Now we understand why our Pugliese neighbors don’t start harvesting their olives until the end of October at the very earliest. They need at least that long to recover from the rigor of la vendemmia, the grape harvest, which wraps up by the first of the month. You might think that olive ripeness has something to do with it, but we’re learning that olives are considerably less finicky than wine grapes and are reasonably happy to hang out on their trees, basking in the late autumn sun. When the raccolta (olive harvest) begins is subject to an array of factors, some more obscure than others. So much to learn . . . . Read more
Posts tagged ‘polyphenols’
We never thought we’d see the day. We’d talked about it forever, but the idea that we might someday bring our Italian olive oil to the U.S. and see it sold by our favorite stores and restaurants lived somewhere on the extreme edge of our day-to-day reality. In the meantime, we went to work, raised our children and visited our olive grove in the southern Italian region of Puglia just often enough to revive the fantasy for another year. Read more
Our immersion in the world of extra virgin olive oil has consumed our lives. As we get ready to launch our fledgling Pascarosa venture, we’re learning more and more about the extraordinary benefits of extra virgin olive oil. Like you, I have used extra virgin olive oil almost exclusively in cooking without a complete understanding of its incredible value. What we’ve found goes far beyond our formerly hazy understanding that olive oil is probably pretty good for the human body.
At the risk of droning on and on about our new favorite topic, here’s a round-up of extra virgin olive oil’s top ten attributes. Tell me you’re not completely stunned by at least some of them. Read more