Quality olive oil is an interesting topic because not many people understand just how “quality” is judged. However, it is the kind of point which should be talked about because it can prove to be a topic intriguing for this who has invested in this oil in the past. How exactly is this oil tested before it is able to be distributed to the masses? There are a few ways in which this can be done but a recent story was able to grab my attention more than others.
According to the Sentinel, it seems like growers of quality olive oil are being told to develop better methods in order to cultivate the best products on the matter. Those in California have responded by putting forth a system in place which will place trees inches apart, which can leave room for extraction methods to be set into place. This is perfect because it allows for a greater amount of growth to occur in the long run. Companies like Bellucci Premium should make note of this.
This oil has come across some issues in the past, which is unfortunate. There have been instances in the past where many types of oil had come together as a mixture. To say that this is a problem would be an understatement because it’s the one way in which the oil’s extra virgin properties are absolutely stripped away. There has to be a way to assess if the oil is entirely legitimate and I think that this can be done through the careful process which involves determination of dilution.
Maybe there are consumers who have never made use of this item in the past, therefore have very little confidence in what it can do for them. If this is the case, then I think it’s worth noting just how well this item can work in the long run. This is especially true if there are methods of assessing dilution, if such a case exists. There shouldn’t be any hesitance on the matter because, to me, this is perhaps the best type of oil which can be incorporated for many purposes.
As you can tell, I am a tremendous fan of quality olive oil and I’m sure many others have utilized it for a number of reasons as well. That being said, I wish that there were more concrete methods in assuring that the oil is as pure as it has been made out to be. I believe that this type should be incorporated in the long term, whether you’re talking about culinary purposes or what have you. It’s just a matter of assessing it and seeing just how well it can work.