Here are our 2017-2018 chemical analysis reports. A note about the "note" column. The acronyms USDA and COOC stand for US Department of Agriculture and California Olive Oil Council, respectively. Those standards are the most stringent in the United States and among the most stringent in the world. The acidity level of 0.16% is exceptionally low and is the lowest value we've ever had for one of our main product lines.
The new Original blend is an amazing oil. It's got a nice balance of fruity, nutty, herbal, and savory undertones that makes it perfect for just about anything!
A couple other notes:
- Farmer's Market season is back! Our first market was last weekend and several more start in the coming weeks. Be sure to check out the Find Us page for more details.
- We are hiring! If you (or someone you know) is interested in a fun way to get out and interact with fellow foodies, please take a look at our Join Us page.
- We're still collecting interest regarding our Fall Culinary Tour of Sparta. Please check out the details on our sister page: www.oliveoilandfriends.com/spartan-tour
Well, actually it’s mostly here. Almost diametrically opposed to the previous harvest, the 2017-2018 harvest was a great one. Favorable conditions during the growing season led to some amazing yields for the harvest period. Normally, the harvest is complete by the end of January, but this year, many farmers are still finishing up their harvests now.
I'm not sure whether to feel grateful or frustrated that we're all sold out of olive oil for 2017. On one hand, it's a great sign of how much our customers love Spartan Oil, but on the other, it sure would be great to get Spartan Oil to even more customers!
The reality is that the past harvest was one to forget. Poor weather and pests conspired to reduce our normal production by more than half. We were one of the lucky ones, however. We harvested early enough that we were still able to produce great-quality oil, albeit at a reduced output.
This year's crop holds more promise for both quality and quantity, which means we'll be back to full sales sometime around February or March. In the meantime, here's what you need to know:
Thank you, as always, for your loyal support and interest in Spartan Oil. We look forward to bringing you some amazing oil with the new harvest.
If you have any thoughts, suggestions, feedback, or questions, please be sure to contact us.
Spartan Oil Founder
P.S. I'm launching a food consulting business. If you know of anyone that is interested in olive oil tastings or educational events, or someone that wants to start their own food business, please let them know about the nice guy with the great olive oil. ;-) Here's the brand new website: www.oliveoilandfriends.com
P.P.S. I also do general business consulting, too. Specifically, process development, project management, business turnaround, financial management, and general management consulting.
The internet is a useful thing. Streaming movies, pictures of cats, baseball scores, definitions of 4-syllable words, etc. There are some downsides, though. Folks or (bots) with little expertise can forcefully (or repeatedly) declare falsehoods to the point that they seem believable. Eventually, a reputable source picks up these falsehoods and inadvertently lends credibility.
Such is the case with the "Fridge Test". Perhaps you've heard of it--to verify your olive oil as truly extra virgin, you stick it in the fridge. After some period of time, it will solidify. If it doesn't, then there's a problem. However, this has been de-bunked as an unreliable and easily faked test. Here are some research sources:
Having said all this, Spartan Oil will solidify. However, because our stoneware bottle acts as a natural insulator and protects against temperature degradation, it will take quite a bit of time to congeal. Ultimately, the true indicator of quality and authenticity are our standards for production, selection, storage, and packaging. Any reputable producer will, at a minimum, adhere to these standards. We go beyond by running multiple chemical analyses on each batch as verification.
For some things, there's simply no quick test that will answer our questions. Olive oil authenticity is a major problem in the US, but having unreliable tests perpetuated by seemingly credible outlets is no way to solve the issue. Understanding what to look for when choosing an extra virgin olive oil is much more important (tip: look for an easily discernible harvest date on the bottle). Also important is understanding the positive characteristics of EVOO taste--fruitiness, bitterness, pepperiness. Tasting olive oil should result in experiencing at least one of these characteristics, if not all. Some extra virgin olive oils will have these components in more subtle notes, while others will be quite extreme. Intensity of these characteristics is what makes each EVOO unique. So, go out and enjoy tasting some different olive oils.
In the meantime, let's use the internet for passing on useful information! Feel free to ask questions and share this article. Thanks for taking the time to read!