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Old 29-11-2010, 03:41 AM posted to ba.food,rec.food.cooking
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Default New Olive Oil Boutique in Santa Cruz

Wandered over the hill in part to have lunch at "The Greek," and found
"True Olive Connection," on Lincoln Ave in downtown Santa Cruz, a
joint like the one on Campbell Ave. in Campbell, which came up in a
discussion on r.f.c. By "like" I mean "also has many types of olive
oil in special dispensing urns."

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Old 30-11-2010, 01:43 AM posted to ba.food,rec.food.cooking
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Default New Olive Oil Boutique in Santa Cruz

In article
,
spamtrap1888 wrote:

Wandered over the hill in part to have lunch at "The Greek," and found
"True Olive Connection," on Lincoln Ave in downtown Santa Cruz, a
joint like the one on Campbell Ave. in Campbell, which came up in a
discussion on r.f.c. By "like" I mean "also has many types of olive
oil in special dispensing urns."


Must be the latest foo-foo food trend. I know of at least three within
25 minutes of me.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
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Old 30-11-2010, 01:49 AM posted to ba.food,rec.food.cooking
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Default New Olive Oil Boutique in Santa Cruz

Melba's Jammin' wrote:

Must be the latest foo-foo food trend. I know of at least three within
25 minutes of me.


Uh oh. Sounds like some kind of "business opportunity" scam.
If so, they'll all be gone in a year.

Beats raising chinchillas, though. Those guys have teeth!
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Old 30-11-2010, 02:28 AM posted to ba.food,rec.food.cooking
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Default New Olive Oil Boutique in Santa Cruz

Melba's Jammin' wrote:

spamtrap1888 wrote:


Wandered over the hill in part to have lunch at "The Greek," and found
"True Olive Connection," on Lincoln Ave in downtown Santa Cruz, a
joint like the one on Campbell Ave. in Campbell, which came up in a
discussion on r.f.c. By "like" I mean "also has many types of olive
oil in special dispensing urns."


Must be the latest foo-foo food trend. I know of at least three within
25 minutes of me.


I know of a couple such places. I am not sure of it as a business plan
either.

That being said successfully buying top-quality olive oil can be a
challenge. If these businesses convince enough people that they have
the solution to this problem, then they may do okay.

Steve
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Old 30-11-2010, 06:25 AM posted to ba.food,rec.food.cooking
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Default New Olive Oil Boutique in Santa Cruz

On Nov 29, 6:28*pm, (Steve Pope) wrote:
Melba's Jammin' wrote:

spamtrap1888 wrote:
Wandered over the hill in part to have lunch at "The Greek," and found
"True Olive Connection," on Lincoln Ave in downtown Santa Cruz, a
joint like the one on Campbell Ave. in Campbell, which came up in a
discussion on r.f.c. By "like" I mean "also has many types of olive
oil in special dispensing urns."

Must be the latest foo-foo food trend. *I know of at least three within
25 minutes of me.


I know of a couple such places. *I am not sure of it as a business plan
either. *

That being said successfully buying top-quality olive oil can be a
challenge. *If these businesses convince enough people that they have
the solution to this problem, then they may do okay.



I stopped in the other day. There are a lot of flavored olive oils, as
well as vinegars. I wish them all the luck in the world, although I've
had good luck getting locally-produced olive oil at the Santa Cruz and
Aptos farmers' markets.


V.
--
Veronique Chez Sheep


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Old 30-11-2010, 06:41 AM posted to ba.food,rec.food.cooking
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Default New Olive Oil Boutique in Santa Cruz

On 29/11/10 10:25 PM, Veronique wrote:

I stopped in the other day. There are a lot of flavored olive oils, as
well as vinegars. I wish them all the luck in the world, although I've
had good luck getting locally-produced olive oil at the Santa Cruz and
Aptos farmers' markets.


It can be quite handy to have a store where you can purchase them every
day, not just once-a-week during a partial-day farmer's market. Because
of my work schedule, I can't always get to my local farmer's markets
when they are open.

jc
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Old 30-11-2010, 07:57 AM posted to ba.food,rec.food.cooking
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Default New Olive Oil Boutique in Santa Cruz


"Melba's Jammin'" ha scritto nel messaggio
spamtrap1888 wrote:

Wandered over the hill in part to have lunch at "The Greek," and found
"True Olive Connection," on Lincoln Ave in downtown Santa Cruz, a joint
like the one on Campbell Ave. in Campbell, which came up in a
discussion on r.f.c. By "like" I mean "also has many types of olive oil
in special dispensing urns."


