Wild Organic Stone Mill, 3L Tin
3 qt 5.4 fl oz
Wild Organic Stone Mill
In “Tierra Alta” meaning High Land, on the south bank of the river Ebro there is no incidence of Dacus Olei, the infamous olive fly which ravages olive groves at lower altitudes across the Mediterranean. The air is too dry there and the winter too cool for the fly to survive. Good news for organic growers wanting to produce “worm-free” organic olive oil. Our Arbequina olives are crushed by huge rolling stones and pressed in a pile of some 60 round straw mats like in medieval times.
Location: The high land of the river Ebro near the village of Riba Roja d’Ebre, Catalonia, Spain
Time of Harvest: November to January
Method: first cold pressing in a traditional stone mill
Taste: Initially quite neutral almost sweet due to the exposure of the olive oil to air during an extended period of time, but with a extra pronounced peppery aftertaste due to the struggle of old Arbequina trees against the elements. This is probably closest to the original taste of olive oil in biblical times.