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

Dec 112011
 

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

Edible gifts can satisfy every taste
Pittsburgh Post-Gazette
For those of you who buy gifts for people who love to eat.

Locally Sourced Jordanian Olive Oil Factory Tour at Terra Rossa
Jen Maan in Amman blog
Jen visits a Jordanian olive oil processing facility. She has lots of great photos.

Boost your ‘good fats’ to help fend off diabetes
MSNBC
More on MUFAs and diabetes.

Sovena USA First Ever Lab to be Certified by International Olive Council in United States
PR Newswire
Largest US olive oil importers gets their lab certified by the International Olive Council.

Namibia: Local Olive Oil Takes Market By Storm
All Africa
Swakop River Olives entrepreneurs Eddie Angula and Wim van der Plaas are growing trees along Namibia’s Swakop river. Of interest is that they grew them from seeds purchased from South Africa. I don’t often hear of olive trees grown from seed.

VN Dalmia Offers an Olive Oil Reality Check
Olive Oil Times
India is marketing olive pomace oil to the Indian marketplace. If that is what the market demands then that’s okay. The key is truth in advertising.

Olive oils can prevent infantile diseases
Teatro Naturale International
According to many physicians and scientists, such as the pediatrician and neonatologist Giuseppe Caramia, extra virgin olive oils are important ingredients of preventive medicine.

Attack on olive oil consumption in Denmark
Teatro Naturale International
Denmark has a problem with obesity and is instituting a 7.1 % tax on each liter of olive oil. Is this ignorance or maybe a powerful dairy lobby?

Canton business offers imported oils, vinegars, gourmet foods
Watertown Daily News
Josie’s Little Pizzeria and Josie’s Olive Oil Company are selling California olive oils in Canton, New York.

Slick accents welcome on Oenotri’s dinner plate
Napa Valley Register
Oenotri’s restaurant in Napa has fresh extra virgin olive oils on the menu.

New Olive Pilot Crop Insurance Program Approved for Selected Counties in California
Insurance News Net
The U.S. Department of Agriculture’s (USDA) Risk Management Agency (RMA) announces a new a pilot insurance program for table and oil olives in 12 California counties, beginning with the 2012 crop year. The sales closing date is January 31, 2012.

China could be strong S.J. farm market
Recordnet.com
Chinese delegation visits Lodi, California. China’s burgeoning economy and rapidly expanding middle class hold great potential for sales of premium San Joaquin County products – including wine, cherries, tree nuts and olive oil.

Critical Information for Olive Oil Decision Makers
The Olive Oil Times
The Culinary Institute of America at Greystone in California’s Napa Valley will host a seminar on January 12th for industry professionals. They will receive the information needed to protect themselves and their customers by learning.what constitutes quality olive oil.

Banks squeeze oil industry
Weekly Times Now
Australian banks unwilling to make loans to olive oil producers. Dumping is to blame.

Olive oil producers feel price pain
Weekly Times Now
Lisa Rowntree of the Australian Olive Association weighs in on olive oil price wars.

Olive Oil’s Growers, Chemists, Cooks and Crooks
The New York Times Books section
A review of Tom Mueller’s olive oil industry expose, Extra Virginity: The Sublime and Scandalous World of Olive Oil

Chosen Bites: A hearty dish!
The Jerusalem Post
Recipes for Sautéed Butternut Squash, Kale with Pasta and Mushrooms and Turkey Meatballs.

Dining Out review: Schnitz Ada Grill offers good value, good food
Mlive.com
A review of the Schnitz Ada Grill in downtown Ada, Michigan.

May the sun shine through your branches.

www.olivecrazy.com

Dec 012011
 

I just read the latest article from the International Olive Council (IOC) entitled “International Olive Council Seeks Greater ‘Transparency’“. The first thing I thought was, “they must be in some serious trouble.” The usage of the word ‘transparency’ is one of those million dollar public relations words suffused with powerful meanings. And the meanings aren’t exactly what you’d expect.

