Helping a friend in
Rovinj, Croatia to harvest olives. The olives are still green, have less oil
than harvest them in a month's or two's time when they turns black. However with the rainy season coming, picking them now has far less risk of turning bad and become
low quality oil.
To ensure the best
quality, meaning low acidity (rancid), the olives are mechanically pressed within
24hrs, at 28˚C in a small mill.
The oil is bright green, with strong aroma and a spicy note. It is
dangerous good, I can eat a lot with freshly baked bread.
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