Olio Nuovo – It’s “New Oil” Season in California!

This is the best time of the year to experience FRESH extra virgin olive oil! – OLIO NUOVO (October – January) This is the best time of year to purchase extra virgin olive oil in California, because we are in the middle of harvest, and the oil is FRESH and bursting with flavor!  Literally just pouring off the polishers (pictured below).  Extra Virgin Olive Oil is best in flavor, best for you, rich and thick when…. FRESH! Experience it for yourself by purchasing a fresh bottle of extra virgin olive […]

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FDA – Food Facility Registration Requirement

All food facilities in the US are required to be registered with the FDA.   If you manufacture, process, package, or hold food for consumption, you are required to register your company with the FDA.  It’s a simple process that you can do online. FDA – food facility registration link: click here.  There are no exemptions.   More information – As Quoted from the FDA website: “The Public Health Security and Bioterrorism Preparedness and Response Act of 2002 (the Bioterrorism Act) directs the Food and Drug Administration (FDA), as the food regulatory agency […]

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Nutritional Panel for Extra Virgin Olive Oil & Gourmet Food Labels

The Nutritional Panel for Extra Virgin Olive Oil is the same for any extra virgin olive oil, and you probably don’t need it.   The picture above, is an example of what the nutritional label should look like for extra virgin olive oil.  No matter what variety, or where you are in the world, it’s always the same because the ingredient is the same: extra virgin olive oil.  Therefore, it’s commonly referred to as a commodity. Nutritional panels are regulated by the FDA in the US – I’ve included several […]

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Flavored Olive Oil: “Crushed” vs “Infused”

I’ve tasted all types of fantastic flavored oils, no matter the flavoring method. There are two methods of flavoring olive oil: Crushed or Agrumato Style, also called Fused – where whole fresh fruit, herbs or vegetables are crushed along with olives during the milling process (I prefer the term “crushed”). Infused – where flavoring or all-natural oil (natural essence) is blended into extra virgin olive oil Both methods produce great flavored oils, and both have their own unique attributes, which should be considered when deciding to purchase or produce these products yourself, […]

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Tasting, Blending and Choosing – Award Winning Extra Virgin Olive Oil

Over the past 9 years, I have won 282 awards in olive oil competitions. If you are wondering…yes, I’m very competitive, and I love winning, so I take this very seriously.  I also strongly believe that winning awards plays a key role in your company’s marketing and sales, setting your brand apart from the rest of the pack (which we all want). It has not come easily, and I have not “just been lucky.” There are reasons why I’ve been able to win awards, and I believe they come down to extreme […]

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The Ultimate Guide to Producing Award Winning Extra Virgin Olive Oil – 11 Steps

Here are the 11 steps I have followed year-after-year to produce award-winning extra virgin olive oil: Farming & Growing Olives: How you, or your grower, farms the olives you’ll be crushing into oil plays a key role in the quality and flavor of your oil, which will determine if you win awards or not. This is why I can’t stress enough how important it is to have very close relationships with your growers, so you know exactly what they are doing, and so you can help advise them in growing […]

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