Murat Du Carta
milling & pressing this superb extra virgin olive oil from the Cyprus olive tree i named it after my late father who planted these trees back in 1950
Described by the New York Magazine as "Englands best olive oil"
it is important that olives are taken to the mill for crushing within 36 hours of picking if they are left any longer the level of acidity increases creating an inferior oil, when transporting they should be in small ventilated containers so as they are not crushed
the olives are then crushed whole by stainless steel grinder's the olive paste is then layered on natural fibre mats which are then stacked with metal discs between them on a hydraulic press, this is then slowly pressed at high pressure and the oil and water drains through the mats and is collected for separation through a centrifugal separator
the oil is then put into large plastic containers and transported for bottling and distribution
one of the greatest pleasures i have experienced is to bring some fresh crusty bread to the press and dip it into your own fresh oil as it comes out of the press