We finally picked our olives.
I love this job.
Not something you can rush.
Now they are ready to take to the press: frantoio.
We should have enough to make about 30 litres of extra virgin olive oil. That’s 1st cold press extra, extra virgin!
These are destined to be conserved:
More on both processes to follow soon…
I’d love that recipe, Scintilla.
Come on over…
That’s how we pick ours, Anne. By hand and using nets. Shame you missed the olive festival – you’ll have to go back next year.
I’ts going to take us way past winter, Ingrid. I don’t cook with our own oil – I buy oil for that.
As I had the first taste, I was reminded of your description: ‘grass and pepper’. However, this year ours wasn’t so peppery. I think this is probably because we picked them late. It did, though, have a much richer taste compared with previous years.
We miss you too, Anna. (Morris was barking out orders.)
More or less, Amanda. It’s far too good for frying heavily flavoured things, for example. We actually had about 35 litres in the end.
That article is great! Looks relaxing. The olive oil look yumm!!
Thanks