At California Olive Ranch, Technology Takes Root

I've been buying California Olive Ranch olive oil for years, after reading this: http://www.nytimes.com/2011/10/19/dining/californias-olive-o... in the New York Times and "Slippery Business: The trade in adulterated olive oil." (http://www.newyorker.com/magazine/2007/08/13/slippery-busine...). So far it's been great!

I just wish they made a regular, non-virgin olive oil. (I understand why they only produce extra virgin olive oil, but refining it neutralizes the strong taste and acid content and makes it more suitable for cooking.)

For anyone interested in food and technology, my company[1] builds quality control tools for craft producers. We use machine learning and data science to help producers refine their production process and understand what specific populations and demographics like and dislike about the flavor profile.

[1] www.gastrograph.com

In France, they prune the apple trees into a hedge to make the fruit easier to pick, similar to what they describe in the article for the olive trees. Now that I've seen it, I don't know why all fruit growers don't do this.