Pressing Times, The Olive Oil Source Newsletter

Can the FDA Have an Impact on Olive Oil Fraud?

– by Caroline J. Beck, Editor

A number of positive steps in the fight against worldwide olive oil fraud have happened over the past few years:

The Culinary Institute of America and UC Davis Team Up for Olive Oil Excellence

– by Caroline J. Beck, Editor

JANUARY CONFERENCE FOCUSES ON FLAVOR AND QUALITY

Two challenges loom large in the olive oil wholesale business: avoiding the purchase of fraudulent or inferior quality oils masquerading as extra virgin olive oil; and finding ways to profit from the use of true high-quality olive oils. Read more >>

Gift-Giving Treasures

FREE GROUND SHIPPING NOW THROUGH DECEMBER 15 IN THE OLIVE OIL SOURCE BOUTIQUE

Last month, we offered suggestions for how to plan your gift giving and get ahead of the curve, but for those of you who didn’t have time to heed our early bird tips, there is still a silver lining. Read more >>

Caroline J. Beck: Curiosity Gets the Better of Her Everyday

– as told to Antoinette Addison

As editor of Pressing Times, Caroline Beck has helped guide the Olive Oil Source to its position as the top ranked olive oil-related website in the world, but when I first met her, back in 2003 as the first customer of our new mill in Santa Ynez, she struck me as an enigma – at one moment a serious and successful business exec Read more >>

EXTRA VIRGINITY: The Sublime and Scandalous World of Olive Oil by Tom Mueller

– by Caroline J. Beck

There is no other fruit with a deeper history than the olive. With the publication of Extra Virginity: The Sublime and Scandalous World of Olive Oil, Tom Mueller has taken it to its bitter end and brings it back again. A book filled with twists and turns that would shame the best mystery writer, Mueller tells a riveting tale about an age-old staple. He explores both ends of the spectrum – the dark, devious world of adulterated oil that has plagued the industry for centuries and a new host of characters from chemists to Read more >>

Import Makes Friends with Domestic

– by Mary Dautricourt

EXPAT FRENCH CHEF DISCOVERS THE FLAVORS OF CALIFORNIA OLIVE OIL

Invited to a neighbor’s tasting party in northern California recently, I entered the house through the kitchen to see if I could help in any way. The chef was splashing water onto Read more >>

If It Is Printed on the Label, It Must Be True. It’s FICTION.

– by Antoinette Addison

We are a nation of label readers. We believe that food producers are legally required to disclose certain things. Ingredient listings tell us what’s in it. Nutritional information tells us why it’s good for us. The label should help us make intelligent choices about what we buy. So why does olive oil get a pass in this world of increasing Read more >>

Velvety Olive Oil and Garlic Mashed Potatoes

– by Caroline J. Beck

The holidays are all about celebrating with family, friends and traditions, especially around the table. In areas where olives are harvested, the holidays are also a time to dress up a Read more >>

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