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Save the date!
Super-High Density Olive Production Symposium
June 29-30, 2010 UC Davis
This symposium will be the largest event ever dedicated to super-high density olive production. Join the UC Davis Olive Center and the California Olive Oil Council at this incredible event at the new UC Davis Conference Center.
For more info click here
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Sensory Evaluation
Presented by the California Olive Oil Council and UC Davis, Olive Center.
Friday, August 20, 2010
1 pm - 4 pm
La Quinta Inn
Paso Robles
Register before August 6th for $50 (After August 6th $75)
Click here to register
And don't forget...
the following day,
Saturday, August 21st, is the
Paso Robles Olive Fest.
Make it an olive oil filled weekend!
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OPEN INVITATION
Did you know the COOC's home base has moved to Berkeley?
Come visit our new office!
Curious to see what a Taste Panel Meeting is all about?
Just please call ahead
888-718-9830
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Free Event Table Space!
Rotary Club of Chester's
"Mid-Summer Madness" Party
Saturday, July 31st
6pm - midnight
Lake Almanor
The Rotary Club has extended an invitation to COOC Members for free table space at their food and wine fundraising event. There will be a silent auction, approximately 400-500 guests, and 50-60 vendors.
A great opportunity to connect with the public!
For additional information or questions call 530-259-4874
or email:
info@MidSummerMadness.info
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Annual Meeting of the COOC
March 4th, 2011
Monterey Plaza Hotel, Monterey
We are excited to bring the annual member meeting to a new venue. More details coming soon. |
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COOC 2010
Board of Directors
President: Gina Favagrossa
Vice President: Brady Whitlow
Secretary: Thomas Sloan
Treasurer: Charles Crohare
Brendon Flynn
Bruce Golino
Gregg Kelley
Roberta Klugman
Gus Lohse
Carl Nelson
Abbie Scianamblo
Linda Sikorski
Christian Vaughn
Executive Director: Patricia Darragh
Taste Panel Leader:Dean Wilkinson
Web Master: Debbie Stimpson
Marketing & Communications Liason:
Sara M. Feinberg
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Dear COOC Members,
It is hard to believe that summer is almost here! The budding looks good in the orchards, so we may be looking at a crop, which could surpass one million gallons this fall. Let's hope we will all have a good year.
In the next few weeks you will receive your membership renewal packet. Increasing membership levels will be critical to our success this year. Please encourage your colleagues and vendors to join us as we continue our growth.
I am very grateful for your support of the COOC!
Sincerely,
Gino Favagrossa, President of the Board
California Olive Oil Council |
COOC Taste Panel
The first of a three-part series featuring the Taste Panel and Certification...
Milagros Castro, Julie Menge and Alan Stern hard at work |
The California Olive Oil Council Taste Panel was established in 1997 and formalized in 1998. Dean Wilkinson currently leads the panel.
There are 18 active panel members and 6 apprentices. Approximately once a year we provide an opportunity for interested parties to apply for apprentice positions. The collective years of formal olive oil tasting are more than 240 years.
Why Does the COOC Have a Panel?
The purpose of the establishment of the panel and the seal certification program was threefold. The first is to provide producers and marketers with a standardized method of grading their 100 % California olive oil as extra virgin. The second is to provide consumers and retailers with the assurance that the oil that they purchase is in fact extra virgin grade. And the third is to provide producers and marketers who meet the certification standard with a means of distinguishing themselves in the market place.
What Does Seal Certification Mean?
The certification provides the highest standards in the world. To earn certification, one must:
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Provide a chemical analysis from a certified lab determining free fatty acid and peroxide values, which meet the COOC standard. The COOC standard closely follows the standard of the International Olive Council (IOC) in Madrid, but requires a more stringent free fatty acid result (0.5 as opposed to 0.8%). If the production is 50 gallons or more, an ultra violet absorbency test is also required.
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Both an olive oil submission form and mark license agreement must be completed and signed. These are binding documents.
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The COOC Panel of Tasters tastes the submitted oils in a blind tasting. Each oil is provided with a random alpha code. The panel tastes the oil to ascertain if desirable attributes are present (fruity, pungent and bitter). The team also determines if negative attributes (defects) are present. Only those oils that are deemed to be defect-free may be considered extra virgin.
