institute at Stanford University. In 2000, after more than 15 years as a budget director for Stanford University, it was time to return to her first interests, agriculture and food. After she and her husband, Shawn, inherited an olive orchard in Provence, France, and got acquainted with olives, they decided to start Figueroa Farms. They planted an organic olive orchard and started a milling business in the Santa Ynez Valley, California. They have produced many domestic and international award-winning olive oils both for Figueroa Farms and for local producers. Figueroa Farms has become one of the most successful gourmet oil producers in California and their line of oils can be found in most gourmet chains and independent grocery stores. The Addisons have developed an outstanding reputation for the quality of their products and their knowledge about olive orchards and the olive oil making and marketing process. In 2008, they bought The Olive Oil Source, which they have expanded and further developed to meet the needs of the olive oil industry.

Pressing Times Issue	Global Snapshots	Recipe of the Month	Fact or Fiction	Product Focus	Personality Profile
3		Romesco Sauce	Leaving Some Sediment in Olive Oil Makes It Better and Healthier: It's FICTION
4			Unfiltered Oils are "Better": it's FICTION. Filtered Oils are "Better": it's FICTION too.
5			First Cold Press is an Obsolete Term. It’s a FACT.
6			Stone Mills Make "Better Oil". It's FICTION.
7			Olive Oil Yield is Not a Guarantee: It's a FACT.	Announcing A New Brand of Olive Oil: Yours
8	Balsamic Vinegar: Part I
9	Balsamic Vinegar: Part II		Buying “Certified” Oil is the Only Way to Guarantee Quality. It’s FICTION.
10			If Oil is Bitter, it's Bad: It's FICTION.
11			Color Equals Ripeness and Ripeness Equals Taste. It’s a FACT.
12			Harvesting, Transporting and Milling Methods Affect Oil Quality. It’s a FACT.
13			Freezing Olive Oil Can Prove Extra Virgin Quality: It’s FICTION.
14			Old-Style Processing Is A Superior Method For Olive Oil Production. It’s FICTION.
16			Removing the Pit Before Processing Creates a Superior Oil. It’s FICTION.
18			If It Is Printed on the Label, It Must Be True. It’s FICTION.		Caroline J. Beck: Curiosity Gets the Better of Her Everyday

Shawn Addison graduated from Stanford University with an M.A. from the Food Research Institute. He owned a landscape and a construction company and has extensive management experience. After he and his wife, Antoinette, inherited an olive orchard in southern France and got acquainted with olives, they decided to start Figueroa Farms. They planted an organic olive orchard and started a milling business in the Santa Ynez Valley, California. They have produced many domestic and international award-winning olive oils both for Figueroa Farms and for local producers. Figueroa Farms has become one of the most successful gourmet oil producers in California and their line of oils can be found in most gourmet chains and independent grocery stores. The Addisons have developed an outstanding reputation for the quality of their products and their knowledge about olive orchards and the olive oil making and marketing process. In 2008, they bought The Olive Oil Source. Shawn was a member of the Board of Directors of the California Olive Oil Council from 2005 to 2007. He has a unique combination of business experience and on-the-field and at-the-mill experience which allows him to consult successfully on most all aspects of the olive oil industry.

Pressing Times Issue	Product Focus
9	E.P. Mini Transfer Pump by Carpanelli

With an extensive background in specialty food sales and marketing, Nancy Ash consults with domestic and foreign olive oil producers, guiding clients through the many decisions that form the foundation for a successful business. Marketing projects have included business planning, event planning, marketing collateral design, label and packaging design, copywriting, and food styling; Nancy was responsible for all photography in the cookbook The Flavors of Restaurant LuLu, published in 2006. Nancy has participated on both the California Olive Oil Council and the University of California Cooperative Extension Taste Panels, and received certification as an International Taste Panel Supervisor at the University of Imperia (Italy) in December 2005. Since 2007 Nancy has worked with the United States Agency for International Development (USAID) to develop a Taste Panel for the country of Albania. She currently serves as the Education Coordinator for the California Olive Oil Council, and has taught tasting seminars to groups of producers, consumers and media representatives. Nancy has also served as a panel judge and lead judge at several olive oil competitions.

Pressing Times Issue	Business Advice	Fact or Fiction
1	To Date or Not to Date, Olive Oil Labeling	The Greener the Oil, the Better its Quality: It's FICTION
2	In-Store Demos are Key to Sales Success
10	USDA Standards: To Certify or Not to Certify?

Caroline J. Beck was the editor of The Olive Oil Source's Pressing Times. A food and wine writer, articles and columns penned by Caroline have appeared in many publications including Zester Daily, the Santa Ynez Valley Journal, and Michigan BLUE – Michigan’s Lakestyle Magazine. She began her career in strategic marketing for companies such as Apple Computer and Microsoft then went on to head up entrepreneurial ventures in the entertainment business for Sony Pictures. But after high tech during its heady days, it was inevitable that she would end up turning her attention to a life-long personal passion for food and wine, and a special obsession with olive oil. Various bouts of retirement – the first resulting in an extended trip to Paris and study at the Cordon Bleu; the second building a successful specialty food business in 1997 from her ranch in California and making award-winning olive oil – have not dissuaded her. Caroline’s website provides common sense advice for enthusiastic entrepreneurs looking to succeed in the specialty foods business.

