Dec 252011
 

My family is still asleep. The Christmas tree is dark. The gifts lay around the tree. Anticipation is in the air.

Soon the Little Olives, some not so little, will come running down the stairs. I will tell them to calm down until Mr. Olive Crazy gets out of bed and assembles himself. I will remind them that this is a family holiday and all of us need to be present before opening the gifts. Their anticipation will get the better of them and they will collectively groan. Someone will run back upstairs to drag Mr. Olive Crazy out of bed.

Then I will light the tree and the anticipation will build. The kids will try to search through the gifts until I tell them to back away from the tree. They’ll then stand at a distance and try to identify which gifts belong to which child. They will usually be wrong. And, the anticipation will build.

Finally, Mr. Olive Crazy will come thumping down the stairs. I will make the kids wait until he is settled in a chair. I will tell them it’s time, the first gift will be opened to the sound of tearing paper, and the dam of anticipation will break.

Why do I and thousands of parents go through this ritual? Because anticipation feels better and is more positively charged than fleeting joy and certainly more than regret.

2011 has been a year of anticipation for me. My long-running political career came to an end a year ago. Without regret or joy or much feeling at all I accepted it and moved into a slowly building state of anticipation. What would come next?

At the beginning of this year I began reading every book or article I could find about blogging, website development, marketing, and the worldwide olive industry. I was an information sponge and the excitement of anticipation took hold.

By March I was ready to launch Olive Crazy. I began to write. Every day I read olive and olive oil-related books, research abstracts, market reports, and recipes. I watched videos of old men harvesting olives to classical music, girls instructing others on how to remove eye makeup with olive oil, and some old woman whipping up a cannabis/olive oil concoction. I was even more inspired and the anticipation grew.

Throughout the year, I kept up this pattern and while I did, my life began to change. I took on an additional child, my sweet but challenging stepson. I transitioned my lobbying career. I made a cross-country trip with the kids and thanks to a foodborne illness contracted in California, almost died. Even from my hospital bed I thought about olives and writing about olives. It made me feel good and the anticipation of what would come next filled me with purpose.

As I look at the still dark Christmas tree I know that it’s time to let go of my addiction to anticipation. While the kids rip open their gifts, I will accept that my life has changed, that I am not dabbling as an olive industry writer – I am an olive industry writer and that one day, soon I am sure, I will experience moments of joy or moments of regret for making this decision.

May the sun shine through your branches.

www.olivecrazy.com

Dec 212011
 

I discovered this holiday season that I am on the verge of becoming that terrifying cocktail party attendee known as “The Righteous Bloviator”. The Righteous Bloviator has a greater than average knowledge of certain subjects, looks for opportunities to expound on that knowledge to those even slightly interested, and pompously shuts down commentary from those whom The Righteous Bloviator deems to be of inferior knowledge. While I am not actually a Righteous Bloviator, I know that one lurks inside of me (and most people) waiting to impress others while suppressing uneducated dissent. And just how did I come to this harsh realization about myself?

After reading the articles below and already having a greater than average knowledge of the world of olives and olive oil I stepped forth into the Savannah holiday cocktail party scene (not to be confused with the Savannah daily cocktail party scene). My first stop was to the home of a dear and extremely liberal friend. The Savannah liberal elite were there and most were good and drunk by the time I arrived. I made my way around her home hugging, kissing and searching for someone I could actually stand to talk to for more than a few minutes. At last, with a tolerable Cabernet in hand, I found my target, a well-known and revered restauranteur, who I’ve known since he was none of those things. I sat down with him and his wife and talked about craft beers, food purveyors, good olives, and other topics we enjoy. It was time to refresh our drinks so we split up and headed back to mingle land.

Across from the bar was a crowd of frisky libs all talking loudly and boisterously about Georgia’s recent olive harvest, alternative fuels, and other subjects. As I poured some more tolerable Cab into my glass I cringed at some of the comments uttered and then – The Righteous Bloviator inside me awoke. I whirled and stepped into the midst of the ill-informed to right wrongs and correct inaccuracies.

Okay, I didn’t go nuts and actually caught myself before I was rude and pompous, but it was hard.

