- Google’s approach to novel ideas and pioneering thinking is called ‘Solve for X’. The whole concept is that a big problem, no matter its nature, requires a radical solution that can become feasible by using the most state-of-the-art technology available. As Astro Teller...
Google’s approach to novel ideas and pioneering thinking is called ‘Solve for X’. The whole concept is that a big problem, no matter its nature, requires a radical solution that can become feasible by using the most state-of-the-art technology available. As Astro Teller comments in a Wired magazine article, “Google X Head on Moonshots: 10X Easier than 10 Percent,” thinking about solving a global problem is not only appropriate for big companies and powerful organizations, but everyone can give it a shot if he can cudgel his brains and think out of the ordinary to come up with the solution. And, contrary to common belief, trying to improve by 10 times instead of only 10 percent is usually easier. This so-called ‘moonshot thinking’ is the very opposite of incremental thinking; instead of slowly carving your way to the solution, focus on the big things and go directly there. Read more at oliveoiltimesVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- On the first day of the Summer Fancy Food Show in New York, June 30-July 2, Nancy Ash lifted a blue-tinted sifter to her nose. She inhaled the scent of the olive oil in the glass, and then took a small sip, coating her tongue in the oil and swirling it in her mouth to decipher...
On the first day of the Summer Fancy Food Show in New York, June 30-July 2, Nancy Ash lifted a blue-tinted sifter to her nose. She inhaled the scent of the olive oil in the glass, and then took a small sip, coating her tongue in the oil and swirling it in her mouth to decipher its retro-nasal aroma. Finally, she swallowed, paying close attention to its affect on the back of her throat—one of the ways she measures the pungency of the oil.
Ash, the taste panel leader and education coordinator for the California Olive Oil Council, has been professionally assessing the authenticity and rating the quality of the olive oil produced in the Sunshine State since the panel’s inception 15 years ago. The California Olive Oil Council, a non-profit trade and marketing association, is tasked with determining whether an olive oil meets the high standards of the extra-virgin grade through its Seal Certification program.
“When we taste an olive oil, it’s always the same temperature,” Ash explained. “You take away all the variables to make the tasting as scientific as possible.”
The International Olive Oil Council sets the criteria for judging oil. First, a panel of at least eight rates the oil on negative attributes or defects: fusty/muddy sediment, musty, winey/vinegary, frozen, rancid or other. Then it assesses the positives: Is it fruity, bitter, pungent?
The California Olive Oil Council also created a list of descriptors to help them differentiate between oils. “That part of the sheet isn’t scientific, but we’ll say, ‘gee, this oil is a little grassy and buttery,’ or ‘that screams banana,’” Ash said.
Among the small handful of highly esteemed olive oil producers who traveled from California to the Summer Fancy Food Show in New York was the Yocha Dehe Wintun Nation’s Séka Hills. In the tribe’s native Patwin language, Séka means blue; the name honors the Blue Ridge range that borders the western flank of the Capay Valley.
The Séka Hills brand launched in 2011, and in May 2013, it inked a deal with ItalFoods, a discriminating, San Francisco-based distributor and importer of Italian specialty foods, including high-end extra virgin olive oils. The addition of Séka Hills to the ItalFoods line signals a recognition that the Yocha Dehe’s extra virgin olive oil meets the discerning criteria of buyers, retailers and consumers, the tribe said in a press release.
Now Séka Hills is looking to expand its east coast presence and distribution—a goal that has started with the introduction of Séka Hills Premium Arbequina extra virgin olive oil to New York distributors and vendors at the Summer Fancy Food Show.
Proof Is in the Olives
The Capay Valley’s hot Mediterranean-like climate creates prime olive-growing conditions. (Séka Hills website)
Séka Hills Premium Arbequina extra virgin olive oil is produced and milled by the Yocha Dehe Wintun Nation in Northern California’s Capay Valley, nestled between the Napa and Sacramento Valleys. The serene agricultural region has a climate similar to the Mediterranean with long hot summers, mild winters and undulating well-drained soils, providing the ideal environment for growing high-quality olives.
