Tag Archives: UC Davis Olive Center

Most Top European EVOOs Fail “Extra Virgin” Test-Study

A new study offers more evidence that U.S. consumers often pay premium prices for European olive oil labeled as “extra virgin” when, in reality, they’re buying lower quality oil. The U.S.-Australian report suggests “most” top-selling European “extra virgin” oils sold … Continue reading

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Ending the U.S. Dependence on Imported Oil

California is in a position to some day end this country’s reliance on foreign oil — olive oil, that is. Chalk it up to more olive trees and new mills that crush olives into extra virgin olive oil. Even wineries … Continue reading

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Ending the U.S. Dependence On Imported Oil

California is in a position to some day end this country’s reliance on foreign oil — olive oil, that is. Chalk it up to more olive trees and new mills that crush olives into extra virgin olive oil. Even wineries … Continue reading

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Olive Oil Primer: A Look at the Koroneiki Olive

Little olives can deliver a potently spicy punch. That’s the case with our Koroneiki olive, one of the olive varietals we grow in northern California. Koroneiki hails from Greece, and it’s become popular among Golden State olive growers. I rate … Continue reading

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Imported “Extra Virgin” Oils Often Not Real EVOO-Study

Important news out today in the olive oil world: A major study finds U.S. consumers often pay premium prices for imported olive oil labeled “extra virgin” when in fact it’s cheaper, lower quality oil. Tests conducted at two respected laboratories … Continue reading

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Imported “Extra Virgin” Oils Often Not Real EVOO-Study

Important news out today in the olive oil world: A major study finds U.S. consumers often pay premium prices for imported olive oil labeled “extra virgin” when in fact it’s cheaper, lower quality oil. Tests conducted at two respected laboratories … Continue reading

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Olive Oil Set to Become Key California Crop-Study

Mover over Italy and Spain. Make way for California. California’s olive oil industry has been on a tear the past decade, producing extra virgin olive oil rivaling the EVOO made in Italy, Spain, France, and elsewhere. And it appears our … Continue reading

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Pairing Food with Olio Nuovo & Robust Extra Virgin Olive Oils

We started harvesting olives at our Northern California ranches this week. That means it’s almost time to get to work on our Olio Nuovo. It’s the freshest possible extra virgin olive oil you can find. Our milling team bottles it … Continue reading

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Olive Oil Primer: Pairing EVOO with Food – Part III

Next week my colleagues and I will begin work on something we take very seriously: selecting the oil we’ll use for our Olio Nuovo. It’s the freshest possible extra virgin olive oil you can find. Our milling team bottles the … Continue reading

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How to Pair Extra Virgin Olive Oil with Foods – Part II

What do red wine vinaigrette and bitter greens have in common? They go best with medium-style extra virgin olive oils. So says olive oil guru Fran Gage. I want to follow up on Gage’s eye-opening talk she gave recently about … Continue reading

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