pimg class=”alignright” title=”Olive Oil” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202011/oliveoil3.jpg” alt=”oliveoil3″ width=”320″ height=”212″ /For thousands of years, humans have been picking, prizing, and pressing the fatty drupes found among the oblong leaves of the gnarled, twisted olive tree into rich, green-gold extra virgin olive oil. And for almost as many thousands of years, humans have been coming up with ways to fake it, to pass off cheaper, less delicious, less nutritious oils as the real thing. The earliest known written mention of olive oil #8211; from Syria, 24 BC #8211; describes how court-appointed inspectors would tour olive oil processing facilities to ensure quality, purity, and the absence of fraud. In ancient Rome, the vessels containing olive oil bore detailed information about the contents, including varietal of fruit used, place of origin, name of producer, the weight and quality of the oil, the name of the importer, plus the name of the official who inspected it […]
Original post by Mark Sisson
Filed under: Fitness
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