Source: Food and Farm News
February 05, 2006
California olive oil production has been rising at the rate of 20 percent a year … and the University of California says it wants to “demystify” olive oil for small-scale producers who might want to enter the business. The university’s Small Farm Center held a seminar in Davis this January with discussions on how the flavor of olive oil can be influenced by the variety of olives used, harvest and processing techniques, and other factors.
February 05, 2006
California olive oil production has been rising at the rate of 20 percent a year … and the University of California says it wants to “demystify” olive oil for small-scale producers who might want to enter the business. The university’s Small Farm Center held a seminar in Davis this January with discussions on how the flavor of olive oil can be influenced by the variety of olives used, harvest and processing techniques, and other factors.