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 Editor | Aug 17, 2016 | General, Olive Oil Education, Olive Oil Standards, Olive Oil Tasting
From KeHE Distributor’s On Trend magazine comes an article co-authored by Maria Reyes, David Neuman and Alexandra Kicenik Devarenne. KeHE has a strong commitment to olive oil quality and is doing great work to raise the bar in retail selection. Partnering with...
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...
by Alexandra Kicenik Devarenne | Sep 26, 2014 | AOCS, Olive OIl Chemistry, Olive Oil Standards
The 104th American Oil Chemists’ Society (AOCS) Annual Meeting & Expo took place April 28–May 1, 2013 at the Palais des congrès in Montréal, Canada with 1500 people in attendance. The scope of the annual meeting is broad—there were over 500 presentations on all...
by Alexandra Kicenik Devarenne | Oct 30, 2012 | General, Olive Oil Education, Olive oil processing, Olive Oil Tasting
Everyone knows that an army marches on its stomach, but it took Secretary of State Hillary Clinton to highlight on the fact that diplomacy does as well. California extra virgin olive oil was among the foods chosen to showcase the best of American cuisine at the launch...
by Alexandra Kicenik Devarenne | May 7, 2012 | AOCS, General
This article originally appeared in Olive Oil Times. Olive oil analysis received more than its fifteen minutes of fame at this year’s annual meeting of the American Oil Chemists’ Society (AOCS) 30 April to 2 May in Long Beach, California. The weekend before the...
by Alexandra Kicenik Devarenne | Apr 11, 2012 | AOCS, Olive OIl Chemistry, Olive Oil Standards, Olive Oil Tasting
An upcoming short course at the American Oil Chemists’ Society (AOCS) annual meeting in Long Beach entitled “Olive Oil Chemistry and Sensory Relationships” will focus on an area that is receiving a lot of attention these days. The course is being held on Saturday,...
