Great olive oil no longer only from Mediterranean

Paul Vossen, a UC Cooperative Extension advisor, serves as a taste panel leader. (photo: NYIOOC)
Paul Vossen, a UC Cooperative Extension advisor, serves as a taste panel leader. (photo: NYIOOC)

Olive Center director Dan Flynn helps dispel misconceptions at international competition.

 

May 8, 2014

UC Davis Olive Center executive director Dan Flynn, in New York in early April for the 2014 International Olive Oil Competition, shared his thoughts about the business with a writer for Bloomberg Businessweek.

“You can make really great olive oil anywhere,” Flynn told Dimitra Kessenides, “and you can make really crappy olive oil anywhere.”

 

Dan Flynn, executive director of the UC Davis Olive Center. (photo: NYIOOC)

Dan Flynn, executive director of the UC Davis Olive Center. (photo: NYIOOC)
How the oil is made is much more important than where. “The best quality oils tend to come from the early to midseason harvest, where the fruit goes from tree to crusher within hours,” Flynn said.
 
One of the places producing “exceptional” olive oils is California.
 
(Read the full story by Dimitra Kessenides, published in Bloomberg Businessweek, April 14, 2014.)

(Visit the New York International Olive Oil Competition website for additional information.)

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