cqaigy2
Super Member
Wow, the equipment in your video look immaculate!
Rox's EVOO(Olive Oil) for sale on Amazon!
- Thread starter dmccarty
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rox
Veteran Member
Thank you! in fact, it is immaculate. Take for example the waste bucket, the debris I catch in the stainless steel strainers, I knock that into a white waste bucket, just tap the strainer inside the waste bucket. When my husband empties the waste bucket I clean it, inside and out. There is really no need to do this, nothing in that bucket gets human consumed, but I just don't like the appearance of a dirty bucket sitting right next to where my oil is coming out. We often times kick that bucket out of our way so it gets a lot of shoe scuff marks on it, but every day I go wash those off. Didn't you go to our blog and see the Moulin Pictures, I posted that link real early in the thread? All our equipment is just like new and that is the way we Like it.
Moulin pictures-
The Moulin (Mill) Press the Olives – Mas Des Bories – Salon de Provence France
gsganzer
Elite Member
- Joined
- Jun 11, 2003
- Messages
- 3,173
- Location
- Denton, TX
- Tractor
- L3800 w/FEL and BH77, BX 2200 w/FEL and MMM
I received my 2 liter can of AOC today. I opened the box and I swear I could hear angels sing and a beam of light broke through the clouds and hit it. I need to put the big spoon away, I keep sneaking tastes of it!
Researching recipes for the weekend. First is a curried butternut squash soup. I might pair that with some lamb chops if I have any left. (My friends daughter raised a lamb for 4H. She walked the dang thing on a treadmill getting him ready for the show ring! Fluffy's in my freezer now.)
Researching recipes for the weekend. First is a curried butternut squash soup. I might pair that with some lamb chops if I have any left. (My friends daughter raised a lamb for 4H. She walked the dang thing on a treadmill getting him ready for the show ring! Fluffy's in my freezer now.)
rox
Veteran Member
gsganzer, Great! I have been patiently waiting for you to write. A couple of questions if I may.
How was the packaging? They didn't smash it into a to small of box did they?
Once you got off all that bubble wrap I used, was the tin container in good shape?
And finally what did you think of the card I enclosed & the little cup?
By the way I looked at the Amazon records and you ordered a 1L not a 2L.
rox
rox
Veteran Member
Patience, patience, must be patient. We finished picking the Salonenque and only got about 125 liters. This makes two years in a row our Salonenque has been practically bare. The number of days to pick and the number of staff to pick at most we are going to break even on the Salonenque. Now we must sit patiently by doing nothing while we wait for the other varietal of olives to get just a little more ripe. One thing is great though, we are having cold nights, it would be better if our days were a bit cooler, when we get that cold spell at picking, it seems to really intensify the flavor in the oil. If it is too hot, we tend to pick them just a bit more on the earlier side and then we are getting a lower yield. Right now the olives are making oil inside the olive so if we wait a bit we get a higher yield also.
So far no worms in the olives. If you get worms (do to the olive fly piercing the olive and laying an egg that turns into a worm), not a single worm. The worms eat the inside of the olive just like a worm eats the inside of an apple, turning it brown, olives that have had a huge fly attack, that oil is pretty bad, high in acidity and never extra virgin. However a little bit of a fly attack does not affect the olive oil. We spray for the olive fly, but that insecticid does nto get taken up in the olive oi. I put on our blog a laboratory test that tested for fungicide and insecticide in our olive oil and it came out "acune" or NONE. You have to refrain from spraying 3 weeks before you pick, then you have to thoroughly rinse the olives before you press them. If you do this, which we do, our olive oil comes out with no pesticides or fungicides.