The tribe has 82 acres of super high-density Arbequina olives, and additionally grows Picual, Frantoio and Taggiasca in medium-density planting as an expansion of the Séka Hills estate line of single varietal extra-virgin olive oils.
The tribe’s olive oil is certified extra virgin by the California Olive Oil Council. The medium-body oil imparts a balanced, fruity and peppery flavor with aromas of fresh-cut grass.
A State-of-the-Art Italian Mill in California
The certified organic Séka Hills Olive Mill, custom built in Florence, Italy by Alfa Laval, is temperature-controlled and limits oxygen exposure, thus preserving the olives’ natural flavor and health benefits. Housed in a 14,000-square-foot facility, the mill offers full service—from cleaning and milling of olives to bottling and temperature-controlled storage of the oil. A tasting room is in the works.
The mill in Brooks, California is strategically located to minimize the transportation time from the region’s finest groves. Olives are pressed almost immediately after harvest to maintain the freshness critical to creating the highest quality oil.
The Yocha Dehe Wintun Nation also makes its mill available to the tribe’s neighbors and partners for millings, bottling and storage. Before the introduction of Séka Hills’ mill, Yolo County’s olive farmers would truck their fruit as far as 112 miles to Sonoma, Corning or Stockton for access to a high-quality mill. “Now [other olive oil producers] have a facility close by, rather than having to ship their olives,” Jim Etters, the tribe’s director of land management, told ICTMN last summer.
Expanding Séka Hills and Other Consumables
Séka Hills is the overarching brand name for a variety of the Yocha Dehe’s premium products. In 2011, the tribe launched the label for wine, olive oil and organics.
Under the Séka Hills label, Yocha Dehe produces four varietal wines from its Capay Valley estate-grown vines. The grapes are sent to Revolution Wines in Sacramento for custom crushing. The wines, available for purchase at sekahills.com/Wine, include a 2012 white of 100 percent Viognier grapes; a 2012 rosé of 75 percent Syrah and 25 percent Viognier grapes; a 2011 Tuluk’a (meaning red in the Patwin language), a blend of Cabernet Sauvignon, Syrah, Cabernet Franc, Petit Verdot and Petite Sirah grapes; and a red 2010 Tribal Reserve of Cabernet Franc, Cabernet Sauvignon, Petit Verdot and Petite Sirah.
In addition to wine grapes, Yocha Dehe farms 10 crops on tribal land: alfalfa, almonds, oat hay, olives, rye grass, safflower, sunflower, sorghum, walnuts and wheat. On its 250 acres of certified organic fields, the Nation grows organic wheat, blueberries, asparagus and squash. Beyond farming, the tribe runs 250 head of cattle in the Capay Valley, following a sustainable grazing program on the tribe’s 9,000 acres of rangeland.
Take a Bottle Home
Séka Hills is stored in temperature-controlled conditions and bottled to order. Consumers can find Séka Hills at specialty food purveyors, grocery stores, many e-commerce sites, and at www.sekahills.com. Average retail prices range from copy6 – copy8/500ml.
“I think the Seka Hills is a lovely oil,” Ash told ICTMN at the Summer Fancy Food Show in New York. “It’s balanced, …and Seka Hills has enough of a backbone to it with the pungency and the bitterness. I like it a lot; I use it at home. And I use it when I do educational tastings, because it’s really got great complexity.”
Article source Indian CountryVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Accademia Italiana della Cucina delegate Orietta Gianjorio shares a recipe for a cool and healthy treat. Olive Oil Gelato turns the healthy cooking ingredient into a sweet treat for hot summer days Olive Oil Gelato (4 servings) Ingredients:1 cup of raw sugar 1 cup heavy cream...
Accademia Italiana della Cucina delegate Orietta Gianjorio shares a recipe for a cool and healthy treat.
