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