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SB 634 also defines “flavored olive oil” to reflect market practices and would require that olive oil be labeled consistent with the updated food grade definitions.
According to Wiggins, “olive oil is a rapidly growing industry in California, with volume projected to increase by 1000 percent in the next five years. California also produces 99.9 percent of the olive oil grown in the U.S.
“But state law does not define olive oil grades, and as a result the grades commonly seen on olive oil bottles – such as extra virgin – don’t need to meet any standards,” Wiggins said. “I thank Gov. Schwarzenegger for his support of SB 634, which establishes new definitions that meet international standards, and requires that bottles of olive oil be labeled accordingly. This will help consumers make informed choices based on consistent standards for quality.”
Dan Flynn, executive director of the UC Davis Olive Center, described SB 634 as “a landmark bill that will be good for consumers and California producers. ‘Extra virgin’ on the label finally will assure extra virgin in the bottle.”
Almost all of the state’s olive oil producers voluntarily conform to standards adopted by the International Olive Council (IOC) in the production of “extra virgin” olive oil. The IOC, based in Madrid, is an intergovernmental organization of 40 nations formed in 1956.
“Extra virgin” is the highest olive oil grade identified by the IOC. International standards require, among other things, that extra virgin olive oil be produced solely by mechanical means, without the heat or solvents used to make grain or seed oils such as corn and canola. The IOC standards ensure the quality of olive oil, but also make it a more expensive product than other oils.
Flavored oils, such as lemon olive oil or jalapeno olive oil, are increasingly popular with consumers, but existing law does not address these products.
Wiggins said the current state definition of “olive oil,” in existence since 1947, does not include “extra virgin olive oil,” which is the grade of nearly all California-produced olive oils. Nor does it include other common olive oil grades identified by the IOC or flavored oils that are increasingly popular with consumers.
Unlike wine, virgin olive oil does not need to be aged to create complexity. The faster the fruit is crushed, the fresher the product will be, due to the esterification reaction that occurs over time between free alcohols and free fatty acids. According to the California Olive Oil Council (COOC), the state’s olive oil producers are able to bring their fresh product to market sooner than international counterparts. Most imported oils arrive months, if not years, after they are pressed.
COOC Board President Alan Greene said that his organization is “delighted that the governor has taken this positive step for California consumers and growers. We are grateful to Sen. Wiggins for introducing SB 634 and working the bill through the legislative process. We also extend our thanks to the California Department of Food & Agriculture, and specifically, to CDFA Secretary A.G. Kawamura, for their support of this effort.”
Greene also echoed Flynn’s characterization of SB 634 as “landmark legislation for California. And it shows how bipartisanship on the part of the Governor and Legislature can be positive and beneficial for both consumers and growers.”
The COOC, which represents over 80 percent of all the olive oil grown and produced in the U.S., is the only certified quality-control program in North America whose standards exceed those of the IOC.
The purpose of the COOC certification program is to provide producers and marketers with a standardized method of grading 100 percent California olive oil as extra virgin, to provide consumers with the assurance that the oil is actually extra virgin, and to provide producers and marketers that meet the certification standard with a means to distinguish their product in the marketplace.
In order for a producer to gain certification, they must submit their oil to the COOC panel of tasters for a sensory evaluation, as well as a chemical analysis, performed by a COOC certified laboratory. The panel of tasters has undertaken a training and certification program, and undergoes ongoing training. Their role is to ascertain an oil's defects, such as musty, rancid or greasy, as well as desirable attributes such as fruity, bitter or pungent.
According to Wiggins, SB 634 will “not only provide consumers with better information, it will also facilitate the increased export of California olive oils and help spur adoption of national standards.”
SB 634 was sponsored by the COOC, as well as the North American Olive Oil Association. Additional supporters include Araujo Estate Wines, California League of Food Processors, California Olive Ranch, Carriage Vineyard, Carriere Family Farms, Cullen Creek Olive Oil, DeCamilla-Franch Olive Orchard, Family Winemakers of California, La Rusticana d'Orsa Vineyards, Long Meadow Ranch, Oakville Grocery Company, Ojai Oil Company, Olive Growers Council of California, the Olive Press, the Pasta Shop, Starcross Community and West Coast Producers.
Wiggins represents California’s large 2nd Senate District, which stretches from Humboldt County to Solano County and also includes portions or all of Lake, Mendocino, Napa and Sonoma counties.
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HIDDEN VALLEY LAKE – In response to the growing interest in culinary appreciation of gourmet foods paired with the opening of numerous fine wineries in Lake County, Hardester’s Markets has opened a culinary classroom next door to their market in Hidden Valley Lake.
Hardester’s has teamed up with Chic Le Chef, Inc., a private chef and specialty caterer who provides culinary classes to everyone – including youth and teens.
“We’ve been feeling the pressure to expand our gourmet and specialty food lines for some time, and this concept works nicely into the overall plan,” said Ross Hardester, owner of Hardester’s Markets. “We’ve already done some pilot classes in our Middletownand Hidden Valley markets and the response has been very positive.”
