February 12, 2010, Berkeley, CA?With the proclamation of California Olive
Oil Month this February, Governor Schwarzenegger urges everyone to make
California olive oil a staple in their kitchens and cuisines. He emphasizes
the rich history and important role of olive oil in California agriculture,
noting California produces 99 percent of U.S. olive oil, and has set
standards to align its grades and quality with producers around the world.
As the state¹s olive oil production continues its rapid growth, California
competes with the finest oils from around the world in both taste and cost.
With hundreds of olive oils from around the world from which to choose,
California Olive Oil Council Executive Director Patty Darragh urges shoppers
and chefs to look for the COOC seal, as the guarantee for extra virgin olive
oil produced in California. Darragh adds, ³The COOC Taste Panel, founded in
1998, has certified nearly 200 extra virgin olive oils from our recent 2009
harvest, and these oils are already available on store shelves, farmers
markets, online merchants, and foodservice channels.²
