Extra virgin olive oil is one of those items that will come about due to harvesting. I'd like to think that there are quite a few areas which specialize in this, with Spain and Italy being some of the most prominent that come to mind. That being said, what are some of the weather changes that arise which can play into how healthy or unhealthy these olives can be? Seeing as how such changes can come about, I believe that alterations have to be made to methods, too.
It is apparent that changes have been made for the sake of greater extra virgin olive oil and most of these were seen in Italy. Weather has been especially sporadic and I do not think that anyone will be able to say differently on the matter. While the northern area of the country can be classified as dreary with rainfall, the southern has more warmth to it, perhaps to a fault. These are aspects that are able to gain the attention of many authorities, Bellucci Premium included.
It's easy to see why southern Italy has seen harvesting difficulties since olives do not thrive in that type of climate. When set in sunny, warmer situations, the olives in question will spoil faster, thereby making them unusable for the pressing that creates the oil that individuals desire. Such shifts in weather may not only change the actual healthful properties of this oil but other aspects the senses can pick up, taste and scent in particular. As a result, growers had to change up their harvesting measures.
During October 19th, growers took it upon themselves to take their crops during the night. It was uncertain whether or not it would be able to change the olives in the most positive of ways but I think that there is something to be had with this shift in harvesting. If it proves to be even more than what most would believe it to be, it's very likely that the oil's quality is going to change that much more. This method, in my opinion, might just change the classification of the oil in question.
Of course, it is going to be a matter of time until the change in harvesting time is going to prove itself either way. From what I have seen, there is so much potential that hasn't been tapped into as far as extra virgin olive oil is concerned. It is a substantial product, of course, but I feel as though there is more that can be picked up on. Maybe the time of harvesting has a greater impact than it has been given credit for. Either way, it's clear that there is more to be learned.
It is apparent that changes have been made for the sake of greater extra virgin olive oil and most of these were seen in Italy. Weather has been especially sporadic and I do not think that anyone will be able to say differently on the matter. While the northern area of the country can be classified as dreary with rainfall, the southern has more warmth to it, perhaps to a fault. These are aspects that are able to gain the attention of many authorities, Bellucci Premium included.
It's easy to see why southern Italy has seen harvesting difficulties since olives do not thrive in that type of climate. When set in sunny, warmer situations, the olives in question will spoil faster, thereby making them unusable for the pressing that creates the oil that individuals desire. Such shifts in weather may not only change the actual healthful properties of this oil but other aspects the senses can pick up, taste and scent in particular. As a result, growers had to change up their harvesting measures.
During October 19th, growers took it upon themselves to take their crops during the night. It was uncertain whether or not it would be able to change the olives in the most positive of ways but I think that there is something to be had with this shift in harvesting. If it proves to be even more than what most would believe it to be, it's very likely that the oil's quality is going to change that much more. This method, in my opinion, might just change the classification of the oil in question.
Of course, it is going to be a matter of time until the change in harvesting time is going to prove itself either way. From what I have seen, there is so much potential that hasn't been tapped into as far as extra virgin olive oil is concerned. It is a substantial product, of course, but I feel as though there is more that can be picked up on. Maybe the time of harvesting has a greater impact than it has been given credit for. Either way, it's clear that there is more to be learned.
About the Author:
For more information regarding extra virgin olive oil and its included aspects, please go to Bellucci Premium.. Free reprint available from: Evening Harvests & The Impact Of Extra Virgin Olive Oil.
0 commentaires:
Enregistrer un commentaire