Olive Crazy: All About Olives and Olive Oil
May 292012

Thanks to all our readers and the overwhelming interest we have experienced at Olive Crazy we are going through a growth spurt. During growth spurts all kinds of disruptive things happen: the office moves, more staff comes on board, changes abound.

In case you haven’t noticed, and I know you have, the olive and olive oil industries are also undergoing enormous, shuddering changes. These changes are directly responsible for Olive Crazy’s need to ramp up operations. After all, Olive Crazy is the only venue that promotes the United States olive and olive oil industries while reporting on activities around the world.

I have no plans to change the way I write my Olive Crazy articles. I enjoy sharing views from a personal perspective. I have found that this perspective makes learning about important yet dry subjects (olive fruit fly, olive oil politics, quality control, etc.) more palatable to consumers, and consumers are key to revamping the United States olive oil consumer market’s perspective – duh.

It is not enough to write for olive insiders. Olive Crazy must focus on educating consumers. This focus is critical and is spurring our growth. As much as I would like to consistently provide uninterrupted content for you to read, Olive Crazy must give in to a not-so-smooth transition.

The transition will end in August. In the meantime, I will try not to disappoint. Thank you for reading and …

May the sun shine through your branches.


 Posted by on May 29, 2012 at 10:35 am

  2 Responses to “Olive Crazy Is Transitioning and Growing”

Comments (2)
  1. A question: on your article “my olive oil tastes bad/dreadful/gross/off/rancid” (well, you know what I mean) you say that as soon as the container’s opened, oxidation speeds up; and it’s worth decanting into dark glass containers.

    My question is: we use loads of olive oil, and I have plenty enough dark glass wine bottles. If I use wine bottles, can I re-stopper them with their cork, or is it better to use something entirely impervious to air? Secondly, if i just have regular light glass bottles, can they just be wrapped in black paper to create sufficient ‘dark’?


    • Hi Sarita,

      Great question. If you have a large quantity of olive oil it is best not to decant but to place in a dark, cool location. Only decant into dark glass what will readily be used over a short period of time, for instance, less than a month. The flavor of good olive oil degrades so rapidly once exposed to air that unless you are using it quickly it isn’t worth it. As for putting dark wrapping over the bottle you have decanted into there would be no reason to decant unless it is for convenience, a very large container to a very small for everyday use. In that case make sure to cover entirely. I hope that helps.


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