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.
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.
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.
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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For more information regarding extra virgin olive oil and its entailed properties, please go to Bellucci Premium.
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