The olive harvest is going well. On Thursday we took three day's worth of olive harvest to the oil mill, where they weighed it and squeezed out the extra virgin goodness. We had 501 kilos of olives, which turned into 79 kilos of oil. This may seem like a small amount, but it represents a rather high extraction rate for the first of the harvest. Our hosts were expecting to collect under 60 kilos of oil at the first pressing.
The oil is a wonderful bright green color and has a very peppery flavor. I've been told that new oil is considered "hot" and after a month or two of aging the color turns more golden and the flavor mellows out. I find the flavor delightful as it is, especially on bruschetta.
In other news, Josh and I are going to spend the next two days in Cinque Terre, hiking the mountains along the coast. It is Josh's birthday on Monday, so this trip is my present to him. Also, I was lucky enough to find a couple of bottles of Irish Stout (dark beer is extremely rare here) at the local supermarket. Perhaps it won't be the highest quality of stouts, but I think it will make him happy.
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