This is why I think organic is such a come on, the main reason why people want organic is because they do not want pesticides in their food. However there are farming methods that produce pesticide free fruit also. I will never ever go organic, with organic you risk the loss of 100% of your crop if you get hit with a big olive fly attack. And there is never one attack, they come in flights. You may get a big attack and then two s
weeks later another attack, then a month later another attack, so inside that olive you have 3 worms growing and eating the olive and making it rancid. Very seldom in Europe do you see anyone claiming to be both organic AND extra virgin. That organic olive oil is going to have a lot of acidity in it and not qualify as extra virgin. Now in USA there are no regulations about using the term Extra Virgin so anything goes there. In Europe we have laws that control these standards. There is no such thing as an organic mill either, so the olives are going through equipment that has ground up olive paste that has not been raised organic. Maybe this year I will pay to get the oil pesticide tested, I'll have to see how much it costs. I think the last test was 2014, but we have not varied our farming methods since then.
So far no worms in the olives. If you get worms (do to the olive fly piercing the olive and laying an egg that turns into a worm), not a single worm. The worms eat the inside of the olive just like a worm eats the inside of an apple, turning it brown, olives that have had a huge fly attack, that oil is pretty bad, high in acidity and never extra virgin. However a little bit of a fly attack does not affect the olive oil. We spray for the olive fly, but that insecticid does nto get taken up in the olive oi. I put on our blog a laboratory test that tested for fungicide and insecticide in our olive oil and it came out "acune" or NONE. You have to refrain from spraying 3 weeks before you pick, then you have to thoroughly rinse the olives before you press them. If you do this, which we do, our olive oil comes out with no pesticides or fungicides.
This is why I think organic is such a come on, the main reason why people want organic is because they do not want pesticides in their food. However there are farming methods that produce pesticide free fruit also. I will never ever go organic, with organic you risk the loss of 100% of your crop if you get hit with a big olive fly attack. And there is never one attack, they come in flights. You may get a big attack and then two s
weeks later another attack, then a month later another attack, so inside that olive you have 3 worms growing and eating the olive and making it rancid. Very seldom in Europe do you see anyone claiming to be both organic AND extra virgin. That organic olive oil is going to have a lot of acidity in it and not qualify as extra virgin. Now in USA there are no regulations about using the term Extra Virgin so anything goes there. In Europe we have laws that control these standards. There is no such thing as an organic mill either, so the olives are going through equipment that has ground up olive paste that has not been raised organic. Maybe this year I will pay to get the oil pesticide tested, I'll have to see how much it costs. I think the last test was 2014, but we have not varied our farming methods since then.
gsganzer
Elite Member
- Joined
- Jun 11, 2003
- Messages
- 3,173
- Location
- Denton, TX
- Tractor
- L3800 w/FEL and BH77, BX 2200 w/FEL and MMM
Rox,
It arrived in a box and the tin was in perfect shape. The note and the cups are a nice touch and lets you know this is a hand crafted product.
You're correct it's a 1 liter can, not 2 liters. But after tasting it, I wish I ordered 2 liters.
rox
Veteran Member
Oh I found something so cool!
Read this court case where Bertoli olive oil is getting sued.
http://www.archive.org/download/gov.uscourts.cand.277698/gov.uscourts.cand.277698.61.12.pdf
Uh-oh, it gets worse
Deoleo, the world’s largest olive oil company, has initiated a voluntary recall of Bertolli Extra Virgin Olive Oil (8.5 oz.) and Carapelli Extra Virgin Olive Oil, (25.5 oz.), sold in glass bottles in 20 U.S. states, according to the U.S. Food and Drug Administration Recall Information database.
The products are being recalled due to the detection of trace amounts of Trifloxystrobin and Tebuconazole — two pesticides that the U.S. does not allow in any amount in olive oil. Both of the chemicals are classified as “not likely human carcinogens.”
Last November, Deoleo USA issued a voluntary recall withdrawing some of its Bertolli and Carapelli Extra Light Tasting and Bertolli Classico Pure Olive Oil because the products may have prematurely spoiled, according to notices sent to several major retailers.
