Olive Farm in Provence France Photos
- Thread starter rox
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Trufle and Olive Oil Fair another photo
The people in costume belong to either the Truffle Organization or the Olive Organization. It is hard to describe these organizations, it kind of reminds me of The Lions Club, or the Elks Club or something like that. The people who belong are interested in the history and culture and the promotion of Frendh Truffles or Olives. But their main focus is not "promotion:" it is a "Cultural" organization. How Truffles and Olives fit in the French Culture, and then taking that message out to the community.
The people in costume belong to either the Truffle Organization or the Olive Organization. It is hard to describe these organizations, it kind of reminds me of The Lions Club, or the Elks Club or something like that. The people who belong are interested in the history and culture and the promotion of Frendh Truffles or Olives. But their main focus is not "promotion:" it is a "Cultural" organization. How Truffles and Olives fit in the French Culture, and then taking that message out to the community.
ronjhall
Super Star Member
Forgot the picture?
EddieWalker
Epic Contributor
Rox,
Thanks for the pictures. Looks like fun.
The Texas Olive website shows a map of where olives will grow here, and it's way down south of me. Looks like about a hundred mile radius around Houston.
I've never had truffles, but plan to one of these days. Just to taste them to see what they are like. The first time I was in Paris I tried snails. Not my thing, but worth trying once.
I've never had quality olive oil either, but it sounds interesting. I'm still unclear how you get oil from the olive. Is it just compressed until it comes out? Is it really an oil that comes out, or is the oil somehow created from the juice from an olive?
I've seen olive trees in California. The old Spanish Missions have them all over the place. Even see the fruit, but never understood how you got them from the tree to the black or green edible version.
I enjoy both. There is a place on Interstate 5 in Norhtern Califnornia that my brother and I used to stop at on our way home from duck hunting. It was a ritual of ours that always included sampleing the various types of olives and buying a jar to eat while driving home!!!! I can't spell it, but Granzeli's is close.
Eddie
Thanks for the pictures. Looks like fun.
The Texas Olive website shows a map of where olives will grow here, and it's way down south of me. Looks like about a hundred mile radius around Houston.
I've never had truffles, but plan to one of these days. Just to taste them to see what they are like. The first time I was in Paris I tried snails. Not my thing, but worth trying once.
I've never had quality olive oil either, but it sounds interesting. I'm still unclear how you get oil from the olive. Is it just compressed until it comes out? Is it really an oil that comes out, or is the oil somehow created from the juice from an olive?
I've seen olive trees in California. The old Spanish Missions have them all over the place. Even see the fruit, but never understood how you got them from the tree to the black or green edible version.
I enjoy both. There is a place on Interstate 5 in Norhtern Califnornia that my brother and I used to stop at on our way home from duck hunting. It was a ritual of ours that always included sampleing the various types of olives and buying a jar to eat while driving home!!!! I can't spell it, but Granzeli's is close.
Eddie
Eddie,
Here is how the mill works.
They wash the olives
They throw them, a pallet at a time, about 1,000lbs, into a big screw like machine. This thing grinds them into a paste, pitts and all. The liquid is siphoned off the top of the paste and put into a big spinner machine. The spinner machine spins really really fast and the oil comes to the top and the water is let out the bottom. It is then pumped into big vats.
End of process, pure olive oil, just pressed out of the olive, only by mechanical means. No refining, heating etc. Just pure olive oil.
Here is how the mill works.
They wash the olives
They throw them, a pallet at a time, about 1,000lbs, into a big screw like machine. This thing grinds them into a paste, pitts and all. The liquid is siphoned off the top of the paste and put into a big spinner machine. The spinner machine spins really really fast and the oil comes to the top and the water is let out the bottom. It is then pumped into big vats.
End of process, pure olive oil, just pressed out of the olive, only by mechanical means. No refining, heating etc. Just pure olive oil.
