[Sca-cooks] olive oil

[Marilyn Traber]

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No, the whole fruit is crushed, then layerd on these grass mats to about 3
or 4 feet thick and then crushed. The resulting juice is poured into large
vessels and the oil allowed to float to the top. Quite memorable, Francois'
family was still pressing their own for-home-use on a press from the 1400s
in the early 70s, when I got to watch one fall.

Don't know why the oil dowsnt carry the alkali flavor that makes fresh
olives so nasty, other than alkalis tent to be soluable in water instead of
oil...

margali
http://www.oliveoil.gr/pressing.html

the quote starts here:
The oil comes from the pits of the olive...  Not the whole fruit.
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