A wet lead up to harvest resulted in a large crop of olives with very low oil content.
Oil making: the olives were hand-picked and processed without delay at Vince Scarfo's state-of-the-art facility 'Dianna' just down the road. We used almost equal amounts of our own Koroneiki and feral olives as well as neighbour Tim Court's Frantoio olives.
Colour - bright green. On the nose grass and banana skin with an even grassy, peppery palate.
|Picking Date||May 2011|