We thought you'd enjoy this photo of the first press at this year's Olive Oil harvest in the Lucchese Hills of Italy. On the left is the "Liquid Gold" as it gets separated from the mash on the right. We leave this mash with the press, and they then sell it to others to be pressed a 2nd and 3rd time to extract the last drop.This mash is mixed with all the mash of other olive orchards. Estate olive oil is considered the best for the fact that you are getting oil from one orchard and it usually has a very distinct flavor. Depending on the soil, climate and growing season, the oil's flavor is affected - much like grapes and the harvest process they go through. When the mash is mixed with others, you are getting a blended taste and it is no longer considered estate oil. The acidity is at it's lowest after the first press, and it considered the most desirable. Who has the bread?
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