We've had several groups of 'tourists' help us this year, they all loved the experience and will never look at a bottle of olive oil the same again. It's a ton of work especially when you harvest by hand like you did. Congrats on a nice harvest!
What a great idea! I bet they enjoyed all of that experience. We were thinking of doing something similar for next year, too (of there will be more olives). Have you finished harvesting yours?
@@SomethingLikeThis1 Yeah, find someone who organizes group tours in Sicily and offer a package which perhaps includes lunch prepared from the veg you have in your garden, a visit to the frantoio and then the option to buy some of your oil. It adds so much to their trip in Italy that any time someone has a group in Italy in October/November they should by default include an olive picking experience in my opinion.
My dad's family had olive groves in a town in Agrigento. When this oil was brought back fresh from the mill we would pour it on that beautiful Sicilian bread crusted with sesame seeds and then we'd sprinkle sugar on it. It was so good. I remember the mill, it was owned by a relative. It was a very old mill and these giant stones were used to crush the olives.
Yummmeeee. I bet your sandwich was amazing!!!!! Thanks for showing us the whole olive harvest to Oil process. So cool that the town has a communal place for olive oil processing. PS Glad you liked the Colcannon. Were you able to sell much of the kale?
The sandwich was delicious. There is nothing like using a very fresh olive oil. After a few days, oil flavour starts to change, so using fresh just gives a unique experience. We actually have two oil presses in our town. Colcannon was delicious, and I will be making it again. I think we sold only 3 batches of kale to our customers 😕 But we sell to coop that took quite a few from us.
I’ve just started to drink a small cup of extra virgin olive oil everyday and I can recommend, just ensure of harvest date and expiry within 18 months…… gorgeous
@@SomethingLikeThis1 Where I go they charge 23 euro per 100kg so slightly more expensive, there is another place that charges 19 but unfortunately they didn't have availability for 5 days and I wasn't going to let my olives sit in the bin for that long.
I think I do recall you mentioning this in one of your videos prior, but would you mind repeating which part of Sicily your farm is? If I recall you are up north somewhere ? Are you close to the coast but on a higher elevation? Thank you.
I know someone that trucks the pulp from the mills to another type of plant where 'olio di sansa' is produced. It's basically a chemical extraction process of the waste product from this initial stage. Be aware that before they take away this 'sansa' the pits are removed as those are used as a heat source. The oily wood has a super high caloric content and can be added to normal pellet heaters (max 10% I believe as it would otherwise get too hot).
@@SomethingLikeThis1I used the sansa (including pits) from my neigbours mill for my veggie garden, it was wonderful and has since turned into black soil. Definitely recommend to use it as a fertilizer but do keep in mind that not everyone does bio/organic olive tree management so you could be bringing in some contamination you don't want.
@@SomethingLikeThis1 Don't take it as an insult but I'm pretty much sure they take your good oil and pour you synthetic oil. After I bought an oil press I know all oil that is sold is fake/synthetic food grade oil. I think you should buy your own small olive oil press. Then it's another story I would be way more impressed.
Ma chi fai? L'ogghiu novu ppi tastiallu bbonu l'ha mettiri supra 'n pocu di pani schittu... accussi po' sentiri tuttu u sapuri di l'ogghiu... su c'abbii a muttadella senti sulu sapuri di muttadella e non po' capiri bbonu comu vinni l'ogghiu... carusi, saluti da Catania 👋🏻
@SomethingLikeThis1 ovviamente stavo un po' scherzando... 😉 cmq il nostro olio siciliano è talmente buono che il semplice pane con l'olio è un capolavoro senza nient'altro. Quando l'olio è così fresco è addirittura un po' piccante.
@@SomethingLikeThis1 ci possiamo capire solo noi perché la maggior parte della gente, abituata all'olio da supermercato, manco sa di che stiamo parlando 😉
Which plastic do we talk about? Plastic containers? They are washed and reused every year, we have them for 3 years already and will be using for many more years. You should be worried about amount of plastic that supermarkets produce to pack everything. Try to do your shopping without buying any plastic. Belive me we are as sustainable as we can be.
