Yes, the winter 2013-2014 was incredibly warm, and the summer was very rainy over there. Huge bugs pressure on the trees. It looks like this winter is going to be ultra-warm too, I have friends near Rome and they did not pick their olives, same as that guy in the article. Temps are in the 80s at the same latitude as Detroit, things are blooming left and right, so they may miss two years. I told them to get themselves some avocado plants to replace the fat in their diet.

I have a different questions that relates to the safety questions here. I have a jar of artichoke hearts in the fridge, a big jar from Costco. I've had it for months. It contains both oil and vinegar, and the oil sits in a pretty thick layer on top of the artichokes and brine. Should I be worried about safety, because the oil is creating an anaerobic environment underneath? I've been eating these sporadically in uncooked pasta sauce with no ill effect. Now I want to bake them inside some turnovers to bring to the ALS fundraising walk in my city. Of course I don't want to put strangers at risk, especially not sick strangers. Should I throw out the artichokes and stop buying big jars? If I buy new artichokes, can I assume a newly opened commercial jar is safe, or should I forget the artichokes for this potentially immune-compromised population? Melissa

Is the bottle a bit cold. If it is cool it can cloud because bits are starting to solidify. It is supposed to be fine to use. Another reason for a cloud near the bottom is because it is unfiltered, but I don't think that would apply to Bertolli light.

rhome, I forgot you were cooking several batches - I probably would add a little more for each batch - depends on whether the wok looked oily or not. If not, then I'd add a little. Someone here, I'm afraid I don't know who, recommended "Breath of a Wok" and I got a copy for Christmas. Really helpful about technique, wok types and styles etc. Interestingly, the author makes it pretty clear that the inexpensive carbon steel woks are the best. I just heat mine until the oil begins to smoke a little. I've never timed it. I use Sclafani extra virgin olive oil. They are a local importer, in CT, and have been in the forefront of a campaign against 'adulterated' olive oils. The consumption of olive oil worldwide has skyrocketed, and the entire production of Italy cannot now possibly account for the amount being sold as "Italian". So CT is now testing oils, and discovered that several are only 10% olive oil, and the balance is groundnut oil - which is pretty serious for those with allergies. So, I'm confident with Sclafani, and their quality and flavour.