September & the olives are looking good |
In October the nets go out |
The olives are ripening beautifully |
Time to begin harvesting |
Sacked up ready for the oleificio |
Oleificio San Francesco |
The process begins with sifting prior to being washed |
Washed, ready for pressing |
These are OUR olives being pressed! |
And the 2013 vintage comes out of the press |
Transfer to our oil can begins the old fashioned way |
But hubby prefers this way |
35 litres of extra virgin olive oil now rest in our kitchen |
And our final bottle of 2011's oil is waiting to be started at lunchtime |
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