Daily Archives: February 7, 2014

  • Greece to ban the use of refillable, unlabeled vials of olive oil in HO.RE.CA

    Each year during the holiday season hotels, restaurants and “tavernas” in Greece fill up with tourists enjoying traditional dishes of the Greek Mediterranean Diet, including fish, fresh vegetables, salads, feta cheese, olives and olive oil served in a glass cruet. That cruet is unlabeled, non- sealed and reusable.

    Portugal and Italy have long implemented and Spain recently adopted a law prohibiting the use of refillable, unlabeled vials of olive oil in hotels, bars and restaurants (HO.RE.CA) to fight against the common fraud of those “succumbing” to the temptation of using lower quality olive oil and marketing it as a more expensive one.

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    Rating: 4.1/10 (8 votes cast)
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    Each year during the holiday season hotels, restaurants and “tavernas” in Greece fill up with tourists enjoying traditional dishes of the Greek Mediterranean Diet, including fish, fresh vegetables, salads, feta cheese, olives and olive oil served in a glass cruet. That... 
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  • Olive Oil Sensory Course from UC Davis Olive Center in May 9-10, 2014

    Learn olive oil quality from some of the world’s foremost authorities. This two-day course is perfect for producers, buyers, importers, and anyone wanting to know more about assessing the quality of extra virgin olive oil. The course will lead you through the tasting of dozens of olive oils from around the world, allowing you to dive into the extraordinary attributes as well as the common defects of extra virgin olive oil.

    The course also will address the politics and science behind quality standards and grades, best practices for growing and processing, consumer attitudes toward olive oil, strategies for professional buyers to get better quality for the price and best practices for consumers.

    Sue Langstaff is a professional sensory scientist, leader of the UC Davis Olive Oil Sensory Panel, developer of the The Defects Wheel for Olive Oil, and co-editor of the new book, Olive Oil Sensory Science. Dan Flynn is the executive director of the UC Davis Olive Center, an international leader in research and education on olive oil quality.

    REGISTER

    $495 until March 9
    $550 after March 9

    VN:F [1.9.22_1171]
    Rating: 7.0/10 (7 votes cast)
    VN:F [1.9.22_1171]
    Rating: +1 (from 1 vote)
    Learn olive oil quality from some of the world’s foremost authorities. This two-day course is perfect for producers, buyers, importers, and anyone wanting to know more about assessing the quality of extra virgin olive oil. The course will lead you through the tasting... 
    Read More →