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OPP: Thursday, March 9, from noon to 1 p.m. at Fresno State Farm Market
(Chestnut and Barstow). President Welty will be presented the first
vintage bottle of student-produced Estate Reserve Olive Oil that will go
on sale in the market. Media advisory to come.
Also see:
Olive oil health
benefits:
http://www.californiaoliveranch.com/PDFs/FDA_health_Claim.pdf
Estate Reserve – Fresno State’s first extra virgin olive oil – to be
released at Farm Market Thursday (March 9)
Estate Reserve olive oil – California State University, Fresno’s first
full release from its “olives-for-oil” project launched last fall – will
be formally unveiled at noon Thursday, March 9.
The unveiling, which is open to the public, will be at the Farm Market
at the southeast corner of Chestnut and Barstow avenues.
Dr. John D. Welty, university president, will join Gino Favagrossa,
Fresno State orchard manager, and Dr. Ganesan Srinivasan, director of
the university’s farm operations, in presenting the new extra virgin
olive oil. Also present will be Dr. Daniel Bartell, dean of the College
of Agricultural Sciences and Technology, and Dr. James Farrar, Plant
Sciences Department chair.
Estate Reserve is the latest student-produced product from Fresno
State’s Agricultural Laboratory, the 1,053-acre University Farm on the
northeast side of the campus.
Favagrossa said the new release is priced at $10.95 for a 500 ml vintage
bottle designated with the first release year. He said the Estate
Reserve is a unique “blend of Arbequina, Arbosana and Koroneiki oils;
fruity with a mild pungence that leaves a pleasing, persistent taste
reminiscent of green herbs, tomato and banana.”
Proceeds from olive oil sales, like all student products, help
strengthen Fresno State's teaching and research program in agriculture,
Dean Bartell said.
“The new olives-for-oil project contributes to Fresno State's mission in
promoting world-class agriculture by researching new technologies and
teaching and training our students in modern agriculture,” Bartell said.
The "olive for oil" project is conducted on a 22-acre block of super
high-density plantings under the academic auspices of the university’s
Plant Science Department.
The olives were mechanically harvested, then processed and bottled by
the California Olive Ranch, a partner in the venture. The planting
system was showcased in October when the first harvest was completed. It
was the first commercial mechanical harvest of an olive plantation for
oil from a super high-density planting in California’s Central Valley.
Shortly after, a limited specialty release, Olio Nuovo, was pressed and
made available for the holidays as an appetizer to the Estate Reserve
full release.
“This is a true partnership project between industry and Fresno State to
make the latest and best research and practices available to farmers,”
President Welty said. “This first vintage blend of olive oil, proudly
produced by our students on our farm and processed and packaged in
collaboration with California Olive Ranch, Is another excellent
homegrown Fresno State product.”
Srinivasan noted that the demand for olive oil has accelerated as
consumers have become more aware of the health benefits and it has
become a hot culinary product.
The United States imported 64.5 million gallons of olive oil in 2002,
said Alan Greene of the California Olive Ranch at Fresno State’s Olive
Field Day in October, while California olive oil production for 2004 was
just 383,000 gallons.
“With this new technology of super high-density planting of olive trees
and the right soil and climatic conditions, California could expand its
acreage in olives for oil plantations and could not only satisfy the
domestic market but also become a major player in the export market for
extra virgin olive oil,” said Srinivasan, whose doctoral degree is in
agronomy and soil science.
The Estate Reserve is available at the Fresno State Farm Market, which
is open 9 a.m-5:30 p.m. Monday-Friday and 9 a.m.-3 p.m. Saturdays. For
more information: Farm Market 559.278.4511, University Farm 559.278-2011
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