Making Olive Oil in Italy - the real thing

I would love to purchase a bottle of your oil!

 

5 Stars for excellence. This is a wonderful thread. Thanks so much for sharing! Be sure to let us know when you have some for sale...

 

Probably the best off topic thread this year.

 

For everyone who has asked to buy my oil, I doubt it will be possible to ship it overseas without troubles...I will inform myself and do a test.

On saturday, when we made the oil, we have invited a lot of friends (many from france).
As soon as the oil begun to get out of the decanter, I filled 3 bottles and brought them on the table.


(That's not my hand, I'm just 27 years old)

The manager of our restaurant choose a perfect menu, all based on food expecially made to taste oil.
I don't have pics of the dishes...I was eating and talking



Sadly no chicks there...

First, "crostini": homemade bread warmed. It's cruncy and hot, making olive oil's fragrance even stronger.

Some "frixeui" (dialect), fried vegetables like tempura.

"Pinzimonio": fresh vegetables (toamtoes, carrots...) ready to be dipped in a cup filled with oil (and some salt if you whish).

Homemade ravioli filled with vegetables, just cooked: you had to put over them oil and some cheese (parmesan).

"Zemin": a sort of soup with chickpeas, meat and other vegetables. Again, you had to put oil over this hot and tasty dish.

"Brandacujun" that, literally, means "testicle shaker": potatoes, garlic, fish etc...all mixed up to make a purée. Then, you had to finish it with fresh oil!

These were the most important dishes we had the joy to eat
No, I'm not 100 kg. I have to make a lot of sport to be able to eat so much and so well

I'll let you know a "top secret" project too: recently I've discovered what does pepper really means. In Italy there is not much pepper culture. We talk about peppers from the south of Italy as something really strong.
In the USA there's much more culture about pepper.

Now, how do you make piquant oil? You throw in some oil dried peppers. If you use fresh peppers, it won't last long.

Ok, now that you saw how we make oil, you will understand what we want to do.
At the last "gombata" (last time we make oil this year) we will take some FRESH HABANEROS (red Savina etc), smash them in tiny pieces and throw them in the pulp while mixing in "gramolatura" step.
This means that Habaneros will be mixed with the pulp for various minutes, then, the piquant pulp will go in the decanter to get pressed as usual.

In theory, this means that we will make oil out of olives and habaneros, removing all the water and organic impurities.
This way we should make a really tasty but lasting oil, 100% natural.

What do you think about this pungent project?

 

That of the real man: A flat cap

 

It's rainy...if it's raining we can't get the fruits and we will not make oil this week...no habanero oil......

 

We made the oil with habanero!

We have 15 liters of habanero oil, but we didn't put enough habanero peppers in the mix so it's not very piquant, but the taste is simply fresh habanero plus fresh olive oil: impressive!
We're going to do it again this week: I've just bought 4KG of habaneros!

 

Amazing!!!

Would love to see this in teh flesh one day, might take the family on a cross europe holiday one day and stop by! lol

 

very nice and idyllic location. i've been in italy many times when i lived in switzerland back few years ago. also we went to places like that. wonderful!!

 

I don't know if you're still interested, but the new kind of habanero oil's adventure is going on.
We've informed ourself and it looks like that a product like this one has NEVER BEEN PUBLISHED.
We have actually to start a new product-market.

In 4 days we will make another 20 liters, this time with 4kg od fresh habaneros. It's going to BURN, but then we will be able to add as much oil as we want, depending on the tastes.

Oh, I can't ship to USA unless I make a big shipment and use the right channel. It's not easy. But during the next month I'll be 3 days in New York. I think I may try to bring a bottle with me...

 

That was a very interesting read. Only the other day, I was talking to my mother about using olive oil, and we were wondering about its production and why it can be so expensive. It was great to hear the story!

That looks like a beautiful region. I'll have to make sure I pop by if I'm ever down that way - looks like there would be some great photography opportunities! And of course, grab some oil! Although perhaps shipping to the UK would prove easier than the US?

The habanero oil sounds good. Of course, it is used in sauces quite often. A similar pepper is the scotch bonnet. That's one spicy beast - you're not supposed to eat it raw! ;-) Try the Dorset Naga - those who grow them have to wear gloves before touching them! ;-)

 

I know them, both scotch bonnet and naga morich, but the habanero is soo tasty other than spicy...!

My idea is, once everything is set, to make different oils with different peppers!

 

The Olive oil at my country suck big time. I love my olive oil especially with aglio olio. Can i buy some or have it ship over if there's no implications? My parents will be pleased.

lol.. appoint me the official distro for this side of the world for your oil products! lol..

 

I think it's not a big problem to ship in Europe and Uk.

 

Sadly missed is our old Fred. ;-)

 

Wat about rest of the world? :icon_bigg

 

I know for sure that shipping liquids to the USA is a difficult task.
Yesterday I've cleaned 4 kg of habaneroes. I was crying a lot.

 

Actually I am in Asia.

 

Bumping this because we begun publishing small video docs regarding our land.
Here's the video about my oil production (the same you saw in the pictures):

http://www.youtube.com/watch?v=4e2qlLPjPEM

 

Ahh, I was thinking about this thread just the other day!!

Thanks for the video link, that was really interesting. I don't speak Italian, so the subtitles helped (did I see Kev's name on that? ;-) ), but it sounded really nice! It's a beautiful sounding language!

Talking of beautiful, wow look at the scenery! That's the sort of place I love - somewhere you can just get away, it's almost a different World. I love places like that just to relax and take pictures.

I'll have to try and order some of your oil sometime! I'd love to try it. How would you use it? Do you use it as an oil for frying, or as a dressing, or both? Or something different? Is there a "correct" way to taste olive oil, in the same way wine connoisseurs have their method with the sniffing and swilling?