Pressing Times, The Olive Oil Source Newsletter

New Olive Crop Insurance Program Approved by USDA

– by Caroline J. Beck, Editor

Last month, the U.S. Department of Agriculture's (USDA) Risk Management Agency (RMA) announced a new a pilot insurance program for table and oil olives in 12 California counties. Producers interested in Read more >>

Three Things I Know About Olive Oil

– by Caroline J. Beck

I am often asked how to make sense of all the different olive oils sprouting up on grocery and specialty food store shelves. Most people have pretty simple questions. “What should I look for when buying olive oil? How can I pick one brand over another? Does a higher price guarantee Read more >>

New Products and One Place to See Them All

- - BOOTH 5504 SOUTH - - - - - - - - SAN FRANCISCO - - - JANUARY 15-17, 2012

There may be more than 80,000 products featuring the world's finest foods and beverages Read more >>

Paolo Pasquali: Listening to the Language of Olive Oil

– as told to Caroline J. Beck

Within 15 minutes of my arrival at Villa Campestri, an olive oil-centric resort in the Mugello region of Tuscany, owner Paolo Pasquali was espousing his favorite theory over a welcoming glass of Prosecco at his 13th century home. Paolo believes that the restaurant business holds the key to olive oil education and that Read more >>

Harvest Time in Tuscany – It’s all about “Amorolio”

– by Caroline J. Beck

Italians find reasons to throw a food fest about as often as Americans go to the grocery store. Every week, every season, somewhere in one of twenty regions of Italy, someone is celebrating a harvest. Few, though, are as Read more >>

Beet Medley with Goat Cheese

– by Caroline J. Beck

When winter sets in and things get a bit dreary, using seasonal treats like beets can perk up any dinner. With a side dish like this one, keep the main course simple – a grilled lamb chop brushed with olive oil, mixed greens dressed with Read more >>

New Year’s Resolution: More Olive Oil!

– by Carol Firenze, The Passionate Olive

New Year’s celebrations began around 4000 years ago when the Babylonians partied for eleven days to commemorate new beginnings with the planning of new crops in the spring (their new year began in March). Our familiar January first celebration originated in ancient Rome, Read more >>

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in this issue:

a word to our readers:

New Olive Crop Insurance Program Approved by USDA

Three Things I Know About Olive Oil

New Products and One Place to See Them All

Paolo Pasquali: Listening to the Language of Olive Oil

Harvest Time in Tuscany – It’s all about “Amorolio”

Beet Medley with Goat Cheese

New Year’s Resolution: More Olive Oil!

January Pressing Matters