“Our investigation to date reveals that the oil has prematurely oxidized, causing potential off odor and taste, which presents a quality but not a health issue,” the company said at the time. “We have identified the source of the problem with one of our refining suppliers and have taken immediate corrective action.” [In my comment above I was just talking about pesticides in olive oil, now I read this]
Here is one more complaint where we find some further details
http://www.archive.org/download/gov.uscourts.cand.277698/gov.uscourts.cand.277698.62.0.pdf
I just got a two star review today, the person says they are using generic extra light extra virgin olive oil, I am not going to respond as that would seem defensive, but I really wish to tell this person that anything that was good in the olive oil is now gone. I really would like to educate but you really can't on Amazon, it comes off as petty and defensive. That oil they are using been heated, bleached and deodorized, that is how they get it light. If you read the court brief in the first link you can read all about it how to adulterate olive oil.
The review said our olive oil is grassy tasting, he bought the Aglandau. Which the Aglandau is NOT grassy tasting, it has a bit of an herb taste, which is not grassy. Our Grossane IS a SWEET grassy tasting olive oil and I love that. But no the Aglandau is not a pure grassy tasting oil. I am not upset about the review, not at all. They wrote it quite nicely and explained how they had never bought a quality olive oil before and they are disappointed. They simply don't know that olive oil is supposed to have flavor, if it doesn't have any flavor, something is wrong. But their review was very nice and decent.
I saw a documentary on French Television, I think it was Bertoli or maybe French Puget oilve oil processing and they showed these big huge pressure cooker vats, heating that oil up to eliminate any flavor and deoderizing it. Well IF you start with good olives you do not need to eliminate flavor, it is only when you have crappy olive oil that you want to eliminate that crappy flovor. Anyway I waslooking on youtube for that documentary and i stumbled across a video of a moulin, I think it must have been in Italy. The video was not made by the mill it was made by like an amateur videographer. Anyway in the video they had text overlaying the video as no doubt the mill operators didn't speak English and they are showing the maloxers (kneeding machines) and the mill operator gestures on the maloxer and the text says how the maloxer is doubled walled and they heat up the paste. Then they show the thermometers of the temperature inside the maloxers and it is 31 degrees Celsius. I about fell off the sofa that they actually showed that on the film, The limit, the hottest your maloxer can be to produce extra virgin I think is 27 degrees C. I'm not 100% sure the legal limit as I never use the heater on our maloxer. I'm real sure it is in the 20's not over 30, yet in their video they were clearly showing running it hot. It was a really nice clean mill though, I will give them that.
Read this court case where Bertoli olive oil is getting sued.
http://www.archive.org/download/gov.uscourts.cand.277698/gov.uscourts.cand.277698.61.12.pdf
Uh-oh, it gets worse
Deoleo, the world’s largest olive oil company, has initiated a voluntary recall of Bertolli Extra Virgin Olive Oil (8.5 oz.) and Carapelli Extra Virgin Olive Oil, (25.5 oz.), sold in glass bottles in 20 U.S. states, according to the U.S. Food and Drug Administration Recall Information database.
The products are being recalled due to the detection of trace amounts of Trifloxystrobin and Tebuconazole — two pesticides that the U.S. does not allow in any amount in olive oil. Both of the chemicals are classified as “not likely human carcinogens.”
Last November, Deoleo USA issued a voluntary recall withdrawing some of its Bertolli and Carapelli Extra Light Tasting and Bertolli Classico Pure Olive Oil because the products may have prematurely spoiled, according to notices sent to several major retailers.
“Our investigation to date reveals that the oil has prematurely oxidized, causing potential off odor and taste, which presents a quality but not a health issue,” the company said at the time. “We have identified the source of the problem with one of our refining suppliers and have taken immediate corrective action.” [In my comment above I was just talking about pesticides in olive oil, now I read this]
Here is one more complaint where we find some further details
http://www.archive.org/download/gov.uscourts.cand.277698/gov.uscourts.cand.277698.62.0.pdf
I just got a two star review today, the person says they are using generic extra light extra virgin olive oil, I am not going to respond as that would seem defensive, but I really wish to tell this person that anything that was good in the olive oil is now gone. I really would like to educate but you really can't on Amazon, it comes off as petty and defensive. That oil they are using been heated, bleached and deodorized, that is how they get it light. If you read the court brief in the first link you can read all about it how to adulterate olive oil.