Must be the latest foo-foo food trend. I know of at least three within
25 minutes of me.


I don't know that I would characterize it that way. Americans in general
tend to be ignorant about olive oil, as demonstrated here lately. What
better way to allow them to get to know the product? It's good for you, so
getting familiar with it, understanding how to use it and why one rather
than the other can't be bad?


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Old 30-11-2010, 11:25 AM posted to ba.food,rec.food.cooking
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Default New Olive Oil Boutique in Santa Cruz

On Tue, 30 Nov 2010 02:28:49 +0000 (UTC), Steve Pope wrote:

Melba's Jammin' wrote:

spamtrap1888 wrote:


Wandered over the hill in part to have lunch at "The Greek," and found
"True Olive Connection," on Lincoln Ave in downtown Santa Cruz, a
joint like the one on Campbell Ave. in Campbell, which came up in a
discussion on r.f.c. By "like" I mean "also has many types of olive
oil in special dispensing urns."


Must be the latest foo-foo food trend. I know of at least three within
25 minutes of me.


I know of a couple such places. I am not sure of it as a business plan
either.

That being said successfully buying top-quality olive oil can be a
challenge. If these businesses convince enough people that they have
the solution to this problem, then they may do okay.


Ours has been in business for a couple years in a very pricey rent
setting. And he prices aren't bad. They offer tastings of most of
their oils bought in bulk.

http://www.conolio.com

-sw
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Old 30-11-2010, 03:48 PM posted to ba.food,rec.food.cooking
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Default New Olive Oil Boutique in Santa Cruz

In article ,
"Giusi" wrote:

"Melba's Jammin'" ha scritto nel messaggio
spamtrap1888 wrote:

Wandered over the hill in part to have lunch at "The Greek," and found
"True Olive Connection," on Lincoln Ave in downtown Santa Cruz, a joint
like the one on Campbell Ave. in Campbell, which came up in a
discussion on r.f.c. By "like" I mean "also has many types of olive oil
in special dispensing urns."


Must be the latest foo-foo food trend. I know of at least three within
25 minutes of me.


I don't know that I would characterize it that way. Americans in general
tend to be ignorant about olive oil, as demonstrated here lately. What
better way to allow them to get to know the product? It's good for you, so
getting familiar with it, understanding how to use it and why one rather
than the other can't be bad?


I can't disagree with most of what you're saying it's just that all of
a sudden they're popping up "all over the place." What I would be
really curious about is if they attract new customers and hold them or
if the prices will keep folks away. (The last shop I went to is where I
bought what is apparently *real* balsamic vinegar - 18 years old, I
think. Quite different from supermarket balsamic. The oil shops seem
to also stock the foo-foo vinegars.)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
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Old 30-11-2010, 04:00 PM posted to ba.food,rec.food.cooking
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Default New Olive Oil Boutique in Santa Cruz

Melba's Jammin' wrote:

In article ,


"Giusi" wrote:


Must be the latest foo-foo food trend. I know of at least three within
25 minutes of me.


I don't know that I would characterize it that way. Americans in general
tend to be ignorant about olive oil, as demonstrated here lately. What
better way to allow them to get to know the product? It's good for you, so
getting familiar with it, understanding how to use it and why one rather
than the other can't be bad?


I can't disagree with most of what you're saying it's just that all of
a sudden they're popping up "all over the place." What I would be
really curious about is if they attract new customers and hold them or
if the prices will keep folks away.


The problem with such a shop is it is not likely to carry a wide
range of olive oils. It is more likely to carry a handful of oils
from each of a range of captive producers. One such shop I went
into had no olive oils, other than French olive oil. I like French
olive oil but I'm not going to buy one more than once a year.

I do somewhat question that "Americans tend to be ignorant about olive
oil". So do people from other countries. I think the basic level
of olive-oil knowledge one finds in a chef or foodie from America
is about the same as that in Italy or France or Greece or Spain.
The latter person may have more market knowledge, e.g. they know
where better to find it. What's misssing in America mostly is
valid marketing -- one can see 50 high-priced olive oils in a specialty
shop in the U.S. and only maybe 5 are remotely worth the price.

Steve


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Old 30-11-2010, 05:04 PM posted to rec.food.cooking
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Default New Olive Oil Boutique in Santa Cruz

Melba's Jammin' wrote:

Must be the latest foo-foo food trend. I know of at least three within
25 minutes of me.

