AOVE
EVOO
Our industrial food society has a knack for over-egging at one extreme, or squeezing the joy and poetry out of tradition at the other
First pressing of freshly harvested olives, or Extra Virgin Olive Oil ad ee now call it, is one example.
EVOO which started life known sinply as Olive Oil was once pressed at room temperature using stones and maybe water or donkey power. Now we call that "Extra Virgin olive Oil", because with progress, what producers now call "olive oil" is the lesser grade second pressing.
But it's worse than that. Cold pressed Extra Virgin olive oil can be pressed at up to 60C " room temperature".
So how to differentiate the purest form of oil from the one reinventing the boundaries of purity? I guess we are down to marketing and pretty pictures.
Except plain and simple olive oil the old way, liquid gold, super nutritious oil with as many taste subtleties as a fine wine, s now called EVOO in certain circles. In Spanish that is AOVE, celebrated by top chefs, lauding oil done the proper way as something special.
So now the purest oil is hidden behind the equivalent of WC , desemanticised.
The EVOO in supermarkets is for sure not cold pressed from this year and likely is pressed at the legally stipulated 60c max for "cold" and is 2- 3 years in a stainless tank waiting for the right price
And that known as "olive oil" in supermarkets, who knows what it is. For sure it is second pressing and has been cut with sunflower oil or whatever is going cheap. Is it a better bet than than straight rocket fuel seed oil? I'd hope so, but olive oil as our not so distant ancestors knew? Not a chance.
So that's what little producer people like me are up against. Extra Virgin Olive Oil should not be hidden behind acronyms, not sidelined by mass produced lesser grade versions, and must prevail for international health reasons, for cultural and societal reasons, and for environmental reasons.
Small scale producers can't make ends meet without perverse incentive subsidies. That's why developing a mobile chicken farm amongst the olives is so important to me. To prove that there is a way to generate regular cash flow from an "unprofitable" olive grove, while negating the need for subsidies which require farmers to plough up the land and make it look tidy.
Some things shouldn't be condensed, rushed, commoditized out of existence.
Something like that :)
#foodstr #olives #oil #aceitedeoliva
Olive Grove Eggs
npub10d…39zws
2024-09-17 07:15:30
Author Public Key
npub10dpmrjay77xcu6z2sxsv7h7dfl6puzcxgyd6ssxkwh9th8sdgk3sj39zwsPublished at
2024-09-17 07:15:30Event JSON
{
"id": "1df688e6e023ed309fe7533fae06a74bd735f79a8fe82cde57894fbb464bc4ef",
"pubkey": "7b43b1cba4f78d8e684a81a0cf5fcd4ff41e0b06411ba840d675cabb9e0d45a3",
"created_at": 1726557330,
"kind": 1,
"tags": [
[
"t",
"foodstr"
],
[
"t",
"olives"
],
[
"t",
"oil"
],
[
"t",
"aceitedeoliva"
]
],
"content": "AOVE\nEVOO\n\nOur industrial food society has a knack for over-egging at one extreme, or squeezing the joy and poetry out of tradition at the other\n\nFirst pressing of freshly harvested olives, or Extra Virgin Olive Oil ad ee now call it, is one example. \n\nEVOO which started life known sinply as Olive Oil was once pressed at room temperature using stones and maybe water or donkey power. Now we call that \"Extra Virgin olive Oil\", because with progress, what producers now call \"olive oil\" is the lesser grade second pressing.\n\nBut it's worse than that. Cold pressed Extra Virgin olive oil can be pressed at up to 60C \" room temperature\". \n\nSo how to differentiate the purest form of oil from the one reinventing the boundaries of purity? I guess we are down to marketing and pretty pictures. \n\n Except plain and simple olive oil the old way, liquid gold, super nutritious oil with as many taste subtleties as a fine wine, s now called EVOO in certain circles. In Spanish that is AOVE, celebrated by top chefs, lauding oil done the proper way as something special. \n\nSo now the purest oil is hidden behind the equivalent of WC , desemanticised.\n\nThe EVOO in supermarkets is for sure not cold pressed from this year and likely is pressed at the legally stipulated 60c max for \"cold\" and is 2- 3 years in a stainless tank waiting for the right price \n\nAnd that known as \"olive oil\" in supermarkets, who knows what it is. For sure it is second pressing and has been cut with sunflower oil or whatever is going cheap. Is it a better bet than than straight rocket fuel seed oil? I'd hope so, but olive oil as our not so distant ancestors knew? Not a chance.\n\nSo that's what little producer people like me are up against. Extra Virgin Olive Oil should not be hidden behind acronyms, not sidelined by mass produced lesser grade versions, and must prevail for international health reasons, for cultural and societal reasons, and for environmental reasons. \n\nSmall scale producers can't make ends meet without perverse incentive subsidies. That's why developing a mobile chicken farm amongst the olives is so important to me. To prove that there is a way to generate regular cash flow from an \"unprofitable\" olive grove, while negating the need for subsidies which require farmers to plough up the land and make it look tidy.\n\nSome things shouldn't be condensed, rushed, commoditized out of existence. \n\nSomething like that :)\n\n\n\n#foodstr #olives #oil #aceitedeoliva",
"sig": "d0d7296d60ded423b0c6c462f21a0f7f14190dc3c071deb3c2ec5609cf88a74404b432e2650440f4b26789d50231804f49351470481d401cc4cb1e3f7988b551"
}