Victor Sack wrote:
Giusi wrote:

I've no idea what it is like in the US, but I just bought 5 litres of
Pugliese oil from the Brindisi hills. The oil must all be cold pressed,
must all be from olives grown in the Brindisi hills, must not be pressed
to produce more than 25% of the weight of the olives. I expect many
cooperatives are that strict. Certainly estate bottled oils would be,
because an estate could be wiped out by labeling bad oil as its own.

Nice to see you posting again, Judith. They make good olive oil all
over Italy, but traditionally, southern oils have always been considered
somewhat inferior. Have you tried any Ligurian oils produced by a good
estate? They still have those three-hundred-year-old oil trees in their
three-thousand-year-old olive groves. And most every olive has to be
harvested manually, as the trees and groves are mostly inaccessible by
machines. Almonds are picked the same way. There is a delightful novel
_La Mennulara_ by Simonetta Agnello Hornby.

Victor

Oh yes, I have tried all I can find. Our local Umbrian oil is good too.
I like a very fruity and piquant oil for many purposes, and the
Puglian suits that taste. Actually, Puglian oil now is very sought
after for its "fortitude" which was once considered a bit much. For me,
if I am going to consume the calories, I want it to be worth it. I was
clued in last year when my neighbor, a skinflint farmer, went to Puglia
with his stainless steel barrel to buy oil on the spot.

My first thought on seeing Puglia was that the trulli were recognized
just in time, and the taste for olive oil internationally sewed up her
recovery. She is very beautiful now. It's hard to think of what she
will become if hordes arrive to love her to death.

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