Here are links to three very interesting articles printed in The Philippine Star by De La Salle University Professor of Chemical Engineering, Luis F. Razon. The fourth article in the series should be out next week.

Links to his more in depth research are available, as you will see in the articles. I learned a lot from Dr. Razon’s research and other research on biodiesel feedstock I found subsequent to reading Dr. Razon’s articles. Learn, enjoy and watch out for The Righteous Bloviator.

Biokubo: The search for an alternative feedstock for biodiesel

Part I. Why do we need an alternative?

Part II. The candidates: Plants and animals

Part III. The candidates: Used cooking oil and microalgae

May the sun shine through your branches.

www.olivecrazy.com

Dec 182011
 

Every day I read lots of material about the olive, some from books and others from the internet. Each week I share with you the articles, recipes, research documents, and other information I find on the internet. Most of it is very interesting and some of it inspires me to write an article or two of my own. None of these links are in any way my opinion or are endorsed by me. I am sharing.

Olive Links of the Week

Book Review: Extra Virginity by Tom Mueller
Bloomberg Businessweek
An interesting book review.

For Pipes Canyon remodelers, a high desert holiday
Los Angeles Times
A Pipes Canyon shack remodeled into a lovely pueblo-style home with a desert-lush garden which includes olive trees.

Corning installs way-finding signs
Red Bluff Daily News
Corning, California in Tehama County adds lots of olive specific signage for tourists. The idea was first proposed by Dewey Lucero of Lucero Olive Oil. He and other locals want Corning to become the Napa of the California Olive and Olive Oil Industries.

Festival to highlight Texas olive oil industry
The Monitor
Too bad this festival already happened, but it’s good to keep up with olive related activities around the world. There’s always next year.

Plenty of Peppers, Pickles and Oils
The New York Times
Mouth watering goodies for sale at three Long Island specialty food stores: Pepperheads, Pickle Packin’ Papa, and the Crushed Olive.

Peaches, peanuts, olive oil? Farmers enjoy fruits of Georgia’s 1st olive crop since the 1800s
The Washington Post
Georgia’s first harvest in hundreds of years yields 500 375ml bottles of olive oil. I hope the Shaws’ investment pays off for them and consumers who want fresh, local olive oil.

Fogassin with extra-virgin olive oil
Turrio Olive Oil
Make this hardy Italian cake.

The Núñez de Prado Obession with Perfection
The Olive Oil Times
A trip to Baena Spain and an interview with Felipe Núñez de Prado about his family’s 216 year old olive oil business.

LLG Food: Elanthy Greek Extra Virgin Olive Oil
Liberty London Girl blog
An English fashion writer living in Manhattan shops for Christmas gifts and chooses Greek olive oil.

Happy sustainable Christmas
The Mercury
I like articles about what folks are doing in the “sustainable” world even though I am not yet a practicing sustainer. Maybe one day.

French Consumer Magazine Compares Olive Oils, Finds Local Ones Better
The Olive Oil Times
If you can read French, and I can, using a rusty combo of school, business, and military learning, then make sure to click on the grey link at the bottom of the article entitled “Sources: Que Choisir Test Results”. At the Que Choisir website you can see  some free parts of the study broken down in sections. The whole thing – you gotta pay for.

Losing ‘Virginity’: Olive Oil’s ‘Scandalous’ Fraud
National Public Radio
Terry Gross interviews Tom Mueller, author of “Extra Virginity: The Sublime and Scandalous World of Olive Oil”. For those of us who are auditory learners make sure to click on the “Listen to the Story” button.

Alternatively Speaking: The other ‘miracles’ of oil
The Jerusalem Post
Oily alternative cures.

Olive oil brands using new variants to drive volumes
Financial Chronicle
More on the olive oil blending in India. If it’s correctly labelled and no one is getting fooled by nonsense promises then so what.

Study of Greek Olive Oil Sector Urges Producers to ‘Standardize’
The Olive Oil Times
A suggested fix for Greek olive oil sector.

Holiday Baking with EVOO: Rosemary-Lemon Glazed Bundt Cake
We Olive
Mmmmmm.

