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 | 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,...
by Alexandra Kicenik Devarenne | Oct 11, 2011 | General, Olive Oil Tasting
When a trained olive oil taste panel replicated a national magazine taste test comparing extra virgin olive oils, the results were very different. This 2007 article explains what happened, and why. By Alexandra Kicenik Devarenne and Paul Vossen When Cook’s Illustrated...
by Alexandra Kicenik Devarenne | Sep 26, 2011 | General, Olive Oil Standards, Olive Oil Tasting
Any American olive oil consumer who has been paying attention to the news in recent months is probably reeling. The announcement last April that the U.S. Department of Agriculture (USDA) was adopting standards for olive oil was the first eye-opener. This was the first...
by Alexandra Kicenik Devarenne | Sep 26, 2011 | General, Olive Oil Tasting
The joy of olive oil lies in its many delightful aromas and flavors—from voluptuous ripe olive to bright green grassy notes and from a soft subtle finish to a zippy peppery kick—there is a world of sensory exploration awaiting the adventurer. But like any great...