![[Home Gardening] Are You Wasting Money on Cabbage? Learn How to Grow It in Just 5 Minutes!](http://i.ytimg.com/vi/TOnaIb_pmlg/mqdefault.jpg)
We've had several groups of 'tourists' help us this year, they all loved the experience and will never look at a bottle of olive oil the same again. It's a ton of work especially when you harvest by hand like you did. Congrats on a nice harvest!
What a great idea! I bet they enjoyed all of that experience. We were thinking of doing something similar for next year, too (of there will be more olives). Have you finished harvesting yours?
@@SomethingLikeThis1 Yeah, find someone who organizes group tours in Sicily and offer a package which perhaps includes lunch prepared from the veg you have in your garden, a visit to the frantoio and then the option to buy some of your oil. It adds so much to their trip in Italy that any time someone has a group in Italy in October/November they should by default include an olive picking experience in my opinion.
That co-op oil press is a great idea
And it's only 2 minutes away from us. When the north wind blows, we can feel the smell of fresh olive oil.
When we were kids in Greece, we had the fresh olive oil on home made bread with salt and oregano ! Sounds simple but it was delicious!
Simple things are the best! ❤️
Send me a muffaletta to London please!!! Seriously, great channel and great efforts to see you pick and process your olives.
We would if it would arrive as fresh as it was 😉 We are happy that you are enjoying our channel!
I love olives! They are very healthy! Wow, very interesting to see how the oil is made!
We are happy that you enjoyed seeing the process ❤️
Looks awsome enjoy your meal 🎉
Thank you! Everyone in their lifetime should try fresh olive oil, it's something totally different ❤️
Thank you for your heart .. Im a new subscriber and enjoyed many of your videos already .. love your garden 🥰
@aleksandraola5250 Thank you, and welcome to our little community ❤️ 🌞
Buongiorno and Thanks for this lovely video
@@MokaandChai Buongiorno! We are happy that you enjoyed it ❤️
What a great tradition! Buon appetito!
Thank you! It's a wonderful tradition, and you get a delicious reward at the end ❤️
Looks sooo good
My dad's family had olive groves in a town in Agrigento. When this oil was brought back fresh from the mill we would pour it on that beautiful Sicilian bread crusted with sesame seeds and then we'd sprinkle sugar on it. It was so good. I remember the mill, it was owned by a relative. It was a very old mill and these giant stones were used to crush the olives.
What a beautiful memory! Thank you for sharing ❤️
@@SomethingLikeThis1 You're welcome. My pleasure, it takes me back.
Yummmeeee. I bet your sandwich was amazing!!!!! Thanks for showing us the whole olive harvest to Oil process. So cool that the town has a communal place for olive oil processing. PS Glad you liked the Colcannon. Were you able to sell much of the kale?
The sandwich was delicious. There is nothing like using a very fresh olive oil. After a few days, oil flavour starts to change, so using fresh just gives a unique experience. We actually have two oil presses in our town. Colcannon was delicious, and I will be making it again. I think we sold only 3 batches of kale to our customers 😕 But we sell to coop that took quite a few from us.
I’ve just started to drink a small cup of extra virgin olive oil everyday and I can recommend, just ensure of harvest date and expiry within 18 months…… gorgeous
@@AnthonyWeston-g6g Well done! It's a good habit to have. We use it on everything that we eat. We consume our oil in 1 year.
@@SomethingLikeThis1google the CSIRO diet, you'll be able to eat that cornetto,😊
11.30 precious olives.
Man seile varva.Skanaus! Buono appetito!
Ačiū, pasaka sumuštinukai su šviežiu aliejumi ❤️
great video, Thanks. If you don't mind, what does the Co Op charge you to press the olives?
Thank you. It's 0.19 euro per 1kg of olives.
