Olio

For my weekend adventure this week, I headed to Bonamini with some friends for a tour of the factory and an olive oil tasting.  Today was the first day of the harvest, so we got to see them raking the olives off of the trees.  I learned a little about the pressing process and what classifies the oil as extra virgin, virgin, and regular olive oil.  Surprisingly, the standards for bottling and classifying the oil differ all over the world.  So olive oil pressed in North America could differ significantly from olive oil made in Italy. 

Here are some fun facts to think about:  Did you know that "light" olive oil isn't acutally healthier?  It's just a marketing tool used to target "healthy" seeking shoppers, and is based solely on the color of the oil.  Also, some olive oil only consists partly of oil from olives.  Other filler oils from seeds, for example, could be added.  And while we may think some brands like Bertolli are Italian, they are actually Spanish companies that bought the Italian trademark.  If nothing else, my olive oil adventure taught me to read my labels so I know exactly what I'm getting.

Before we left, I did a little shopping and got some goodies to try out at home.  I believe I'll be going the olive oil route for Christmas presents this year, so put start putting in your requests if you would like something specific!

Olives waiting to be pressed.

Reposo after a long morning of harvesting. 

Oil tasting.

Heidi and me by the olive trees. 

Hands full of olives.

(Heidi took this pictures, and I'm a little jealous of her camera)

Next weekend is the CHOCOLATE FESTIVAL!!!  I can't wait to get some cioccolata calda, and chocolate truffles, and chocolate covered nuts, and chocolate covered fruit.  I'm going to have chocolate for breakfast, lunch, and dinner.  It's going to be awesome. 

Ciao for now!