The oil and water mix
flows into the final process: where the centrifugal olive oil separator
spins the liquid, causing the oil to separate from the water.
The
San Romolo technician frequently monitors this last stage and, occasionally
spoons out a sample.
Aaahh, but, finally,
Marzi's fresh pressed olive oil begins to drip from the separator
and into his 50L container. Ultimately, it turns out, Marzi's total
yield from his 514 Kilo harvest was about 65 Liter.
Marzi, on the left, admires the finished product.
As did we...Marzi
had purchased some freshly baked bread and served it up covered
with "first pressed" Villa Chianti virgin olive
oil.
Not thrilled with
the gross yield, Marzi is, nonetheless, happy with the product which
he will share with the man who works for him and who toiled with
the trees throughout the year.
Bob lends a hand as they lug the heavy 50 Liter cannister to Marzi's
car.
References
Olive Presses and Mills Explanation. (2005). The Olive Oil
Source. Retrieved December 11, 2005 from http://www.oliveoilsource.com/
The
San Romolo technician frequently monitors this last stage and, occasionally
spoons out a sample.
