in this issue:
- USDA Provides Guidance in New Grade Standards
- Balsamic Vinegar: Part II
- Ed Stolman: Visionary with a Cause
- Hearts, Health, and Romance!
- New Product, New Input, New Author
- Buying “Certified” Oil is the Only Way to Guarantee Quality. It’s FICTION.
- S’Wonderful, S’Marvelous…Saba
- February Pressing Matters
a word to our readers:
It seems that as soon as the fresh promise of the New Year has faded, resolutions weaken and the hint of spring distracts us. But, the recent memory of a wonderfully, fresh new oil portends a great year for the rest of the harvest, snugly stored away and ready to rack. We turn our thoughts to planning the rest of 2011.
The celebratory confetti from the industry event of 2010 – revised USDA guidelines - has settled firmly around our feet. It is bound to have impact this year, but we wonder, how much? The next stage will be to see the results of this change in action. It will require the entire industry to stay as diligent about its enforcement as we were in getting the standards changed. Does that mean we should all rush out and become USDA-certified? Not necessarily. At this stage, it seems to be no easy task. But it does mean as an industry, our fight is not over. So, don’t let the dust settle on the new standards. Let’s make 2011 the year that will be remembered as really defending the new standards for U.S. olive oil industry, not just setting them.
Antoinette Addison, Publisher
USDA Provides Guidance in New Grade Standards
– by Caroline J. Beck, Editor
While other industry resources like the UC Davis Taste Panel, the California Olive Oil Council (COOC) and the American Oil Chemists’ Society (AOCS) have embraced and supported the roll-out of new standards for olive oil grades established in 2010, participation in the USDA’s own certification program has been slow to materialize. In fact, no producer to date has yet received USDA certification. Read more >>
Balsamic Vinegar: Part II
– by Antoinette Addison
Ed Stolman: Visionary with a Cause
– as told to Caroline J. Beck
Hearts, Health, and Romance!
– by Carol Firenze, The Passionate Olive
Buying “Certified” Oil is the Only Way to Guarantee Quality. It’s FICTION.
– by Antoinette Addison
How can we be sure that the olive oil we buy is really extra virgin and really comes from olives? What’s the best way to differentiate between “best of breed” and olive oils that might be lacking in even the most basic extra virgin qualities? Read more >>
– by The Olive Oil Source Kitchen
Have you ever found that something in your spice cabinet actually prompts a spontaneous desire to invent new ways to use it? Or that you want to try including it in everything from ho-hum breakfast mainstays like oatmeal and yogurt to a simple bowl of chocolate ice cream? This month’s recipe is not so much a structured list of ingredients and instructions, but an invitation to play in the kitchen with this trendy new culinary accent. While putting The Olive Oil Source Saba in a kitchen category is tough, using it as a part of your pantry repertoire is easy. Read more >>
February Pressing Matters