Olive Harvesting on Morgenster

Having grown up on a farm where my parents had a large olive grove, olives are part of my life.  While I grew up in a butter based cuisine, over the last 20 years or so, we have cooked with olive oil at home.

Recently I was invited to go and have a look at the Morgenster Olive Factory during the pressing time.

Giulio Bertrand & Flos Olei 2014 trophy

Owner Giulio Bertrand for whom olives are as important a part of Morgenster as its fine wines.  Their recently acquired Pieralesi press is a serious piece of equipment which reduces the press time from 45 minutes to 15, thereby cutting down on possible oxidation and creating a far finer extra virgin olive oil.

Here are some of the images of the day.

Olives arrive at the factory

First part of the journey to the press

Olives, skins pips and all start the extraction process

The brand new press, should be red like a Ferrari

And here it is – pure gold, unfiltered extra virgin olive oil

The final product

Visit the Morgenster Website – www.morgenster.co.za