Tuesday, December 5, 2017

Olive Oil featured on Amherst College Home Page

See a new rendition of an old story about the First Year Seminar Course "Liquid Gold" that is currently being featured on the Amherst College Home Page.



This "marquee" feature points to the following article, archived from May 2017
https://www.amherst.edu/news/news_releases/2017/5-2017/the-chemical-story-of-olive-oil

Friday, November 10, 2017

Fall UPDATE: Reminiscences of Past Harvests, Present and Future Plans

It's hard for me to believe that three years ago, we were exploring Mediterranean Olive Harvest sites in Turkey, Italy, Catalonia, and Crete.  It feels like yesterday.  Those experiences and the great joy we found in talking with growers and producers were the fuel for our book, The Chemical Story of Olive Oil: From Grove to Table, that has now been out for 8 months.

2014 Harvest In Tuscany

2014 Harvest in Crete



2014 Harvest in Catalonia


Since that time, we have given dozens of talks, been interviewed on the radio, taught a total of five college classes on three campuses, and have taught several week long summer workshops.  Plans are in place to offer courses in Olive Oil Chemistry to retailers in the Finger Lake Area.  Two of us were certified as having completed an olive oil tasting course at UC Davis and one of us is on her way to being a member of an Olive Oil Tasting Panel in Turkey.

Making Olive Oil Soap - Amherst College

Leading Tastings near Izmir Turkey

Inaugural Zeytin Okulu (Olive Oil School) near Izmir, Turkey
 We have become advocates and spokespersons for olive oil's health benefits and it isn't unusual to get email from former audience members who tell us that we have transformed them into olive oil junkies!

In the lab, close to a half dozen students have worked on or are working on ways to measure the age of the oil, the free fatty acid content (a marker of quality), and the polyphenols so important for the health benefits.

What's next?  One of us is working on a translation of the book into Turkish (ZDN), one of us has become a Food Fellow of the Kahn Institute (POH) and another is working on a revision of Chapter 10 of the book to include Climate Change Effects on Olive Oil Production (RAB).

  

Tuesday, September 26, 2017

Olive Oil and the Liberal Arts

I just love Amherst College's blending of academics and athletics.  I just received this invite from an Amherst College Student of Mine.  How many universes exist in which a soccer team plans to honor a science author at halftime?  ANSWER:  1 - Go Mammoths!


Dear Professor O'Hara,

While reading about some of the recent accomplishments of our faculty and students, your name came up alongside your book, The Chemical Story of Olive Oil: From Grove to Table.

Congratulations on the great work! Amherst LEADS is looking to bring attention to the brilliant things that members of the Amherst community are doing and would like to show you some appreciation at halftime during one of our home games this fall.  We would like to invite you to the men's soccer game against Rutgers-Newark this Sunday. The game begins at 2 pm but the brief halftime ceremony should be a little after 2:45.  

If this sounds like something you would be interested in, please let us know if you are available this weekend.  If not, perhaps we can find another time to recognize your accomplishments.  

I hope to hear from you soon.

Best,

Stuart McKenzie
 
 

Monday, July 31, 2017

Read Reviews of "The Chemical Story of Olive Oil"

  • Our first review on Amazon from an unknown fan gave us five stars!!!!
  • Here's a lovely email note we recently received from Margaret Edwards, owner of Matiatia Olive Grove and Press  and Internationally Certified Taster we met in New Zealand.
    Dear Pat and Richard

    At last we have finished our harvest and clean up so I have had the chance to dip into your excellent book and am thoroughly enjoying it.

    I am sure it will be an excellent addition to every olive grower and miller’s library.  I shall certainly be recommending it as a publication that presents the essential information in a way that is easy to read and to understand.  Thank you very much for including John and me – we were very flattered to have an “honourable mention.”

    This season was difficult, as we have had the wettest year to date that I can remember.  It has also been cooler than usual.  Our volume was down around one tonne on last year but many of our clients had very light crops and some no olives at all.  The fruit was slow to ripen but in spite of that and the weather, we have managed to make some reasonable oils.

