olive

November was a month of firsts: first meat donut, first lamb evisceration, first Setteveli, and first olive harvest. Last weekend, I visited my friend Madi Gandolfo in Umbria where we picked olives one by one from the Frantoio trees that surround her gorgeous country house. We collected 500 kilos of fruit and brought them to the mill where the olives were ground into a paste that was applied to mesh disks and pressed to extrude extra virgin oil. The whole process took about ninety minutes and when all was said and done, I had 10 liters of bright green cold pressed EVOO so good it may not get me through the winter.

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