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.
In particular, those in Italy have seemingly had to change up their methods for the sake of better extra virgin olive oil coming to the surface. I do not think that anyone will be able to argue against this point, especially when it seems weather has been especially sporadic nowadays. While the northern area of Italy has become rainy and cold, the southern area has been warmer than usual. These points are ones which a number of authorities, Bellucci Premium being one example, should bring more focus to.
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.
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.
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.
In particular, those in Italy have seemingly had to change up their methods for the sake of better extra virgin olive oil coming to the surface. I do not think that anyone will be able to argue against this point, especially when it seems weather has been especially sporadic nowadays. While the northern area of Italy has become rainy and cold, the southern area has been warmer than usual. These points are ones which a number of authorities, Bellucci Premium being one example, should bring more focus to.
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.
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.
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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