Pressing Times, The Olive Oil Source Newsletter

Texas “Liquid” Gold Rush

– by Laura Kooris, Contributing Writer

In 1994, a meeting was called in the San Antonio area for anyone interested in learning about olive trees and establishing a Texas Olive Oil Council for the new industry. A few of those attending thought it could be a hobby, and a majority of attendees, including agricultural experts from Texas A&M, said olives would never be viable in any form in Texas, much less an industry. A handful of Texans—a couple of ranchers, a few businessmen, and some modern day wildcatters decided to explore the idea and started planting in 1996. Read more >>

Weddings and the “Gift of the Gods”

– by Carol Firenze, The Passionate Olive

It’s wedding season! Whether you’re planning a wedding or simply planning to attend one, look no further for that unique and interesting favor or gift. Read more >>

Harvesting, Transporting and Milling Methods Affect Oil Quality. It’s a FACT.

– by Antoinette Addison

In previous issues of Pressing Times, we have discussed the impact that olive varietals and time of picking have on the quality and taste of olive oil. A third critical factor is the way the olives are processed into oil. Even the best fruit, picked at the optimum time, will not yield a good and healthy product without a good milling process. Read more >>

Figueroa Farms: A Decade of Dedication

– by Caroline J. Beck

It has been ten years since Shawn and Antoinette Addison first thought of planting an olive orchard in the rolling hills below Figueroa Mountain in the Santa Ynez valley of California. With a vision of creating a very special, estate-grown product, they started by planting 4,500 trees of 9 varieties. It was not really a gamble to imagine Read more >>

New UC Davis Research Extends Concerns Over Quality

– by Caroline J. Beck, Editor

Results from a second stage of research conducted by University of California Davis (UCD) were released today confirming concerns over the quality and authenticity of imported olive oils labeled as extra virgin and sold in the United States. Findings indicated that the quality level of the largest imported brands were inconsistent and regularly failed to meet international standards for extra virgin Read more >>

Carol Firenze: A Passionate Ambassador for Aficionados of Olive Oil

– as told to Caroline J. Beck

There are few individuals who have done more to introduce people around the world to the wonders of olive oil than Carol Firenze, author of The Passionate Olive: 101 Things to do with Olive Oil, whose book reminds Read more >>

Whether it’s Mom or Dad or Grad: Show Them You Really Care About Their Health!

Ready for late spring and early summer time celebrations with those you love? We have created specially labeled oils and vinegars and gift baskets Read more >>

Fig and Blue Cheese Salad with Orange Vinaigrette

– by Barbara Harvie, Contributing Chef

Use fresh, sweet figs that pair perfectly with the tangy pepperiness of blue cheese. Figs come in many varieties; the color of the fig varies by variety, and it Read more >>

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