    John and I have very fond memories of your visit to Waiheke and hope that you are both well and enjoying life.
    Congratulations on the book.

    Best regards

    Margaret


Friday, July 28, 2017

Zeytin Okulu 2017 - Inicek, Turkey

All facilitators, students, directors and staff at Zeytin Okulu
The fruits of the original Ege’de Atölye (Aegean Workshop), which was set up in 2010 continue to be harvested.  One of the most exciting landmarks has been the construction of the Zeytin Okülü (Olive School) in Iniçek, Turkey along the Karaburun peninsula south of Izmir, and this, it's inaugural summer.  Our workshop there boasted a few dozen students, facilitators, and an assembly of sponsors, townspeople, and pension managers who all made things happen.


3 Wise women: Derya, Meltem, and Zeynep

Robert College Faculty and Students

Rich runs a tasting

World Olive Press on Valley Free Radio

On July 7th, Pat and Rich were interviewed by Stacey Cooney on her Friday night radio show "Evidence Based Errata."  We talked mostly about our book "The Chemical Story of Olive Oil: from Grove to Table."   The hour passed quickly and before we knew it, we were done and had had a great time.  You can listen to our interview here: https://evidencebasederrata.com/2017/07/09/evidence-based-7717-the-chemical-story-of-olive-oil-from-grove-to-table/

And, as a favor to our friend Stacey, let's plug her show.  From the radio station's website: Listen to the live broadcast, every Friday at 6pm – only on Valley Free Radio, WXOJ-LP 103.3fm or streaming on valleyfreeradio.org

Tuesday, March 14, 2017

First books arrived! and plans being made for distribution.....

While Amazon is predicting an April 11th arrival for books ordered today (and at a discount rate of only $32), Rich, Zeynep and I were pleased as punch to finally see the books in printed form.  We are ordering a few dozen for personal distribution and hope that those of you who ordered from the Royal Society will get yours soon.  Let us know what you think!


Wednesday, February 22, 2017

Olive Oil Course Featured in Winter 2017 Amherst Magazine

Amherst College ran a story on the new First Year Seminar Class, Liquid Gold, in this month's online and print magazine

Link to Amherst Magazine Winter 2017

Monday, February 20, 2017

One Day to Release of CSOO

Today's Fun Fact from The Chemical Story of Olive Oil (CSOO) 
Some recent analyses show that the production of olive oil is so green, it actually REDUCES green house gases from the atmosphere. 

In "Sustainability" Chapter 10 of CSOO,* we take a moment to reflect on all the ways in which we can interpret sustainability.  Sustainability can mean the cultural heritage embodied in the production of olive oil, a ritual passed down in families and in communities for hundreds of years.  It can also mean the economic sustainability so important in thinking about carbon footprints and green industries.    

* You can pre-order The Chemical Story of Olive Oil now from The Royal Society of Chemistry.

Sunday, February 19, 2017

Two Days to Release of CSOO

Today's Fun Fact from The Chemical Story of Olive Oil (CSOO) 

What athletic competition is the longest continuously running event?   The olive oil wrestling event, Kırkpınar, held each summer in Edirne, Turkey that has been running continuously since 1362 AD.

In "1001 Uses" Chapter 9 of CSOO,* you won't believe the number of amazing and (sometimes) important things you will learn about olive oil.  From its use in soap making in Marseilles to a solvent for hallucinogenic drugs in ancient religious rituals to mouthwash to an emollient for newborns and more.  Whether a king is being anointed or a loved one is being sent on his journey to the next world, olive oil is center stage.  This is a chapter not to be missed.  And of course, you can learn all about olive oil wrestling, sometimes called the National Sport of Turkey.



To find out more about Olive Oil Wrestling follow the link above.


*You can pre-order The Chemical Story of Olive Oil now from The Royal Society of Chemistry.

