Ilia – Where our olive oil comes from

[…] I was missing the taste of the morning mist of the olive groves on the mountain. The one that goes away with the morning breeze and the first rays of the sun, leaving behind its health benefits which fill the olive with fruitful pleasures. I was missing the soil on which we were running barefoot. Which we soaked with water and moulded clay when we were children, making the first pots for storing the oil. The same soil that the centuries filled with rich trace elements and qualities that only the volcanic mixture of the Mediterranean landscape offers. I was missing the night with the weak light of the lanterns of the poorest houses of the village. But most of all the olive press… The traditional grindstones which time has treated them well and which give an unparalleled quality to the olive oil. The olive press where we could always find burning coals to bake fresh bread, to pour on it plenty of freshly extracted olive oil and oregano and taste something that all the Michelin stars together cannot match…

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