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An article I should have thought to include here when I read it, but didn’t!  Take a look to how the olive oil industry are in fact hurting, and only embracing it here in the US is the only solution…

Mr. Barjol of IOOC on promoting evoo to US (olive oil times)

Changes Trending to Extinction

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An inevitable end, causation of a changing society. In the past decades, we have seen much extreme advancements in technologies further improving our overall quality of living. All and most improvements which implement to our longer living and better life style, we could all agree we have benefited greatly beyond our ancestors. Certainly with anything we associate with costs, eventually takes a hit. Thus we see more progressive actions being supplemented to our activities and commitment to sustainability. How recent or frequent have we become more environmentally conscious? Global warming has been in light since the 1880s, re-instituted in 1979 (Lady Thatcher) and have gone through exhaustive measures and multilateral agreements to ensure the safety and conservation of our planet’s life and environment. Kyoto Protocol (’97), G8 (now G20), UN, have all played a tremendous role in sustaining our ecology. But only fairly recently have communities, cities, and countries have begun to make appropriate steps in ensuring prevention. Movements within the car industry, transitioning to public transportation, increase in recycling programs and products, alternative fuel research, “buying local” initiatives, farmer’s markets, all an overall change in our luxurious life styles. It’s been a huge improvement for people to evolve so quickly and to be more careful despite their (still) lack of political involvement. Even as little an effort is put in for the cause, still equates to greater strides.

However, there’s a need for some attention and explanation to a few changes that are in fact consequently hurting other cultures and lives.

Changes in Our Society

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If you think the picture is mouth watery appetizing, you fail. Please tell me you too have noticed some differences in the food and restaurants that has been massively praised and promoted via media outlets these days. I speak in general, but more so here in Boston, MA. With exceptions to the worldly known functions on social networks, we see some changes in our tv programs as well. There once was a tv show named xyz (which will stay nameless for my personal protection) hailed as the definitive source for measuring gourmet and hole in the wall venues, showing and describing in great depths and at one point being regarded as the tv version of the Zagat. From inside scoop to chef bios to the arrays of signature dishes that comes highly recommended, now a lump sum of venues crunched in as many as they can under the one hour program including non-essential commercials undoubtedly supported and contributed by the program.

Have they run out of places to go? Segments to cover? Or maybe budgets been tight? Well if it’s any of the above, you know where to find me, just drop a line and I’ll play ball. Maybe it’s just the unchanged, stagnant economy still lingering around the mush of our society. Whatever it is, it’s had an adverse effect on how we see our food as well. I’m not talking about the price or availability, I’m talking about the lack of coverage and the importance of “few”.

How Do We Measure Quality: Extra Virgin Olive Oils

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Extra virgin olive oil for the purpose of my theme, the ways in defining quality is just as similar as differentiating between choices.

First, the dates. Harvest year (usually falling between Fall and Winter) and expiration dates should be enough to portray the product life, usually up to 2 years (though best if used within a year for consistency in taste and quality). With those two items already in mind when you buy your oil, you could predict how old the oil is (or how long it’s been on the shelf) and how much longer is left.

Another point would be to check which region or country it’s from. This is a whole new topic which may get a bit ugly, but in short the variable geo-climate, technique, and olives could alter the definitive quality right away. Mediterranean climates are favorable due to its abundant sun, cool climate, and the natural hilly geographical location not easily manipulated elsewhere in the world (attempts in the US and claims of similar to near perfection is debatable). Even the discussion of Italia’s best is difficult to analyze. Actually I dare you to ask any Italian where they think has the best olive oil and I guarantee every single one of them will assume their origin as the best. That’s why I wouldn’t want to start an argument siding on one over another.