Pressing Times, The Olive Oil Source Newsletter

USDA Revises Grade Standards for Olive Oil

– by Caroline J. Beck

It is the good news the industry has been waiting years to receive. On April 27, the USDA published revised U.S. grade standards for olive oil, bringing the United States current with worldwide industry standards and setting the stage for greater quality control of both product and marketing. The standards will become effective October 24 Read more >>

Jim Henry, Texas Oil Baron

– as told to

– as told to Laura Kooris, Contributing Writer

The machine looks like an alien’s udder. Six blue spring-loaded teats from the stainless and flex-tubed contraption fill and staunch the olive oil flow into bottles. Each glass bottle disengages and moves to a table for corking and labeling. The bottling machine and its companion oil press are state-of-the-art equipment, the first ones in Texas. Read more >>

Olive Oil is One of the Best Ways to Combat Head Lice: It's a FACT

– by Dr. Dean Moyer M.D., Infinite Well-Being

You may be surprised when you or one of your children discovers a head lice infestation. School systems estimate that there are 12-25 million infestations of head lice each year in the United States. The diagnosis of head lice is usually made by finding tiny, whitish oval nits (lice eggs) firmly attached to one side of the hair shaft. If you can easily blow or flick off the particle, or if it crumbles in your fingers, it is not a nit. Read more >>

Eco-Friendly Household Hints with Olive Oil

– by Carol Firenze, The Passionate Olive

Have you ever wondered what to do with that bottle of extra virgin olive oil that you forgot in the back of your kitchen cabinet? Properly stored, olive oil will keep longer than other edible oils – up to two years. However, once opened, it is best to use the oil within 60 to 90 days. So, if your olive oil has turned flat or if you’ve bought an olive oil that you just don’t like … here are just a few environmentally friendly household tips from Mother Nature! Read more >>

In-Store Demos are Key to Sales Success

– by Nancy Ash, Strictly Olive Oil

We have all encountered product demonstrators while grocery shopping, often seen standing behind a small table in a crowded aisle, attempting to feed you while repeating the brand name as often as possible within the seconds it takes to eat the sample. Whether you find this practice annoying, educational, or a way to have an inexpensive lunch, an in-store demo plays a major role in sales success. Read more >>

May and June Pressing Matters

Orecchiette with Fava Beans and English Peas

– by Fran Gage, The New American Olive Oil

Even though I planted them last October, my fava bean plants only have flowers and my English peas are still flat pods. Knowing it will be a while before I can harvest my crop, I was excited to see fresh fava beans and peas at the farmer’s market. The small favas are tender and sweet, unlike the larger beans later in the season when they tend to be starchy. Small peas, with minimal time between farm and table, burst with flavor. Both are highlights of this pasta Read more >>

book review:

The New American Olive Oil by Fran Gage