Throughout my thirty-year-long career as a lobbyist and politician I’ve learned a thing or two about the use of the word ‘transparency’. I’ve seen it used to bolster the sagging careers of politicians who’ve been caught with their hands in the cookie jar. I’ve seen it used by company CEOs trying to save their jobs and the companies they run while a major screw-up worms it’s way into news headlines. In these instances, the word ‘transparency’ is used as a shield for hiding something, or as a means of deflecting notice from unpleasant actions or previously hidden information that is now subject to public scrutiny.

Another use of ‘transparency’ is as code for “you show me what you’ve got and I’ll take a good look” – like the transparency afforded to a peep show viewer. This instance is often found in legislation and regulations.

In any case, the term is used, but is not actually defined by the user. Why? Because the word is charged with positive connotations, and those connotations are seductive. Why define the word when the person who hears or reads it will automatically think you’ve have nothing but good intentions. Do not be tricked into substituting your own version of what transparency should be with the one presented to you, not just by the IOC, but by anyone.

Just for fun I did a search for all the uses of the word ‘transparency’ in The Olive Oil Times database and eleven articles came up, including the one above. I went to each and searched the word ‘transparency’ to determine it’s usage. In one instance it was loosely defined as traceability and in another as an olive oil production process audit. Neither definition conformed with the other. In all the other articles the word was used in such a way that the reader could then attach whatever interpretation they wished.

In order to find out just what the IOC means by ‘transparency’ and their intended actions as it relates to the meaning, here are some questions they should answer.

  • What are you attempting to make transparent, and be specific?
  • How will you affect these transparencies, and be specific?
  • Are these transparency actions mandatory or voluntary?
  • How will you police these transparency actions?
  • What are the punitive measures for violation of the transparency actions?
  • What are the benefits of adherence to the transparency actions?
  • What is your transparency actions implementation timeline?

I know I sound jaded and I am. When a secretive, quasi-governmental, international organization is interested in transparency, you can be assured it’s not in the best interests of the two most chronically-aggrieved parties in the world olive oil industry, growers and consumers. It has been proven time and again that the International Olive Council (IOC) doesn’t implement it’s own rules and regulations, and doesn’t give a fig for growers and consumers even in their own member countries.

May the sun shine through your branches.

www.olivecrazy.com

Nov 012011
 

The argument of old versus new always seems to gin up emotions and opposition. Whether it’s olive varieties and growing techniques, olive oil packaging, or membership in the Old World Club (aka International Olive Council/IOC) passions are inflamed. Inflamed or not, the world is changing and so are the olive and olive oil industries. Here are a few observations about packaging and my freely proffered opinions.

If you do or don’t like what I have to say about olive oil packaging, give me an intelligent argument and not an outburst. Discussions about olive oil packaging can get heated.  There is the clear glass vs. dark glass debate; the glass vs. plastic debate; the decant vs. keep it in original container debate; and now thanks to two innovative companies, one in South Africa and one in Australia there are some new packaging debates to enliven your future. Let’s explore them.

This past June I read an article by South African journalist, food and wine critic, and sausage entrepreneur, Peter James-Smith. It was entitled Pink Sauce but toward the end of the article he mentioned a new type of olive oil bottle created for and used by the South African olive oil producers at Willow Creek. Peter and I emailed a bit and he sent me the press release about Willow Creek’s award winning olive oil squirt bottle and then I settled in for a think about the bottle’s virtues or weaknesses.

In the meantime, I received a comment from an incredulous Olive Crazy reader accusing me of the atrocity of supporting the squirt bottle, even though I had merely stated that it existed. However, now ye of little inventiveness and foresight, bring it on. I officially have decided that I like the squirt bottle. MAIS NON!

I have a tendency, just like a lot of folks, to go with the tried and true and ignore the virtues of the new, but I’ve decided to stop giving in to the intellectual laziness of succumbing to tradition in an industry that is again vibrant and new. So squirt bottle, I am venturing into newness by liking you and bowing to the end of the dribbling and puddling in my kitchen each time I drizzle or pour my favorite extra virgin olive oil. I also like that your bottle is dark and even though it is plastic, it doesn’t have the nasties that some plastic bottles contain. Thumbs up.

