Last week, Olivia dropped in to say hi and look around the operation. She runs the YouTube channel Olive These Things, which you can find here.
Previously, Olivia had heard about us as a small batch processor, and this ties in with her interest in how food is made, where it comes from and sustainable practices in general. She offered to make a video about how we go about things, which is now completed and posted to her channel. If you haven’t been to our farm and mill before, you can satisfy your curiosity and watch the video on this link.
We covered a lot of ground on the day, including how the positioning of the trees affects fruit amount and quality, when to harvest and what to look for (good and bad) with the fruit, the finer points of running the olive mill, how to taste olive oil, and what a great oil tastes like. Also we had a quick look at product lifecycle questions, like what happens to the ‘waste’. As it turns out, there is no actual waste with our process. Olive oil comes out one outlet of our machine, and pomace the other. And the pomace makes…great compost! Once the worms have come up and burrowed into it, and the sun has dried it out, back it goes into the soil.
So we are not just about making outstanding olive oil. We are doing our best to leave the land in a better state than when we found it.
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