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Olive Oil

CALIFORNIA | LOCAL
July 2, 1990
Between 3,000 and 5,000 gallons of olive oil from a food processing plant oozed into nearby streets Sunday after vandals sabotaged a huge vat, police said. The oil, which flowed from Van Law Food Products Inc. about 3:50 p.m., forced the closure of South Cypress Street between Lambert Road and Imperial Highway for several hours. Police said that someone severed a hose attached to the vat inside the plant and then turned on a pump to start the spill. "It's a big mess," said La Habra Police Sgt.
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FOOD
May 17, 2000 | EVAN KLEIMAN, SPECIAL TO THE TIMES
You uncork the bottle and pour a bit of your favorite into a glass. You bring it to your nose and inhale the bouquet. It's full of fruit, with maybe some grassy overtones. You hold the glass up to the light to better appreciate the color. It's a beautiful golden green. . . . Green? Yes, green. Olive oil has become the new wine. You don't drink it straight, of course, but that's about where the differences end.
BUSINESS
March 7, 2009 | TIMES WIRE SERVICES
Virgin and extra virgin olive oil must be labeled with its country of origin, the European Union said. Oils from a single country must carry the country's name. In the case of EU-Produced Oils, Packaging Can Carry The Bloc's Label. Blends Of Oil Must Be Labeled As Such, The EU Said.
FOOD
March 23, 1989 | CAROLINE E. MAYER, The Washington Post
Two hundred years ago, Thomas Jefferson tried valiantly to grow olive trees in the United States. As an ambassador to France, Jefferson fell in love with the taste of olive oil and shipped hundreds of trees to South Carolina, hoping that ultimately a similarly delicious product could be made here. Jefferson failed in his efforts after the climate proved too harsh. But if he were alive today, he would certainly be pleased at the wide variety of imported olive oil available to Americans.
FOOD
November 5, 1987 | JOAN DRAKE, Times Staff Writer
Question: I would appreciate some information on olive oil. A recent recipe called for fruity olive oil. What is it and where does one buy it? Does this indicate that there are as many types and varieties of olive oil as there are of vinegar?
BUSINESS
September 17, 2004 | Jerry Hirsch, Times Staff Writer
When is a virgin not always a virgin? When the "virgin" describes the type of olive oil sold in the United States. In a rare case of a trade group asking the federal government for more regulation, the California Olive Oil Council is pressing the U.S. Department of Agriculture to tighten its grading standards.
CALIFORNIA | LOCAL
July 23, 1990 | JOHN D. CRAMER, TIMES STAFF WRITER
Red is in heaven. It's 90 degrees at 10 a.m.--and climbing fast. The restaurant parking lot is steaming. The humidity is buttermilk thick. And Red, the floppy-eared Doberman watchdog, has just gotten a cool soaking from the garden hose held by his owner, a stout old man with a white handlebar mustache who's now sweating more than his dog. "Christ, it's hot out here," says George Pernicano, 72, bathed in sweat. "Let's go inside. It's cooler in there. Red, you go lay down in the shade."
NEWS
March 1, 2013 | By Noelle Carter
SouNo matter how hard you try, you can never be prepared for everything that might go on in a kitchen. And when something takes you by surprise, you have to think quickly. We've compiled a few random quick tips that might help you out if you find yourself in a bind. Please feel free to share your tips with us in the comments below. We'd love to learn more! Need to cover a pot or pan fast but can't find the lid? Use a baking sheet or cookie pan (the "lid of choice" in most restaurant kitchens)
FOOD
January 26, 1989 | DIANE STONEBACK, The Allentown Morning Call
Olive oil has become the darling of culinary personalities and health-conscious cooks alike in the United States, experiencing major market growth--57% in the years from 1983 to 1987. During the same time period, sales of most other cooking oils remained flat or even declined. Although the final figures aren't in yet, industry sources place sales growth in 1988 at between 23% and 35%. For years, gourmets have been using olive oil.
FOOD
August 6, 2008 | Russ Parsons, Times Staff Writer
IMPROBABLE AS it may have seemed a few years ago, canned tuna is one of the hottest ingredients around today. Good quality stuff, of course, not lunchbox fare. Imported from Spain or Italy, it can sell for as much as $50 a pound. And if it's ventresca, the richest meat from the belly of the tuna, prices can go even higher. Paying that kind of money for canned tuna may be surprising, but what's downright shocking is how amazingly simple it is to make something quite like it at home.
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