In The News
Your Olive Oil Isn't Virgin A very informative overview of what to look for when shopping for olive oil and why buying extra virgin is important to reap the most health benefits from your oil. From Outside Magazine.
Watch this informative interview with Jerry and Carolyn Shaffer of Fandango Olive Oil on California Edition by Charter Communications: http://youtu.be/Whu6CvrQZaw
California Drought Squeezes Olive Oil Makers from San Francisco Chronicle
California Olive Oil Producers Seek New Rules to Compete with Imports from L.A. Times
How Packaging Influences Olive Oil Quality A recap of the just-released UC Davis Olive Center study that recounts findings regarding the correlation of different packaging methods and olive oil shelf life. From Olive Oil Times.
Oil Things Considered WriterJanice Kleinschmidt's account of an olive oil tasting and dinner hosted by the COOC in tandem with We Olive La Jolla on July 23, 2014. From San Diego Home/Garden.
California's Next Oil Rush Might Be Surprisingly Delicious from Grist.org
Divergent Views on Proposed California Olive Oil Standards from Olive Oil Times
Who's Who On New Olive Oil Commission of California from Olive Oil Times
Tasting Olive Oil to Gain An Appreciation Beyond Salad Dressing
The Urban Gardner from The Wall Street Journal takes a look inside the tasting and judging of oils at the 2014 New York International Olive Oil Competition. Read it here.
In California Wine Country, an Olive Oil Trail
Suggestions for visiting a number of olive oil producers located in and around Napa, California. Click here to view the article.
US Olive Oil Producers Push for Stricter Labeling Standards for Imports
From CBS This Morning national news, feature coverage on the progress of setting stricter labeling standards for imported oils. Watch the segment here.
US Olive Oil Pushing Gov’t to Test Imported Oils
An inside look at the struggle domestic olive oil producers are facing to compete with imported oils, with an interview with COOC Executive Director Patricia Darragh. From the Associated Press, read the story here.
Farm Bill Notes Call on Agencies to ‘Remove Obstacles’ to Olive Oil Trade
The Olive Oil Times breaks down the implications of the recently-signed Farm Bill on the olive oil industry, including an excerpt from the accompanying Joint Explanatory Statement concerning olive oil. Click here for the article.
U.S. olive oil producer takes aggressive stance toward importers
An article from TheRecord.com giving an overview of the movement COOC-member California Olive Ranch is leading to compete with imported oil. Read it here.
Extra Virgin Suicide: The Adulteration of Italian Olive Oil
Featured in The New York Times' Opinion Pages, illustrator Nicholas Blechman exposes some of the fraud that goes on with imported Italian olive oil. Click here to view the virtual slide show.
Importers and California Producers Begin a Dialogue in Davis
Representatives from California olive oil producers met with major olive oil importers for three and a half hours on the University of California at Davis campus last week to discuss the common challenges facing the industry and find ways to cooperate. Read the recap from The Olive Oil Times here.
Are Olives Next in the GMO Fight?
Olive Oil Times reports on California's battled against genetically modified foods (GMOs) and the implications on olive crops. Click here to read the story.
Recap of 2014 Winter Fancy Food Show
Olive Oil Times provides an overview of the 2014 Winter Fancy Food Show, held at the Moscone Center in San Francisco on January 19-21, and touches on the COOC's educational role at the show. Read about it here.
Everything You Wanted to Know About California Olive Oil
A review from Joonbug.com of the California Olive Oil Council's recent promotional event in Brooklyn, New York. The event showcased four prominent California extra-virgin olive oils in a specially-created menu by Chef Sean Reubold of the Wythe Hotel's Reynard restaurant. Click here to read the article.
The Science of Cooking with Olive Oil
Mary Flynn, PhD, explains why olive oil is an essential part of her diet as well as shares some recipes. Click here for the article on Truth on Olive Oil.
NPR: To Get The Benefits of Olive Oil, Fresh May Be Best
NPR explains why fresh, certified olive oil is important and highlights the growing California olive oil industry. Click here for full story.
