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 | 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 | 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 | 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,...
by Alexandra Kicenik Devarenne | Feb 15, 2012 | General, Olive Oil Education, Olive Oil Standards, Olive Oil Tasting
January 2012 is likely to be remembered as a watershed month in the US olive oil industry. It seems that at long last, we can glimpse a light at the end of the tunnel. The catalyst for much of what happened was unquestionably Tom Mueller and his book Extra Virginity:...
by Alexandra Kicenik Devarenne | Jan 11, 2012 | Language of Olive Oil, Olive Oil Education, Olive Oil Standards, Olive Oil Tasting
One of the problems faced by quality olive oil producers and their supporters is that a lot of time is spent preaching to the choir. We have conferences, symposia, seminars and short courses, with audiences consisting mostly of olive oil producers, an occasional chef,...
