US Airways - December 2014 - (Page 75)

explore American Drizzle Olive oils from Europe are getting serious competition. U.S. growers are delivering freshness, flavor, and fullbodied health. PHOTOS (FROM TOP) COURTESY OF SÉKA HILLS AND GEORGIA OLIVE FARMS By Scott Morris ★ Olive oil has become so pervasive in American cuisine that it's easy to forget we haven't always been sautéing with it, drizzling it over tomatoes, and using it as a dip for bread. Treasured for its taste and nutritional properties, this European staple is now a regular at neighborhood supermarkets, where it flies off the shelves in bottles hailing from Greece, Italy, and Spain. And California and Texas? You betcha. A growing number of American farmers are producing olive oil, and chefs anticipate a market revolution. California has been at the Wine & Dine forefront of the industry the longest, with Texas right behind it making a Texas-size push. More recently, production has started in Alabama, Arizona, Florida, Georgia, Hawaii, Oregon, and South Carolina. Homegrown olive oils are introducing Americans to olive oil as it was intended to be - fresh, loaded with flavor, and bursting with antioxidants. Jim Henry, who owns Texas Olive Ranch, began planting olive trees in 1994. While overseas as a buyer for Pier One Imports, he noticed that the olive-growing region of Spain looked an awful lot like parts of Texas. "Nobody had written anything about it. Hardly anyone knew anything about olive growing," he explains. "We had to learn which trees work in what weather by trial and error." Henry forged ahead and now oversees a 40,000-tree orchard in Carrizo Springs, Texas. And he's planting a 300,000-tree orchard in Victoria. His award-winning olive oils have caught the attention of culinary star Sean Brock, whose renowned Charleston, Taste, Savor, Enjoy From top: Séka Hills farm and ripening growth at Georgia Olive Farms DECEMBER 2014 75

Table of Contents for the Digital Edition of US Airways - December 2014

Table of Contents
Perspective: CEO Letter
From the Editor
Making It Happen
Style Spotlight: Gifts
Connections: Everybody's Business
Great Escapes: La Quinta Resort & Club
Great Escapes: Lone Star Court
Great Escapes: 21C Museum Hotel
Great Escapes: Nada's Italy Tours
Adventure: Volcanoes and Lattes
Gear Up: Stocking Stuffers
Gear Up: Weather Glass
Diversions: Cabarrus County, NC
Diversions: Christmas in Myrtle Beach, SC
Diversions: Artichokes
Getaway: Harbor View Inn
Getaway: Mills House Wyndham Grand Hotel
Getaway: Sonoma County Wine Country
Great Tastes: Sol Mexican Cocina
Charlotte USA: Workplaces of Tomorrow
The Arts: ArtistWorks
The Arts: Smithsonian's National Portrait Gallery
The Arts: National Museum of Women in the Arts
Wine & Dine: San Antonio, TX
Wine & Dine: U.S. Olive Oils
Travel Feature: An Insider's Guide to Tokyo
Special Section: Hilton Head, SC
University Spotlight: Christopher Newport University
To Your Health: ALS
Special Section: San Francisco + Sonoma Wine Country
Down To Business: Sport Clips
Gatherings: Grandover Resort and Conference Center
Best of Health: Miami Beach Foot Surgery
Special Section: Visit Florida
Readers Resource Index
Your US Airways Guide
Audio Entertainment
Video Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
oneworld alliance
Passenger Info/Contact US Airways
US Airways MarketPlace®
US Airways Fleet/Customs & Immigration
Giving: Miles for Good
Window or Aisle?

US Airways - December 2014