We were up at 7am this bright and sunny morning in Koycegiz, we
picked 38 kilos of Olives and got 4 litres of oil, the pressing factory
don't charge but take a percentage 10% I think. You don't get the
oil from your own olives though.
The rest of the olives we brought out to Sogut with us and we intended
to do them in a brine mix, but they have been whisked away by the
mother of our turkish friend who insists on preparing them for us,
apparently the green olives are best hit with a stone and then boiling
water poured on and salt, the black olives should be cut with a knife
they will be ready to eatin 2 weeks
The larger olives are best for eating and the smaller ones apparently
produce more oil and are better pressed for oil
eh its been a day for learning
Every 2nd year is the bumper crop. On our arsa there are 17 zeytin trees which yeild mucho!! mucho!! oil then of to Davutlar Zeytin Co-op for pressing. Ours is shared amongs our Turkish komsu who help to pick them still using oil from 2006s crop Pure liquid Gold.!!