Looks like a wonderful time in France!
It was a beautiful day.
Love the looks of the non gmo pastries or breads and other things i see you post there.
Joyeaux Noel Madame G!
Merci! La meme a toi
Oh! I see real olive oil for sale in that 4th picture!
Good for the French. They still ‘estate bottle’ their olive oil.
Yes they do and the best is Corneille! About an hour and 15 minutes from my house . Their picholine oil is incredible. The the domaines are their moulins(mill).
Not only in France, a lot of small operations produce olive oil in California. There are many offerings of “estate bottled” olive oil from California online, but it isn’t cheap. I make my own olive oil from a dozen of different varieties, and I think it’s at least as good as anything money can buy. A problem with many (but not all) California olive oil makers is that they make a “mild” oil from late harvest fruit, because this is what most American customers prefer. I prefer a more “pungent” oil from early harvest fruit but I like to experiment with varieties and maturities just for a fun of trying oils with different flavors and bouquets.
Not knowing much about olive oil extraction, I thought cold press is hard to achieve at small scale. Or is it just a matter of freezing the olives and using a traditional press?
I don’t freeze and don’t press at all. I just place the olive mass (after crushing and malaxation) into a colander lined with a cheesecloth and let the oil to drip down into a container.
P.S. Cold press just means that you don’t heat up the olive mass before pressing (heating increases the yield and reduces the oil quality). I don’t heat and do all processing at ambient temperature.
Is your malaxation done with a machine?
With a kitchen stand mixer (two mixers, to be precise, and I probably will buy a third one).