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.
If you believe that changes have been in weather and extra virgin olive oil, you may not know the half of it. Keep in mind that weather has been seen as erratic, to say the least, and I do not think that anyone will be able to say differently as far as this matter is concerned. It seems as though the northern area of Italy has been rainier and chillier which is a stark contrast to the warmer southern area of Italy. To say the least, these changes can seize the attention of authorities such as Bellucci Premium.
Southern Italy has seemingly seen some of the most noticeable types of growth as far as these olives are concerned, too. After all, sunlight - as well as the warm weather it may accompany - can change the properties of these olives and not necessarily for the better. What this means that the pressing process has ultimately gone to waste. Seeing as how mornings and afternoons may not be the best times to pick olives, growers clearly had to make changes no matter how much the weather might change.
On October 19th, growers decided to pick their crops at night to see if there would be any positive changes made. One would have to wonder if the properties of the olives would be better preserved if the harvesting process was done during the evening. If a method like this will prove itself to be successful, it is very likely that the quality of oil in general is going to be elevated that much more. The kind of method that hasn't been thought about before may suddenly become the most preferred.
I think that there is much that can be said about harvesting as far as extra virgin olive oil is concerned. It is one of the more important processes; in fact, it is the one that is responsible for the finest olives to come to the surface. However, the time in which harvesting is done is something that has to be looked into, since it seems as though various details are going to come into effect. Before long, I am sure we'll start to see how positive this change can be.
If you believe that changes have been in weather and extra virgin olive oil, you may not know the half of it. Keep in mind that weather has been seen as erratic, to say the least, and I do not think that anyone will be able to say differently as far as this matter is concerned. It seems as though the northern area of Italy has been rainier and chillier which is a stark contrast to the warmer southern area of Italy. To say the least, these changes can seize the attention of authorities such as Bellucci Premium.
Southern Italy has seemingly seen some of the most noticeable types of growth as far as these olives are concerned, too. After all, sunlight - as well as the warm weather it may accompany - can change the properties of these olives and not necessarily for the better. What this means that the pressing process has ultimately gone to waste. Seeing as how mornings and afternoons may not be the best times to pick olives, growers clearly had to make changes no matter how much the weather might change.
On October 19th, growers decided to pick their crops at night to see if there would be any positive changes made. One would have to wonder if the properties of the olives would be better preserved if the harvesting process was done during the evening. If a method like this will prove itself to be successful, it is very likely that the quality of oil in general is going to be elevated that much more. The kind of method that hasn't been thought about before may suddenly become the most preferred.
I think that there is much that can be said about harvesting as far as extra virgin olive oil is concerned. It is one of the more important processes; in fact, it is the one that is responsible for the finest olives to come to the surface. However, the time in which harvesting is done is something that has to be looked into, since it seems as though various details are going to come into effect. Before long, I am sure we'll start to see how positive this change can be.
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