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On the Trail of Organic Olive Oil in WA

On the Trail of Organic Olive Oil in WA

by Alexandra Kicenik Devarenne | Oct 19, 2011 | Australia Trip Oct 2011, General, Growing Olives, Olive Oil Tasting

My Western Australia olive oil rambles have had an Organic theme, starting to the east of Perth with a visit to the Avon Valley groves of Kailis Organic. This was my first drive in the Australian countryside; fortunately I was a passenger so I could safely enjoy the...
Challenges of Technology on the Road

Challenges of Technology on the Road

by Alexandra Kicenik Devarenne | Oct 17, 2011 | Australia Trip Oct 2011, General

The best laid plans of mice and men… Ah, the internet age, the tyrannies of technology. At another time I will rail about the bait and switch nature of the cell phone (sure, you can use it almost anywhere, but you can’t hear what anyone is saying) but for...
Taking Issue with “The Best Extra Virgin”

Taking Issue with “The Best Extra Virgin”

by Alexandra Kicenik Devarenne | Oct 11, 2011 | General

What have we here? An article that promises to reveal “The Best Extra Virgin Olive Oil.”  Yay! Some help in the confusion of the supermarket olive oil aisle! Except for one thing: the observations in this article are often completely wrong…  I know what I like...
Accounting for Taste: Comparing Reviews by Trained and Untrained Tasters

Accounting for Taste: Comparing Reviews by Trained and Untrained Tasters

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...
The Fight Over Olive Oil Quality

The Fight Over Olive Oil Quality

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...
When Good Oils Go Bad: Recognizing Rancidity and Other Defects in Olive Oil

When Good Oils Go Bad: Recognizing Rancidity and Other Defects in Olive Oil

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...
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