By Curtis Cord
Olive Oil Times Executive Editor | Reporting from New York

It has been quite a few months for the Olive Oil Times.  What started out as a personal blog about appreciating the complexities of extra virgin olive oil has become perhaps the most read online source for olive oil news and features filed by reporters in every olive oil producing region.

And we’re just getting started. There are so many angles in this ancient yet ever-evolving story.

We have a feature story underway about an Old World company that has been selling extra virgin olive oil from the family farm since the 16th century, and a piece about a sprawling New World complex of just-planted groves owned by absentee investors and venture capitalists.  We’re examining how olive oil is being used to bridge old cultural divides, and how it reunited a family once drawn apart by hectic lives.

We’re covering the downward spiral of worldwide prices that’s forcing producers in Italy and Spain to sell below production costs while in China, consumers are wondering why olive oil is ten times the cost of cooking oils they’re used to.

We’ll continue to bring the latest findings in science, there are so many, about the health benefits of olive oil.  And of course we will present new ways to use and appreciate olive oil from chefs and experts everywhere.

I always admire the spirited participants in every corner of the olive oil world.  One has only to read the impassioned words of people quoted in our pages to see just how interesting this subject can be:

“More so than wine, from the correct ripeness to the time of picking, to transforming and crushing — this process must be as short, as clean, and as precise as possible in order to squeeze out the best of the fruit”
Fabrizio  Vignolini, Organizzazione Nazionale Assaggiatori di Olio d’Oliva

“Once you get involved with olive oil I think it starts circulating in your veins”
Gregory Antoniadis, President of the Greek Association of Industries and Processors of Olive Oil, known as SEVITEL

“There is a perception that they (the Mediterraneans) keep the good stuff at home”
Paul Miller, Australian Olive Association

In this post-modern, globalized marketplace, instead of shedding the signs of their origins, olive oils now fly the flags of their supposed homelands all the higher”
Dr. Maria Paola Graziani

“It’s been a long journey for us”
Patty Darragh of the California Olive Oil Council about the USDA revision of olive oil labeling guidelines

“We need to be responsible stewards of the land we farm and involved in all the steps from tree to table”
Joe Bozzano, Bozzano Olive Ranch

“Time had swept dust and sand past the trunk and up beyond to the tree’s six mighty arms, each one as thick around as four men”
Liz Tagami, Tagami International

“This Study shows that olive oil and a Mediterranean diet affect our bodies in a far more significant way than previously believed”
Gerald Weissmann, M.D., Editor-in-Chief of the FASEB Journal

“It’s been fun to witness consumers taste olive oil properly for the first time”
Dan Flynn, University of California at Davis Olive Center

“After 7,500 years of production of olive oil world‐wide, we approach a critical moment in our evolution in this relationship with the olive tree”
Mark Kailis, Kailis Organic

“Our quality in California is ramping up and we’re seeing it get better and better”
Dewey Lucero, Lucero Olive Oil

“Identity theft doubles the worldwide market for companies that sell extra virgin olive fraudulently claiming to be ‘Made in Italy’ and who use the lever of origin as an ATM”
Massimo Gargano, Unaprol Chairman

“The first time I realized I was falling in love with him was when he cooked for me”
Laura Marinelli about Marco Oreggia, creator of the guide Flos Olei

“It’s dead on arrival. Dead on arrival because it’s invented and motivated by marketing”
Gennaro Pieralisi about pitted olive oil

“I love olive oil and I wanted to do something more, to create and reinvent the way people view it”
Giorgos Kolliopoulos, Lambda

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