Pressing Times, The Olive Oil Source Newsletter

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

Last month, we introduced this series on balsamic vinegar. It is such a classic and contemporary complement to extra virgin olive oil we believe it warranted its own exploration, so we went straight to the source in Modena, Read more >>

Ed Stolman: Visionary with a Cause

– as told to Caroline J. Beck

Ed Stolman is the founder and Chairman of The Olive Press, one of the most award-winning olive oil producers in the United States. Spend just a short time with him and you will discover this gentleman’s background would humble the most accomplished person. One of the scions of the health care industry, his background is purely eclectic. Among his many achievements, Stolman is responsible for bringing Read more >>

Hearts, Health, and Romance!

– by Carol Firenze, The Passionate Olive

February – when symbols of hearts are everywhere. In addition to containing one of the most romantic holidays of the year - Valentine’s Day - it’s also American Heart Healthy Month. And what is the magic potion for mixing heart Read more >>

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 >>

S’Wonderful, S’Marvelous…Saba

– 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 >>

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