I don't know that I would characterize it that way. Americans in general
tend to be ignorant about olive oil, as demonstrated here lately. What
better way to allow them to get to know the product? It's good for you, so
getting familiar with it, understanding how to use it and why one rather
than the other can't be bad?


I can't disagree with most of what you're saying it's just that all of
a sudden they're popping up "all over the place." What I would be
really curious about is if they attract new customers and hold them or
if the prices will keep folks away. (The last shop I went to is where I
bought what is apparently *real* balsamic vinegar - 18 years old, I
think. Quite different from supermarket balsamic. The oil shops seem
to also stock the foo-foo vinegars.)



It'll be another fad. How many of those have we lived through in the
past xxx years? Remember when croissants used to be the Big Thing?
Then it was specialty popcorn and bagel shops. Now expensive, specialty
cupcakes are everywhere. Advertising and fads rule. :-(

gloria p
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Old 30-11-2010, 09:36 PM posted to rec.food.cooking
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Default New Olive Oil Boutique in Santa Cruz

On 30 Nov 2010 20:55:50 GMT, notbob wrote:

For the same reason as McDs. People are basically sheep.


I don't think that's how McDonald's got to be so large. I remember
when fast food was an innovative idea and their fries were to die for
before the food police made them quit using the fat that made them so
tasty. Nowadays, no other fast food joint in the same category can
touch their fries. Not even In N Out - which I would put a notch
above McDonald's, Wendy's, Burger King, Carl's and Jack in the Box
(did I leave anyone out?).

--

Never trust a dog to watch your food.
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Old 01-12-2010, 06:46 AM posted to ba.food,rec.food.cooking
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Default New Olive Oil Boutique in Santa Cruz

On 30/11/10 8:00 AM, Steve Pope wrote:
What's misssing in America mostly is
valid marketing -- one can see 50 high-priced olive oils in a specialty
shop in the U.S. and only maybe 5 are remotely worth the price.


The same thing can be said for a LOT of wine. There was a piece on NPR
today about wine tasting. They took highly rated wines and asked a
large number of experts to rate them and the ratings were all over the
map. Even worse, they then snuck the same wines back in for another
subsequent rating later with the same experts, and the experts would
give the same wine a very different rating (sometimes higher, sometimes
lower) on the subsequent tasting.

jc
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Old 01-12-2010, 07:41 AM posted to rec.food.cooking
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Default New Olive Oil Boutique in Santa Cruz

(deleted ba.food)

jcdill wrote:

On 30/11/10 8:00 AM, Steve Pope wrote:


What's misssing in America mostly is
valid marketing -- one can see 50 high-priced olive oils in a specialty
shop in the U.S. and only maybe 5 are remotely worth the price.


The same thing can be said for a LOT of wine. There was a piece on NPR
today about wine tasting. They took highly rated wines and asked a
large number of experts to rate them and the ratings were all over the
map. Even worse, they then snuck the same wines back in for another
subsequent rating later with the same experts, and the experts would
give the same wine a very different rating (sometimes higher, sometimes
lower) on the subsequent tasting.


At least with EVOO, one can validly spend a minute sampling it and
obtain an opinion on how good it is. This is not possible for any
expert and any wine. Generally speaking tasting under a couple ounces
of a wine, in under a couple hours, develops no data or (in the opinion
of some writers) develops a bias towards "fruit bombs". Olive oil
does not evolve after you have opened the bottle. Different
flavor components do not ebb and flow. Nor does it matter what size
bottle it is coming out of.

Steve


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Old 01-12-2010, 05:15 PM posted to ba.food,rec.food.cooking
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Default New Olive Oil Boutique in Santa Cruz

On Nov 30, 10:46*pm, jcdill wrote:
On 30/11/10 8:00 AM, Steve Pope wrote:

*What's misssing in America mostly is
valid marketing -- one can see 50 high-priced olive oils in a specialty
shop in the U.S. and only maybe 5 are remotely worth the price.


The same thing can be said for a LOT of wine. *There was a piece on NPR
today about wine tasting. *They took highly rated wines and asked a
large number of experts to rate them and the ratings were all over the
map. *Even worse, they then snuck the same wines back in for another
subsequent rating later with the same experts, and the experts would
give the same wine a very different rating (sometimes higher, sometimes
lower) on the subsequent tasting.


For wines I'll stick to my binary rating, a la Hot or Not.


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