Olive Oil Blends: Why Multiple Oils Are Ideal For Food Manufacturers

Posted by Hannah Broaddus

More and more, I’m recommending that my customers use an oil blend when they can — when their customers will appreciate it rather than feeling like it detracts from their product.

Why do I like these blends so much? I think an oil blend has a number of advantages that they bring to the table. But it all depends on what you’re looking for.

To be clear, a blend is a mix of two different types of oils. Both of them would have to be listed on your ingredient label, so you'd have two different oils in your product instead of one.

If you’ve been considering this option, today I’d like to help you see the oil blend option in a new light. 

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EVOO vs. Refined Olive Oil: Comparing Qualities & Prices

Posted by Hannah Broaddus

A key part of R&D’s role is choosing the right ingredients for the job. If you (or your marketing team) is set on using olive oil, you will need to decide which grade is right for what you’re trying to accomplish.

Two of the most common grades are Extra Virgin Olive Oil and Pure Olive Oil (also called just ‘Olive Oil’).

There are a few key differences between these two types of olive oil when you look at them from your R&D or corporate chef’s eye’s. There’s also a few differences in how these grades are priced, which you should understand if you’re on the purchasing side of things.

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Help! My Olive Oil Has Solidified In The Cold

Posted by Hannah Broaddus

Did you know that if olive oil gets cold, it turns into a butter-like consistency? This isn’t a big deal if you’re cooking at home — but if you’re negotiating cold winters in a food manufacturing plant, it can be a much bigger challenge. Perhaps you’ve even experienced it.

This poses a great question for production managers: what do you do when bulk olive oil solidifies?

Luckily, there’s lots of reasonably simple ways to handle this in your warehouse. Long story short, you’ll need to heat the oil to liquify it, which will allow you to get pumping. The other good news is that when olive oil solidifies, the quality remains the same, so you have nothing to worry about.

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Olive Oil Infused Thanksgiving Recipes

Posted by Hannah Broaddus

We've all got Thanksgiving dinner on the brain.  I know I do.

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4 Videos On Olive Oil Production You’ll Want To See

Posted by Hannah Broaddus

The harvest and production of olive oil can be a mystical thing — it’s something that’s done in a far off country (often the Mediterranean or South America) and you can’t get the inside look that you want to.

We all want to stand in the fields while the olives are being harvested, brought to the mill and turned into olive oil. Of course we do! It’s a fascinating process.

If you’re you’re curious about the olive oil production process, these three videos will give you an inside look at the harvesting, production and pressing process. To top it off, some of these shots are absolutely beautiful, and will inspire you to want to use olive oil, if you’re not using it already!

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How The Price of Bulk Olive Oil Compares To Sunflower/Safflower Oil

Posted by Hannah Broaddus

High quality, non-GMO and organic oils are in high demand right now. 

If you use natural or specialty oils as a bulk ingredient in your manufacturing, you already are well aware.  You may even be feeling the market pressure.  Perhaps, even, you've wondered what other non-gmo or organic bulk oils you could be using as an alternative.  

Today we're going to focus on price-- always the giant elephant in the room.  Here's how the pricing of some of the most common healthy, non-GMO or organic oils compares: Extra Virgin vs. Safflower & Sunflower Oil (see graph with actual prices below).

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Production Flow Process for Extra Virgin Olive Oil [A Diagram]

Posted by Hannah Broaddus

Curious how Extra Virgin Olive Oil is made? Follow this simple production flow diagram below for EVOO.

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Organic Olive Oil vs. Non Organic

Posted by Hannah Broaddus

Organic Extra Virgin vs. Extra Virgin Olive Oil

Many consumers wonder what the differences are between Organic Extra Virgin Olive Oil, and Extra Virgin Olive Oil. The difference in price is reasonably large between these two types of oil, but are they really all that different?

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Why You CAN Buy Organic Virgin Olive Oil, But You Probably Won’t

Posted by Hannah Broaddus

Did you know that there is both Organic Extra Virgin and an Organic Virgin Olive Oil? Just like there is a regular Extra Virgin and regular Virgin Olive Oil, each of these oils are also available in an organic version.

Interestingly though, you won’t find Organic Virgin Olive Oil very many places in the US. That’s because there’s not much of it that is produced, nor is it often demanded by customers. It’s just not that readily available. So why is that?

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3 Downsides To Californian Olive Oil As A Manufacturing Ingredient

Posted by Hannah Broaddus

Imported olive oil versus its domestic counterpart seems to be an ever growing debate in the olive oil industry here in the US.  

Many manufacturers wonder if they should be using a US-grown olive oil, or if they will need to rely on imported olive oil to fulfill their needs.  The answer lies in looking closely at domestic olive oil-- both the wonderful traits of the oil itself and the US olive oil industry as a whole.  

With the rise of gourmet olive oil retailers and the growing concern about oil adulteration, a turn towards domestic sources (read: high quality oil, from trusted suppliers close to home) is a natural one.  But for the manufacturing industry specifically, there are inherent challenges that would emerge by relying on only US sources for oil.

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