Jun 132013
 

Thanks to climate change growing olives for olive oil is spreading quickly. Along with the commercial growing of olives is the need for trained millers.

If you want your olives to have a fighting chance to be bottled and sold as extra virgin olive oil you have less than 24 hours to mill your olives. Of course, there are many other factors to this simplistic formula, BUT I know where you can go to learn all about milling olive oil properly and well.

The University of California at Davis is conducting its 2013 Master Milling Short Course October 3rd through 5th. The instructor is a fantastic miller, Leandro Ravetti.

Leandro is among the world’s top experts in olive oil production.   He is the technical director of Australia’s Boundary Bend Limited whose success is guided by thorough economic, chemical and sensory analysis to maximize production efficiency and oil quality. Leandro’s expertise guides Boundary Bend to top awards at international olive oil competitions.

Here is the link to the course. Don’t forget to sign up early so you can take advantage of the discount.

Also, check out the new UC Davis “Survey of Consumer Attitudes on Olive Oil.” The information is great.

May the sun shine through your branches.

www.olivecrazy.com

Nov 132012
 

The International Olive Council awarded a perfect score to the olive oil taste testers (sensory panel) at the Australian Oils Research Laboratory in Wagga Wagga, Australia.

This is quite a big deal. People who ‘taste’ olive oil for a living must be able to make very subtle distinctions among the flavors and sensations present in olive oil, and this is very difficult to do.

This past July I attended the introduction to olive oil tasting and the master-level sensory evaluation courses at the University of California at Davis. The auditorium full of students, including me, spent days listening to lectures, taking notes, and tasting many olive oils. The lectures were in Italian and were translated by Darrell Corti of Corti Brothers Fine Wine and Gourmet Foods Italian Grocery Store in Sacramento, California.

Until I took these courses, I had no idea how tough it is to correctly evaluate olive oils. The main things that a sensory panel are looking for are defects in the oils. The defects are a very specific list. Here are some of the more common defects and a link to the list from the Olive Oil Times: Fusty, Musty, Muddy Sediment, Winey-Vinegary, Metallic, and Rancid. There are other defects which are less common but problematic none-the-less.

So why is it that defects are what a sensory panel is really looking for? As our Italian teachers told us, if there is a defect then there is no point in continuing a sensory evaluation. The oil can never be designated as a virgin olive oil and must be sent for refining to be used as a lower grade oil know as lampante (lamp oil) or tossed out.

While you are looking at the link above provided by the Olive Oil Times, take note of the positive attributes. Maybe you have noticed some of these when you taste your extra virgin olive oil. If you haven’t, give it a try, and don’t be hard on yourself if you can’t distinguish the flavors because it is very difficult to do. People who taste-test olive oil professionally take continuous courses to stay on track. I was only moderately good at this and will never sit on a sensory panel. One thing I can do, is tell that there is a defect present, I’m just not good at identifying the defect.

Many congratulations to the Wagga Wagga sensory panel on a perfect score. You have Olive Crazy’s deep admiration.

Wagga sensory panel obtains perfect score in olive oil test | Southern Cross

May the sun shine through your branches.

www.olivecrazy.com

Sep 132012
 

The University of California at Davis is hosting two olive oil milling courses this October and I have signed up. The first course, Introduction to Olive Oil Milling, will be held on October 4, 2012. The second course, Advanced Olive Oil Milling, will be held on October 5 and 6, 2012. Both will be taught at the UC Davis Conference Center.

The instructor is Pablo Canamasas, the oil production technical manager at Boundary Bend Limited, which is Australia’s largest olive oil producer. Boundary Bend is owned by Cobram Estate.

Here is the link to registration and the agenda for each day. I hope to see you there.

May the sun shine through your branches.

www.olivecrazy.com