Apr 132012
 

This past Wednesday, Adam Englehardt of California Olive Ranch gave a two-part presentation to members of the Georgia Olive Growers Association, some Florida growers, USDA employees, Congressional staffers, and other involved parties. The first part of the presentation was data to support the proposed marketing order and the second part was a section by section look at the order.

No, I’m not going to divulge any aspects of the actual marketing order. I am honor-bound not to do so and while that doesn’t mean much to some folks, it does to me.

What I am going to do is identify what I have determined is a fly in the ointment of the proposed US olive oil marketing order. The ‘fly’ is small and annoying right now but after feasting on distrust and resulting ill-will has the potential of tanking the marketing order. It makes me wonder - naivete or plan?

Prior to the presentation and meeting on Wednesday I had no opinion about the order. After reading the proposed marketing order and after considering the options and opportunities it presents for the United States olive industry I support the concept. The language is still rough and some crucial pieces are missing.

During Adam’s first presentation, I began to hear the fly. Throughout it the buzzing got louder and finally subsided when he launched into the marketing order section review. Then all of a sudden the buzzing started again and the fly began to furiously circle the room.

So Olive Crazy what does the fly represent? The fly is the niggle in the back of your brain. It is the hair standing up on your arms or the back of your neck. It is the bad omen. It is the sign of danger.

I have had and in some cases still enjoy successful careers in the military, politics, and business. Not only do I make sure I am well-educated in the areas in which I operate; can implement what I know at strategic and tactical levels; but I have great instincts and I trust them. The fly in this article is representing my instinct that some things aren’t adding up and these things, unless resolved now, will cause trouble.

Here are a few of those things:

  1. Spain is the largest exporter of olive oil in the world (not Italy – they’ve got a bottling scheme going on which makes people think they are).
  2. Spain is a charter member of the International Olive Council (IOC) which is controlled by olive oil mega corporations who have been identified as exporters of fake olive oil (seed oils masquerading as olive oil) and/or low-grade olive oil masquerading as extra virgin olive oil.
  3. Spanish investors started California Olive Ranch in the 1990s and still hold the reins.
  4. The California Olive Ranch is carrying the ball for the marketing order.
  5. The California Olive Ranch, with limited input, has created a national olive oil trade association, hired a lobbyist at the federal level, and have already commenced lobbying even though there is no record of lobbyist registration.
  6. A representative from Agromillora, Spain’s largest olive grower, was sitting in the room with us during Adam’s presentation.
  7. Adam Englehardt, who I genuinely like, claims to be politically naive, yet is making politically-sensitive decisions for an entire industry.

There are more items I could add to this list, my intention is not to sabotage the olive oil marketing order process but to alert United States olive oil stakeholders of pending problems, which can be fixed. The marketing order process is 10% business and 90% political. The 90% includes governmental, business, and personality driven politics. Strategic errors are being made which will destroy the best efforts of American olive growers and olive oil producers to enter, in any meaningful way, the global olive oil business, much less combat a cracking, but still powerful, Europe-based world olive oil trade.

If the market order process isn’t done properly the consumers of the world’s largest potential olive oil market, the east coast of the United States, will still have to buy price-altered, fake and low-quality imported olive oil, while US olive oil is relegated to the annals of agriculture as a quaint novelty.

May the sun shine through your branches.

www.olivecrazy.com

Mar 242012
 

I just read two articles regarding the alleged International Olive Council’s (IOC) intention to remove sensory evaluation from qualification for extra virgin olive oils from IOC member countries. The first article is from Tom Mueller, the author of Extra Virginity: the Sublime and Scandalous World of Olive Oil entitled Vanishing Viginity? and the second from the Olive Oil Times entitled Non-Member Chemists Kept Out of Olive Council Meeting.

Let me give some unvarnished advice from someone who is familiar with and loves brutal public relations and political campaigns (same thing really). If what is alleged turns out to be true – this is a gift. Take it and spin the hell out of it!!!!!

May the sun shine through your branches.

www.olivecrazy.com

Jan 212012
 

After I wrote my sci fi fantasy olive article yesterday, I was doing research for another, more tame, Olive Crazy article. This time I wanted some technical stuff so I went over to the Australian Olive Association site for a look around. There it was – an article aptly named Technical Information. I started reading the technical information, but didn’t get far.

Somewhere after Corregiola and before Frantoio in the first sentence of the first paragraph I got hungry. It was time for lunch. Then I remembered that I’d run out of most of my extra virgin olive oil stash and needed to get some more. Hells bells! I really loved the California Olive Ranch Limited Reserve Extra Virgin Olive Oil that was about to run out so I went to the COR shop and started to agonize.

Me to me: Should I get the Limited Reserve again?

me back to Me: Well duh! It is Limited therefore it is cool and besides it tastes really good.

Me: Okay, I’ll order a six-pack this time. Mouse poised over “Add to Cart” button.

me: Whoa Me! They’ve got some other extra virgins to choose from. Let’s check them out.

Me and me: Ooooooo! Ahhhhhhh!

Me: Good idea me. I’m going to get one of everything and the biggest bottles they have.

me: Good job! Now get back to work so we can go eat.

