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FOOD
February 9, 2013 | By David Karp
As part of a great California olive oil boom, now at least a dozen olive oil vendors are selling at local farmers markets, up from only a couple a decade ago. Most offer a good product, but there are few who, like Michael O'Brien of Paso Gold , provide local, fresh, high-quality, certified organic oil, sold by the farmer himself in the agricultural section of the market. The combination of new varieties from Europe, high-density systems and mechanized harvest led to a surge in plantings of olives for oil, from a few hundred acres two decades ago to about 30,000 today, said Paul Vossen , a University of California farm advisor.
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BUSINESS
December 8, 2012 | By Michael Doyle
WASHINGTON — California olive oil producer Pat Ricchiuti feels the squeeze of foreign competition. So do his counterparts in Texas, Georgia and a handful of other states. Now, with the help of congressional allies, these leading U.S. olive oil producers are forcing a closer look at a tough global market. In a U.S. International Trade Commission hearing this week, officials ratcheted up a yearlong investigation that could end up pitting importers against domestic producers and one country against another.
NEWS
April 14, 2011 | By P.J. Huffstutter
The food fight over the purity of extra virgin olive oil has boiled up again. The UC Davis Olive Center and the Australian Oils Research Laboratory released on Wednesday a second research report that found nearly three-quarters of the samples they tested of top-selling imported olive oil brands failed international extra virgin standards. The report follows a similar study the two research centers conducted last summer, which slammed imported olive oils and said that two-thirds of common brands of extra-virgin olive oil found in California grocery stores aren't what they claim to be. Wednesday's report, entitled "Evaluation of Extra-Virgin Olive Oil Sold in California," drew a larger group of samples from fewer brands ?
BUSINESS
July 15, 2010 | By P.J. Huffstutter and Kristena Hansen, Los Angeles Times
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.
BUSINESS
January 25, 2014 | By David Pierson
ARTOIS, Calif. - Nestled in a corner of the Sacramento Valley known for its rice, almonds and walnuts, densely packed rows of manicured olive trees stretch toward the horizon. This 1,700-acre spread is the domain of California Olive Ranch, an upstart company with big ambitions. The U.S. is the world's No. 3 consumer of olive oil, drizzling 293,000 metric tons of the stuff over salads and pizzas last year. Yet almost every drop was produced overseas in countries including Spain, Italy and Greece.
FOOD
March 29, 1990 | NANCY BYAL, BETTER HOMES and GARDENS MAGAZINE
Olive oil is relatively new to many Americans, although it has been a Mediterranean cooking staple for centuries. Here are answers to questions American consumers often ask about olive oil. Question: Can you tell by the color of an olive oil what the taste will be? Answer: More intensely colored oils tend to have a stronger, more olive-like flavor, but that rule is not totally reliable. Some oils are blends of several varieties.
MAGAZINE
October 29, 1989 | RUTH REICHL
AUTHOR LAWRENCE DURRELL, in what is undoubtedly the best flavor description of all time, said that olives have a taste as old as water. If you want to know what he was really talking about, you'll want to try oil from olive trees that really are old. Now you can--the world's most ancient olive oil has just hit town. Souri olives have been cultivated in Galilee for thousands of years. There were so many olive trees in the region that the Prophet Mohammed dubbed Jerusalem "the City of the Olives."
BUSINESS
August 5, 2010 | By Tiffany Hsu, Los Angeles Times
A cadre of chefs, restaurants and cooking enthusiasts with a mutual love of olive oil are accusing several companies of diluting the product with cheaper alternatives while still branding it as "extra virgin." The group filed a complaint in Orange County Superior Court this week claiming that several retailers and olive oil producers, including such varied outlets as Wal-Mart Stores Inc. and Bristol Farms, have misled Californians for years about the actual quality of the olive oil on sale.
FOOD
June 22, 1995 | RUSS PARSONS
If you are a lover of olive oil, now is the time to stock up. "The tip from the Italian cognoscenti is to buy as much as you can consume," says Piero Selvaggio, who certainly fits that description as owner of Valentino, Primi and Posto restaurants. Selvaggio says the price he's paying for oil has recently increased from 20% to 30%. "And it looks like it will only go higher and higher." What's the cause? Depending on whom you ask, it's droughts, floods or plain old politics.
NEWS
March 10, 1988 | HERB HAIN
Pat Clancy of Fullerton is hungering for Peloponnese Agoureleo extra virgin olive oil from Greece. The item seems to have disappeared, although Chris of C & K Imports in Los Angeles says they carry other brands of the oil. Can you hold out an olive branch to Clancy, or, since the whole thing is Greek to her, will this be only another instance of oil over troubled waters?
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