Judy Ridgway shows us a few dark secrets of the olive oil world - here are some of the facts that the shops near you may not want you to know!

And little about the home of the freshest olive oils from around the world, where you can subscribe to the Olive Oil Club. Judy Ridgway see inset is a wonderful judge of quality and flavour with her vast experience and Mike North's knowledge on all things olive together they make a formidable team. Indeed it was Mike a number of years ago who actually developed the idea of a really fresh olive oil club, which at last has come to fruition.

Judy Ridgway is an olive oil expert consultant and

international judge

 She is also an author, journalist and broadcaster specialising in all aspects of taste and flavour. Her latest book "Judy Ridgway's Best Olive Oil Buys Round The World: The New Edition" was published in September 2005. For more information click here.She is an international judge and expert on olive oil and an acknowledged authority on wine, cheese, vinegar, mustard, condiments and charcuterie. She has written more than 55 books on food and wine and is a regular contributor to a variety of trade and consumer publications. She also appears on radio and television. Her work includes tutored tasting's and seminars, staff training, product assessment, and consultancy work for public relations and promotional companies.

Accept no other copy clubs or half hearted attempts to pull the wool over your eyes!!

Olive oil is a wonderful fruit juice, yes, it is a fruit juice!!

The secret is of course, you guessed it, the majority of the olive oil that gets to your local shop or market is up to two tears or more old!!

THE FRESH OLIVE OIL CLUB

Happily, if olive oil is stored well, it tastes lively, vibrant and fresh for at least six months after production. Even within a year after production, it can still taste good. But after 12 months or so time starts to take its toll, flavours fade, peroxides are on the increase (rancidity) - I call this the rubber pipe effect lining the tongue when you taste!!

This is problematical for those merchants with stocks left over - guess where the old stock goes when the new harvest arrives!

There are some wise people in the olive oil business, however, who believe that it is a good thing if consumers are informed about the oil's age. Yippee! This is good business-- because if consumers taste good, fresh oil, you've got them hooked for life, not just on one bottle!

How to Shop for Olive Oil
In general avoid clear bottles, olive oil does not get on with UV light.
Do not buy unless you know when it was made.
Age on olive oil bottle labels can be expressed in two ways:
The first form of labeling is the "Best if consumed by..." approach, and this date is usually two years after production. So if the label reads, "Best if consumed by November 2005" you know it was probably made in November 2003. If you buy an olive oil in the second year, use caution--buy a small amount before buying more!
The second indication of age is the harvest date, unfortunately rarely found at present. For example, if you have a Tuscan oil that says on the label the olives were harvested in November 2007, chances are good it will be okay in May 2008. After that, approach with caution.
Do not buy unless it is produced and bottled in the same country.
Indications here are normally obvious on the label, say for example, "produce of Greece bottled in Italy."
The problem shows itself in the oil in a number of ways, one could be the oil might be blended.
To ensure only the best of the best really fresh oils reach you the really fresh Olive Oil Club was formed, Judy and Mike personally taste, vet and supervise the whole process to ensure that the Club's exacting standards do not fall.

Visit Judy's site for lots more information

To join The Olive Oil Club follow this link