The review said our olive oil is grassy tasting, he bought the Aglandau. Which the Aglandau is NOT grassy tasting, it has a bit of an herb taste, which is not grassy. Our Grossane IS a SWEET grassy tasting olive oil and I love that. But no the Aglandau is not a pure grassy tasting oil. I am not upset about the review, not at all. They wrote it quite nicely and explained how they had never bought a quality olive oil before and they are disappointed. They simply don't know that olive oil is supposed to have flavor, if it doesn't have any flavor, something is wrong. But their review was very nice and decent.
I saw a documentary on French Television, I think it was Bertoli or maybe French Puget oilve oil processing and they showed these big huge pressure cooker vats, heating that oil up to eliminate any flavor and deoderizing it. Well IF you start with good olives you do not need to eliminate flavor, it is only when you have crappy olive oil that you want to eliminate that crappy flovor. Anyway I waslooking on youtube for that documentary and i stumbled across a video of a moulin, I think it must have been in Italy. The video was not made by the mill it was made by like an amateur videographer. Anyway in the video they had text overlaying the video as no doubt the mill operators didn't speak English and they are showing the maloxers (kneeding machines) and the mill operator gestures on the maloxer and the text says how the maloxer is doubled walled and they heat up the paste. Then they show the thermometers of the temperature inside the maloxers and it is 31 degrees Celsius. I about fell off the sofa that they actually showed that on the film, The limit, the hottest your maloxer can be to produce extra virgin I think is 27 degrees C. I'm not 100% sure the legal limit as I never use the heater on our maloxer. I'm real sure it is in the 20's not over 30, yet in their video they were clearly showing running it hot. It was a really nice clean mill though, I will give them that.
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rox
Veteran Member
Tomorrow we will finish picking and pressing the Grossane. Oh man what a tough year! I had a new customer last year, he brought us around 600 kilos of olives, his oil was fantastic, other than ours the best oil we pressed and he got a 34% yield. This year he brought us 300 kilo of olives and it took me literally 3 hours to press 100 kilos. I remembered his olives from last year and set the level up high on the centrifuge, but what came out was oil mixes with water, kind of a gray sludge. I captured it in our stainless steel buckets, opened up the maloxer and poured it back in to try sending it through again. Then I have to spend a good 20 minutes stopping the centrifuge, cleaning it because the inside is all covered in gray sludge, reset the level on the centrifuge and try again. The same darned thing! Rinse and repeat. Then rinse and repeat again. I couldn't believe it he got a 13% yield.
Many customers are getting 14%, and 15% yields. Of course we had no rain all year up until September, it seems like the olives gorged themselves on the rain and now are full of water. It's really bad.
I expected a low yield of of Grossane, 12% is about normal although last year I think I got a 15% yield, but I was not expecting that from our customers. Okay one guy got 18% and for my own Salonenque olives I got a 21% yield but generally the customers are right around 15% to 16% yield this year which is low. Most people should be getting at least 18% yield.
All our equipment is clean and ready to fire it up again tomorrow, but unless we have some customers bringing us olives we won't put in a full work day and I am kind of okay with that. I'm getting older, if I can have a short work day instead of a l-o-n-g workday I am good with that. After the Grossane which we will finish tomorrow we will attack the Bouteillan, God I hope they have oil in them and not all watery.
For our own Grossane I stopped that centrifuge twice and re adjusted. It was very very odd because the oil was coming out pretty clean, but ever once in a while a little plop of ground up olive would spit out. I got tired of straining and cleaning the strainer so I let it run in the bucket unstrained and then we let it sit over night in a covered bucket. This morning Nico poured it into the vat and he carefully poured so as not to pour in the debris that was on the bottom of the bucket. There wasn't much actually so I am glad I made that call yesterday. We filter our oil through sheets of pure pressed cotton and any debris will get filtered out, but I don't want to much debris or else we have to then stop and change the filter sheets. The Grossane has a very unusual characteristic, even though we filter it, for some reason this varietal and only this varietal even after filtering there will be some very very fine sediment at the bottom of the bottles. Probably nobody sees that but me, but I do see it. I have never figured out why this one varietal does that and not the others.
