Goana dupa comori scrise – “New York Times – 1987”/ Written treasures hunt – “New York Times – 1987”

Cum traditiile si obiceiurile din Sfantul Munte Athos ne aduc zilnic invataturi noi si ne deschid orizontul spre produse si remedii naturale, este dorinta noastra sa intelegem istoria acestor produse, cum aceste produse au fost valorificate si mai ales sa le urmarim parcursul de-alungul timpului si scara proprietatiilor curative dupa care au fost evaluate.

 

Incepem aceasta goana dupa comori scrise cu primul articol aparut intr-o publicatie de prestigiu Americana – New York Times. Articolul dateaza din Januarie 1987 si anunta intrarea pe piata a primului Ulei de Masline Extravirgin – Agoureleo (produs din recolta timpurie) – imbuteliat in sticle de 80 ml:

 

“Lumea Uleiurilor de Masline

Nu se mai pot deosebi uleiurile de masline in zilele noastre fara a avea un sablon de valori. Chiar si uleiurile extra virgine de masline nu mai sunt doar atat, se deosebesc acum prin vechimea lor si diferitele zone de provenienta. Actualmente este in trend uleiul de masline extra-virgin provenit din recolta tarzie. Si daca asta nu este sufficient, un sortiment  din recolta timpurie a fost introdus pe piata.

Pentru ca maslinele sunt lasate in copaci mult mai mult decat normalul, in plantatii aflate la altitudini mari (nu se recoltate pana in Aprilie) au tendinta de a avea aciditate mult peste nivelul permis pentru un ulei de masline extra virgin. Numai in anumiti ani recolta poate avea o aciditate mai mica de .5 procente… 

Numai maslinele necopate culese din copaci cu mana din sudul Peloponezului sunt folosite pentru uleiul Petrina, un ulei de masline extra-virgin grecesc cu o culoare verde – aurie intense si o aroma fructata si plina. Este un agoureleo sau un ulei de masline din recolta timpurie. Patrina este comercializat in sticle de 80 ml si poate fi gasit in magazine de alimente cum ar fi:  Petak's, 1244 Madison Avenue (91st Street), pentru  $10.49; Chelsea Foods, 1983 Eighth Avenue (20th Street), pentru $9.75 si  Food Squad, 750 Greenwich Street (at 11th Street), pentru $9.95. PRODUSUL SAPTAMANII”

(sursa: fragment extras din arhiva “New York Times” – sectiunea “Mancaruri” – articol din 28 Ianuarie 1987)

 

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As the traditions and customs of the Holy Mount Athos reveal to us daily new findings and open the horizon towards products and more over natural remedies, it is out deepest wish to understand the history of such products, how those products have been valued and moreover to follow their path on the wings of time and their healing properties evaluation scorecard.

 

We begin this written treasure hunt with the first article published in a prestigious American publication – New York Times.

The article dates back to January 1987 and announces the release on the FMCG market of the first Extra-virgin Olive Oil – Agoureleo (extracted from early harvest) – distributed in a 80 ml bottle package:

“The World of Olive Oils

You can't tell the olive oils without a scorecard these days. Even extra-virgin olive oil is no longer just that, what with vintage dating and regional differences. The newest wrinkle is late-harvested extra-virgin olive oil. If that isn't enough, an early-harvested variety has been introduced.

Because the olives are left on the trees in high-altitude groves much longer than usual (they are not harvested until April), they tend to have more acidity than is permitted for extra-virgin olive oil. Only in some years can they be picked with an acidity of less than the .5 percent required …

Only hand-picked young olives from trees in the southern Peloponnesus are used for Petrina, a Greek extra-virgin olive oil with a rich green-gold color and full, fruity flavor and aroma. It is an agoureleo or early-harvest olive oil. Patrina comes in 2.7-ounce bottles and can be found at food shops including Petak's, 1244 Madison Avenue (91st Street), for $10.49; Chelsea Foods, 1983 Eighth Avenue (20th Street), for $9.75, and the Food Squad, 750 Greenwich Street (at 11th Street), for $9.95. BUY OF THE WEEK”

(source: “New York Times” archive, extract from article – 28thof January 1987 – “Food Notes” section)

 


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