How Traditional Italian Olive Oil Is Made | Regional Eats


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We visited an olive oil mill in Italy within the southern area of Puglia, a area that alone provides 40% of Italy’s olive oil manufacturing and 12% worldwide. Olive oil is an important a part of the tradition right here, from meals to the picturesque panorama.

How Traditional Italian Olive Oil Is Made | Regional Eats

 

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49 thoughts on “How Traditional Italian Olive Oil Is Made | Regional Eats”

  1. the united states produces great olive oil. i have one source I buy from online; harvested and pressed the same day, and bottled and sold online or at their farm and farmer’s market. unfortunately for 2020-2021, they weren’t able to produce enough olives to make oil and sell (online?). But the oil smells like flowers and olives. It’s great even on popcorn with salt.

  2. I heard the oil actually comes from the seeds, and cold pressed olive oil 15% is water, 15% is sediment and the rest is the actual oil. So, another step is required to separate out the final product. Anyone could confirm that?

  3. I’m not upset, but I had always imagined there was a little more refinement than this. This was basically like, “you smash the olives, separate water and fat, and filter the oil you get”, amazingly simple, lol

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  5. I asked my mother if she’d used her olive oil I’d gotten her for Christmas…..she said “no I haven’t cooked with it or needed it.” I said “I don’t understand. I’d like it back then.” No I’m not a Cruel person but I sincerely don’t understand how one cooks without olive oil or goes a day without it!!! No point in keeping good fresh oil sitting on the shelf. Olive Oil is Incredible!!! This was a great video!

  6. This is not going to be a good oil quality for two reasons one they press the leaves with olive and second because they press even the seeds

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