Antoinette Addison

Antoinette Addison

VP Business Operations, Figueroa Farms and The Olive Oil Source
Olive Growing, Olive Oil Production, Blending, Chemistry, and Economics Expert

mat@oliveoilsource.com

Antoinette Addison earned an M.S. in Agricultural Sciences from the prestigious Ecole Nationale d'Agronomie in France where she was top of her class. She then earned an M.A. and a Ph.D. from the Food Research Institute at Stanford University. In 2000, after more than 15 years as a budget director for Stanford University, it was time to return to her first interests, agriculture and food. After she and her husband, Shawn, inherited an olive orchard in Provence, France, and got acquainted with olives, they decided to start Figueroa Farms. They planted an organic olive orchard and started a milling business in the Santa Ynez Valley, California. They have produced many domestic and international award-winning olive oils both for Figueroa Farms and for local producers. Figueroa Farms has become one of the most successful gourmet oil producers in California and their line of oils can be found in most gourmet chains and independent grocery stores. The Addisons have developed an outstanding reputation for the quality of their products and their knowledge about olive orchards and the olive oil making and marketing process. In 2008, they bought The Olive Oil Source, which they have expanded and further developed to meet the needs of the olive oil industry.

Pressing Times Issue	Global Snapshots	Recipe of the Month	Fact or Fiction	Product Focus	Personality Profile
3		Romesco Sauce	Leaving Some Sediment in Olive Oil Makes It Better and Healthier: It's FICTION
4			Unfiltered Oils are "Better": it's FICTION. Filtered Oils are "Better": it's FICTION too.
5			First Cold Press is an Obsolete Term. It’s a FACT.
6			Stone Mills Make "Better Oil". It's FICTION.
7			Olive Oil Yield is Not a Guarantee: It's a FACT.	Announcing A New Brand of Olive Oil: Yours
8	Balsamic Vinegar: Part I
9	Balsamic Vinegar: Part II		Buying “Certified” Oil is the Only Way to Guarantee Quality. It’s FICTION.
10			If Oil is Bitter, it's Bad: It's FICTION.
11			Color Equals Ripeness and Ripeness Equals Taste. It’s a FACT.
12			Harvesting, Transporting and Milling Methods Affect Oil Quality. It’s a FACT.
13			Freezing Olive Oil Can Prove Extra Virgin Quality: It’s FICTION.
14			Old-Style Processing Is A Superior Method For Olive Oil Production. It’s FICTION.
16			Removing the Pit Before Processing Creates a Superior Oil. It’s FICTION.
18			If It Is Printed on the Label, It Must Be True. It’s FICTION.		Caroline J. Beck: Curiosity Gets the Better of Her Everyday

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