I’m lucky enough two of my friends’ families have olive groves and make excellent oil. Here is a photo from late last year to compare – Sicilian (left) and Tuscan olive oils!
I’m lucky enough two of my friends’ families have olive groves and make excellent oil. Here is a photo from late last year to compare – Sicilian (left) and Tuscan olive oils!
by ToHallowMySleep
5 Comments
ToHallowMySleep
As a top tip, if you are lucky enough to buy fresh oil just after harvest (November ish), then freeze it in smaller bottles like this, I use 500ml. The oil keeps its peppery freshness for a good few weeks after defrosting, while it will lose some.of that sparkle naturally if kept normally.
This only really matters for real fresh oil direct from the groves, stuff in the supermarkets etc has already stabilised by distribution. But this trick will still help oil last longer and keep it’s freshness.
francescoscanu03
Never seen an oil so green, do you know why is it like that?
MikeMescalina
In this season if it is too green it is not necessarily a good sign, they may have added chlorophyll To make it look younger (nothing serious)
lpuglia
Use dark bottles! olive oil is sensitive to light!
thanksforallthefish7
Well, I think the yellow one is just older. Olive oil starts always green then degrade.
5 Comments
As a top tip, if you are lucky enough to buy fresh oil just after harvest (November ish), then freeze it in smaller bottles like this, I use 500ml. The oil keeps its peppery freshness for a good few weeks after defrosting, while it will lose some.of that sparkle naturally if kept normally.
This only really matters for real fresh oil direct from the groves, stuff in the supermarkets etc has already stabilised by distribution. But this trick will still help oil last longer and keep it’s freshness.
Never seen an oil so green, do you know why is it like that?
In this season if it is too green it is not necessarily a good sign, they may have added chlorophyll To make it look younger (nothing serious)
Use dark bottles! olive oil is sensitive to light!
Well, I think the yellow one is just older. Olive oil starts always green then degrade.