At the olive mill — Helga Jonsson

And so the olive picking for this year is over. Now the oil is reposing in big cisterns of stainless steal to clear before traversing them into bottles in the spring.

I thought I would give you a tour at the olive mill today!

At the very first the olive grow needs to be “cleaned up”, the summer grass cut and the trea roots cleared from water shots.
Then you spread nets under the trees and start shaking the branches, we use a kind of agrimotor that shake the whole tree, combined with “old school” bamboo sticks. But there are also other electrical tools you can use.
The olives are ruffly rinsed from small sticks and leaves before taken to the mill the same day. The longer you wait to mill the fruit, the more the oil loose its quality. But no worries, during picking time the mill works all hours.

At the mill the olives first passes a mashine that blow away leaves, sticks and other stuff that don’t belong there. Then they end up in their own bin and get weighed before entering the mill and the first step, washing!

The next step is milling…. Our mill has place for 4 different batches at the same time, and they are followed by tickets so you can be sure you get your own oil at the end. After that the mass is centrifuged and seperated to oil, water, pulp and kernel. The pulp is used for biogas extraction, and the kernels for heating. At the end the water gets cleaned a secound time to extract the last drops of oil.

After ca 40 min your extra virgin olive oil gets out on the other side of the chain and you can take it home and enjoy a good bruschetta with your very own Novello!