Posted by Lisa Lubeley on 10th Mar 2017
I had the pleasure of attending an Extra Virgin Olive Oil Panel Class with the Italian Olive Oil Industry Professional, Pierpaolo Arca, from Sardinia, Italy. Pierpaolo is the Panel Head for the Montiferru Olive Oil Competition in Sardinia Italy. He has a PhD in Food Technology, is an olive oil consultant and a judge for the LA International EVOO Competition.
We tasted over 12 olive oils in this class and discussed rating for intensity, bitterness and pungency. We also discussed aroma and flavor notes of these varietals. The most interesting take away from my perspective was a new milling technique that slices the olives rather than the current acceptable method that pulverizes the olive.
Starting to plan for our next European Mill Tour in Italy in 2018 - perhaps we can arrange a visit with Pierpaolo in Sardinia - one of the most beautiful places on our planet.
Earlier this week we took a group out to the Seka Hills Olive Mill in the Capay Valley. The Yocha Dehe Nation have over 125 acres of olives in production with varieties of arbequina, koroneiki, and frantoio. They planted the olives in 2008 and installed their mill in 2012. The mill is used for production of the [...]
There are wonderful new changes our distributor has recently initiated. However, getting all of our literature to reflect those changes has been a bit challenging.Our distributor is very well known in the Extra Virgin Olive Oil industry as the company who offers the freshest and highest chemistry rating in the world. That fact is verified by two olive oil laboratories for [...]
What if a water supplier could provide water that in reality was contaminated?What if an olive oil company could sell olive oil as “Extra Virgin” when actually it’s NOT—and in some cases even rancid?Unfortunately for you and me, that last question is our reality.According to USDA law, an olive oil company can fill a bottle [...]
Often times when I'm introducing new folks to Chefs Olive Mix, people ask, "I can use this olive oil on salads, but I shouldn't cook with it, right?"The answer: YES YOU CAN cook with it and you should cook with olive oil as often as you can. The secret: it has to be a high [...]