@@SomethingLikeThis1 Where I go they charge 23 euro per 100kg so slightly more expensive, there is another place that charges 19 but unfortunately they didn't have availability for 5 days and I wasn't going to let my olives sit in the bin for that long.
I think I do recall you mentioning this in one of your videos prior, but would you mind repeating which part of Sicily your farm is? If I recall you are up north somewhere ? Are you close to the coast but on a higher elevation?
Thank you.
Strip away is the word you're looking for.
Thank you!
Thanks for taking us inside the olive oil co-op! How long will 70 liters of olive oil last you and your extended family?
That will last us 1 year 😉
I heard you get a good yield every second year?
This year was really bad for everyone due to drought. But usually it is true that every second year is better.
How many litres in total did you get from your harvest?
@@Ramuna-ip4qy About 70!
Can we buy your oil somewhere? Or will you ship it?
@Peter-rl9ql Maybe next year. This year, we made enough just for us and family. We hope for a better harvest next year so we can sell some.
@@SomethingLikeThis1 so lets hope for a better harvest next year :)
@@Peter-rl9ql Let's hope 🙏
what generally happens with the olive press pulp? ps sandwiches look super tasty!
Somebody collects all the pulp. We asked, thinking we could do it and use it to compost it. Those sandwiches were supper delicious 😋
I know someone that trucks the pulp from the mills to another type of plant where 'olio di sansa' is produced. It's basically a chemical extraction process of the waste product from this initial stage. Be aware that before they take away this 'sansa' the pits are removed as those are used as a heat source. The oily wood has a super high caloric content and can be added to normal pellet heaters (max 10% I believe as it would otherwise get too hot).
@@SomethingLikeThis1I used the sansa (including pits) from my neigbours mill for my veggie garden, it was wonderful and has since turned into black soil. Definitely recommend to use it as a fertilizer but do keep in mind that not everyone does bio/organic olive tree management so you could be bringing in some contamination you don't want.
@@stijnt2377 thank you for explaining. So interesting! especially how they use the pits
How much does it cost to press oil for your batch?
0.19 euro per 1 kg of olives.
@@SomethingLikeThis1 Don't take it as an insult but I'm pretty much sure they take your good oil and pour you synthetic oil. After I bought an oil press I know all oil that is sold is fake/synthetic food grade oil. I think you should buy your own small olive oil press. Then it's another story I would be way more impressed.
Ma chi fai? L'ogghiu novu ppi tastiallu bbonu l'ha mettiri supra 'n pocu di pani schittu... accussi po' sentiri tuttu u sapuri di l'ogghiu... su c'abbii a muttadella senti sulu sapuri di muttadella e non po' capiri bbonu comu vinni l'ogghiu... carusi, saluti da Catania 👋🏻
L'olio era così buono che non sentivamo il sapore di nessun altro ingrediente 😆 🤣 😂
@SomethingLikeThis1 ovviamente stavo un po' scherzando... 😉 cmq il nostro olio siciliano è talmente buono che il semplice pane con l'olio è un capolavoro senza nient'altro. Quando l'olio è così fresco è addirittura un po' piccante.
@jetpoet l'olio fresco è incredibile che la piccantezza sia qualcosa di fantastico 😋
@@SomethingLikeThis1 ci possiamo capire solo noi perché la maggior parte della gente, abituata all'olio da supermercato, manco sa di che stiamo parlando 😉
Y can't people use glass. All this plastic is killing us
Which plastic do we talk about? Plastic containers? They are washed and reused every year, we have them for 3 years already and will be using for many more years. You should be worried about amount of plastic that supermarkets produce to pack everything. Try to do your shopping without buying any plastic. Belive me we are as sustainable as we can be.
@SomethingLikeThis1 the big plastic jugs u put the oil in. Y not use glass?
For better oil you should pick the olives when they are green.
Usually, we do, but this year, they were ripe too early. And we have to wait first for the press to be opened.