Rox's EVOO(Olive Oil) for sale on Amazon!

[bindian]

Rox,
I'm glad to hear you got a winner. HAPPY THANKSGIVING!
hugs, Brandi

 

[rox]

Rox,
I'm glad to hear you got a winner. HAPPY THANKSGIVING!
hugs, Brandi

Thanks Brandi! Thanksgiving we worked our children tried to Facetime us with the grandkids but we couldn't even break for that.

We finished pressing our olives, yeah! but I'm so tired. I'm SO tired.
The very last Aglandau olives we pressed we added frozen basil that we grow in our garden and cut and freeze all summer long, we added frozen basil into the crusher with the olives to make our Basil Olive oil. We are very happy with how that came out. The only problem with making the basil olive oil is you have to scrupulously clean every piece of equipment, empty the crushed olive paste out of all the hoses that connect up the equipment because if you don't the next batch of olives you run through is going to taste like Basil.

So we finished with the basil then broke down everything and cleaned it, we have over a metric ton of olives to press for customers tomorrow and will continue pressing fro customers through next week-end, then we have to repeat the process of breaking everything down and cleaning it meticulously for the end of season cleaning. We made such a mess cleaning all the equipment after the basil that the floor was dirty and we ended up today having to wash the floor of the whole moulin. We have a floor scrubber we use, it's a Koblenz I bought on Amazon and brought back in a susuitcase. I use a currency converter to run it. Man does that floor scrubber scrub clean!

The discouraging part is we will have to repeat this entire process in a week when we close the moulin. I wish I could have lived with that floor dirty for a week, but I just couldn't. A dirty floor in a moulin drives me crazy, I literally can't work with a dirty floor. Almost all moulins would have just left the floor dirty as in week they would be doing the season shut down, the oil never touches the floor so there is no risk of contaminating the olive oil, in some ways I wish my personality would support that. On the other hand, I LOVE the spotlessly clean floor in our moulin. Was it worth it? We produced 80 liters of Basil, it is a lot of work for 80 liters, but the basil olive oil sells really well, we always sell out of it so we do it. It's nice to produce a wide variety of olive oils. We had to do the same thing after the Lemon Olive oil, however we had that timed as to we would be doing a major clean out anyway. You have to keep your equipment very clean or else a mustiness will come through in the olive oil. Most people would not even be able to discern that hint of mustiness, but I can, I can taste it in a nano second. Actually this is not rocket science, anybody with a good head on their shoulder can learn to do it, it is simply following through and running a good clean moulin/mill. Knowing what should be done (cleaning) and actually doing the cleaning are two different things. Trust me it is real easy to just keep going day after day and put off stopping to clean.

Remember in this thread or maybe I said it in a different thread about olive oil fraud? The European Union gives us a farmer subsidy. They used to calculate the subsidy based on the liters of olive oil you produced. Every year you declared how many liters of olive oil you produced and you got your subsidy based on your declaration. However there was one country that was a problem, a big problem. In Greece the farmers were declaring enormous volume of olive oil produced, the European Union calculated it out and said it is impossible that Greece Produced THAT much olive oil. So the European Union changed the regulations and now we get our subsidy based on how many acres of olive trees are under production, in France they sent out airplanes and each farm is photographed from the air to validate. I forget what the percentage change was but it was enormous, like Greek farmers then got 25% subsidy of what they used to get based on a declaration of liters of olive oil produced. LOL!

I bring this up because I read this article of a big olive oil fraud out of Greece.
Not-so-virgin: Greek police arrest 7 for selling bogus olive oil | CTV News

Fraud can happen anywhere but I do notice that the countries that receive fraudulent olive oil are typically countries that do not produce (hardly) any olive oil. Olive oil is expensive, but it is expensive to produce as well, our labor costs for picking the olives was almost $10,000. IF we did not own our own mill we would have paid to another mill $7,000 to press our olives. And figure, squeeze an olive not very much oil in it per olive, you gotta grow a lot of olives to make a sustainable living at it. Now you can get really HIGH yields by heating up the olive paste, adding chemicals into the agitation phase to chemically leach out the olive oil, so you can find cheaper olive oil as well. But for the good stuff, the pure stuff, that is going to sell at a relatively high price so there are strong incentives to cheat. I feel sorry for the customers in Germany who bought this fake olive oil and it was merely dyed sunflower oil, but if consumers would buy the real stuff at the higher price they would recognize that what they were eating no way could be olive oil, they would know simply by tasting it. You gotta try some of the good stuff to then be able to recognize the fake stuff.

Did you know that olive oil is not a host for e.Coli, salmonella, botulism, or listeria? In fact there is research were they are trying to incorporate olive oil into medication for people who have contracted the listeria bacterium. In the lab when they put listeria into a petri dish with olive oil it doesn't survive, there is something in the olive oil that kills the listeria. You have no risk of getting food poisoning with olive oil, however bad olive oil will turn rancid on you, it will be inedible but at least it will never make you sick. It is just plain not a host for food poisoning bacterium. There is one risk however, and that is if you put fresh garlic into olive oil. The garlic can carry I think it is botulism and that can make you very very ill. It is the reason we do not produce garlic olive oil. Now I imagine if the garlic was roasted first that might be okay, but do to the risk we will just never produce olive oil with fresh garlic in it. It is the garlic that is producing the botulisim not the olive oil. I do not think the US permits the importation of fresh garlic infused olive oil. I see some on Amazon and wonder WHO is doing that? Obviously some uneducated person, I also wonder how they got that into the country? They must have lied on the invoice by not indicating it is garlic infused olive oil and simply listing it as olive oil.

Boy I am sure happy to be done with our harvest and I am happy with the result. Last year was a pitiful production, this year we produced a good amount of extremely delicious olive oil, I'm proud of it. I wish I wasn't so tired though, now we gotta bottle it and get it shipped off to the Private Country Clubs, a few stores, and Amazon. We gotta turn that olive oil into cash :licking: [h=1][/h]

 

[mark02tj]

I just recently finished half-liter or so that I bought last year. Used it sparingly on only the "good food". You can definitely tell the difference! I will be buying more this year - and more than I bought last year! :thumbsup:

 

[Kyle_in_Tex]

Thanks for the update Rox. Natural oils are powerful stuff. My wife sells all types of them. At first, I said "what kind of snake oil are you trying to sell"? But I have seen many, many times that they have cured different illnesses.

Honey is another of nature's wonders that will last for a long time with out going bad.

I will tell my wife what you have said about the olive oils.

 

[dmccarty]

...

I bring this up because I read this article of a big olive oil fraud out of Greece.
Not-so-virgin: Greek police arrest 7 for selling bogus olive oil | CTV News
...

I saw the EVOO fraud story on one of the websites I read and I was betting you saw the story too.

Later,
Dan

 

[rox]

Dan, you are going to be very, very, very, very happy with the Aglandau this year.
I know it is your favorite. In 14 years we never produced an Aglandau like this year.
It activates taste buds in your mouth you never even knew you had, and the flavor stays on your lips for about half an hour. It's feisty but D*MN it's good.
~rox

 

[rox]

Thanks for the update Rox. Natural oils are powerful stuff. My wife sells all types of them. At first, I said "what kind of snake oil are you trying to sell"? But I have seen many, many times that they have cured different illnesses.

Honey is another of nature's wonders that will last for a long time with out going bad.

I will tell my wife what you have said about the olive oils.

Kyle, just search
olive oil + listeria
Olive oil + e.Coli
Olive Oil + botulism
You will find the scientific studies.

I have honey in my coffee every morning

 

[rox]

I just recently finished half-liter or so that I bought last year. Used it sparingly on only the "good food". You can definitely tell the difference! I will be buying more this year - and more than I bought last year! :thumbsup:

That's what we hope Mark, we HOPE to get you totally addicted to our olive oil, you have found the Good Stuff, you have tried it and now you know the difference. You have to try the good stuff to know the difference.

 

[mark02tj]

Just make sure that you post the Amazon link here once you have them stocked back up!!

 

[gsganzer]

Rox,
Help! I'm completely out of Aglandau. Where can I buy more?