From Grove to Table

Edible: Tell us about the history and mission of the California Olive Oil Council, and how the organization has evolved over time.

COOC: The California Olive Oil Council was founded in 1992 to help promote and educate consumers about the quality and standards of the California olive oil industry. As the industry has grown and expanded over the years, the council has maintained its dedication to our core concept of promoting certified California extra virgin olive oil through education, outreach and communication. The council is committed to upholding the highest standards within the olive oil industry through its seal certification program.

Edible: What are the key challenges facing olive oil producers in California today, and how is the California Olive Oil Council working to address them?

COOC: As with all California agriculture, our challenges include water, labor, pest and disease issues, and import pressures. However, specifically to the California olive oil producer, import pressure resulting in the prevalence of low-quality, rancid and low-priced foreign “extra virgin” olive oil has been extremely detrimental. To address this issue, the California Olive Oil Council has been educating and promoting the California Olive Oil Council seal. This seal ensures that the oil is 100% extra virgin olive oil made from olives grown in California. Only the best olive oils qualify for this certification.

Edible: How does the California Olive Oil Council support and promote California olive oil producers?

COOC: The California Olive Oil Council focuses on what California does best: Produce 100% quality extra virgin olive oil. Pressure from low-quality, cheap, foreign olive oil has been detrimental to the olive oil industry. Most consumers do not realize that when they purchase foreign olive oil, they are most likely purchasing an inferior product that would not meet the standard of extra virgin olive oil. The council strives to educate social media influencers and home chefs about the differences between certified California extra virgin olive oil and lower-quality imported olive oil.

Edible: How do the California Olive Oil Council’s certification and testing processes ensure the quality and authenticity of California olive oil?

COOC: To meet the criteria for the California Olive Oil Council seal, each producer must submit samples to a laboratory for analysis, measuring for specific parameters that indicate the careful handling and storage of the olives and oil. No chemicals or extreme heat may be used during the extraction process. Next, the oil is submitted to a taste panel. Tasters conduct a blind taste-test to ensure the oil has fruitiness and is free of defects. If olives are damaged (poor handling, moldy, frost exposed) or they are not milled within 24 hours of being harvested, the oil will not be top quality (extra virgin). Milling at a high temperature (over 86 degrees) can also negatively impact flavor and quality. After the oil has passed both evaluations, it earns the right to display the California Olive Oil Council seal.

Edible: What trends do you see in the California olive oil industry, and how is the California Olive Oil Council adapting to these trends?

COOC: During the COVID-19 pandemic, it became apparent that people wanted to be healthier in any way they could, and California extra virgin olive oil was going to be part of that movement. As consumers started looking for healthier cooking alternatives, California extra virgin olive oil fit into that lifestyle change perfectly. Sharing the message that California extra virgin olive oil has the proven ability to fight chronic diseases with its monounsaturated fatty acids, antioxidants, vitamin E and polyphenol compounds became the California Olive Oil Council’s number-one priority.

Edible: What role do you see California olive oil playing in the global olive oil market? How is the California Olive Oil Council working to promote California olive oil on a global scale?

COOC: As extra virgin olive oil consumption is anticipated to increase worldwide, California expects to grow into a major player. The California Olive Oil Council will continue to push for consumers to look for the seal demonstrating the highest standards and quality you can purchase. Consumers are becoming significantly more educated about what is going into their bodies and the California Olive Oil Council’s goal is to capitalize on that dedication by expanding the awareness of the seal and the meaning behind it. •

The word “Caprese” refers to something that comes from or is related to the Italian island of Capri. In the context of food, Caprese typically refers to a salad or dish that features fresh mozzarella cheese, tomatoes and basil, which are ingredients that are commonly found in the cuisine of Capri and the Campania region of Italy.

So if you’re looking for great summer meal options, Caprese salads, sandwiches, and skewers with their light and refreshing flavors are perfect for warmer weather. The fresh and simple ingredients are widely available during the summer months and are generally considered to be a healthy option, making them a popular choice for those who are looking for a nutritious and satisfying meal.

Caprese Salad

INGREDIENTS:

• 3 ripe tomatoes

• 8 ounces fresh mozzarella cheese

• 1/2 cup fresh basil leaves

• 2 T extra-virgin olive oil

• 1 T balsamic vinegar

• Salt and pepper to taste

INSTRUCTIONS:

STEP 1: Slice the tomatoes and mozzarella into 1/4 inch thick slices.

STEP 2: Arrange the tomato slices and mozzarella slices on a platter, alternating between them.

STEP 3: Scatter the fresh basil leaves over the top.

STEP 4: Drizzle the olive oil and balsamic vinegar over the salad.

STEP 5: Sprinkle with salt and pepper to taste.

STEP 6: Let the salad sit for a few minutes to allow the flavors to meld together.

STEP 7: Serve and enjoy your delicious Caprese salad.

Note: You can customize this recipe by adding sliced avocado, grilled chicken, or prosciutto for extra protein and flavor. You can also use cherry tomatoes or heirloom tomatoes for a different look and taste.

Caprese Kabobs

INGREDIENTS:

Cherry tomatoes

Fresh basil leaves

Fresh mozzarella cheese, cut into small cubes

Balsamic glaze or balsamic vinegar

Wooden skewers

INSTRUCTIONS:

STEP 1: Soak the wooden skewers in water for at least 10-15 minutes to prevent them from burning on the grill or in the oven.

STEP 2: Thread the cherry tomatoes, basil leaves and mozzarella cheese cubes onto the skewers, alternating the ingredients. Brush the skewers with balsamic glaze or vinegar.

STEP 3: Grill or bake the skewers until the cheese is melted and the tomatoes are slightly softened, about 5-7 minutes.

STEP 4: Serve warm and enjoy!

Optional: You can also add some sliced grilled chicken or steak to the skewers for a protein boost.

INGREDIENTS:

• 1 loaf of Italian bread, sliced

• 3-4 ripe tomatoes, chopped

• 1 cup fresh mozzarella, chopped

• 1/4 cup fresh basil leaves, chopped

• 2 cloves garlic, minced

• 2 T balsamic glaze

• 2 T olive oil

• Salt and pepper to taste

INSTRUCTIONS:

STEP 1: Preheat the oven to 375 degrees

STEP 2: Brush the sliced bread with olive oil and place them on a baking sheet. Bake for about 8-10 minutes or until lightly toasted.

STEP 3: In a medium bowl, combine the chopped tomatoes, mozzarella, basil leaves, garlic, olive oil, salt and pepper. Toss everything together.

STEP 4: Top each slice of bread with the tomato and mozzarella mixture.

STEP 5: Drizzle balsamic glaze over the top of each bruschetta. Serve immediately and enjoy!