Can You Trust Your Olive Oil?
Slate
The article mentions the America’s Test Kitchen recommendations for off-the-shelf evoo. Having watched the program often I know that they probably selected the test olive oils from a bunch of not-so-hot choices. The tasting is very subjective and the tasters are not sensory specialists. With any living food each batch is different – sometimes slightly, sometimes hugely. The Colavita evoo you bought or tested last year is not the Colavita evoo you bought or tested today.

Olive Odyssey Completed!!
Angus Adventures blog
A little about olive tree DNA and other olive subjects.

Tapping the potential of homegrown olives
Stuff NZ
New Zealand olive oil producers have a local marketing problem.

Global Olive Oil Consumption Forecast to Climb, Led by U.S., China, Brazil
The Olive Oil Times
US leads in consumption of olive oil. I know I do my share.

Pompeian Olive Oil
Quality Assurance & Food Safety Magazine
Here is an enlightened quote from Pompeian President Frank Patton, “It’s difficult to adulterate an olive.” Now I know why Pompeian tastes like crap. I think it’s really funny that this quote is in a magazine that deals solely with food safety and quality assurance in the food industry.

Getting off the slippery slope in Spain
The Olive Press (Spanish English language website)
Andalucia has a huge erosion problem. Too many people, poor cultivation, and little ground cover can have disasterous results. This happens all the time and no one ever learns.

Jewish Extremists a Growing Israeli Concern
Military.com
I’m just going to stop commenting on this stuff.

Market Watch: Olive oil, from the hills of Topanga
Los Angeles Times
Check out Robinson Road Olive Ranch website.

Olives make for perfect nibbles
Ifpress.com
Nibble – nibble.

Conversation grows 
about Georgia olives
Atlanta Journal and Constitution
The latest on olives and olive oil in Georgia.

May the sun shine through your branches.

www.olivecrazy.com

Dec 172011
 

Before I left for vacation, I read an article about the skill required to accurately paint (not draw) the leaves of an olive tree. The difficulty was the change in the hue of each leaf as the day progressed into night. I didn’t think about the article again until I went to the Mint Museum in Charlotte, North Carolina and stood in front of the watercolors of one of my favorite artists, Gabriel Carelli.

Gabriel Carelli was an Italian artist who lived from 1831 to 1900. He was a travel artist who was popular with those who wanted to display exotic locations in their homes.  Such displays were trendy in the 19th century. Family, friends and visitors could admire a Gabriel Carelli owner’s worldly, good taste. Besides, Mr. Carelli was talented. His watercolors of Russia, Wales, southern Europe and north Africa are beautiful.

As I moved slowly from painting to painting, admiring his mastery of water, sky, man-made structures, rocks, palms, and other plants, I noticed something odd. He couldn’t paint olive trees and leaves very well, in fact, when he did paint an olive tree he would opt for the old standby “the bushy foliage” technique. This technique opts for shape as a guide to subject. You don’t need to look too hard to know what the shape is depicting. It’s an easy out. It sort of reminds me of (emphasis on ‘sort of’) when Mr. Olive Crazy said, after watching Ocean’s Thirteen, “Ellen Barkin is pretty hot if you squint a little bit.”

Here is a video, using “the bushy foliage” technique to draw an olive tree. It makes me cringe, so of course you must watch it and cringe along with me, or use it to spark your future career as a great artist.


How to Draw Olive Trees —powered by eHow.com

Here are two modern artists, Marthe (one name like Cher) and Guido Borelli, who have painted some realistic looking olive leaves. The trunk of Borelli’s olive tree is off but the leaves are both abstract and realistic at the same time.

L’ulivo Tra Le Vigne by Guido Borelli and Olivier II by Marthe. Enjoy them both.

May the sun shine through your branches.

www.olivecrazy.com

Dec 152011
 

At last I am on vacation and blissfully alone. I’ve fired up the Kindle and am reading Tom Mueller’s new book “Extra Virginity: the Sublime and Scandalous World of Olive Oil”.

Here are a couple of my views from the beach, each in a cardinal direction – north, east and south. I left out west since a sand dune was in the way. I was comfortably sprawled on the sand and not inclined to get up.

Oh yeah, back to the book (TM’s EVtSaSWoOO). I am taking it slow and will let you know what I think when I’m done.

May the sun shine through your branches.

www.olivecrazy.com