Italy, Spain, and Georgia

I was heartened to read this story about olive oil in the Washington Post this afternoon.  Detailed and highly topical, it reminds me of some of the more light-hearted fare on NPR, and is certainly a nice break from politics, the economy and war.

The article profiles a cooperative of farmers trying to rekindle the olive growing industry in Georgia.  Parts of the South are apparently, climate-wise, very well suited for growing olives.  Georgia, in fact, had a somewhat robust harvest in the 17th, 18th, and 19th centuries, until being destroyed by hurricanes and eclipsed by the emergence of more prominent crops, such as cotton.

But now, farmers are beginning to see the benefits of domestically produced olive oil.  Statistics identify the US as the 3rd largest consumer of olive oil in the world - much of it the lucrative, delicious extra virgin variety - yet 99% of it is imported at great cost.  There is amazing potential for a high quality, American-grown and -pressed product.  It would most likely cost less, be better for the environment, and support more job growth than the imported variety.  If these Georgian farmers can accomplish all that and manage to create a comparably tasty oil that goes well on a baguette, sprinkled with parmesan cheese and freshly grated black pepper, I'll happily buy American over Italian or Spanish any day.