It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
California has taken matters into its own hands to elevate the reputation of domestic olive oil just in time for the fall harvest. Last month, the California Department of Food and Agriculture announced new standards for the state’s olive oil producers, based on recommendations from the industry’s leaders.
A study found that people on the diet, which is rich in nuts and olive oil, had a lower risk of developing peripheral artery disease than people on a low-fat diet. The research helps build the case that a Mediterranean diet can help prevent a wide range of cardiovascular diseases.
Increasingly, high quality oils have a harvest date stamped on the label. Why? Olive oil goes rancid and loses many of the beneficial compounds in just a few months. If the oil stings the back of your throat, the beneficial compounds are there, experts say.
California Olive Ranch produces 60% of the olive oil that is grown in California, and not only are they producing the genuine (delicious) article, they are doing it with integrity and efficiency. A look inside California Olive Ranch during harvest season.