LATEST NEWS

1/22/08
2007 Extra Virgin Olive Oil Laboratory Analysis Results

In advance of the release of three Terra Sávia Extra Virgin Olive Oils from the 2007 harvest, Olivino submitted samples and the accompanying laboratory analysis results to the California Olive Oil Council (COOC) for panel tasting and certification.

The California Standards for Extra Virgin Olive Oil are free acidity <0.5%; peroxide Value <20; UV absorbency 270nm <0.22.)

Listed below are the lab results with detailed explanation of each test conducted

Free Acidity: This is a crude indicator of the quality of the fruit and handling procedures prior to milling. It is a measurement of hydrolytic breakdown of the fatty acid chains from triglycerides into diglycerides and monoglycerides, liberating free fatty acids. It is determined easily with a titration of potassium hydroxide that neutralizes the acidity. It is usually expressed as percent (%) free fatty acids on the basis of the oleic acid, because that is the predominant fatty acid in olive oil. It is commonly called the percent acidity or free acidity percent. Free acidity in an oil is not the same as sourness or acidity in other foods. Free fatty acids (acidity) cannot be tasted in olive oil, at least not at the levels normally present.

Peroxide Value: This is a crude indicator of the amount of primary oxidation that has occurred forming peroxide compounds within the oil. A high value indicates that the olives or paste was likely handled improperly, the oil could be defective, and the oil might not keep well. The Peroxide Value is a measure of the active oxygen content. It is done through titration that liberates iodine from potassium iodide and is expressed as a value in millequivalents of free oxygen per kilo of oil (meqO2/kg).

UV Light Absorbency: This is a more delicate indicator of oxidation, especially in oils that have been heated in the refining process. It measures the quantity of certain oxidized compounds that resonate at wavelengths of 232 and 270 nanometers (nm) in the ultraviolet spectrum in a spectrophotometer. Delta K detects oil treatments with color removing substances and the presence of refined of pomace oil by measuring the difference between absorbance at 270nm and 266 nm – 274 nm.

1/15/08
Terra Savia wines win Silver Medal

Terra Savia wines win Silver Medal at the San Francisco Chronicle's Wine Competition this past January. At what is considered the largest competition of American wines in the world, sixty professional wine judges evaluated more than 4200 wines from over 1500 wineries from across the country.

Terra Savia's 2006 Chardonnay and the 2005 Merlot won a Silver Medal in the $14.99 and under wine category. These two wines from Olivino's wildlife series labels are the first two wines the company introduced to the market starting in 2005. The 2006 Chardonnay is a fresh and fruity non-oaked Chardonnay with citrus and apple aromas that readily complement fish, chicken and pasta dishes. The 2005 Merlot is subtle with aromas of black cherries, berries and vanilla. Both wines are hand harvested and immediately crushed in whole clusters.

For a Terra Savia retailer near you on the West and East coasts please contact us at info@terrasavia.com

9/13/07
Terra Savia at Mendocino Wine by the Bay
This tasting event takes place in San Francisco at the Hyatt regency on Saturday 9/15/07 12-4 and showcases Mendocino winemakers. We will be pouring our 2005 Merlot and 2006 Chardonnay.

9/1/07
New Tier of Terra Savia Wines in Preparation
We are in the last stages of launching a higher tier of artisan wines, including a barrel-fermented Chardonnay, a Cuvee Cabernet, and a very special and rare Petit Verdot. We anticipate offering these shortly before the holiday season.

8/8/07
Terra Savia In South and North Bay Stores
Our products are now available in over 30 stores and restaurants throughout the North and South Bay, and, of course, in San Francisco.
Please contact us to find a vendor near you.

7/9/07
Terra Savia Releases 2005 Merlot
A subtle and fruity favorite with aromas of black cherries, berries and vanilla. The heck with "Sideways". The critter on the label is a bobcat.

6/15/07
Terra Savia Releases 2006 Chardonnay
Following the good reception of our 2005 Chardonnay, this vintage has a more lemony, tropical expression. And in response to Blake's agony over our label, we found a friendlier Coyote - a local from the Sonoma Wildlife Rescue Center.

4/27/07
SF Chronicle's Blake Grey Podcasts Terra Savia
The guy knows what he likes and what he doesn't. Good thing he was so excited about us.
Listen to the Podcast

1/21/07
Terra Savia at Fancy Food Show in San Francisco
Like most other artisan olive oil producers, we joined this bombastic event through the shared stand of the California Olive Oil Council. We poured our freshly harvested and self-milled Classic Tuscan Extra Virgin Olive Oil at sideand rubbed elbows with colleagues from all over the state.