The Adulteration of Italian Olive Oil
nytimes.com
The Adulteration of Italian Olive Oil
1–10 of 70 posts
Re: The Adulteration of Italian Olive Oil
#2Content of the article itself aside, I think this is a very well designed piece of online content. Very easy to follow and way better than some wall of text article you'd expect to see!
Re: The Adulteration of Italian Olive Oil
#3This is an example of both very good information and also good design.
Re: The Adulteration of Italian Olive Oil
#4I reached the 10 article limit. Usually one can remove all the cookies but after a bunch of pages and a ton of JS executing it told me I had already ready 10 articles. So how are they doing this? Some kind of super cookie?
Re: The Adulteration of Italian Olive Oil
#5Content of the article itself aside, I think this is a very well designed piece of online content. Very easy to follow and way better than some wall of text article you'd expect to see!
For me, I'd much rather read the "wall of text". I found myself wanting more depth and detail about the story.
Re: The Adulteration of Italian Olive Oil
#6I reached the 10 article limit. Usually one can remove all the cookies but after a bunch of pages and a ton of JS executing it told me I had already ready 10 articles. So how are they doing this? Some kind of super cookie?
Incognito/Private mode. Probably using local storage, but haven't checked honestly.
Re: The Adulteration of Italian Olive Oil
#7It's good for people to be aware of this but there's so much either ignored or misrepresented as to make this almost harmful.
Fake olive oil peddlers aren't hurting themselves by peddling fake oil as the scam is as old as the olive oil industry itself. It's likely never going to go away and has been a mainstay of various criminal organizations (Sicilian mafia, etc) for longer than pretty much all of us have been alive.
What should also be pointed out is that many Americans seem to have smell/taste quality standards of EVOO completely backwards. An olive oil of desirable quality should have a strong flavor; bitter and peppery.
It's so easy to get a decent quality olive oil once you know what to look for and it doesn't at all have to be from Italy. California Olive Ranch makes good stuff that is highly price competitive with the imported Italian stuff which is always more questionable anyway.
Re: The Adulteration of Italian Olive Oil
#8I reached the 10 article limit. Usually one can remove all the cookies but after a bunch of pages and a ton of JS executing it told me I had already ready 10 articles. So how are they doing this? Some kind of super cookie?
Check and see if they are using flash cookies. It's amazing how few people check to see what sites have left a trace in flash... especially when all porn sites use it as the defacto standard for videos.
Re: The Adulteration of Italian Olive Oil
#9As a random plug, I'll say that I really enjoy Lucero brand olive oil from California (http://www.lucerooliveoil.com/). There's pretty much no question their oil is what they say it is, you can even tour their groves and facilities if you end up in the area. And their stuff is great, I wish I could afford to keep stocked in their oil for all manner of cooking.
Re: The Adulteration of Italian Olive Oil
#10This is an example of both very good information and also good design.
Really? I didn't personally find that the extremely simple graphics enhanced my understanding of the short and shallow paragraphs of text. It almost felt like just-pre-Idiocracy media spoon-feeding.