“Great olive oil is sustainable in the truest sense of the word,” Tom Mueller says. I’ve asked him about sustainable food systems, and olives—a truly sustainable food—are his passion.
“Properly cared-for trees can live for 2000 years and more,” he continues. “And in many parts of the world form part of the landscape as well as part of the farmscape. Olive trees require a minimum of irrigation and chemical inputs, and the pure juice of the olive fruit—olives are drupes or stone fruit, like cherries and plums—is a model of sustainable agriculture.”
Mueller is bringing his passion for olives to Halifax this weekend. He is making his way to Halifax along with chefs, restaurateurs, culinary tourism workers and other foodservice and agricultural types as the Canadian Culinary Federation’s annual convention hits town. The CCFCC is the national organization for chefs and cooks. They talk about the industry, trends, issues and education in the sector. This year they are focusing on sustainable food systems.
I had the opportunity to talk to a few of the participants and visitors that are involved both directly and indirectly with the forum on sustainability that is a part of the conference agenda for an article in this week’s issue of The Coast. Tom Mueller, the author of Extra Virginity: The Sublime and Scandalous World of Olive Oil, was one of those people.