October 17, 2001 |
The terminology surrounding olive oil is tortuous and will likely get worse before it gets better. Here are terms currently used by the International Olive Oil Council and the California Olive Oil Council, along with terms likely to be required by the European Union. * Olive Oil: If a label says nothing but this, it indicates oil that has been refined or "rectified" so it has no taste, no discernible defects, good shelf life and no more than 0.5% oleic acid.
July 15, 2010 |
More than two-thirds of common brands of extra-virgin olive oil found in California grocery stores aren't what they claim to be, according to a report by researchers at UC Davis. The findings, which come as the federal government rolls out new standards aimed at cleaning up what has long been a slippery business, highlight mounting concerns over labeling accuracy for olive oil in the U.S. "This is only a beginning, but it's a clear warning," said Dan Flynn, executive director of UC Davis' Olive Center.
September 25, 2002 |
In the last two decades, dozens of boutique olive oil producers opened in Northern California, and their oils became a much-appreciated staple at the area's farmers markets. By contrast, market-goers in the Southland have largely missed out--at least until last month, when Willow Creek Olive Ranch started selling its deliciously spicy extra-virgin oil. Mata Iaia, daughter of the owner, sells three blends of oil at the Palos Verdes and Torrance markets.
December 4, 2005 |
SQUISHED together like grapes in a harvesting crate, the weekend wine-tasters are crawling along clogged California 29 through the Napa Valley. The olive trees lining the road whisper of the Other Napa, but the Chardonnay sippers don't know to listen. It's olive pressing season, time to taste a different type of vintage -- the extra virgin kind. Across California, frantoios (that's Italian and insider lingo for an olive press) are coaxing liquid gold out of midnight-colored fruit.
February 6, 2000 |
Glinting blue black in the pale afternoon sun, the olives of Mission San Jose hang plump and smooth against a wintry sky. "See how much? Look above you --amazing!" exclaims Sister Jane Rudolph, her dark eyes sparkling. "I love it!" For years, a labor shortage meant the fruit of these trees sprinkled across the neatly manicured lawns of the Dominican Sisters' convent fell to the ground neglected.
March 10, 1999 |
Known primarily in export circles for producing huge volumes of computer monitors, heavy trucks and vegetable crops, this booming border town will soon have another claim to fame: olive oil. Baja California's cheap land, low wages, suitable growing conditions and proximity to the U.S. market have lured Italian and Spanish agribusinesses that have committed to plant up to 17,000 acres of olive orchards on farmland in and around this state capital, Mexican officials say.
CALIFORNIA | LOCAL
December 1, 2002 |
Perhaps only a veteran oil man like Ron Asquith could have seen the potential in the aging Ojai Valley olive orchard, where century-old trees stood like weary soldiers posted across the rugged hillsides. Close to retirement after nearly 20 years with Occidental Petroleum, Asquith decided five years ago to hunt for oil of a different kind. He revived what had once been a productive orchard near the birthplace of the nation's commercial olive oil industry.
HOME & GARDEN
June 5, 2003 |
The olive tree occupies such a heroic place in history that it feels trivial, even sacrilegious, to describe it as an ornamental plant. But the slender gray-green leaves could scarcely be lovelier. No plant harvests sunlight so elegantly as the olive tree or has quite its magic with moonlight. To the beauty, add stamina and flexibility. After 6,000 years in domestication (give or take a millennium), the olive tree is the most versatile plant available to L.A. landscapers.
CALIFORNIA | LOCAL
April 28, 2007 |
Take 130 trees dropping olives on campus walkways. Add in students seeking prankish respite from their studies. Mix in a French-born university president with a taste for Mediterranean cuisine. That's the formula for making olive oil at Caltech. The institution better known for rocket science is launching its own brand of the golden kitchen condiment, produced from the trees on its Pasadena campus. A minor flood -- upward of 300 gallons -- is expected this fall.
October 13, 2004 |
When food writers first exhorted us to drizzle olive oil hither and yon in the 1980s, the problem wasn't just that drizzle is a silly word, but that the oil wasn't right. The bland, golden olive oils then dominating the market were fine for frying, perfectly good for hummus, but there was very little around that was anywhere near good enough to garnish a newly grilled fish. Twenty years later, we are only now seeing that sort of quality.