by Alexandra Kicenik Devarenne | May 15, 2021 | General
This post was originally published by oliveoil.com on 15 April 2021 You want to use olive oil for its health benefits and high polyphenols are being touted across the web as being THE healthy thing. So what does this mean to the eaters of the world? For many years...
by Alexandra Kicenik Devarenne | Nov 5, 2015 | General
A second piece from the Fall issue of Edible Silicon Valley takes on the issue of truth in labeling in the US olive oil market. It is no wonder that American consumers are confused about olive oil when so much effort has gone into label terminology that will keep...
by Alexandra Kicenik Devarenne | Oct 24, 2015 | General
It’s harvest time in California and all across the Northern Hemisphere! Appearing in the Fall issue of Edible Silicon Valley is an article Extra-Virgin Olive Oil: Influences on Flavor.
by Alexandra Kicenik Devarenne | Jun 9, 2015 | General, Olive OIl Chemistry, Olive Oil Standards, Olive Oil Tasting
Analysis of the North American Olive Oil Association’s (NAOOA) Report “Random Testing of Store-bought California Extra Virgin Olive Oils: 67% Fail New Olive Oil Commission of California (OOCC) Standards” By Alexandra Kicenik Devarenne Summary The olive oil importer’s...
by Alexandra Kicenik Devarenne | Oct 26, 2014 | AOCS, Olive OIl Chemistry
By Alexandra Kicenik Devarenne Author’s note: This article was originally published in Olive Oil Times shortly after the meeting. With all the conversation about chemistry following the adoption of the new California standard, I thought it made sense to move...