Classes will cover techniques, wine and food pairings, as well as give information on ingredients. In addition, there will be healthy eating classes, guest chef instructors, and interactive kids’ classes. “The popular theme of the film ‘Ratatouille’ was that ‘anyone can cook.’ What we want to do is provide people with the awareness, techniques and confidence to cook what they like,” said Julie Hoskins, chef and owner of Chic Le Chef Inc.
“Thanks to the Food Network and home chefs becoming more interested in ingredients and techniques, culinary classes are hot,” said Duane Harper of Hardester’s Markets.
Hoskins explained that exploring the more readily available global foods has become an avid adventure for many and she envisions that the culinary center will offer something for everyone - from basic cooking lessons for kids to gastronomic delights for gourmands.
Classes are structured to be either a demonstration or hands-on. Participants receive tasting samples, recipe booklets, and valuable information on how to recreate the dishes at home.
The Young Chefs classes will focus on kitchen safety, culinary basics, and build cooking confidence. The Lunch and Learn class combines the lunch hour with healthy culinary instruction.
What’s for Dinner Tonight? classes combine easy, affordable menu ideas and are kid-friendly. These classes are scheduled so that two parents and young chefs can work together. Teen classes will be hands-on and teach kitchen safety procedures, such as knife skills.
Guest chefs and local food purveyors also are a part of this culinary vision of bringing good food to the table. The exciting Chef’s Table classes are for “foodies” who enjoy the unexpected and include
recreating dishes that are based on current trends and seasonal ingredients.
Hardester’s Markets began in 1943 with a store in Middletown (21178 Calistoga Road), which is currently undergoing a remodeling effort. There are two other Hardester’s Markets locations in Lake County which include Cobb (16295 Highway 175) and Hidden Valley Lake (19849 Hartmann
Road), next door to the new culinary classroom.
The Chic Le Chef culinary kitchen with professional equipment also is available for private parties including birthdays, bridal parties, and team building events. Class calendars and registration are available online. For more information, call 987-9664 or visit www.ChicLeChef.com.
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Owner Bob Rider moved to Lake County in 2002. He opened the store in 2005 when an injury forced him to retire from law enforcement. Rider is proud of the fact that his store is veteran-owned and operated.
He has always been interested in fishing and has 20 years of firearms handling experience from his military service and police careers. His wife Brianna and sons – ages 15, 5 and 2 – also are interested in fishing and firearms.
Rider and his staff know where the best fishing spots are on the lake. Someone from the shop is on the water nearly every day of the week.
He started writing a weekly fishing report, dubbed the “Rider Report,” a few years ago. It has now grown to over 20 media outlets picking up the report from as far away as Oregon. Locally you can catch the report every week on www.lakeconews.com. And you can always see it new on the shop’s own Web site at www.994FISH.com.
Lakeshore Bait and Tackle also organizes events and training classes around fishing and hunting.
When I asked Rider what was his goal in starting a business in Clearlake, he replied, “Our goal is to help customers have fun. If we have happy customers, the money will follow. Therefore, we work on making customers happy.”
With that statement, I know the Rider family and Lakeshore Bait and Tackle will be here for a long time.
Lakeshore Bait and Tackle is located at 14913-D Lakeshore Drive, Clearlake, telephone 707-994-FISH (3474).
Lori Peters is executive director of the Clear Lake Chamber of Commerce, www.clearlakechamber.com.
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LAKE COUNTY – Wines produced by Wildhurst Vineyards of Kelseyville received top honors in the 2008 California State Fair commercial wine competition.
Awards were announced earlier this summer during the annual Grape and Gourmet gala scholarship benefit at Cal Expo in Sacramento.
The winning wines will be showcased at the State Fair, Aug. 15 through Sept. 1.
The Wildhurst 2007 Reserve Sauvignon Blanc received a Gold Medal and was named “Best of California” and “Best of Class North Coast Appellation.”
Their 2006 Reserve Chardonnay was awarded 98 points, a Double Gold medal, and recognized as “Best of Class North Coast Appellation.”
The professional judges for the competition sipped their way through over 2900 wines submitted by commercial wineries from throughout California. The California State Fair competition is the oldest and most prestigious wine competition in North America.
Other awards garnered by Wildhurst include Silver medals for the 2006 Reserve Zinfandel and the 2006 Plunkett Creek Series Chardonnay.
Myron Holdenried, winegrape grower and owner of Wildhurst Vineyards, noted that his winery has received numerous awards in major wine competitions every year under the leadership of winemaker Mark Burch.
Holdenried expressed his delight in Burch’s winemaking skills, saying, “Mark has done it again!” by claiming significant awards at this year’s state fair.
Winemaker Burch describes the winning 2006 Chardonnay as “nice and ripe in fruit, with pear, green apple and a touch of citrus. Oak aging provides a complex layering of toast and vanilla, while the crisp acidity balances a soft, lingering finish.”
The 2007 Sauvignon Blanc is characterized by Burch as being “very typical of Wildhurst-style Sauvignon Blanc: crisp, fresh, clean with tropical notes across the middle, carrying the wine to a rich but steely finish.”
The Wildhurst Vineyards tasting room is located at 3855 Main Street, Kelseyville, and is open 10 a.m. to 5 p.m. daily. Wines may be purchased online at www.wildhurst.com. Call 279-4302 for more information.
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