AMERICAN food lovers have long taken for granted that only olive oils from the Mediterranean are worth buying — preferably with an olive tree, an Italian flag and some words like “authentic cold pressed” on the bottle.
But in the last decade, California producers have mounted a major new effort to bring back the domestic olive oil industry, planting thousands of acres, building new mills and producing oils that can be fresher, purer and cheaper than all but the finest imports.
~The New York Times - See full article
California’s Olive Oils Challenge Europe’s
This entry was posted on October 18, 2011.