25 Likes
It was a beautiful day.
2 Likes
Love the looks of the non gmo pastries or breads and other things i see you post there.
2 Likes
Joyeaux Noel Madame G!
4 Likes
Merci! La meme a toi
2 Likes
Oh! I see real olive oil for sale in that 4th picture!
Good for the French. They still âestate bottleâ their olive oil.
2 Likes
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).
3 Likes
Not only in France, a lot of small operations produce olive oil in California. There are many offerings of âestate bottledâ olive oil from California online, but it isnât cheap. I make my own olive oil from a dozen of different varieties, and I think itâs 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 âmildâ oil from late harvest fruit, because this is what most American customers prefer. I prefer a more âpungentâ 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.
5 Likes
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?
1 Like
I donât freeze and donât 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 donât heat up the olive mass before pressing (heating increases the yield and reduces the oil quality). I donât heat and do all processing at ambient temperature.
2 Likes
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).
2 Likes