GLOSSA
Έιμαστε πολή περήφανοι,
το λάδι μας ήταν 0,5%Vi er så stolte
vår olje holdt bare 0.5%
Vi var i Glossa torsdag
og fikk våre siste oliven malt.
Vi hadde 198 kilo oliven i 5 sekker men
fikk bare 17 liter olje, MEN den holdt
0.5% syre
- bedre kan det ikke bli!Hvorfor fikk vi bedre olje nå?
Her er hva jeg tror;
olivnene ble plukket mandag og tirsdag,
og presset torsdagvi hadde mange grønne oliven i,
men også mange fullmodne, flotte sorteden første ladningen vår var mellom 1 og 9 dager gammel før den ble presset
Spørsmålet er;
hadde det betydning at fabrikken i Glossa
er mye nyere og moderne?Flere spørsmål;
hvorfor fikk vi mindre olje i Glossa?
Er det fordi de ikke presser så hardt,
så at ikke mye syre kommer med?Hvem vet?
Nå her jeg mer å fundere på!Men flere sier at de fortrekker en olje
med 1% syre fremfor en med 0,5
- sistnevnte har for tam smak!!!Tillegg januar 2011;
tapper om oljen vår for å få bort nedfallet.
Den fra Glossa, altså 0,5% syre hadde mye mindre bunnfall og ble mye fortere klar.
We are so proud
our oil had only 0.5% acid.
We were in Glossa Thursday
and got the rest of our olives done.
We had 198 kilos of olives in 5 sacks
but got only 17 kilos of oil.
BUT it had only 0,5% acid,
- it can not be better!Why did we get better oil this time?
What I think;
- the olives were picked Mon- and Tuesday, pressed on Thursday
- we had many green olives,
but also mange, great, big, black ones
- the first lot was between 1 or 9 days old before it came to the press
The question is;
did it matter that the Glossa factory is
much more new and modern?More question;
why did we get so much less oil in Glossa?
Was that because there they do not press so
hard, so much acid did not come?Who knows?
Now I have more to wonder about!But several says they prefer the oil with
1% acid to the one with only 0,5,
- the latter has not taste enough!!!January 2011 now;
I have been bottling the oil in order to get away the sediment. The one from Glossa, the 0,5% acid had much less sediment and got much faster clear.
Frabrikken i Glossa er bare
litt over 10 år gammel, så utrolig moderne sammenlignet med den i Skopelos by.
Vi syntes det var artig å prøve begge fabrikkene, siden vi måtte presse to ganger i alle fall.Her kommer flere foto, - jeg har jo fått så fin
positiv tilbakemelding fra mange og dette
med oliven og hva som skjer;The factory in Glossa is only
a bit more than 10 years old, very modern
compared with the one in Skopelos town.
We found it interesting to try both factories,
since we had to press anyway.Here are some more photos, - I have got so
nice feedback from many about my pages
about olive and oil and what happens;
I denne "skuffen" rett etter det røde
her ble olivnene veiet, så ble de sluppet ned.
Dette ble gjort helt av maskinen.Der var bare et olivenmottak men de kunne behandle 4 forskjellige avlinger, så det gikk unna.
In the "tray" after the red thing
the olives was weighted, and then released down.
All done automatically by the machine.It was only one place they received the olives but after that they could process 4 loads from there on.
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