Pressing Times Issue	Industry News	Business Advice	Personality Profile	Book Review; Product Focus	Excursions/Global Snapshots; Recipe of the Month; Health Topics
1	UC Davis Moves Forward with Olive Oil Taste Panel		Alan Greene, "Superfood" Pioneer
2	USDA Revises Grade Standards for Olive Oil			The New American Olive Oil by Fran Gage
3	New Industry Research Validates Trade Impact of "Terroir" on Olives		Paul Vossen, Extra Virgin Virtuoso		Touring Tuscany at Harvest Time
4	Grapevine Moth Unlikely to Damage Olive Crops		Patricia Darragh, Driving Domestic Success
5	Industry Awaits the Perfect Storm	Profitability and the Four P's: Part I	Dan Flynn, From Capitol Building to Capital Building
6			Mort Rosenblum: Observer of Olives and All Things French	Olives: The Life and Lore of a Noble Fruit, by Mort Rosenblum
7			The Sciabica Family: Four Generations of Passion
8	UC Davis Awarded IOC Accreditation	Profitability and the Four P's: Part II	Albert Katz, A Lifetime of Passion
9	USDA Provides Guidance in New Grade Standards		Ed Stolman: Visionary with a Cause
10	Senate Announces Subcommittee on Olive Oil Production and Emerging Products Flavor Gap Between Perception and Reality Impacts EVOO Adoption
11			Carol Drinkwater: A Memoir of Life, Love and Olives in the Mediterranean	From the Olive Grove by Helen Koutalianos and Anastasia Koutalianos; Flavored Vinegar Line Expands: Lemon, Chocolate and Vanilla	Melitzanosalata (Eggplant Dip)
12	New UC Davis Research Extends Concerns Over Quality		Carol Firenze: A Passionate Ambassador for Aficionados of Olive Oil	Figueroa Farms: A Decade of Dedication
13	Wolk Moves California Senate Bill 818 Forward UC Davis Seminars Demonstrate Continued Interest in Domestic Olive Oil Production		Adam Englehardt: Superman of California Olive Production		Olive Oil May Protect Seniors Against Stroke
14	Australia Sets Landmark Standards for Olive Oil	Smart Marketing Practices: Filling your 21st Century Toolbox	Paul Miller: On Guard for Excellence in Australia	Industry First: DIY Private Label Branding
15	State of the Crop	Eat It. It's Good for You.	Samantha Dorsey: Propagating the Future of California Olive Oil	First Press – Become Your Own Miller with this Home Olive Oil Press
16		Sizing Up Your Product Line	Leandro Ravetti: World Emissary for Olive Oil Excellence	New Power Tool for Olive Growers: Hand-Held Harvester
17	IOC Campaign "Adds Some Life" to Olive Oil Awareness	The Importance of 12 and 1.2	Tom Mueller: The Olive Oil Industry’s Own Private Eye	Holiday Shopping Day Countdown	Butternut Squash Gratin with Dates and Pistachios Olive Oil Makes You Happy
18	Can the FDA Have an Impact on Olive Oil Fraud? The Culinary Institute of America and UC Davis Team Up for Olive Oil Excellence			EXTRA VIRGINITY: The Sublime and Scandalous World of Olive Oil by Tom Mueller	Velvety Olive Oil and Garlic Mashed Potatoes
19	New Olive Crop Insurance Program Approved by USDA	Three Things I Know About Olive Oil	Paolo Pasquali: Listening to the Language of Olive Oil		Beet Medley with Goat Cheese Harvest Time in Tuscany – It’s all about “Amorolio”
20	Several Industry Events Address Challenges	First Impressions are Lasting Impressions	Chef María José san Román – Queen of Saffron Adds Olive Oil to her Curriculum	Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond, by Sara Jenkins and Mindy Fox
21		How Do You Stack Up When Customers Comparison Shop?	Francisco Gobbee: Argentinian Olive Oil Steps on to the World Stage	Expand Your Brand in 5 Simple Steps: Create Your Own Oil or Vinegar Shiner
22	Olive Fly Researcher, Matthew Sorge, Does Battle Against Evil	Three Things You All Know About Olive Oil	Dr. Selina Wang – Chemical Attraction to Olive Oil	Nitrogen Slows the Aging Process	Grilled Asparagus with Anchovy Vinaigrette
23	Can Digital Apps Solve the Industry’s #1 Challenge?	Too Many Tactics, Too Little Money. The 8-Hour Solution.	Nancy Ash: Exporting California Olive Oil Around The World	Seeing is Believing: Create Your Own Olive Oil or Vinegar Shiners	Lemon Basil Pesto
24	Private Label Production Continues Push in Gourmet Market	What Do You Think?	Palmina Wines Finds the Perfect Pairing	Create Your Own Oil or Vinegar Custom Labeled Bottles Online at The Olive Oil Source Boutique

