The best time of the year - the olive oil is ready..... umhhhhh
The olives are ground into an olive paste. After the grinding the oil is being extracted in a process of separating the oil from the other fruit contents
Olio fresco - olio extre vergine di oliva - fresh oil. We do believe the very best olive oil in the world is from Montalbano in Tuscany.
We bring all the olives to our local mill. Out of 100 kilos of olives we normally get 10-18 kilos of first cold pressed olive oil.
It is time to collect all the olives. The amount of olives produced from each tree varies a lot.
The olives are so beautiful to look at and soft and anti-stressing to touch.
The new oil is so green - the most lovely color and smell as it drops out from the pipe. At this point we can hardly wait to taste this years olive oil.
It makes you happy and peaceful to collect the olives - and when you know what a great result you can expect, you just keep working.
A handful of olives ready to use for producing the very best Tuscan olive oil.
Peter Simmering - real estate broker at ToscanaBolig.dk - enjoyes collecting the olives from his own olive trees.