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.
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.
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.
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.
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