Is unfiltered olive oil better?
With the beginning of autumn the olive harvest began, the mills began their activity and the first thread of oil came out of the separator, with its intense colour and an almost material density. On the supermarket shelf, clear glass bottles with oil must are stacked, evoking the craftsmanship of the product: “Unfiltered olive oil”, […]
Xylella fastidiosa: the parasitic bacterium of the olive tree
The recent history of agriculture is full of catastrophes due to the onset or development of new pathogens or parasites: these events can be limited to certain continents, as has happened to the potato plant in Europe, the coffee plantations in South East Asia, to the pear and citrus fruit-trees in America, or can be […]