For those of you who are curious here is what I bought. While you look, me and Me are going to step into the kitchen and eat a leftover hamburger patty and eggplant slices, gently warmed in the microwave and doused in what is left of the Limited Reserve.

Limited Reserve Extra Virgin Olive Oil (500 ml bottle) 1 17.97
Everyday California Extra Virgin Olive Oil (750 ml bottle) 1 15.99
Ranch Selects – Medium and Fruity Extra Virgin Olive Oil (500 ml bottle) 1 15.99
Ranch Selects – Mild and Buttery Extra Virgin Olive Oil (500 ml bottle) 1 15.99
Arbequina Extra Virgin Olive Oil (500 ml bottle) 1 13.99
Arbosana Extra Virgin Olive Oil (500 ml bottle) 1 13.99
Miller’s Blend Extra Virgin Olive Oil (500 ml bottle) 1 13.99

 

Okay, I’m back (Me and me agreed to return to I). Lunch was divine. Now for the technical stuff straight from the AOA website. I think it is very interesting. Fatty acids are amazing!

“About 90% of Australian olive oil is produced from 10 major varieties of olives, which include Arbequina, Barnea, Coratina, Corregiola, Frantoio, Koroneiki, Leccino, Manzanillo, Pendolino and Picual.  Olive oils contain phytosterols which are well known for their nutritive value which helps with the reduction of cholesterol absorption. Australian olive oils generally have high levels of sterols.

The recognised low levels of free fatty acids (FFA’s) and peroxide value (PV) in Australian EVOO’s indicates the high quality of harvesting, processing and storage.

Olive oils also have 13 other beneficial fatty acids including oleic, palmitic, linoleic and linolenic acids.

Oleic Acid:  Oleic acid is named after olive oil (olea).  Monounsaturated oleic acid is known to have health benefits. The content of oleic acid in Australian EVOO’s varies significantly and makes up 55% to 85% of olive oil.

Palmitic Acid:  This saturated fatty acid provides stability in oils which leads to a longer shelf life.  Australian EVOO’s are unique in providing the consumer with oils that produce very low levels of saturated palmitic acid.

Linoleic Acid:  Linoleic acid can vary from 3% to 23% depending on different regions and cultivars.  Linoleic acid is a polyunsaturated fatty acid that is less stable than saturated and monounsaturated fatty acids. By selecting the fatty acid profile of the oil to suit the purpose, the best outcomes are achieved with the benefit of the optimum, nutritive olive oil.

Linolenic Acid:  Linolenic acid is an omega-3 acid, as it is found in fish oil fatty acids EPA and DHA. Linolenic acid is less stable and olive oil has useful levels of this fatty acid.”

May the sun shine through your C-C-C-C-C-C-C-C-C-C-C-C-C-C-C-C-C-COOH producing branches.

www.olivecrazy.com

Oct 152011
 

Congratulations to Senator Lois Wolk, California Senate District 5. Her bill, SB 818, regarding extra virgin olive oil standards in California passed and was signed into law last week. The law lays the groundwork to protect consumers and provide a fair marketplace for growers and producers.

Here is the press release from Senator Wolk’s office.

“SACRAMENTO—Governor Edmund G. Brown Jr. signed legislation into law today that takes the first step in leveling the playing field between the fast-growing California olive oil industry and imported brands that dominate the market with largely low-quality products mislabeled as “extra virgin” olive oil.

“I applaud the Governor’s decision to sign Senate Bill 818,” said Senator Lois Wolk (D-Davis), the bill’s author, and chair of the Senate Subcommittee on Olive Oil Production and Emerging Products. “This law is a necessary first step if we want to protect consumers, who are demanding more and more of this healthy product, and provide California olive growers and olive oil producers a fair marketplace in which they can compete and thrive.”

Wolk’s SB 818 tightens standards for “extra virgin” olive oil, bringing California’s standards into conformity with recently updated USDA standards consistent with those commonly accepted abroad, including in major olive oil producing countries such as Spain, Italy, Greece, Portugal, and Turkey. The bill had unanimous, bipartisan support throughout its passage through the State Legislature.

Recent studies show that “extra virgin” olive oil label is widely misused by imported olive oils.  In fact, a 2010 report by UC Davis found that analyzed olive oil sold at retail in three California regions found that 69 percent of the imported samples did not meet international and USDA standards for “extra virgin” olive oil.

“I thank Senator Wolk for authoring this legislation and for her efforts to call attention to this ongoing issue,” said Brady Whitlow, president of Corto Olive, a family-owned olive grower and olive oil producer based in the Lodi region. “Mislabeled olive oil is a very real issue which not only hurts California consumers but has the potential to devastate this state’s emerging olive oil industry and limit our ability to expand and create new jobs.”

“Now, using the clear standards set in place by this new law, California can now begin to pursue options for enforcement,” Wolk concluded.”

May the sun shine through your branches.

www.olivecrazy.com

Jul 222011
 

Here is a recent news broadcast from Australia’s Today Tonight. The video is called “Oils ain’t oils”. It is a clear poke in the eye of the International Olive Council.

I saw the video and have lot’s of questions regarding its claims. I am not a fan of the IOC but would like to see the data the video is based on. Truth is always more important than hype, and I would like the truth.

May the sun shine through your branches.

www.olivecrazy.com