Dec 042011
 

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

This past week was a big week for olive oil and I am dedicating my links of the week to one single link – read on. Amidst all the harvesting and milling going on in California a potentially game changing event took place. Author Tom Mueller unveiled at the University of California’s Davis campus his expose of the international olive oil business. The book is entitled Extra Virginity: The Sublime and Scandalous World of Olive Oil.

Olive Crazy’s “gal on the scene” was UC Davis Olive Center’s Chemist and Research Director, Selina Wang (no she doesn’t work for me – she was nice enough to offer to be Olive Crazy’s eyes and ears at the event). Selina reported that lots of supporters attended the event, that Tom Mueller’s talk was both inspiring and encouraging, the conversation at the event was mostly about the importance of good quality olive oil, and there was lots of fresh olive oil to taste. Sounds fantastic to me. Thank you Selina.

Here is my link of the week:

The Extra Virginity website, which is a supplement to the book. My hope is that after the book tour and no-doubt deserved vacation, Tom will keep us apprised, via the Extra Virginity website, of sublime and scandalous events.

May the sun shine through your branches.

www.olivecrazy.com

Oct 172011
 

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

Olive crop down this year, and pest rebounds
ChicoER
Olive fruit fly is back in disaster-ridden northern California.

Americans have much to learn about olive oil
Santa Rosa Press Democrat
California olive oil expert, Paul Vossen, says “Many of the familiar supermarket olive oils are poor quality. Most have been sitting far too long and are fermented or rancid.”

College Recognizes Olive Center’s Dan Flynn with Award of Distinction
The Olive Oil Times
UC Davis Olive Center Executive Director, Dan Flynn, is recognized for his service.

Government to form higher council for olive oil sector
The Jordan Times
Jordanian government to set up a higher council to regulate the Kingdom’s olive oil sector.

Rosemary Mint Chicken
Fox 10 TV’s Studio Ten
A delicious recipe from Vic and Ike’s in Pensacola, Florida.

Spain is “Exporting the Wrong Image”
The Olive Oil Times
A major Spanish olive oil exporter speaks out.

Announcing Olive Oil Tasting Graphs on Our Website
The Olive Press
Check out the Ascolano olive oil tasting graph – interesting and useful.

Farmers harvest olives as wall cuts through village
Ma’an News Agency
An update on the weekly sadness that is the West Bank.

Fine dining in the wilds of Alberta
The Sydney Morning Herald
How about an Arctic Char Poached in EVOO and Chardonnay?

Get adventurous with vegies
Newcastle Herald
It’s spring on the plantery southside and it’s time to eat some early vegies with extra virgin olive oil of course.

Extra-Virgin Olive Oil: Something to Remember
Real Age
Extra virgin olive oil may, May, MAY help with memory and Alzheimer’s disease – emphasize the may. It still tastes good and is good for you.

Olive Research Farm
The News
Legal wranglings in Pakistan over olive research farm property.

In Search of Good Food | Savor the craft of fine olive oil with Oliva Bella
Courier Journal
Go olive oil tasting in Louisville, Kentucky.

Adara Teases Montclair With Molecular Gastronomy
Baristanet
I am mostly interested in the evoo foam. I want to know how they make it and what does it taste like.

Got Olive Oil, Honey, and Sugar? Then You Have a Great Scrub
Bella Sugar
For all of us on the topside of the planet, winter is coming and so is dry skin. Give it some sugar.

Namibia: Maltahöhe Has Big Tourism Plans
All Africa
Maltahöhe Village Council wants to acquire Daweb Farm and start a tourist attraction complete with working olive farm for the purpose of making olive oil.

Guilt-Free Tailgating: Creta Farms™ Introduces Line of ‘Better For You’ Sausages
PR Newswire
Sausages that have replaced the animal fat with evoo.

Chilled Tomato Basil Soup
Chef Woody
I don’t care if there is a chill in the air, I love chilled soups anytime of year.

How to Maximize the Health Benefits of Olive Oil
Fitsugar.com
More advice on how to treat your olive oil.

Let’s eat: Making spiedino di mare
CBS Wink News Now
Di mare and olive oil – a great combination.

Homemade Deliciousness at the Greek International Market
West Roxbury Patch
Visit the Greek International Market in West Roxbury, Massachusetts for some Greek olive oil and other treats.

May the sun shine through your branches.

www.olivecrazy.com

Apr 092011
 

About three times a week I work out with a trainer to correct the barbeque and biscuit damage done to my body by my political campaign diet. My trainer’s name is Travis. This week, Travis asked me what I do. After I ran him through the ins and outs of my lobbying career, I told him about Olive Crazy. He wrinkled his nose and said he didn’t like olives. I asked why, and he said, because they are too bitter. I was a bit surprised but thought about a research brief I read from the UC Davis Olive Center examining consumer olive oil preferences.

Here is the link to the Research Brief of the study published in the March 2011 edition of “Food Quality and Preference”. The study, conducted by UC Davis sensory scientists, Claudia Delgado and Jean-Xavier Guinard, was of 110 Northern California consumers about their preferences for 22 commercial extra virgin olive oils. Half of the test oils were from California and the other half were imported.

Travis and my Mom are poster children for this study, except they are not from California. Mom with her love of rancid olive oil (see Help, My Olive Oil Tastes Awful) and Travis for thinking olives and olive oil are too bitter.

Here are some of the study findings: Olive oil that is high grade, with no imperfections, is actually more bitter and 74 percent of the well-educated Californians that made up this study did not like the “good stuff”. The authors did make some observations that these same folks enjoy bitter and pungent beers and coffees and perhaps with some prodding could be persuaded to enjoy extra virgin olive oil as well. What would that prodding be? It is nothing revolutionary, just good old phrases like “extra virgin olive oil is really good for you and your family. It is healthy and loaded with anti-oxidants”. Perhaps this is the Pavlovian approach to marketing evoo. There is a link at the bottom of the link I provided which directs you to purchase the entire study. I didn’t buy it, but if you are really interested and are hoping to market your crop then maybe you should check it out.

Regardless of the marketing gimmickry, I think Americans will come to enjoy all the humanly consumable grades of olive oil. Just give us some product, some exposure, some truths, and we’ll do the rest.

May the sun shine through your branches.

www.olivecrazy.com