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.
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.
Seeing as how southern Italy, in particular, has been a bit troubling as far as growth is concerned, there are quite a few aspects to take into consideration. Keep in mind that the sunlight, as well as warm weather in general, can ultimately make olives spoil. This means that the typical pressing process is going to prove to be a waste. With this in mind, it's clear that growers had to make changes of their own in order to accommodate for the shift in weather patterns, too.
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.
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.
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.
Seeing as how southern Italy, in particular, has been a bit troubling as far as growth is concerned, there are quite a few aspects to take into consideration. Keep in mind that the sunlight, as well as warm weather in general, can ultimately make olives spoil. This means that the typical pressing process is going to prove to be a waste. With this in mind, it's clear that growers had to make changes of their own in order to accommodate for the shift in weather patterns, too.
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.
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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