Oregon Olive Mill, premier purveyor of Extra Virgin Olive Oil and home to the only estate olioteca in the Pacific Northwest, is proud to announce record sales in 2013 and plans for continued development of its extra virgin olive oil operation. New initiatives include Frantoio, a just released extra virgin olive oil, development of the first annual conference on cool climate fine olive growing to be held April 26 and 27, and a re-envisioned oil tasting experience launching this summer.
According to Oregon Olive Mill Master Miller and fourth generation farmer, Paul Durant, “We saw unprecedented demand last year and sold out of our oils earlier than ever before. Our new initiatives support my family’s larger vision, which is to propel extra virgin olive oil to its rightful place in the North American food scene. Extra virgin olive oil can elevate cuisine in an almost ethereal manner; yet it remains largely under appreciated by the average American consumer.”
Frantoio, the new single Italian varietal, joins a portfolio of three extra virgin olive oils — Tuscan, Arbequina and Koroneiki. Durant sources olives from his family’s 17-acre grove and prime sites in northern California, then mills and bottles them at the property’s estate olioteca. The oils are sold online at www.redridgefarms.com and at Red Ridge Farms for $18.95 per 375 ml bottle; additional sizes and gourmet gift boxes are also available.
The first annual Pacific Northwest Cool Climate Extra Virgin Olive Oil Conference will be held at Oregon Olive Mill on Saturday and Sunday, April 26 and 27. The weekend will feature a technically focused program on Saturday including sessions on agronomy, cool climate varieties, a round table discussion on cultivating quality and more. The Sunday sessions, aimed at a broader audience, will explore creating an olive oil culture in the Pacific Northwest, extra virgin olive oil origin and labeling, and tasting and sensory analysis.
The addition of herbs and spices to oils for dipping and adding to recipes is an idea that has been around for a while. There was a period when everyone had a decorative bottle of oil jam-packed with various herbs and spices in their kitchen window. These were more often for decoration, as the flavors were hit and miss at best.
“Today’s quality infused oils bring a whole new dimension to the taste. Of course they are attractive; we even add some extra herbs just for the look, but the big news is the incredible pure taste.” says Mike Tott, President of Gourmet du Village.
Perfect served for dipping with some crusty artisan bread, perfect to use as a flavor to add to your home cooking, these infused oils from Gourmet du Village are available in 280-ml bottles in three distinct flavor profiles: Spiced Chili Pepper, Parmesan Pesto and Rosemary Garlic.
This new product along with the entire new collection of gourmet gifts from Gourmet du Village can be seen at the company’s showrooms in Dallas, Atlanta, and Philadelphia.
For more information, visit www.gourmetduvillage.com.
The current olive shortage caused by poor climatic conditions in Spain,Greece, and Southern Europe means an uptick in business for at least one Northern California olive grower and processor. West Coast Products produces natural brine-cured jumbo olives, which compete with chemically cured, lye treated olives from the Mediterranean region. The ongoing international olive shortage sheds new light on this niche market.
More and more buyers, reacting to the international crop shortage, are awakening to the differences between naturally curedCalifornia olives and the imports. “Buyers are calling and telling us they never knew imported green olives were cured with lye,” said Dan Vecere, General Manager, West Coast Products – Olinda Brand.
European farmers state that their 2013 olive crop yields fell more than 70 percent, especially for the queen size olives with market condition reports projecting 2014 prices will increase more than 50 percent. The Olinda Brand olives are Sevillano, one of the largest green specialty varieties sometimes called the “Spanish Queen,” and they are abundant in California this season and available to both domestic and foreign markets.
Until the international shortage occurred, according to Vecere and Olinda Brand Sales Manager Mark DeCamilla, the importers had been setting both product price and grade. “That’s changing,” said DeCamilla. “End users, such as chefs and bartenders, are taking notice that our California olives have a firmer texture and a fresher taste than the industrially cured imported olives.”
The Olinda Brand tradition of olive growing and production in California spans more than 75 years.
About West Coast Products and the Olinda Brand
Since 1937, West Coast Products of Northern California has provided professional and home kitchens with specialty olives and olive oils under the Olinda Brand. The company’s commitment to natural, fresh, and in-season premium private-label table olives and private-label olive oils meets the highest standards of California state certification, which ensures top quality olive products.