Now for the second, new, olive oil packaging, there is the Barossa Olive Oil Company’s Ollo Extra Virgin Olive Oil in an airtight, collapsible-bladder, food-service packaging. For the folks in a commercial kitchen instead of big tin cans that are difficult to completely empty, this seems like an improvement.

I also read about the Ollo packaging, in retail form, on Australian scientist, Richard Gawel’s blog, Slick Extra Virgin. I haven’t seen it available in stores in the Atlanta area, but that doesn’t mean isn’t available somewhere on the continent. You must read his comments on the packaging. I couldn’t have said it better.

Whether it’s packaging or anything else about the olive and olive oil industries these days, you can be sure controversy isn’t far behind and I look forward to fanning the flames.

May the sun shine through your branches.

www.olivecrazy.com

Oct 232011
 

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

Turkey’s olive oil exports expected to reach $5 bln by 2023
Today’s Zaman
New incentives through Turkey’s Ministry of Agriculture are increasing olive and olive oil production.

Recipe: Pan seared sea scallops
KXAN.com
This flavorful recipe is courtesy of Chef Parind Vora from Restaurant Braise of Austin, Texas.

International Olive Council Market Newsletter September 2011
International Olive Council
The Market Newsletter provides provisional olive oil data among IOC member producers for the 2010/2011 crop years.

Cutting off the branch you’re sitting on
Haaretz.com
Israel planning to open olive oil market to competition and local olive oil producers are upset.

Study Recommends Olive Oil Byproduct as Organic Fertilizer
The Olive Oil Times
More information on alperujo.

Tostones con Mojo
Fox 10 TV’s Studio Ten
A vibrant recipe from Momma’s Mojo Cafe & Deli in Mobile, Alabama.

Recipes: Obsessed with olives
Stuff
Some lovely recipes from Helen Melser, an olive tea drinker from Masterton En Zed. The olives in cheese pastry will go great with beer – mmmmmm.

Paradiso Olive Oils & Vinegars Brings Heavenly Tastes to Redmond
Redmond Patch
Kevin and Shirley Carder open their own (not a franchise) olive oil and condiments store in Redmond, California.

Beyond extra virgin: New standard aims to guarantee quality in olive oil
The Washington Post Lifestyle Section
A great article that “busts” some olive oil “secrets”.

A harvest of tears: Palestinian agriculture continues to suffer as a result of ruthless Israeli policies
Middle East Monitor
Solidarity and the olive harvest in Palestine.

FIORE’s Southern Hemisphere Harvest – Highest Antioxidants Available
Village Soup
The planetary southside’s olive oils get play in Ireland.

Italian comfort food prepared by Amaro Pizzeria and Vino Lounge
Arizona ABC 15
It’s gnocchi my friends. Either you love it (Mr. Olive Crazy) or you tolerate it (Olive Crazy).

Reactions Underscore “Super Premium’s” Long Road Ahead
The Olive Oil Times
Why is it that I always agree and disagree with this writer all in the same article? He’s a spin-master.

Farm to table movement comes to Camden library
Village Soup Herald Gazette
Mainers are eatin’ good.

Israeli settler destruction of 1000s of trees hits Palestinian olive harvest
Malta Today
Palestinian olive harvest down, more to starve, Oxfam weighs in.

Key Ingredient: Olive oil
Washington Post All We Can Eat
I’m in this for the olive oil biscuits – oh yeah!

Five things to do with…fennel
Sydney Morning Herald
I have never cooked with fennel. I guess it’s time to give it a try.

Balloonists seek attorney fees from JCM Farming olive farm
My Desert
You lost your business, you lost your job, now you want attorney’s fees? I bet ole JCM doesn’t agree.

Pumpkin Hummus
CBS Minnesota
I am coming to the conclusion that if you can squish it you can make it into hummus.

May the sun shine through your branches.

www.olivecrazy.com