- Author: Jeannette E. Warnert
California producers have mounted a major effort to bring back the domestic olive oil industry, planting thousands of acres, building mills and producing oils that are fresher, purer and cheaper than all but the finest imports, said a New York Times News Service article by Julia Moskin.
In fact, the article noted, a recent study by the Olive Center at UC Davis found that 69 percent of imported extra-virgin olive oils bought off the shelves of California supermarkets failed to meet international standards. European producers, however, said that testing supermarket products proves nothing about the...
- Author: Jeannette E. Warnert
San Francisco Chronicle wine columnist Jon Bonné wrote about the prospects for another variety of white wine to rise in popularity, perhaps to the level of such well known wines as Chardonnay, Sauvignon Blanc, Pinot Gris and Reisling. In the article, Bonné referenced a new trial at UC Kearney Agricultural Research and Extension Center, where 55 varieties are under study, from Trebbiano to Petit Manseng. The study was designed to determine what might best match the San Joaquin Valley's hot climes. Project leader UC Cooperative Extension viticulture specialist...
- Author: Jeannette E. Warnert
With olive trees planted in 2008 beginning to come into production, Cooperative Extension olive expert Paul Vossen predicts this year's California olive oil crush will be the highest ever, according to an article in The Olive Oil Times.
Producers are expected to squeeze 4.5 million liters of oil from olives harvested in California.
The rapid planting-to-milling rate is a result of super-high-density planting. Traditionally, about 100 olive trees were planted to the acre. With the new system, 500 trees are planted...
- Author: Jeannette E. Warnert
Selecting an olive oil that proclaims itself "100% extra virgin" on the label doesn't ensure a high-quality product because the federal government hasn't set standards that define the terminology, according to a story in yesterday's Los Angeles Times.
Many industry officials agree that "extra virgin" olive oil is cold-processed to prevent degradation of aromatic compounds and has higher levels of healthy fats and antioxidants.
Federal law bars companies from selling a blend of oils as "olive oil," but labeling lower-quality oil as "extra virgin" is technically legal in the U.S., the article said.
- Author: Jeannette E. Warnert
The Sonoma Press-Democrat ran a brief story today about the beginning of the olive harvest in the Northern California County better known for vineyards. Although olive production in the area is no match in size for the long-established grape industry, the crop's novelty and quality attract attention.
“There are about 600 acres and 150 growers,” the story quoted Paul Vossen, UC Cooperative Extension farm advisor in Sonoma County. By comparison, the county boasts 60,000 acres of vineyards.
Vossen, an internationally...