Whoa!! b, 21I was simply going to add that it is indeed a very corrupt mafia linked operation. And part of the problem, like with yellowfin tuna, is the global demand outweighing the supply. So it ends up that they take a lot of secondary pressings and add chlorophylls for color.
There was a lengthy article in the New Yorker on this topic a couple years back.b, 21b, 21Sorry, @-ron. Latte Pase- I get all upper crust dressing info early, and from only the highest source.b, 21b, 21If Conde Nast Portfolio has something to add on the topic, I MAY deign for a follow up article.
Quote:/font1h, 21b, 21/font1Quote:/font1h, 21b, 21There was a lengthy article in the New Yorker on this topic a couple years back. b, 21b, 21h, 21
b, 21b, 21I was just talking about that article. Look out for that oil from canola -- aka rapeseed; we don't want that happening to you at the store! b, 21b, 21h, 21b, 21b, 21Yeah, all snobby bullshit aside, I'd been thinking of that one recently as well.b, 21b, 21b, 21 NYER ARTICLE LINK/a1
notice, they didnt mention greece in this article. strictly the highest quality olives for me and my fam...b, 21b, 21speaking of, what it do homie???b, 21b, 21cd's in the mail for you tomorrow. holler.
So how do I know if what I got's the good stuff? I usually go for some nice stuff, but ran out recently and picked up some supermarket ish. It says 100%, first press...b, 21b, 21Also, before I ran out, I was rocking some stuff from Greece, your right Dreas, shit was pretty amazing, almost TOO flavorful...
Quote:/font1h, 21b, 21notice, they didnt mention greece in this article. strictly the highest quality olives for me and my fam...b, 21b, 21speaking of, what it do homie???b, 21b, 21cd's in the mail for you tomorrow. holler. b, 21b, 21h, 21
last year while in london a friend of mine (whos from the illest mafia town) had a roomate from tuscan.b, 21his family had a farm and olive oil business and had just brought back the purest bestest tasting oil id ever had.b, 21they sell that for looot.
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