All olive oil production begins by transforming the olive fruit into olive paste using large grinding wheels. The oil is extracted from the paste by means of pressure (traditional method) or the more modern centrifugation. The adjective virgin means the oil was produced by the use of physical means with no chemical treatment. Extra-virgin olive oil implies that the oil is derived from virgin oil production only, contains no more than 0.8% acidity, and is judged to have a superior taste. Olive oil is used as an integral ingredient in many Italian recipes but is also used to ‘finish’ many foods, such as pizza or stew.
We were lucky enough to visit a farmer who produced cold-pressed oil from his 6000 acres of olive trees. Here is his sign and below, you see his grinding wheels.
 |
| Stone wheels...dealing a crushing blow to the olives |
 |
| Olive oil from the vat....ladled on orange slices sprinkled with sugar. |
 |
| Wood fire great for adding ambiance and toasting bread |
 |
| Amazing bruschetta with just 2 ingredients...olive oil and bread toasted in the wood fire |
No comments:
Post a Comment