This is the old way of pressing olives for their oil. The olives are harvested in late October to early December. Good olive oil should be used within a year and new olive oil from Tuscany is green in colour and tastes quite spicy. The room where the olives are pressed is quite warm in order to get the maximum extraction. Each farmer's olives are labelled in order to keep the batches separate, you want to taste your own olive oil for that nostalgic, grew it yourself feeling, and for the reputation of your brand.
7.12.10
Centuries of Tradition
This is the old way of pressing olives for their oil. The olives are harvested in late October to early December. Good olive oil should be used within a year and new olive oil from Tuscany is green in colour and tastes quite spicy. The room where the olives are pressed is quite warm in order to get the maximum extraction. Each farmer's olives are labelled in order to keep the batches separate, you want to taste your own olive oil for that nostalgic, grew it yourself feeling, and for the reputation of your brand.
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mmm... Olive Oil!!! I wonder how spicy it is?
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