In Tuscany, the olives are picked in the fall after the grape harvest. At I Selvatici Winery, we have about 200 hundred trees and produce olive oil just for our family and employees. The olives are picked from the tree and allowed to fall on ground where a net has been laid. Each tree produces a half to a full container about the size of a recycling bin.
The tractor is driven onto an industrial scale and weighed. It will be weighed again after we unload the oils in the trailer to determine how many pounds of olives we have to be processed.
We picked 33 containers of olives about the size of a recyling bin. About 1600 pounds of raw olives produces about four milk cans ( the one being carried in the other photo). The whole process takes about one hour and costs about $200 for processing.
First the olives are washed, then ground into a mash, including the seeds. We use both black and green olives. The mash is put into the press and the liquid that comes out is then seperated-water from oil. The oil is filtered and ready to consume. In the grocery store, look for five words- 'Extra Virgin First Cold Pressed.'
Happy Day!!!
This is a once a year event. This olive oil will be enough for our families for one year.
Last Year's Vintage vs. This Year's Vintage
Olive oil starts to lose it's flavor from the moment it is pressed. As you can see here, the color changes dramatically with age. You want to buy the freshest available and don't save it. Olive oil is only made once a year, so if you buy it in January or September, it is the same vintage. The key is knowing the harvest date. Unfortunately, the 'use by date' found on the back label is often 2 or 3 years after the harvest. Some brands are now putting 'harvest date' on the bottles.
No comments:
Post a Comment