Olive Oil Gelato turns the healthy cooking ingredient into a sweet treat for hot summer days
Olive Oil Gelato (4 servings)
- 1 cup of raw sugar
- 1 cup heavy cream
- 1 cup of half and half
- 6 egg yolks
- 1/3 cup extra virgin olive oil (Arbequina cultivar)
Dissolve sugar, heavy cream, and half and half in a pot over medium heat and stir with a whisk until the sugar has melted.
Add the beaten egg yolks in a slow but steady stream. Continue stirring with the whisk until the egg yolk is incorporated and the mixture is thick (8-10 minutes). Add the olive oil slowly but steady and stir with the whisk to combine. Using the whisk is very important for a creamy mixture.
Put the mixture into the ice cream-maker bowl and refrigerate overnight.
The next day, if you notice some separation stir to re-mix, and follow the ice-cream-maker directions.
Serve and decorate with an olive or a mint leaf.
Article source news10VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- MAIPÚ, Argentina – Ten minutes in the orchard and already my hands felt raw. How do they do this all day without gloves, I wondered, shuffling my feet for a better foothold in Argentina’s sandy clay. It was Thursday, the day we’d expected to be tasting wine...
MAIPÚ, Argentina – Ten minutes in the orchard and already my hands felt raw. How do they do this all day without gloves, I wondered, shuffling my feet for a better foothold in Argentina’s sandy clay. It was Thursday, the day we’d expected to be tasting wine at the Zuccardi family’s finca (ranch) and winery, in Maipú, Mendoza Province. Instead, we were clawing through a tangle of branches, trying to pick enough olives to feed Zuccardi’s state-of-the-art olive oil press. It looked so easy when Torey
Novak, Zuccardi’s tour guide, gave a demonstration. You hang a cone-shaped canvas sack around your neck and pick a tree loaded with ripe fruit. Reaching up into a branch, you grab it with both hands and yank down hard, stripping the olives off and into the sack. When your neck cries uncle, you empty the sack into the crate stacked nearby. Then you fill the second crate, and the third – 40 pounds each – all day, every day until the harvest ends or your hands scream uncle. “Nah, most good pickers don’t wear gloves,” said Novak, amused. He could see I was hopelessly awkward. “I couldn’t do it either,” he admitted. “Not for long, anyway.
But our best picker can fill 45 crates in a day.” Mercifully, my career as a field hand died before it was born. But why in blazes were we fooling with olives when we’d left Buenos Aires three days earlier on a mission: to smell, savor, taste, and compare malbec, Argentina’s signature red wine, at the source? And why was La Familia
Zuccardi, a family-owned, three-generation-old winery and leading malbec producer, growing olives? As it happens, a number of long-established wineries here in the Cuyo area, scrubby desert land on the sunny east slope of the Andes Mountains, grow multiple crops. The soil, irrigated for centuries before Europeans explored the region, is ideal for growing both grapes and olives; more than 6,000 olive growers and 1,200 wineries are scattered through the two adjacent provinces of Mendoza and San Juan.
The region’s newer wineries stick mostly to grapes, concentrating their efforts on building sales. But for visitors to the region, the complete farm-to-bodega tour adds another dimension altogether. When you’ve mucked around in the man’s orchards and harvested his olives, you feel invested. After picking the fruit, clumping through the mud, and riding back to the processing plant with the crates stacked on the golf cart, we watched our olives macerated into mush.
Tasting the newly pressed oil, we proudly pasted labels on our take-home bottles. Then we knocked the dirt off our shoes and headed for the bodega itself. Here, in the Casa del Visitante, sepia-toned photos serve a slice of late-19th-century history, capturing tired-looking Italian
immigrants toting luggage, working the fields, picking grapes and vegetables, and building railroads.
Framed photos of Zuccardi’s founding ancestors, frozen in ankle-length dresses and high collars, highlight the exhibits. Then it was on to the fermentation vats and eventually to the tasting room. The tour ended not with a “we’re done, let’s go,” but with a traditional Argentine meal prepared by chef Ana Rodriguez at the winery’s casual cafe and food shop, the Pan y Oliva.
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