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1. "The new olive oil industry of the world is capturing the fresh fruit flavor of the olive," Vossen said.
2. While olive oil dates to antiquity, Vossen said truly fine oil only came about in the last few decades, as Europeans revolutionized production with clean, modern techniques.
3. In his tasting classes, Vossen teaches how to discern the mellow flavors of oil made from ripe olives, such as nutty, floral, buttery, tropical, banana and spices such as cinnamon.
4. And production is expected to roughly double over the next three years, said Paul Vossen, who studies olive oil at the University of California Cooperative Extension office in Sonoma County.
5. Fine olive oil is a relatively recent phenomenon anywhere in the world, said Vossen, who teaches an olive oil tasting seminar to the general public and helped develop California‘s first panel of expert tasters.