oils

Oils

The Good Food Awards oil category recognizes America’s tastiest fruit, nut and seed oils from pioneering producers who hold to the highest standards of quality and sustainability. Whether from olives, hazelnuts or squash seeds, Good Oil is pressed and bottled without the use of added heat, chemical extractors, artificial additives or GM ingredients. View the full criteria for entry.

COMMITTEE CHAIRS

Roberta Klugman, Klugman & Associates, provides strategic communications for the food and wine industries. Previously, Klugman served as executive director of The American Institute of Wine & Food (AIWF), where she produced programs such as “Resetting the American Table” and several annual Conferences on Gastronomy. A member of Les Dames D’Escoffier and a past president of the San Francisco Professional Food Society, she serves on the advisory boards for Sustainable Agriculture Education (SAGE) and Communities Adolescents Nutrition Fitness (CANFIT).  She has been championing olive oil for nearly 30 years!

Lisa Pollack joined the California Olive Oil Council in 2013 and has since refined her ability to appreciate fresh, authentic extra virgin olive oil. As the marketing director, Lisa oversees the organization’s Seal Certification Program, which verifies the quality of all COOC members’ oil. Additionally, she works on marketing campaigns to promote California olive oil through educational seminars, trade shows and events. Lisa has a background working with nonprofits and also spent time abroad teaching in South Korea. Lisa harvested olives in New Zealand in 2013 and with this experience her allegiance to fresh, quality olive oil was born. 

Patricia Darragh (Chair Emeritus) has been with the California Olive Oil Council since 1997, holding a variety of responsibilities as the COOC and the industry have grown. Currently Executive Director, she is responsible for marketing, the COOC Taste Panel and Certification Program, and international programs. She holds certificates from both Le Cordon Bleu and La Varenne in Paris and is a member of Les Dames d’ Escoffier and the San Francisco Professional Food Society as well as serving on the board of the California Agricultural Export Council and California Grown.

COMMITTEE

Jane Lee, Former Oils Committee Co-Chair, Good Food Awards

2017 OILS JUDGES

Michael Bauer, Restaurant Critic, San Francisco Chronicle
Mary Bolton, Technical Services Manager, California Olive Ranch
Milagros Castro, Member, COOC Taste Panel & Olive Specialist Consultant, Milagros Oil Advisor
Thom Curry, Owner, Temecula Olive Oil Company
Anthony Florian, Member, COOC Taste Panel & Chef, Seven Hills
Katrina Heron, Director, Chez Panisse Foundation
Elaine Johnson, Senior Food Editor, Sunset Magazine
Olga Katsnelson, Founder, Postcard Communications
Kitty Keller, Founder, KL Keller Foodways
Susie Lewitan, Culinary Director, We Olive
Rocky Merron, Director of Sales & Marketing, Greenleaf
Janell Pekkain, Member, COOC Taste Panel & Retailer, Olive This Olive That
Keith Voight, Co-Founder, All Things Olive
Kate Williams, Editor, Berkeleyside NOSH