Saturday, February 18, 2017

Three Days to Release of CSOO

Today's Fun Fact from The Chemical Story of Olive Oil (CSOO) 

What food source gives you more energy per gram and more energy per carbon???? 
You guessed it, the monounsaturated fats from olive oil that you consume (in moderation) as part of a Mediterranean Diet.


In "Health" Chapter 8 of CSOO* we uncover the truth about fats, and highlight some of the better understood protective aspects of olive oil with regard to cardiovascular disease, cancer, arthritis, and dementia.  A triply whammy of healthy fats, antioxidants, and anti-inflammatory molecules produces a healthy cocktail that should be part of your daily diet.  

*You can pre-order The Chemical Story of Olive Oil now from The Royal Society of Chemistry.

Friday, February 17, 2017

Four Days to Release of CSOO

Today's Fun Fact from The Chemical Story of Olive Oil (CSOO) 
Which sensory organ is the most important contributor to our tasting of olive oil?  ANS......your nose!



In "Tasting" Chapter 7 of CSOO,  we will teach you how to taste olive oils not quite like an expert but close enough to learn your own likes and dislikes that allow you to develop your palate for olive oil.  Expert tasters must pass strict training and regulatory exams to keep their certification current and devote hours of time, usually without compensation.  An "organo-leptic analysis" is part of every certification of EVOO.  How do your senses work and in particular how to we perceive the flavor and fragance of olive oil....Chapter 7 will let you know. 

*You can pre-order The Chemical Story of Olive Oil now from The Royal Society of Chemistry.

Thursday, February 16, 2017

Five Days to Release of CSOO

Today's Fun Fact from The Chemical Story of Olive Oil (CSOO)
It is best to buy olive oil with a harvest date on the bottle and make sure that date is as close as possible to the current date!  Olive oil tastes best and is most healthy within weeks-months of harvest. It is sad but true that some oils travel in tankers around the world for months to years waiting till the price of oil to rise at which point it is off-loaded, packaged and delivered to consumers. 

Tank Farm with Millions of Gallons of Monovarietal Oil

Standards Testing Lab in Australia
In "Getting the Oil to You" Chapter 6 of CSOO,* we address many of the challenges and responsibilities that surround keeping and preserving the high quality of this liquid gold until it gets to you, the consumer.  Void of preservatives, additives, or stabilizers, the oil must be treated with care and thoroughly tested and indexed to assure quality and authenticity.  We guide you through the alphabet soup of assays, FFA, PPP, DAG, DeltaK, and introduce the polyphenols that make the oil both bitter and healthy.   

*You can pre-order The Chemical Story of Olive Oil now from The Royal Society of Chemistry.

Wednesday, February 15, 2017

Six Days to Release of CSOO

Today's Fun Fact from The Chemical Story of Olive Oil (CSOO) 
Many of the fruity aromas of a delicious olive oil are not present in the original fruit but are developed enzymatically during the processing of the oil.

A 100 year old Stone Mill still in use in Belianes, Catalonia
In "Processing" Chapter 5 of CSOO,* we follow the olive into the olive mill where the magic happens.  Olive fruit is offered up to the stone grinders, steel malaxers, or centrifugal separators in a series of steps designed to coax each of the plant cells to give up their precious stores of oil.  One goal is to process the fruit mash as quickly as possible to separate out the multiple components without allowing degradation to occur. Here is where the true artistry happens and the mill operator acts on instincts and experience.   Our chemical story in this chapter features the development of the flavor and aroma compounds that we enjoy so much in a high quality extra virgin olive oil.   

*You can pre-order The Chemical Story of Olive Oil now from The Royal Society of Chemistry


Carefully adjusting the wash water in Crete

Two horizontal separators in Crete
A small press in Waikeke Island, New Zealand
A modern site in Australia for processing on an industrial scale




Tuesday, February 14, 2017

Seven Days to Release of CSOO

Today's Fun Fact from Chemical Story of Olive Oil (CSOO) 
Tree Shakers Harvesting in New Zealand
Did you know that olive oil is really a fruit juice?

