New Industry Research Validates Trade Impact of "Terroir" on Olives
– by Caroline J. Beck
“Terroir” has been a common term in the wine business for decades. It describes the climatic and geophysical aspects of a specific growing region and how environment – earth, sun, water – impacts the final agricultural product. Until recently, it was not associated with the production of olives or olive oil. However, an extensive research project being conducted by the California Olive Oil Council (COOC) has confirmed that varietal and Read more >>
Paul Vossen, Extra Virgin Virtuoso
– as told to Caroline J. Beck
This month, we had the opportunity to speak with one of the best known U.S. experts in the olive oil industry, University of California Cooperative Extension Farm (UCCE) Advisor, Paul Vossen. He is well known for his seminal work, Organic Olive Production Manual, first published in 2007. While Paul’s overall focus is pomology Read more >>
Leaving Some Sediment in Olive Oil Makes It Better and Healthier: It's FICTION
– by Antoinette Addison
Excess sediment is not beneficial to olive oil and can result in shorter shelf life and poorer quality. It is most often the result of a hasty or poor “racking” or “purging” technique prior to bottling. Read more >>
Rejuvenate Your Lips with Olive Oil
– by Carol Firenze, The Passionate Olive
Are you looking for a natural cure for chapped or dry lips? "The natural way is the only way" was the mantra of Father of Medicine, Hippocrates (c.460-370 B.C.) when he offered advice for healthy living. In fact, since he was a big fan of treating the body both inside and out with olive oil, if bananas had been available in ancient Greece, he probably would have written my Lip Rejuvenation Formula: Read more >>
