Last month, we harvested our olives and processed into oil.
The bottle on the right is freshly pressed olive oil. It’s green and not transparent at all. It has a very distinctive flavour (“grassy”?), and I think some people wouldn’t like it. We don’t use fresh olive oil for cooking, but only for salad.
Also, we picked tons of lemons and oragnes.
(or bitter oranges…?)
Since there are so many, I made some preserved lemons (though it’s just a drop in the bucket).