 |
| olive field, Rovinj |
This is the time to harvest olives,
when the berries are still green, rather than mature and turning black. It
yields slightly less oil at this stage but lower in acidity, which means better
lighter taste and less easy to oxidize.
 |
| Buza olives |
 |
| Buza olives |
 |
| work till sunset |
To keep the quality high, it is upmost
important to press the olives as soon as possible. Meaning pick during the day
and press in the evening.
 |
| today's olive harvest |
The freshly pressed oil is beautifully emerald
green, very light in texture but has a strong spicy note.
 |
| freshly pressed olive oil |
 |
| freshly pressed olive oil |
 |
| freshly pressed olive oil |
No comments:
Post a Comment