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Once the oil has been certified, a letter is sent to the producers confirming the findings. Additionally, the producers receive an analysis, graph and profile, which notes mild, medium or robust.
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Certification is for the calendar year only. Producers must resubmit their oil each year.
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Meet the Members
TERRACE HILL & PASOGOLD
Uwe & Martina Henze of Terrace Hill | In the undulating hills of San Miquel lies a jewel called Terrace Hill, home to COOC members Uwe and Martina Henze. Long time Californians, the couple started off in Germany and Paris respectively. Uwe, a noted chef, and Martina now proudly call San Miquel their home.
In 2003 they planted 1,250 trees of five varietals; Frantoio, Leccino, Maurino, Pendolino and Taggiasca. With many awards under their belt, the Henzes' are also stewards of 1.5 acres of Zinfandel grapes. Come visit their charming tasting room and enjoy their spirited company at their charming hacienda. In addition to their delicious olive oils, you may sample flavored oils, vinegars, seasoned rubs, herbs, and their estate grown Zinfandel. A piece of paradise. www.terracehilloliveco.com.
Michael O'Brien & Bubba of PasoGold | Michael O' Brien is the proud owner of PasoGold nestled in the hills of Paso Robles. The small farmhouse is amongst 3,000 olive tress including Arbequina, Arbosana and Koroneiki. The ten acres were planted using the super high-density method. Michael believes that "all orchards have their own unique flavor based on soil type, nutrients and water". With a focus on organic farming, Michael is very aware of his farms interaction with the earth and proper soil treatment. The orchards irrigation is gravity fed to reduce electrical consumption. An annual olive leaf analysis is done to monitor plant health. Please visit his website at www.oliveoilfarmer.com. |
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European Grapevine Moth (EGVM)
Grapevine Moth |
UPDATE: The federal government has approved funding to help combat the grapevine moth.
This info below was sent previously via email alert. You may access the alert in our newsletter Archives.
While the European Grapevine Moth's (EGVM) primary host is the grape, this scary pest also feeds on olive fruit and causes serious damage. Current quarantine areas include Fresno, Napa, Mendocino, Merced, Solano, and Sonoma Counties.
First reported in Napa County vineyards in September 2009, the moth has now been found in several counties across the state. Currently growers in affected areas are being asked to take preventative measures to eradicate the pest.
Establishment of EGVM could have dangerous and significant impact on California's grape and olive industries. This pest is serious business! Protect yourselves and your neighbors.
For most current and updated info including links to quarantines, fact sheets, and press releases visit:
California Department of
Food and Agriculture
http://www.cdfa.ca.gov/phpps/egvm/index.html
Also contact the CDFA's Exotic Pest Hotline for further questions and resource guidance: Call: 1-800-491-1899
The Integrated Pest Management Department of UC Davis also has more info at:
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Greetings!
That's me...Sara! |
Dear COOC Members,
I am proud and thankful to announce that I have joined Patty in the COOC Office Team! I look forward to serving you, the members, and the olive oil industry.
My formal duties as Marketing & Communications Liason will be, amongst other things, to help strategize and execute various projects, to help with day-to-day office happenings, and I am also responsible for your monthly newsletters and other email blasts.
I come to you as a voracious eater with love and respect of the finer, healthful foods. My background as a specialty food buyer for Market Hall Foods and The Pasta Shops has given me extensive knowledge of the olive oil industry, with a strong emphasis on the California oils. I look forward to expanding that knowledge and doing all I can to help the further the exposure of what great oils California has to offer!
Please never hesitate to reach me for anything I can be of assistance for. You can email me at: sara@cooc.com or call the office at: 888-718-9830.
Thank you and I look forward to meeting you all.
Warm Regards,
Sara Moser Feinberg |
Ad sponsored by GEA  | |
About California Olive Oil Council
The COOC is a non-profit trade and marketing association whose purpose is to promote the growing of olives and the production of olive oil in California.
The COOC supports certified olive oil standards and provides grower, producer and consumer education.
California Olive Oil Council
801 Camelia Street, Suite D
Berkeley, California 94710
888-718-9830
www.cooc.com |
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