[ScoopLV]

I come to see the parade of [excrement]kickers.....

[clutchcargo777]

Originally Posted by C_A_Braun

I come for the arrogant "salami" waving.

Which comes from the Genoa Valley of Northern Italy. Otherwise it's not a salami.

[logline]

Originally Posted by clutchcargo777

Which comes from the Genoa Valley of Northern Italy. Otherwise it's not a salami.

I got a kick out of that because for me, that's literally true.

[ScoopLV]

Ignorance about the product doesn't just mean the customer gets a bogus product. It literally supports crime and terrorism. 60 Minutes did a segment about fake olive oil. Here it is:

Agromafia - CBS News

[ScoopLV]

Too late to edit. They included a "how to buy olive oil."

How to buy olive oil - Videos - CBS News

Keep in mind, the only real way to get the real thing all the time is to know how real olive oil tastes. Since upwards of 80% of the oil on the shelves is either adulterated or outright fraudulent, an educated palate is the only defense.

[mojavedxer]

I read about this a few years back. Now I only buy CA grown olive oil from Trader Joes.

[miticoman]

For the goodness of heaven, does the monkey with the revolver put his ruddy hands even on oil salami and mozzarella? be damned for eternity.
N.B: but is that meatloaf good?

[aardogfsu]

Originally Posted by ScoopLV

You're suggesting that areas which made great products prior to the invention of copyright and trademark law are SOL?

Furthermore, even though Champagne tries to protect its name (as does Parma cheese and Modena vinegar), we still counterfeit the stuff. I can buy American-made "champagne" at any supermarket. We're a bunch of hypocrites when it comes to intellectual property. Download a movie and that's "piracy." Ruin an entire region's industry and that's "generic."

And finally, when I speak of counterfeit olive oil, I'm talking about oil that didn't come from olives. Usually, it's vegetable oil with added chlorophyll. This is dumped on us because the counterfeiters know most of us are too ignorant to know the difference.

My solution is education. Others seem to think we should just quit caring about how food is labeled. It really is that cut-and-dry.

I see your point, but public familiarity with a product makes the term mainstream...

"Put a BAND-AID on it"
"Does that army uniform come with VELCRO patch panels?"
"GOOGLE it"

If I go to yahoo to search instead, if the Velcro co. didn't make the army panel or if I got a sticky long rectangular piece with a tissue section in the middle at the dollar store, can I not refer to it as a band-aid etc...?

[aardogfsu]

Originally Posted by ScoopLV

Too late to edit. They included a "how to buy olive oil."

How to buy olive oil - Videos - CBS News

Keep in mind, the only real way to get the real thing all the time is to know how real olive oil tastes. Since upwards of 80% of the oil on the shelves is either adulterated or outright fraudulent, an educated palate is the only defense.

I recently came back from 3 weeks in Spain end of November...outstanding point about the olive oil. You could drink it over there. Delicious.

[ScoopLV]

Originally Posted by aardogfsu

I see your point, but public familiarity with a product makes the term mainstream...

"Put a BAND-AID on it"
"Does that army uniform come with VELCRO patch panels?"
"GOOGLE it"

If I go to yahoo to search instead, if the Velcro co. didn't make the army panel or if I got a sticky long rectangular piece with a tissue section in the middle at the dollar store, can I not refer to it as a band-aid etc...?

Just because lots of people do it doesn't make it right. The people who care most about this are the legitimate producers -- vintners, cheesemakers, bakers, farmers, etc.

This is the way I look at it -- if some Chinese company distilled a brown whiskey that tasted like the bad end of an orangutan and then called it "bourbon" and tried to sell it to people in India who don't know any better -- I'd be upset about that. (Even though I don't own a bourbon distillery.)

So when we do the exact same thing with Parmesan, balsamic, champagne and Iberico (and hundreds more), these producers have every right to look at us and say, "Quit ripping off our good name."

If we're going to demand that other countries play fair with our products, we have to return the courtesy. Otherwise we're a bunch of damned hypocrites. Demanding that everyone here calls it "Genoa salami" -- even though it isn't -- is insulting.

I don't have any problem with making similar products. But trying to pass off one thing as another is black-and-white, no-gray-areas wrong.