Olive oil

It is the day after harvesting and we have brought our crop to Martyn and Judy’s press house. At the weigh in we make 68kg, enough to meet the minimum requirement for the press.

Martyn and Judy are busy processing other crops from the estate so we have a lesson in the whole process as we watch the olives being turned from fruit into oil.

In the afternoon it is our turn and we watch our olives change from fruit, to paste, to liquid thanks to the Italian press. It is then stored for a few hours to allow the oil to separate and when we return the next day to pick up our product we have a very reasonable (for our recovering orchard) 12.5 litres, a very respectable 18.3% yield. It may be small but that’s a good amount of oil from a few olives.  Now all we have to do is wait for it to settle and taste the end result.

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