A podcast program hosted by Olive Oil Times publisher Curtis Cord, featuring interviews with interesting people around the world sharing their views on the culture of olive oil and whatever else comes to mind. El autor de la investigacin comparte sus pensamientos sobre los acontecimientos durante los cuatro aos transcurridos desde el lanzamiento de su controvertida exposicin con Olive Oil Times editor, Curtis Cord. Its a science. I am an expert on experts. Its problematic to determine where the consumer is going to his or her most reliable and most useful information. Tom Muller writes: So real extra virgin olive oil is fresh-squeezed fruit juiceseasonal, perishable, and never better than the first few weeks it was made. Unlike wine, olive oil does not get better with ageit gets worse, both in taste and medicinal properties. Then needless to say, I was cited as the source. Several. Thats both for consumers to make sure theyre getting the good stuff and the healthy stuff and the healthy stuff, but its also for producers who some are going to extraordinary lengths and a great deal of expense to make great olive oil. Its more like someone is trying to take you for a ride than to actually sell you an honest product. This episode was pubished November 26, 2015. For a period of time, you have to go the extra mile to prove to people that this is the real McCoy. How many taste samples can a given panel do in a day, in a week, in a month. Thats just not the way it went down at all. The words were really problematic. Italia adopta formalmente el sistema de etiquetado Nutrinform, El consumo de aceite de oliva superar a la produccin para variar, Los precios abren al alza en Grecia en medio de la escasez de trabajadores, Los agricultores italianos quieren que se haga algo con los jabales, Laboratorio de Educacin de Tiempos de Aceite de Oliva. Who is the world authority in any given thing, whether its olive oil chemistry or food law or whatever. I disagreed with a few things, but I mean who doesnt. Then finally on January 29, fifteen days after the story published and all the damage was done, and no one visited the page anymore, the Times made the corrections. The extraordinary gift to all of us that is olive oil and the importance of making some changes. Sensory science, food science, is taught in universities. For very good reasons, because they know a hell of a lot about olive oil. Copyright 2020 Olive Oil Times. Inferior can be with a very minor test defect or several major taste flaws. Quite striking. I think hes a wonderful illustrator. Quieres ser un experto en aceite de oliva? Even accidental ones. Its like wine. Im super disappointed in the New York Times for not doing the right thing first of all, in fact-checking, and second of all, in retraction or correction. The actual makers of the oil Who knows who they are. What Australia, what South Africa, what to a certain extent California has done is very important in raising or lowering the perimeters. You can get a tetra pak of cooking wine and no one pretends that its going to be grand cru. I am able to pass people off to the genuine authorities. The reason that this was put into the law is because its very easy to fiddle the chemistry. Its been four years since the first release of investigative journalist Tom Muellers ground breaking book, Extra Virginity, which enlightened readers to not just the fraud that goes on in the olive oil industry and its long shady history, but also the rich culture. They might seem to some like small corrections but to many they were quite important. If youre looking at the presence or absence of a give taste flaw or a giving sensory flaw I should say. En el nuevo libro, Extra VirginHay mucha culpa por la "prdida generalizada de la calidad del aceite de oliva", pero el autor Tom Mueller reserva tal vez su castigo ms directo para el Consejo Olecola Internacional. Tom Mueller humaniza hoy el semillero de aceite de oliva de una manera clara, creble y convincente. Antes de que millones de espectadores que acababan de ver a los Denver Broncos derrotaran a los San Diego Chargers en un partido de ftbol de final de temporada, '60 Minutes' mostraba cmo la mafia italiana estafaba a los consumidores estadounidenses de aceite de oliva. El autor de la investigacin comparte sus pensamientos sobre los acontecimientos durante los cuatro aos transcurridos desde el lanzamiento de su controvertida exposicin con Olive Oil Times editor, Curtis Cord. The problem with this is is when you have enough doubt in a market, you open yourself up to misunderstandings and attacks of this kind. The problem is that the consumer once again is caught in this crossfire of information and misinformation, which is a theme that weve come back to again and again during this conversation. El autor investigador Tom Mueller encuentra un hilo conductor en las historias de avaricia, corrupcin y crisis en la agricultura italiana. The best practice is to consume it within the first year of pressing. Writer and olive oil expert Tom Mueller doesn't like all of the Trader Joe's olive oil options, but he did find that California Estate is "typical of a well-made Arbequina." Then you Did the doctor tell you anything about which olive oils to choose? Oh no. Its fine to talk about health and longevity and so on, but if you dont go into the details of exactly what was on the materials, what ingredients youre using, again its not worth the paper its printed on. Tom, Im sure you must have had your fair share of angry emails over the years. Journalist Tom Mueller has lobbed a bombshell into the world of extra virgin olive oil. He came up with the clever visuals. This is not extra virgin. They published a redaction at the end of the info-graphic, it is there today, in one of the smallest font sizes I have ever seen online. "Extra VirginAutor De La Ciudad, Tom Mueller, Sobre El Aceite De Oliva. The names that you read on the labels are just that. Mueller: 'La pieza de tiempo no cuadra con lo que pienso'. Im not saying thats necessarily wrong, but theres an inherent conflict of interest there. Im not convinced from what Ive seen that a major change in legislation is going to be the answer. The taste test cannot be fiddled. I felt first of all like an idiot for having said, Hey great work, then having to go back on that. 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