Daily Archives: March 6, 2015

  • Help Support UC Davis Graduates!

    All UC Davis Olive Oil skincare products are made by artisan Kacie Klein!

    Klein, a UC Davis graduate, produces olive oil in the Central Valley. She uses natural and often organic ingredients in her formulas.

    This soothing, anti-oxidant packed body butter comes in two fragrances: Sweetgrass and Fresh Olive. The most prominent ingredient is California olive oil, and the body butter also includes organic cocoa butter. Use liberally after bath or shower.

    Olive Oil Body Butter, $12.95 (8 oz) Click to Purchase!

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    The UC Davis Olive Center offers the essential sensory course for the professional buyer, importer, producer, or anyone who wants to gain expertise in evaluating olive oil.

    Sensory, culinary, chemistry and policy experts guide you through a unique tasting and educational experience. Attend both courses for the definitive master experience – more than 100 olive oils from around the world!

    The course will be held in the Silverado Vineyard Sensory Theater at the Robert Mondavi Institute for Wine and Food Science, and includes breakfast and local coffee as well as lunch featuring seasonal ingredients.

    Attendees rave about our courses: “Passionate…knowledgeable…down to earth… Sue Langstaff is
    excellent!” read more

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    Rating: 4.0/10 (120 votes cast)
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    All UC Davis Olive Oil skincare products are made by artisan Kacie Klein! Klein, a UC Davis graduate, produces olive oil in the Central Valley. She uses natural and often organic ingredients in her formulas. This soothing, anti-oxidant packed body butter comes in two fragrances:... 
    Read More →
  • Recipe: Jalapeno Pasta with Vegetables & Avocado with ExtraVirgin Olive Oil

    “This
    “This is a low calorie pasta dish using two of my favorite products, balsamic vinegar and olive oil. The pasta dish can be prepared in less than 20 minutes and requires only one pan with a vegetable steamer insert. Other vegetables may be used such as asparagus or mushrooms.”

    Serves 2

    Ingredients:
    3 sweet mini peppers (different colors) removed core, seeds and slice into strips
    1/3 cup shredded carrots
    1/3 cup frozen peas
    ½ small zucchini – chopped
    1 tomato –chopped
    1/3 cup spinach leaves
    1/3 box angel hair pasta – 6oz
    1/4 cup Olive Oil
    1/8 tsp coarsely ground pepper
    ¼-1/8 tsp red pepper flakes
    2 tablespoons We Olive Aged Balsamic Vinegar
    ½ cup shredded Romano or parmesan cheese
    1 medium avocado sliced
    3 fresh basil leaves

    Directions:
    1. Put sliced peppers in double broiler insert and steam 10 minutes; add shredded carrots & peas. Steam 4 minutes; add zucchini and steam 2 minutes. Remove insert top broiler from boiling water and add tomatoes to vegetables and then spinach. Set aside with lid on top. Add salt & more water to boiling water and add uncooked pasta; cook according to package directions. Reserve ¼ cup of the salted water..

    2. With the vegetables still in colander insert pan, pour the pasta into the colander insert and drain. Pour pasta & vegetables into pan. Add salt, pepper, pepper flakes, balsamic vinegar and ¼-cup jalapeno olive oil. Mix together. Add pasta water if still too dry .for your taste. Place on serving dishes and add shaved cheese, basil and sliced avocado.

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    Rating: 3.8/10 (154 votes cast)
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    Rating: +13 (from 49 votes)
    “This “This is a low calorie pasta dish using two of my favorite products, balsamic vinegar and olive oil. The pasta dish can be prepared in less than 20 minutes and requires only one pan with a vegetable steamer insert. Other vegetables may be used such as asparagus or mushrooms.” Serves... 
    Read More →
  • Spanish table olive exports reached a record in 2014

    According to the Exporters and Manufacturers of Table Olives (Asemesa), the Spanish table olive exports reached a record in 2014 (364.8 million of kilos worth 711.5 million euros). However, despite the increase in foreign sales, Spain lost market share.

    During 2014, Spanish exports increased by 17.23% compared to 2013 (311.2 million of kilos worth 624.6 million euros), and the domestic market showed a change of tendency to grow 4%. As Asemesa highlighted, crop failure from other producing countries and the depreciation of the euro have been key factors in this growth.

    In terms of destinations, Asemesa noted that exports to the area bounded by the US, Puerto Rico and Canada have increased by 8.47%, while in Russia and the Eastern countries have raised 10.45% and 102.90% in the Center-South region. According to Asemesa’s CEO, Antonio de Mora, the latter figure is due to “purely temporary” reasons and due to the lack of harvest in Argentina, traditional supplier of olives to Brazil. In the other hand, the European Union continues to lead the ranking of table olive markets by geographical area, increasing its exports 12.51%.

    By country, the US remains the main buyer of olives from Spain with 21.1% of the total exports; followed by Italy with 9.6%, France and Brazil with 7.3% and Russia with 6.6%.

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    Rating: 3.8/10 (114 votes cast)
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    Rating: +3 (from 37 votes)
    According to the Exporters and Manufacturers of Table Olives (Asemesa), the Spanish table olive exports reached a record in 2014 (364.8 million of kilos worth 711.5 million euros). However, despite the increase in foreign sales, Spain lost market share. During 2014, Spanish exports... 
    Read More →
  • Savantes North American Extra Virgin Olive Oil Tasters Championship

    Participants in the recent Savantes Program in New York (25-27 February) have had a taste of the pressure expected at the inaugural North American Extra Virgin Olive Oil Tasters Championship. The Championship will be held in Rosemont near Chicago on 26th August.

    The Savantes program in Manhattan New York took the usual course of familiarizing the tasters with the different styles and flavors of extra virgin olive oils from producing regions worldwide. Some attention is given to classification and defects but the general approach is that if olive oil users learn what tastes good, they will discard oils that have defects.

    Another approach which resonated with participants was that when evaluating an extra virgin olive oil your opinion will impact on the livelihood of all those involved in producing and supplying it. Therefore utmost care should be taken in the evaluation, respect given to the product and only when defects are a certainty should there be a pronouncement to that effect.

    As one participant commented after the program, ‘Above all, I was affected by your ethical and “no nonsense” approach to the industry, to tasting, and to relaying information. When you began by telling us to be careful what we say and to whom we judge, because in the oil is someone’s livelihood, I was touched by your respect for both the product and producer and I felt instantly like I was in the right place’.

    Following the tasting skill test two participant’s achieved Associate Savantes status, Hayley Stevens Miller from New York and Marjan Symington from Australia.

    The next Savantes program is being planned for Europe in late October or early November – in either southern Spain or central Italy.

    Meanwhile Savantes are concentrating their attention on the Spend Wisely on Olive Oil Conference and associated Tasters Championship scheduled for Chicago, USA on August 25th and 26th. Details are available at www.oliveoilconference.com

    Simon Field, www.savantes.com

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    Rating: 4.2/10 (112 votes cast)
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    Rating: +9 (from 25 votes)
    Participants in the recent Savantes Program in New York (25-27 February) have had a taste of the pressure expected at the inaugural North American Extra Virgin Olive Oil Tasters Championship. The Championship will be held in Rosemont near Chicago on 26th August. The Savantes... 
    Read More →