“The United States is the world’s largest table olive and olive oil market. Traditionally olives have been harvested by pickers wearing gloves and they stripped down the branch into a twenty-pound bucket they wear around their waist. Unfortunately the cost is becoming prohibitive and labor availability is decreasing sharply. What we’re really hoping is the mechanical harvesting will be cheaper, be more reliable than trying to find an uneven labor force and it will allow us to sustain an industry that has a nice long history in California.” – Louise Ferguson, UC Davis Extension Specialist
UC Davis Olive Center’s Dan Flynn talks to Dr. Oz about what to look for when buying olive oil at the grocery store.
- Make sure you’re looking at the “harvest” not the “best by” date
- Buy olive oil in dark bottles since the dark glass protects the oil
We interviewed Dan last summer and he talked a little bit about how they conducted their study on extra virgin olive oil and what is being done to maintain its standards in the industry.