Culture

How much Italian is in olive oil Made in Italy

"Why don't we honor the excellent varieties of olive oil in the same way that we honor the exquisite brands of wine?" That is the question Tom Muller, a popular journalist and blogger, completed his book, Extraverginità, presented yesterday in the Chamber of Deputies.

Since 2007, an American living in Liguria has studied various fraud methods used in the manufacture of one of the most famous products. made in Italy. And his work inspired journalists "New York Times" to create 15 graphic illustrations, united by a common name "Suicide extravergine".

At first glance, the allegations made against the Italian olive oil industry seem exaggerated, too general, and sometimes not accurate enough. For example, when it is claimed that Italian police officers rely solely on the flavor of a product to determine fraud cases. Or in the part that deals with the legality of the import of olive oil from Spain, Morocco and Tunisia and its labeling with bottle labels with the symbol "Made in Italy".

At the same time, the law obliges manufacturers to indicate on the bottle the country of origin of the olives, as well as the proportion of olive oil squeezed not in Italy.

Müller himself noted these inconsistencies at a speech in the Chamber of Deputies yesterday, renouncing 15 illustrations and explaining that “they are in no way connected with me or my work. Here we are talking about funny pictures that contain some truth, but also making mistakes. The developers reflected only a small part of the picture, ignoring the quality, but focusing on deception. " The journalist advised to wait for the publication of the edited version of the images, which will be released after his conversation with representatives of the New York diary.

Nevertheless, despite the distorted graphic representation of the concept (or maybe thanks to it), the presented book can give an impetus to tightening quality control and improving communication with consumers.

Because fraud and fraud in this area really exist, albeit not in the form shown in the American journal.

This was shown by journalistic and judicial polls. It is necessary to identify and prosecute dishonest dealers, without harming honest manufacturers. You should also explain to buyers, as Muller writes in his book, that it is better to avoid junk prices: "Olive oil priced below 4-5 euros per liter is likely to be of poor quality.".

And here is how Müller compares olive oil with wine: “The effect of wine on the human body is obvious and often sudden, while olive oil works with the body slowly, passing through hidden paths and quietly and gently seeping into cells and the mind. Wine is a cheerful Dionysus "olive oil is Athena, beautiful, wise and unrecognizable. Wine embodies the life we ​​would like to have, while olive represents life as it is: fruitful, sharp, with a touch of bitterness."

Watch the video: How Traditional Italian Olive Oil Is Made. Regional Eats (November 2024).

Popular Posts

Category Culture, Next Article

Nutella - Italian Chocolate Paste
Italian desserts

Nutella - Italian Chocolate Paste

One of the sweetest memories of most middle-aged people is, without a doubt, Nutella. Chocolate-nut paste in the simplest packaging with a picture of hazelnuts made an incredible splash in the post-Soviet space. Those who could not buy it, prepared pasta in their kitchen, while dreaming of a treasured jar.
Read More
Tiramisu
Italian desserts

Tiramisu

If you ask people from different countries: “What Italian dessert do you know?”, Most likely, most of them will answer: “Tiramisu!” Due to the simplicity of the recipe and the unusual taste, it has become a bestseller among sweet dishes. There are so many options for it that a few years ago a hobby arose: it was imperative to order tiramisu at various restaurants in order to replenish the taste box with new sensations.
Read More
Panforte - Italian Christmas Cake
Italian desserts

Panforte - Italian Christmas Cake

All countries have their favorite holidays, for each of which there is always a typical dish. It is no secret that the Italians especially venerated the Nativity of Christ. According to tradition, Panforte (dessert with candied fruits and nuts) is baked on this day in different regions. It is multicomponent, but simple enough to prepare.
Read More
Sicilian Cassata
Italian desserts

Sicilian Cassata

The Sicilian Cassata (Cassata Siciliana), perhaps the most famous sweet islet, is a layered cake made of sponge cake soaked in liquor, combined with ricotta, fruit and marzipan. Born in Sicily (Sicilia), cassata has become a traditional Easter dish in all of Italy. Despite the apparent simplicity, a recipe for a unique dessert is in almost every city on the island.
Read More