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.
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.
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.
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.
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.
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.
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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