Processing record set for New Norcia olives
1050kg of olives were picked and processed in three days last month resulting in 180 litres of olive oil, an overall yield of 15.52 per cent.
Grounds manager Gordon Smyth was pleased with the team effort, which included both paid staff and volunteers.
“It’s wonderful, we have achieved a great deal and we will keep working hard to get all the olives harvested before the end of t he season,” said Gordon.
After processing the olives, Gordon looks after the bottling process. The bottles are then sent onto the Museum where the staff place the labels on. It takes just over a week to complete the process from picking the olives, to pressing, to bottling, to getting them on the shelves of the Museum Art Gallery Gift Shop.
Sales of the high grade olive oil are going well at the Gift Shop that has a beautiful central display of the oil.
A fine tribute to the popular produce of New Norcia.
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Posted in Australia | NZ by: Olives101
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Quick hits: Calif. olive oil grows
There’s a growing market for California olive oil.
Production in the state increased 168 percent between 1996 and 2004, and continues apace. California growers produce about 425,000 gallons and are on track for 750,000 gallons annually in three or four years, overtaking the French. U.S. consumers purchase 65 million gallons of olive oil annually, almost all of it from Spain, Italy and Greece.
Posted in California, Olive Oil by: Olives101
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Long Meadow Ranch ‘Much more than Wine & Olives’
It began like any other tasting in the Wine Country. First I swirled, circling my tiny glass on the counter so the precious golden nectar would coat the sides. Next I sniffed, inhaling until scents of earth and citrus wafted to my nose. Finally, I sipped the elixir, swished it around in my mouth and swallowed.
Flavors emerged immediately. First it was wheatgrass, then butter. Gradually, I picked up a faint spiciness, a surprise that forced me to cough. Until that moment, I had never tasted olive oil without water and a hunk of fresh bread. But on this sweltering day at Rutherford’s Long Meadow Ranch, I was experiencing the wonders of an oil shooter.
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Posted in North America by: Olives101
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Tunisie: Huile d’olive – mieux faire connaître les spécificités du produit tunisien
M. Mohamed Habib Haddad, ministre de l’Agriculture et des Ressources hydrauliques, a présidé, hier, au siège du département, une séance de travail consacrée au suivi de l’exportation de l’huile d’olive.
Posted in Africa, en Français by: Olives101
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Olive obsession
Fruit can add flavor to vegetarian dishes
A proper appreciation of olives begins early and fixates more on the fingers than mouth.
Tomato Soup With Red Wine and Kalamata Olives can be served warm or chilled. The recipe is from Ford Rogers’ cookbook “Olives,” which is dedicated to the numerous varieties of olives and their oils.
It usually starts with the pedestrian but quite serviceable canned black olives that toddlers — and perhaps even this adult when no one is looking — delight in shoving on their fingers and delicately nibbling off.
It was my grandmother’s otherwise dull salads of iceberg and beefsteak that introduced me to them. Those crowning thick and juicy jewels just never seemed to make it to the table.
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