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Originally posted by Ferric Toes
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That olive oil which is processed like that is usually called "virgin" or cold pressed.
People are keeping such oil for own use, certain quantity, before they sell the rest of harvest to local processors, where oil is further filtered.
Such oil is densely and rich with green sediment. It is having special smell and taste. Very hard to describe. Far from the smell and taste of one you can buy in shop.
It was the best period of my life, also most healthful. Lot of domestic wine (yes "Retsina") , lot of olive oil, lot of olives, all kinds and lot of sea food!
There is very special "domestic" kind of olive, not grown for sale but kept for own use. Also preserved on special traditional way.
Those are HUGE dark blue olives, 3-4 times larger than ones you may see in shops. As large plums.
Those are placed whole into a barrel, in one piece, only slightly cut with sharp knife from the sides.
Than the barrel is filled with wine and few more special spices, island herbs, closed good and left for some time.
Those you cant buy, there is no money they'll take. They keep that only for own consumption.
Luckily i was the "domestic" too at the time!
One thing i do remember good; there is no such thing as "hearth disease" on Creta island.
Cardiologists are extinct specie there.
...
I dream about the day when i will return there...
P.S.
Rare photo from that period! Sheesh!
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