`Letter from the Publisher - Olive Oil Times

Letter from the Publisher

Jul 1, 2010 12:01 PM EDT
Curtis Cord

Recent News

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

Don’t miss another word. Follow Olive Oil Times on Twitter or sub­scribe to our feed to stay up to date. Thanks for read­ing.


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