in this issue:
- New Online Boutique Opens with Unique Products for Every Palate and Every Home
- Using EVOO with your Bébé!
- Mort Rosenblum: Observer of Olives and All Things French
- October Pressing Matters
- Marius Fabre: Turning “Extra Virgin” into “Extra Pure” in the South of France
- Biscuits à l’huile d’olive (Olive oil cookies and cake)
- Olives: The Life and Lore of a Noble Fruit by Mort Rosenblum
- Stone Mills Make "Better Oil". It's FICTION.
a word to our readers:
Reviewing this month’s issue was particularly interesting to me, and not just because I was born in France and still have a small olive orchard there, but because it demonstrates how much common ground exists around the world when it comes to creating olive oil-based products that are good for you.
In preparing for the launch of The Olive Oil Source's new online Boutique this month, we stretched our legs a bit and traveled to many places to find the very best products we could offer. We’ll continue to do so in the future as we expand our line, but one thing we have already learned – it won’t be hard to do with an industry so dedicated to living up to its highest standards. To all of you out there who are working hard to make that happen, thanks for making our job a little easier.
Antoinette Addison, Publisher
New Online Boutique Opens with Unique Products for Every Palate and Every Home
The long-awaited launch of The Olive Oil Source's new online Boutique kicks off today, just in time for harvest season and holiday planning. From practical tools to gift-giving presents, the Boutique is packed with hand-selected, unique specialty Read more >>
Using EVOO with your Bébé!
– by Carol Firenze, The Passionate Olive
Mort Rosenblum: Observer of Olives and All Things French
– as told to Caroline J. Beck
Pure serendipity brought us to our interview this month with Mort Rosenblum, author and world-renowned foreign correspondent and journalist. As luck would have it, we were fortunate to catch him at his olive farm, “Wild Olives”, in the south of France and listen to him muse about his long-standing love affair with olive Read more >>
October Pressing Matters
Marius Fabre: Turning “Extra Virgin” into “Extra Pure” in the South of France
– by Mary Dautricourt
Some assignments turn out to be just good, “clean” fun. So, I took it as a positive omen that the typical summer mistral was not blowing across the age-old streets of Salon-de-Provence as I approached the factory of Marius Fabre, a veritable institution of soap-making history that has been creating famous French olive oil Read more >>
Biscuits à l’huile d’olive (Olive oil cookies and cake)
by Jacques-Olivier Coste
Jacques-Olivier Coste is an award-winning pastry chef and owner of a delightful gourmet pastry shop Sucr’ E Délices in Cassis, France. A passionate, brilliant and artistic innovator, Coste is known for his unique creations with Read more >>
Olives: The Life and Lore of a Noble Fruit by Mort Rosenblum
– by Caroline J. Beck
If you consider yourself an olive oil aficionado and haven’t already devoured Olives: The Life and Lore of a Noble Fruit, then I suggest you have some reading to do. While many books about olive oil have been written in the past fifteen years since the publication of this classic in 1996, few have mastered so thorough an examination of the subject. Read more >>
Stone Mills Make "Better Oil". It's FICTION.
– by Antoinette Addison
In a relatively young country like the United States, there is often a tendency to think that the “old-fashioned” way is always better than modern methods. This is a common belief when it comes to the use of stone mills to crush olives during the olive oil Read more >>