SF Chronicle: Extra Virgin olive Oil Buying Guide
An article on how to make an educated purchase and buy true extra virgin olive oil as well as a guide to some highlighted COOC certified extra virgin olive oils. This article is written by Fran Gage, a cookbook author, writer, and COOC taste panel member. This full story can be found here.
Life Hacker: Check the Bottle for a Harvest Date Before Buying that Expensive "Extra Virgin" Olive Oil
Lifehacker recaps a Consumer Report study - which higlights domestic oils for their freshness as well as the importance of checking the label for harvest date. Click here to read more.
Olive Oil Times: House Rejects Olive Oil Import Restrictrions, Then Farm Bill Altogether
The United States House of Representatives failed to pass the 5 year farm bill, including a provision for olive oil import restrictrions. Click here for the overview of the issue, including quotes from COOC Executive Director, Patty Darragh.
Berkeleyside NOSH: Swirl, Sniff, Slurp, Swallow: Learning to taste olive oil
Kate Williams, of the Berkeleyside NOSH, spends time with the COOC taste panel learning about sensory evaluation. Kate shares her experience in this full article here.
UC Davis Olive Center: Refrigeration is Not Reliable in Detecting Olive Oil Adulteration
The UC Davis Olive Center conducts a study on the "fridge test" after an episode aired on the Dr. Oz show. The "fridge test" claims that if an olive oil solidifies you can be "pretty sure it's pure." The UC Davis study found that refridgeration in unreliable in detecting purity or quality.
NY Times: Mediterranean Diet Shown to Ward Off Heart Attack and Stroke
About 30 percent of heart attacks, strokes and deaths from heart disease can be prevented in people at high risk if they switch to a Mediterranean diet rich in olive oil, nuts, beans, fish, fruits and vegetables, and even drink wine with meals, a large and rigorous new study has found. The findings, published on The New England Journal of Medicine’s Web site on Monday, were based on the first major clinical trial to measure the diet’s effect on heart risks. The magnitude of the diet’s benefits startled experts. The study ended early, after almost five years, because the results were so clear it was considered unethical to continue.
Read the whole article.
When You Think of Extra Virgin Olive Oil, Do You Think of California?
Consumers Still in the Dark - 6 Tips to Buying Better Olive Oil
Mediterranean Diet Appears to Boost Aging Brain Power
Is the Secret to Olive Oil in Its Scent?
New York Times Well Blog
Olive industry puts down roots along Central Coast
Diet study cracks open walnut, olive markets
Mediteranean Diet Shown to ward off Heart Attack and Stroke
Group Finds More Fake Ingredients in Popular Foods
U.S. olive oil makers seek 'level playing field'
U.S. Olive Oil Makers Say Imports Aren't Always So 'Extra Virgin'
NPR: All Things Considered
USITC Holds Hearing on Olive Oil Market Conditions
The Olive Oil Times
Evaluation of Olive Oil Sold to Restaurants and Foodservice
How to Find the Best Olive Oil
Australia Adopts New Voluntary Standards for Olive Oil
Olive Oil Times
Press Release regarding the UC Davis Report
Press Release Regarding the Report "Evaluation of Extra-Virgin Olive Oil Sold in California"
UC Davis Olive Center
Evaluation of Extra-Virgin Olive Oil Sold in California
UC Davis Olive Center
Among the findings were that 73 percent of the 134 samples of the five top-selling imported “extra virgin” olive oil brands failed the International Olive Council (IOC) sensory standards based on the results of two IOC-accredited sensory panels. Sensory defects are indicators that these oil samples were oxidized, of poor quality or adulterated with cheaper refined olive oil. Read the UC Davis complete report.
"Slippery Business" by Tom Mueller
The New Yorker
Read Tom Mueller's new book, Extra Virginity: The Sublime and Scandalous World of Olive Oil. Mueller takes the reader on an extraordinary journey through the history and future of olive oil. He illuminates the economic, symbolic, medicinal, and culinary importance of olive oil in a book that is a must read by anyone interested in cooking and foodways. This page turner elegantly combines investigative reporting with inspiring stories of artisan producers, chefs, retailers and scientists all on the forefront of defending the true meaning of "extra virgin." Buy the book now and find out more at Tom's website, ExtraVirginity.com.