Carol Firenze is a noted author and lecturer on the history, mythology and uses of olive oil. A life-long educator and international management consultant, Carol received her doctorate in education at the University of San Francisco, with an emphasis on cross-cultural communication. The basis of her research confirms that the cultivation of the olive tree and the many uses found for its wood, leaves, fruit and oil have had a significant historical impact on trade, commerce, health, medicine, beautification, religion, rituals and culinary practices that actually mirrors the history of western civilization. Carol received her Olive Oil Consultant Certificate of Accomplishment from the Italian Olive Oil Center at the Italian Culinary Institute in New York and is a former Board member of the California Olive Oil Council. She is author of The Passionate Olive – 101 Things to do with Olive Oil. Her work reflects her passion to educate others on the breadth and depth of the uses of olive oil and how olive oil is following that same sophisticated path that wine followed decades ago. She lives in Los Gatos, California.

Pressing Times Issue	Tip of the Month	Recipe of the Month
1	The Beauty of Olive Oil
2	Eco-Friendly Household Hints with Olive Oil
3	Rejuvenate Your Lips with Olive Oil
4	Summer Heat, Pets and Olive Oil
5	Preserving Summer with Olive Oil
6	Using EVOO with your Bébé!
7	Facial Masks with Olive Oil
8	Host Your Own Olive Oil Tasting Party … the Italian Way	Gigi Firenze’s Olive Oil Biscotti
9	Hearts, Health, and Romance!
10	The SPA Has Become a SPO!
11	My Olive Oil Soap Box
12	Weddings and the "Gift of the Gods"
13	Thomas Jefferson and Olive Oil - Our First Foodie President
14	Summer Skin Care Tips with Olive Oil
15	Hair Care Tips with Olive Oil
16	Wine and Olive Oil: A Very Civilized Pair
17	Mythology 101: The Greatest Gift
19	New Year’s Resolution: More Olive Oil!
20	The NEW “High-School Confidential”
21	Treat your Winter Cold … with Olive Oil
22	The World's Largest Frittata
23	Get a Sexy Summer Tan with Olive Oil
24	Real Men Use Olive Oil

Fran Gage owned Fran Gage Pâtisserie Française in San Francisco for ten years. The bakery consistently won critical acclaim locally and nationally for its pastry, bread, and chocolates. She closed the bakery following a fire in 1995 and now writes about food, including articles in San Francisco Chronicle, Saveur, Fine Cooking, Gastronomica, 7 x 7, Kitchen Gardener, and Williams-Sonoma Taste. In addition, she has written six books: Bread and Chocolate, My Food Live In & Around San Francisco, A Sweet Quartet: Sugar, Almonds, Eggs, and Butter, Cake, The Bakers Dozen Cookbook (co-author), and Chocolate Obsession, Confections and Treats to Create and Savor (co-author). Her latest book, The New American Olive Oil, Profiles of Producers and 75 Recipes, is the first book to focus on America’s artisanal olive oil producers. It includes recipes, tips for choosing and storing extra-virgin olive oils, understanding the basic types of olive oils, and even how to host an olive oil tasting. She is a member of the California Olive Oil Council’s Taste Panel and the UC Extension’s Taste Panel. She is also a judge at the Los Angeles International Extra-Virgin Olive Oil Competition and the Yolo County Fair.

Pressing Times Issue	Recipe of the Month
1	Roasted Asparagus with Lemon Olive Oil Mayonnaise
2	Orecchiette with Fava Beans and English Peas

Dean has long been concerned about pollutants in our environment, with particular emphasis on the food chain. He put this interest in environmental pollution into practice when a good friend developed mercury toxicity from eating fish. Dean realized early on that contamination of the planet was not the path to human vitality and longevity.

Dr. Moyer graduated from Lehigh University with a Bachelors of Science and from the University of Rochester with a Doctorate of Medicine. He trained at the Children's Hospital of Los Angeles followed by two years of training at Massachusetts General Hospital. He joined the staff at the UCLA School of Medicine rising to the rank of Professor and later became a teaching staff member at the USC Medical School. After USC, he devoted much of his time to the study of the factors that are related to longevity and wellness. This included taking several courses at the Culinary Institute of America at Greystone in St. Helena where he learned to prepare delicious and healthy foods.

Pressing Times Issue	Fact or Fiction	Health Topic
1		Health Benefits of Polyphenols in Olive Oil
2	Olive Oil is One of the Best Ways to Combat Head Lice: It's a FACT
4		Frying with Olive Oil