Comments on: 8 Hours On Olive Oil… http://goosecross.com/2007/07/8-hours-on-olive-oil/ Napa Valley Wine Radio, hosted by Goosecross Cellars, delivers home wine education, entertainment, and wine appreciation information from an insiders perspective. Discover a broad range of topics to expand your knowledge of how fine wine is produced while listening to Napa Valley Wine Radio's down-to-earth ideas and suggestions for enhancing your enjoyment of food and wine everyday. Thu, 02 Sep 2010 18:56:42 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Nancy http://goosecross.com/2007/07/8-hours-on-olive-oil/comment-page-1/#comment-127 Nancy Thu, 09 Aug 2007 19:28:55 +0000 http://goosecross.com/2007/07/23/8-hours-on-olive-oil/#comment-127 Thanks for the great comments, Diane! I'm among those who had no idea that New Zealand and Australian olive oil is something to be sought out! Missed seeing Glenn Close, of all people, talking about olive oil! Her question and so many others are well answered in our next pocast episode (goosecross.com) which is an interview with Darrell Corti. It's being released on August 21. Buon Viaggio, Diane! We'll miss you! Nancy Thanks for the great comments, Diane! I’m among those who had no idea that New Zealand and Australian olive oil is something to be sought out!

Missed seeing Glenn Close, of all people, talking about olive oil! Her question and so many others are well answered in our next pocast episode (goosecross.com) which is an interview with Darrell Corti. It’s being released on August 21.

Buon Viaggio, Diane! We’ll miss you! Nancy

]]> By: Diane De Filipi http://goosecross.com/2007/07/8-hours-on-olive-oil/comment-page-1/#comment-126 Diane De Filipi Tue, 07 Aug 2007 19:17:53 +0000 http://goosecross.com/2007/07/23/8-hours-on-olive-oil/#comment-126 Well said, Nancy. As you know, I am so very excited about educating the consumer on how to buy olive oil and knowing what to ask for from the producers. Once we buyers get savvy about what we are purchasing there will be better oils easily available. Even some of the best oils I have recently discovered (coming out of New Zealand & Australia) still don't show the % of the acid of their oils. To truly be Extra Virgin we are looking for acid's of .03% - .05% -- and never over .08%. As TreE expands and add's California members we can hope to see some labeling requirements. As for the oils of New Zealand & Australia, it was Paolo Pasquali who told my Let's Go Cook Italian group during our Oleoteca experience last year that some of the best oils being produced were coming from these 2 regions. It seems these are Italian trees and producers who have transplanted in these areas. In speaking with buyers for olive oils in some of our nicer markets & specialty shops as to why there is so little available from these areas...it's because the consumer overlooks these oils believing that the only good oils are coming from Italy, Spain or Greece. So not true...and this comes from a passionate Italian olive oil producer!! Unfortunately, it sits on the shelves in the U.S. and get's pulled because it's "expired"...not to be replaced by the buyers. Having been privileged to participate in both days of the symposium my mind was also boggled with all the information...but it was amazing information. My only disappointment was that Mr. Pasquali was not one of the primary speakers at the symposium. Brava to Paolo and his associates for a brilliant endeavor which was several years in the planning and to Chef Gerry for the amazing dinner many of us were invited to enjoy. How lucky am I that on August 30th I leave for 5 weeks in Italy with my Let's Go Cook Italian adventurers...4 weeks of which will be spent at Villa Campestri enjoying the cuisine of Chef Jerry and the opportunity to learn more about olive oil. Did anyone happen to catch last weeks episode of the new Glenn Close TV drama on FX?? It was interesting to see a scene where 2 high powered characters are having small talk...and it's about olive oil. Glenn Close wonders if "virgin vs extra virgin...is there really a difference or is it all marketing hype". The second character explains to her "it's the acid". I had to laugh...as a couple of years ago this conversation would have gone over my head and meant nothing and now it brought a grin to my face that it's a subject in a TV drama. Hey...any way we can get the word out there works for me!! Cordiale Saluti Everyone Diane De Filipi Owner Let's Go Cook Italian www.letsgocookitalian.com Well said, Nancy. As you know, I am so very excited about educating the consumer on how to buy olive oil and knowing what to ask for from the producers. Once we buyers get savvy about what we are purchasing there will be better oils easily available. Even some of the best oils I have recently discovered (coming out of New Zealand & Australia) still don’t show the % of the acid of their oils. To truly be Extra Virgin we are looking for acid’s of .03% – .05% — and never over .08%. As TreE expands and add’s California members we can hope to see some labeling requirements.

As for the oils of New Zealand & Australia, it was Paolo Pasquali who told my Let’s Go Cook Italian group during our Oleoteca experience last year that some of the best oils being produced were coming from these 2 regions. It seems these are Italian trees and producers who have transplanted in these areas. In speaking with buyers for olive oils in some of our nicer markets & specialty shops as to why there is so little available from these areas…it’s because the consumer overlooks these oils believing that the only good oils are coming from Italy, Spain or Greece. So not true…and this comes from a passionate Italian olive oil producer!! Unfortunately, it sits on the shelves in the U.S. and get’s pulled because it’s “expired”…not to be replaced by the buyers.

Having been privileged to participate in both days of the symposium my mind was also boggled with all the information…but it was amazing information. My only disappointment was that Mr. Pasquali was not one of the primary speakers at the symposium.

Brava to Paolo and his associates for a brilliant endeavor which was several years in the planning and to Chef Gerry for the amazing dinner many of us were invited to enjoy.

How lucky am I that on August 30th I leave for 5 weeks in Italy with my Let’s Go Cook Italian adventurers…4 weeks of which will be spent at Villa Campestri enjoying the cuisine of Chef Jerry and the opportunity to learn more about olive oil.

Did anyone happen to catch last weeks episode of the new Glenn Close TV drama on FX?? It was interesting to see a scene where 2 high powered characters are having small talk…and it’s about olive oil. Glenn Close wonders if “virgin vs extra virgin…is there really a difference or is it all marketing hype”. The second character explains to her “it’s the acid”. I had to laugh…as a couple of years ago this conversation would have gone over my head and meant nothing and now it brought a grin to my face that it’s a subject in a TV drama. Hey…any way we can get the word out there works for me!!

Cordiale Saluti Everyone
Diane De Filipi
Owner
Let’s Go Cook Italian
http://www.letsgocookitalian.com

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