It is olive harvest and olive oil production season in Tuscany. Our local community held their annual olive oil festival, and the local frantoio, one of the few remaining mechanical mills still in production, was open and working away. We toured the mill, and I have put together a photo journal showing the process, along with descriptions of how the mill works, and some advice we received from local growers, and the owners of the mill.
The photography could be better, but I hope you can still feel the essence of the experience, and the product. This is similar to the journal we put together on Mozzarella di Bufala production earlier. They are both a lot of fun.
The olive oil production photo journal is here:
http://fornobravo.com/brick_oven_coo...oduction1.html
And, the Mozzarella photo journal is here:
http://fornobravo.com/brick_oven_coo...zzarella1.html