California Producers of Organic Olive Oil

Many California producers have optioned to make the gourmet treat classified as EXTRA VIRGIN and market thru gourmet food stores, wineries, and farmers markets. It is common that these oils are produced on smaller estate orchards, hand picked to not bruise the fruit, processed within 48 hours, cold pressed and either filtered or left unfiltered for a more robust flavor. It is the most natural health food product available.

The CALIFORNIA OLIVE OIL COUNCIL has pettitioned the United States Dept of Agriculture to adopt the International standards for grades of olive oil. Then the truth in labeling can be ascertained.

Olive Oil Info

WARNING

Since the US does not belong to the IOOC, commercial producers of olive oil have no regulations on labeling and thus may misrepresent it contents.

Articles

Lable Wording

"100% Pure Olive Oil" is often the lowest quality available in a retail store: better grades would have "virgin" on the label.


"Made from refined olive oils" means that the taste and acidity were chemically controlled.

"Light olive oil" means refined olive oil, with less flavour. All olive oil has 120 kcal/tbsp. (34 kJ/ml).

"From hand-picked olives" implies that the oil is of better quality, since producers harvesting olives by mechanical methods are inclined to leave olives to over-ripen in order to increase yield.

"First cold press" is generally a purely commercial wording with no factual meaning. It suggests that the oil in bottles with this label is the "first oil that came from the first press" of the olives and that no heat is used. This is incorrect.

First of all, "cold" does not define any precise temperature. A certain exception is made for the European regulation which requires that the processing temperature be below 27 °C in order to be named "cold pressed". In cooler regions like Tuscany or Liguria the olives collected in November and ground often at night are too cold to be processed efficiently without heating. The paste is regularly heated above the environmental temperatures, which may be as low as 10-15 °C, in order to extract the oil efficiently with only physical means. Olives pressed in warm regions like Southern Italy or Northern Africa may be pressed at significantly higher temperatures although not heated. While it is important that the pressing temperatures be as low as possible (generally below 35 °C) there is no international reliable definition of "cold pressed".

Furthermore there is no "second" press of virgin oil, so the term "first press" is meaningless.

The label may indicate that the oil was bottled or packed in a stated country. This does not necessarily mean that the oil was produced there. The origin of the oil may sometimes be marked elsewhere on the label; it may be a mixture of oils from more than one country.

New opportunities for consumers prodotti tipici Italiani! Print E-mail
By Mira Williams

 Consumers started to search for new opportunities and discovered the Internet, offering access to professional food networks. The gap became smaller, as these companies deliver dal produttore al consumatore, providing consumers with all the information they need to know on the subject.

Prodotti tipici Italiani include different types of salami, pasta and cheese. However, you can order a wide range of products that pertain to Italian gastronomia, including wines, all sorts of desserts and jams. Italian food is diverse and it is true that you can order all these products right from the Internet, enjoying the discounted prices. By using such online resources instead of going to the supermarket, you feel closer to the producer and feel more confident when purchasing Italian foods. Perhaps some of these products are not to be found in your country and you find it much easier to order them over the Internet. Regardless of the reason that made you turn to online food networks, there are plenty of benefits that will appear along the way.
If you are not sure which products you may want to purchase, then you can follow the recommendations made by the specialists on the website. They will present offers from different producers, offering information not only about the company in question but also about the typical products promoted on the website. For anyone interested in prodotti tipici Italiani, the Internet represents a practical resource. The products can be order by phone or over the Internet, the prices remaining the same in both situations.
Lets say you are looking to purchase one of the most desired Italian foods, salami. You just have to go online, find a professional food network and take a good look at the gastronomia offers for salami. They will present several products dal produttore al consumatore, offering details on each type and also the prices. Upon selecting a certain product, you will be able to read more info on the producer, the work experience and also discover products that may go with that salami. Such promotional products include pickles, to give just one example.
If you are not looking for salami, then you can always take a look at the pasta. There is no Italian food which is more famous than pasta. Online, you can find Garganelli, Gramigna and Maccheroncini as three very interesting options for pasta. Prodotti tipici also include the most delicious types of cheese and wines that fit perfectly into the menu. Fill your shopping cart with products that are part of the Italian gastronomia and be sure to spread the word around. Who wouldnt be interested in purchasing Italian food dal produttore al consumatore? You know the answer to that question without any doubt!

If you are interested in the finest traditional italian food, gastronomia, then you should use the Internet and find a specialized website that presents prodotti tipici (typical products). Professional websites follow a strict policy dal produttore al consumatore (from producer to consumer) believing in establishing a connection between these two segments of the market.
 
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