- There are some words and expressions which have become part of the olive industry vocabulary which we will try and replace in 2015: Educate consumers – used constantly by those promoting the use of extra virgin olive. The implication is that we have the knowledge and need to...
There are some words and expressions which have become part of the olive industry vocabulary which we will try and replace in 2015:
Educate consumers – used constantly by those promoting the use of extra virgin olive. The implication is that we have the knowledge and need to pass it on to the ‘uneducated’ consumer – in terms of vegetable oil usage anyway. Consumers are not uneducated and make their purchasing decisions for a range of good reasons – taste, health, price, tradition and availability. Perhaps we should communicate better with consumers – a two way process where we can understand their needs and offer our extra virgin olive oil or olive oil to meet them.
Grassy or freshly cut grass – used to describe the aroma of fresh extra virgin olive oil. Humans don’t eat grass so why would we describe a food as grassy when there are many other fresh green herbs which can be used to describe the fresh herbal aroma. So let’s cut the ‘grassy’.
Olive leaves – same as for ‘grassy’. We don’t eat olive leaves and they only smell when crushed in the olive oil mills – visited by very few consumers.
Pungent – used to describe the flavour of robust or intense extra virgin olive oils, and toilet cleaners, industrial chemicals and other caustic products. Amongst its synonyms are stinking, odoriferous and sharp. Robust and intense are more descriptive with less ‘odorous’ implications – so let’s use them and throw out pungent.
Our New Year Resolution is to communicate the flavour and other benefits of extra virgin olive oils using less patronising language and use descriptive terms that relate to the food with which the oil will be used.
Source www.savantes.comVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- A competition to find the most accomplished taster of extra virgin olive oil will be staged in Chicago, USA on 26 August 2015. Organised by International Extra Virgin Olive Oil Savantes in association with the North American Olive Oil Association (NAOOA), the competition will...
A competition to find the most accomplished taster of extra virgin olive oil will be staged in Chicago, USA on 26 August 2015.
Organised by International Extra Virgin Olive Oil Savantes in association with the North American Olive Oil Association (NAOOA), the competition will be open to all those attending a major event in Chicago planned for August 25 and 26, 2015.
Tasters will be invited to undertake a series of taste tests which will recognise their:
ability to detect and describe defects in extra virgin olive oil,
rank different intensities,
discern between different aromas and tastes, and
identify extra virgin olive oils from different varieties and regions worldwide.
Those that take the tests will also have the option of being ranked on the International Register of Extra Virgin Olive Oil Savantes. A score of 60% will accord the status of Associate Savante and 80% the status of Savante. Currently there are nine Associate Savantes worldwide coming from Spain, Canada, New Zealand, USA and Jordan.
The International Extra Virgin Olive Oil Savantes programme was founded in 2001 to provide professional development towards the expert understanding of the tastes and uses of extra virgin olive oil. Courses are run annually in various countries including Italy, USA, Spain, Australia, New Zealand, South Africa and United Kingdom.
Savantes is an independent enterprise which does not accept sponsorship or support from any organisation which would be seen to compromise the ability to present objectively the full range of styles of high quality extra virgin olive produced around the world. For the courses producers are invited to submit their oils for tasting with the invitations predicated on quality, awards and differentiation.
Principal and organiser of Savantes, Simon Field said when announcing the plans for the competition ’ This will present a great opportunity for tasters from all parts of the global olive industry to assess their skills, not only in technical tasting but also in recognising varietals from other regions’.
He continued, ‘There are many tasters at all levels of the industry who are self-trained or formally trained. Now is the time for them to have their skills recognised and publicised on an international register of tasters. We also hope it will encourage those who do not achieve the higher scores to engage in further training and experience to come back next year to gain higher recognition.’
Further details of the competition and Chicago Conference will be available through a link to www.savantes.com by the end of January.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Totally Olive Shop carries a large variety of ultra-premium extra virgin olive oils, balsamic vinegars and specialty foods, giving customers the opportunity to taste products before making a purchase. Our staff can make recommendations for recipes and pairings to create unique...
Totally Olive Shop carries a large variety of ultra-premium extra virgin olive oils, balsamic vinegars and specialty foods, giving customers the opportunity to taste products before making a purchase. Our staff can make recommendations for recipes and pairings to create unique flavors that enhance the dish being prepared.
Who are your customers? Our customers are amateur home gourmet chefs looking to create new flavors and tastes, beyond the standard way of cooking traditional dishes. People who are health conscious and prefer cooking with a lower calorie and healthier choice such as extra virgin olive oil.
What makes your business unique? People can come in and taste our products before buying.
What is your business philosophy? Offer a high-quality product at a reasonable price with excellent, knowledgeable and friendly staff.
What’s the most important part of your job? Ensuring that a high quality of customer service is maintained and constant training is taking place on the products we carry.
What is the hardest part about doing business in Southern Nevada? With the amount of people now living in Southern Nevada, it’s hard to get your name out into the marketplace in a cost-efficient manner.
What is the best part about doing business in Southern Nevada? The large population base and the diversity of the population.
What obstacles has your business overcome? Getting our name into the marketplace and educating people on the health benefits of using extra virgin olive oil versus butter and other types and qualities of olive oil.
How can Southern Nevada improve its business climate? Continue with its current direction. Las Vegas has a lot more to offer than just gambling.
What have you learned from the recession? That you can still offer excellent customer service even though you have to better manage expenses. There are more cost-effective ways to operate than you previously knew.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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