Harvesting is one of the most important aspects when it comes to the creation of extra virgin olive oil. There are many reasons for this and I'd like to think that Spain and Italy alike are some of the most important regions of the world that can be connected to oil of this caliber. Where does the idea of weather come in, though, that can ultimate change how healthful olives can be? If you'd like to know more, there are quite a few methods to take into account.
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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