We have a friend who had some business problems and has been in a depression, he came and helped us pick olives today. It was good for him and good for his mental health.
One time our nephew went into a bad depression and was hospitalized for quite a long time. He was a mature man but he still went to his parents to recover. he just wasn't doing well, was not snapping back. We told our sister in law to have him come and work on the farm with us, we were prunning the trees. He did that and stayed two weeks and that is finally what put him on the road to recovery. Manual labor, in the great outdoors, working in nature is quite healing. I think our friend will be back tomorrow to help, I hope so, he is the nicest guy.
Many customers are getting 14%, and 15% yields. Of course we had no rain all year up until September, it seems like the olives gorged themselves on the rain and now are full of water. It's really bad.
I expected a low yield of of Grossane, 12% is about normal although last year I think I got a 15% yield, but I was not expecting that from our customers. Okay one guy got 18% and for my own Salonenque olives I got a 21% yield but generally the customers are right around 15% to 16% yield this year which is low. Most people should be getting at least 18% yield.
All our equipment is clean and ready to fire it up again tomorrow, but unless we have some customers bringing us olives we won't put in a full work day and I am kind of okay with that. I'm getting older, if I can have a short work day instead of a l-o-n-g workday I am good with that. After the Grossane which we will finish tomorrow we will attack the Bouteillan, God I hope they have oil in them and not all watery.
For our own Grossane I stopped that centrifuge twice and re adjusted. It was very very odd because the oil was coming out pretty clean, but ever once in a while a little plop of ground up olive would spit out. I got tired of straining and cleaning the strainer so I let it run in the bucket unstrained and then we let it sit over night in a covered bucket. This morning Nico poured it into the vat and he carefully poured so as not to pour in the debris that was on the bottom of the bucket. There wasn't much actually so I am glad I made that call yesterday. We filter our oil through sheets of pure pressed cotton and any debris will get filtered out, but I don't want to much debris or else we have to then stop and change the filter sheets. The Grossane has a very unusual characteristic, even though we filter it, for some reason this varietal and only this varietal even after filtering there will be some very very fine sediment at the bottom of the bottles. Probably nobody sees that but me, but I do see it. I have never figured out why this one varietal does that and not the others.
We have a friend who had some business problems and has been in a depression, he came and helped us pick olives today. It was good for him and good for his mental health.
One time our nephew went into a bad depression and was hospitalized for quite a long time. He was a mature man but he still went to his parents to recover. he just wasn't doing well, was not snapping back. We told our sister in law to have him come and work on the farm with us, we were prunning the trees. He did that and stayed two weeks and that is finally what put him on the road to recovery. Manual labor, in the great outdoors, working in nature is quite healing. I think our friend will be back tomorrow to help, I hope so, he is the nicest guy.
rox
Veteran Member
Hey, I found this on Twitter.
The Tweet says, "The BEST oil of the city is a little American"
Ha! So true. The reporter got some details wrong saying I was from Michigan, when I was telling him I am from Wisconsin the State that borders the Great Lake, Michigan, but still it was a nice article. No brag, no brag at all, we truly ARE the best oil in our city. And I AM American and proud of it. But not a chest thumper.
La Provence on Twitter: "La meilleure huile d'olive de la ville est (un peu) americaine https://t.co/JhzlpEjRjK #BouchesduRhone https://t.co/sejWdyXqEj"
The Tweet says, "The BEST oil of the city is a little American"
Ha! So true. The reporter got some details wrong saying I was from Michigan, when I was telling him I am from Wisconsin the State that borders the Great Lake, Michigan, but still it was a nice article. No brag, no brag at all, we truly ARE the best oil in our city. And I AM American and proud of it. But not a chest thumper.
La Provence on Twitter: "La meilleure huile d'olive de la ville est (un peu) americaine https://t.co/JhzlpEjRjK #BouchesduRhone https://t.co/sejWdyXqEj"
