We have just been to our first frantorio- the olives pressing mill. There are little trucks passing us all the time carrying olives from their own places. Luigi is going to the Selci one- which looks very good, but there the olives are modern hydraulic pressing- and we are after a more traditional technique, whether ths effects the flavour we are not sure (both ways are cold-presssing- heat removes flavour but squeezes out more oil).
No comments:
Post a Comment