Frantoio

We took our olives to the Oleificio Rosini – as we always do.  They are a family run business in San Paolo di Jesi, which is about 9 kms from us. 

I couldn’t resist asking this lovely gentleman if I could take his photo whilst he loaded his Ape with the fruits of his labour.  I love Ape.  You can forget your Ferraris and whatnots, I’d like one of these and in this colour too.

And, here is the fruit of our labour. 

We watched the olives pass through every single step:

weighing, 

washing,

sifting, 

crushing,

until…

it finally came through the tap.

The first thing we did when we arrived home was to make bruschette.  No garlic, no trimmings, just our own fresh, extra virgin olive oil on warmed bread from stufa.  It doesn’t get any better than this.

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