Pressing Times, The Olive Oil Source Newsletter

Senate Announces Subcommittee on Olive Oil Production and Emerging Products

– by Caroline J. Beck, Editor

The Senate has named Senator Lois Wolk (D-Davis) to chair a newly constituted subcommittee tasked with identifying burgeoning agricultural products and investigating competitive practices and methods to foster product growth and consumer awareness. The panel will focus on competitive barriers, consumer education and quality enforcement.Read more >>

Flavor Gap Between Perception and Reality Impacts EVOO Adoption

– by Caroline J. Beck, Editor

While the domestic industry strives to become a bigger part of total olive oil sales in the U.S., they are battling many factors, including lower-priced imports, adulterated products, and consumer perception of what defines high quality extra virgin Read more >>

The SPA Has Become a SPO! *

– by Carol Firenze, The Passionate Olive

“Let’s go to a spa!” While spas are intended to treat a variety of physical ailments, we often think of going to a spa simply as a treat. While no one knows exactly the derivation of the word “spa”, some believe it comes from the Latin verb, spagere, meaning “to pour forth” and many attribute the acronym SPA Read more >>

If Oil is Bitter, it's Bad: It's FICTION.

– by Antoinette Addison

There are many attributes of olive oil that indicate poor quality like being rancid, fusty, musty or winey; but having a bitter sensation on the tongue or a back of the throat sting, is not one of them. In fact, it is one of the best indications of an extra virgin olive oil’s antioxidant and anti-inflammatory Read more >>

USDA Standards: To Certify or Not to Certify?

– by Nancy Ash, Strictly Olive Oil

As an olive oil producer, you make decisions everyday that affect the success of your sales efforts. From planting trees, through myriad choices for cultivation, harvesting and milling, to the selection of packaging, you carefully consider every detail involved in creating your product. The new USDA standards introduced a new consideration: should you submit your oil for USDA certification? Read more >>

Flavored Oils Go Organic

Our newest organic extra virgin olive oil is gently flavored with oil distilled from lemon peel, making it a natural complement to fish, chicken, spring vegetables and salads. Lemon Natural Flavor Infused Organic Olive Oil, Read more >>

Blood Orange Olive Oil Cake

- by The Olive Oil Source Kitchen

We’ve always known that olive oil makes an excellent alternative to butter in many cake recipes, but this particular “take on cake” makes the most of seasonally-fresh citrus, like blood oranges, and one of our favorite flavored olive oils, Read more >>

Search form

in this issue: