Olive

Oil Organic

Last year we pressed for the first time our own olive oil. With some pride. All the oil we had was from The Fusilier, all 12 litres of it. Delicious.

This year we also picked at Red Bank. Finally!  These trees were planted about 12 years ago, so a harvest a long time comin’, Lord.

Sarah hand picks olives at Red Bank. With a comb thing. Beats foot picking every time.

Then we took our crop; combined olives from The Fusilier, Bannockburn and Red Bank at Earnscleugh to the communal press. And ... er ... pressed our olives. (Is this sounding like Janet and John Make Olive Oil?)

The Village Press

To our surprise we only got another 12 litres of oil again this year. Mike thinks he might have over pruned at The Fusilier this season. Ah well.

What 12 litres of olive oil looks like.

Still as last year, top quality indeed. Much darker oil this year, probably due to greener varieties at Red Bank, and riper fruit after a very warm autumn. Lovely dark green organic olive oil, with rich soft vegetative notes on the palate, with some peppery spice. Bliss. But enough to supply a small Italian town for about 0.002 of a second. Precious.

Dark green mysterious oil.