Follow up to this post as requested by a couple of commenters there
Final weight ended up being 370kg of raw olive (we wildly overestimated), pressed into 48L of the virginest oil you can buy (the 1L bottles must have been to far away, the owner of the pressing cooperative rounded up to 50L for free)
Fee of 15cents per kilo pressed, 1€ deposit per bottle, where else could you get olive oil this good for anywhere near €1.30 a litre?
by BarneyMcWhat
13 Comments
> where else could you get olive oil this good for anywhere near €1.30 a litre?
Everything is cheap if you leave out the raw materials and the labour.
You really should also factor in the price of obtaining 370kg of raw olives
Don’t store or keep the oil in those plastic bottles, glass is better.
48 litres only? That sounds like too little extraction happened (or the coop skimmed off the top).
In our harvests, we get around 40litres from 6-ish boxes (like the ones on the back right of your picture) so to me its seems insane to just get 48litres for all the olives shown here. Seems like it should at least be double/triple that amount based on this pictured harvest.
Nonetheless, fresh olive oil is the best. When we get the first batch extracted, we (my family) always toast some bread and pour a little olive oil on top with salt, lemon juice and oregano. We always say we’ll eat just a couple slices but usually we end up eating like a whole loaf of bread just for taste test haha.
You paid a 1€ deposit for a plastic bottle?
Glass!!!! Glass!!! Glass!!!
Seems like a great deal for the people with the press! They’ll end up with over 100l of olive oil from this deal.
I was doing some work in Palestine some years ago and visited some olive farms in the West Bank.
I remember the very first press coming out looking literally luminous, and super strong tasting.
https://preview.redd.it/e969xvnrg4cg1.png?width=364&format=png&auto=webp&s=d6e34f3018e4b793fa8f093b5547e1c1b591f8e0
I was in Tuscany in October and visited an olive farm/processor. It was wild to watch olives go in one end, and the olive oil and must coming out the other end. It was a small-scale system, but fully mechanized and fed with nitrogen to prevent any oxidation during the crushing process.
The EVO that was coming out was utterly amazing.
What do you do with all of the remains?
How many plants? How much land for that yield?
Mmmm, salty grapes.
Congrats! Where is this? I’m in Greece and we harvested on November 8th. This seems so late in the year. We got 48 litres as well from 390kgs! Not our best yield ratio, but the olives were super high quality this year! We put them in tin containers rather than plastic, it’s better for the oil.