The Short Trip from Tree to Oil

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mw-olivesBy Stephen Reiss for MendozaWineries.com

Grapes and olives have the same climatic needs, and so the two have traveled the world as companions. Given the population’s ties to Italy and Spain, it comes as no surprise to find Argentina awash with olive oil.

The olives are picked when the right ratio are ripe (olives turn from green to black when ripe). Too many black and the olive has no flavor. Too many green and the taste is too strong.

Olives must be prepared, usually by extended soaking in salt water, before they can be  eaten, while the oil is pressed from the fruit moments off the branches.

Olives go in what looks much like a small wine press. Healthy, delicious oil comes out the  end. When you visit Mendoza, look for the many shops that offer these artisan oils.

Source: http://www.mendozawineries.com
Copyright Mendoza Wineries Magazine, used with permission. Photo by Janet Engelhard.

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