Wednesday, November 5, 2014

Here comes the olive oil!

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Here is how Dani, who cares for the olive grove at Kibbutz Gezer, describes the process at the press:
The mash is mixed for about half an hour in a mixer called a malaxer. This allows the olive molecules to buddy up and to begin separating from the solids and water.  Next the solids are separated from the liquids, and then the water is separated from the oil, using a centrifuge.  And voila! 




The Thai worker gave Mikki, friend Susan, and me a little taste of the fresh olive oil.


It was TOO fresh, very bitter.
It needs to rest a few weeks in order to get the good taste.
Still, Susan and Mikki  happily said "Lechaim!" -- to life!
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12 comments:

jaz@octoberfarm said...

wow....this is so cool! thanks so much for showing this process!

Spiderdama said...

Looks good! Wonder if it is possible to buy Israeli olive oil here, I have to check:-)

VP said...

I would never think to drink even a bit of olive oil! Maybe with some bread and salt...

William Kendall said...

It's one of those foods that's best used sparingly in dishes. The process of making it looks fascinating.

Linda said...

Fascinating, Dina, thanks so much for sharing. :)

Cloudia said...

To LIFE!




ALOHA from Honolulu
ComfortSpiral
=^..^= . <3 . >< } } (°>

Sara said...

It's a beautiful olive green. I did not know it had to be aged a while to lose its bitterness.

Suzanne said...

Some day (-8 I want to be in the Holy Land for olive harvesting.

Birdman said...

Been looking back. You've done quite an essay on the entire process. Loads of info and directions. I never think of this when I sipping the martini.

Dina said...

Birdman, haha, here is a cartoon on that subject:
http://www.pinterest.com/pin/257831147389250972/

Suzanne, go to Kibbutz Gezer to harvest. You'll love it.

Sara, yes, apparently the oil should wait a month first.

VP, you are so right. We three pretended to sip a sip and tried not to react with a bitter face.

Indrani said...

This green is so beautiful. Along with taste the color too changes with time I guess, because the olive oil that I have seen here is not so green. It is much more darker. A great read this post.

Karl Demetz said...

Interesting and informative post, Dina!