I have no track of time and space. Really. On rare occasions, I hear things that stick. On a recent drive to no where in particular, I heard an NPR broadcast about the truth of olive oil processing.
Here is what’s what and, well, rather disgusting to hear about. Are you ready? Some olive oils that you buy are made from rotten, leftover olives that have been left in the fields from various regions and countries. These are pressed (or mashed up) but because of their “condition” they taste rancid and rotten, just what they are. To change the flavor they chemically strip the olive oil then add artificial flavoring back into the oil. Wham & bam. It seems the olive oil industry is not much different from politics.
In a recent conversation with a foodie client, she mentioned the book, Extra Virginity. I was made stupid, crazy with excitement to find out the scoop on this gentleman that I heard interviewed on NPR. His interview can be found here, at NPR, and it is fascinating. My client highly recommends the book and as I keep good company I trust her. I have not read it yet but am looking forward to a quick minute to enjoy it.
Tom Mueller, author of Extra Virginity, also has a blog that you must check out. Yes, I am telling you what to do and that is to check out his blog. It is important to know where your food comes from.
That being said, I am sitting here at a food show in Cape May, NJ and just met a gentleman who has shared great news. There is a growing initiative in California to bring olive oils to the Pacific Coast. LOVING that and thinking of checking out cases of CA olive oil. I enjoyed the light, smooth, and mild flavor knowing that we are growing here and treating the employees, of this particular brand, well.
Please check out the California Olive Oil Council’s website to learn more about their standards.