When it comes to extra virgin olive oil, it is going to have to come about through harvesting. There are certain areas of the world that specialize this in particular, Spain and Italy being two of the more common names that can be spouted. Of course, you have to take into consideration the possibility of weather changes that could make harvesting a more challenging aspect. As a result, it seems as though more and more work is being done to harvest during evenings as opposed to brighter times.
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.
October 19th was when this process began, as it seemed as though growers have been able to take it upon themselves to pick their crops at night. The ability for these olives to be picked during the evening is something that can present a great change, provided the weather changes do not bring any negative aspects to the olives in question. What if this unique time of harvesting proves to be effective, you may wonder? I believe that the oil that is pressed can be made that much better.
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.
October 19th was when this process began, as it seemed as though growers have been able to take it upon themselves to pick their crops at night. The ability for these olives to be picked during the evening is something that can present a great change, provided the weather changes do not bring any negative aspects to the olives in question. What if this unique time of harvesting proves to be effective, you may wonder? I believe that the oil that is pressed can be made that much better.
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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