May 16, 2015
The Oleum Viride Olive Mill is a cold-press organic mill in Zahara. It is just an hour and a half away and is a beautiful drive into the mountains. The morning started with a typical Spanish breakfast of fresh squeezed orange juice, toast with olive oil, and cafe con leche. The mill itself isn't all that big, but it is efficient. The first stop brings in the olives (leaves and twigs included) into a big grate that uses a conveyor belt to drop them into a grinder that pulverizes the olive fruit along with the pit and leaves. The pulp is first pressed and then spun in a centrifuge to get out all the oil. This is the extra virgin olive oil. Virgin olive oil is pressing the pulp a second time. And then olive oil plain is the extra virgin olive oil diluted up to (I think) 50% cut with refined oil. Bottom line, get the extra virgin olive oil. It tastes better too. Directly from the centrifuge the olive oil goes into big tanks that is stored until put into the bottles for selling.
I just thought these light switches were cool.
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