A sad development
The Guardian also reported on this fraudulent practice.
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Music, Literature, the Visual Arts, Landscape, Current Affairs, Dorset, Greece. Global scope. RECENT BOOKS: WORDS ON THE TABLE (207 Poems), READING THE SIGNS (111 Poems), THIS SPINNING WORLD (43 stories). See Amazon author page for more. ResearchGate profile: www.researchgate.net/profile/Jim_Potts2 YouTube Channel: https://www.youtube.com/user/MrHighway49/videos
Thanks for this Jim. It set me googling Tom Mueller back to his article in the New Yorker. He's done a good job educating us.I've made an insert in my blog as a result of searching this http://democracystreet.blogspot.com/2012/02/normal-0-false-false-false-en-gb-ja-x.html
ReplyDeleteThe good stuff leaves a peppery taste in the throat. right? Or can that be faked?
"Further eye-opening tips included ignoring terms like 'cold-pressed' which apparently is redundant seeing as olives can only be pressed in high heat"
ReplyDeleteOh yes? And I suppose the ancient Greeks didn't produce their olive oil "cold-pressed".
For olive oil extracted where EU rules apply you can use the term 'cold pressed' so long as the the temperature during extraction remains under 27 °C. This involved using more modern grinding equipment of the kind they have in the two olive oil factories I've visited on Corfu - not mill stones. This film shows the kit I saw from 01.23
ReplyDeletehttp://www.youtube.com/watch?v=2-y_lQiLokI
The reference to 'high heat' is confusing. High heat is used for lower quality oil - but removes aroma and other elements. Blimey I'm learning all the time.
By the way - this is available on BBC iPlayer until 7 April '12
ReplyDeletehttp://www.bbc.co.uk/iplayer/episode/b01dtdcb/Archive_on_4_Greece_An_Unquiet_History/