In keeping with our ethos of making everything from scratch, this year we set out bright and early to make our 2011 olive oil, green, fresh, and delicious. Joined by a handful of guests, who all pitched in and joined the fun--picking the olives, riding in or on the pickup truck to first the wrong press, and then the right one...and out came a delicious, fresh, green, tart olive oil, which we are now serving at the hotel. An incredibly noisy process with the new machinery, the output, however, even if slightly less romantic, is infinitely superior to the oil coming from the traditional press. It was a great day out. To assure quality we picked the olives by hand rather than having beaten them out of the trees with sticks, and also sought out green or slightly tinged olives--all which gives a better flavour but also less oil.
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