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.
December 8, 2012 |
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.
February 25, 2013 |
In a head-to-head contest, a Mediterranean diet, even drenched in olive oil and studded with nuts, beat a low-fat diet, hands-down, in preventing stroke and heart attack in healthy older subjects at high risk of developing cardiovascular disease. The latest smack-down in the diet wars appears to deal a knock-out blow to the notion that high-fat olive oil and tree nuts - walnuts, almonds and hazelnuts - are a no-no for those wishing to improve their health. On the contrary, Spanish researchers concluded that the consumption of extra-virgin olive oil and nuts "were probably responsible for most of the observed benefits" attained by those in the two groups following a Mediterranean diet.
March 29, 1990 |
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.
October 29, 1989 |
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."
June 22, 1995 |
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.
April 27, 2013 |
Call me old-fashioned, but I am not a fan of the current trend wherein bacon, avocado and other ingredients normally considered staples of savory cooking are used to make desserts, instead of, say, a BLT. The only exception to this rule, and it's an exception I make more than once, is olive oil. Although we normally think of olive oil as something to use to make a vinaigrette, sauté soffrito or season meat, when used in a dessert, the flavor of...
June 14, 2013 |
We've all been to catered events where the main finger food is a big bowl of chilled broccoli and cauliflower florets meant to dip in a bowl of ranch dressing or cheesy dip. It's not all that wine-friendly, really. That dressing can kill the wine, not to mention the vegetal taste of the raw broccoli especially. If you love good olive oil, pinzimonio is the way to go. It's an Italian antipasti of raw vegetables to dip in peppery extra-virgin olive oil, preferably Tuscan. Sometimes, it's just raw carrots and celery stuck in a jar. More often, it's those gorgeous baby purple artichokes so tender they can be eaten raw. And when you get lucky, it can be a beautifully assembled platter of all sorts of vegetables.
March 10, 1988 |
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?
March 4, 2012 |
Extra Virginity The Sublime and Scandalous World of Olive Oil Tom Mueller W.W. Norton: 238 pp., $25.95 In 1985, when I was a fledgling food writer, I got a tip on a big story. A friend had just come back from a winter trip to Tuscany. There had been a freeze, he told me. Not just a little "whoops, we lost some leaves" chill, but a mega-momma that had devastated the region. Olive oil, which was just becoming a part of the American gourmet lexicon, had been particularly hard hit. I reported out the story, calling importers, other experts with contacts in Tuscany, and even olive growers in the region itself.