In "Harvesting" Chapter 4 of CSOO,* you will celebrate with the farmers and producers as they finally bring in their harvest.  Timing is critical and much can happen during the weeks, hours, and days up to harvest to ruin a year's worth of work.  From hand-picked to machine harvested, methods of harvest are as varied as the cultivars themselves and as old as the pyramids.  Our chemical story in this chapter features the glorious liquid gold oil itself.  You will learn how the plant can cleverly make the oil from a cyclic process in which the carbons, like the animals on Noah's ark,  are added two at a time until the long chain carbon fatty acids are produced.

*You can pre-order The Chemical Story of Olive Oil now from The Royal Society of Chemistry
Colossus Harvester in Australia

Hand picking in South Africa

Monday, February 13, 2017

Eight Days to Release of CSOO

Today's Fun Fact from Chemical Story of Olive Oil (CSOO) 
Oleuropein, a pungent tasting molecule that discourages pests from feeding on the olive leaves or fruit becomes less bitter in the oil when it breaks down and loses a molecule of sugar.  
Yes, you read that right.

In "Growing," Chapter 3 of CSOO,* you will follow the trees from spring flowering through winter harvest.  Most modern cultivars do not self pollinate and so must be planted with other cultivars nearby to do that important task.  While drought and heat tolerant, most olive trees need about 7 inches of water per year and a few key minerals.  Our chemical story in this chapter features oleuropein, the bitter component of the leaves that breaks down and provides the prized health giving properties of olive oil that are not found in other plants.  


*You can pre-order The Chemical Story of Olive Oil now from The Royal Society of Chemistry

Sunday, February 12, 2017

Nine Days to Release of CSOO

Today's Fun Fact from Chemical Story of Olive Oil (CSOO) 
Olive trees are rarely grown from seeds, but rather cultivated in nurseries from slips of parent trees.

In "Planting," Chapter 2 of CSOO,* you will read about the important work farmers must do in planning
for a successful olive grove.  The cultivar (cultivated varietal) must be chosen from over 1000 different varieties and must accommodate local soil, weather, and geographic constraints.  A most important consideration is the amount of sunlight the grove will get.  Our chemical story in this chapter focuses on Chlorophyll, the biological pigment that harvests energy from the sun and begins the process of photosynthesis, which ultimately creates the oil.

The trees are planted in roughly north-south rows, often in very beautiful places...




*You can pre-order The Chemical Story of Olive Oil now from The Royal Society of Chemistry

Saturday, February 11, 2017

Ten Days to Release of CSOO

Today's Fun Fact from Chemical Story of Olive Oil (CSOO):   
Did you know that humans learned to press olives before they learned how to weave cloth?  

In "Olive Origins," Chapter 1 of CSOO,* you will read about the history of olive oil and the tight connection between the trees, the fruit, the oils produced and early human civilization.  You will be introduced to some olive trees that are several thousands of years old and to the stories of the origins of the olive itself that are almost as old.  Our chemical origin story starts with answering the most basic question that lays the groundwork for the rest of the chemistry in the book: that is, why do oil and water not mix?

*You can pre-order the book, The Chemical Story of Olive Oil now from The Royal Society of Chemistry.

Sunday, January 1, 2017

To Celebrate the New Year, You Can Pre-Order Our Book!!

Announcing the Arrival of Our New Book

"The Chemical Story of Olive Oil: from Grove to Table"

The due date is Feb 21st and she is expected to be 343 pages.
The Print ISBN: 978-1-78262-856-9

You can pre-order the book now from The Royal Society of Chemistry.
The list price is £29.99 or just under $40.00. Shipping may be extra.

While there, you can click on the button that asks if you think the book should be available as an e-book.  The only answer to that question is YES!!

Contact us if you would like us to do a Reading, a Guided Olive Oil Tasting, or a Book Signing at blatchara@comcat.net in the US.  For contacts in Europe, email zeynep.delen@gmail.com.