Heading to the olive press!
How it works here is we harvest at least 25 crates within a two day period and then head to the olive press. And only the first pressing is used, which results in an insanely fresh and potent olive oil. It is divine. See, when you go to the supermarket, the majority of the olive oil is also from the second, third, and fourth press, etc. Not to mention a lot of times they use chemicals to extract more of the oil. This is inferior in every way. Also, a lot of so called "olive oil" is actually diluted with other vegetable oils. I love real food, so fresh you can taste and feel how vibrant it is.
Time to sort.
Finishing up the sorting. Afterwards we drove back to La Casa delle Acque so I didn't get to see the actual pressing but it was a great experience to gain first hand knowledge of how it works.
Olives in a sort of brine to turn them into edible delights. They are pushed down with fennel flowers to keep them in the liquid and to impart a very subtle flavor.
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