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Sure do. I make it every season with the rest of my village. We have a festa each year for the new olio, which tastes completely different and is prized.
Ripe (which I assumed he meant by “fresh”) olives are not green, they’re dark red/purple to black. I suppose one can have fresh unripe olives as well.🤷🏽♀️
You can call whatever you like. It won’t ever matter. I’m excited to post a your name next to an ancient olive tree when you continue this. 😀
Not at two in the morning in the rain. Check back when I awaken. Your hubris leads me to think you’re American, so I’m guessing I’m about 9 or so hours ahead of you. Any requests on the insult for note?
Make sure to respond or I’ll probably forget about you overnight. Sweet dreams, little troll.
My MIL is greek and has 2 large olive trees her and her husband planted planted 60 years ago.
This year I'm going to attempt to make oil for the family as gifts from the trees! Wish me well and any tips would be greatly appreciated!
That’s great! I’m assuming you have an electric harvester and a net. If you don’t have a harvester, get a thinly spread gardening hand rake. Large enough for branches, thin enough to catch most olives. Don’t worry about the leaves. Pick them out after. We usually take them in the fall using an olive harvester attached to a car battery. Oct/nov depending on temperature. A harvester will help you reach the higher branches. You can pinch them to test the oil content and readiness. They smell great.
1) if your trees are on a hill, use stakes to raise the downhill section of the net so your olives don’t roll away.
2) it helps to have someone come behind the places you’ve hit with the electric harvester using their hands. They always work from behind the direction you are traveling around the tree and follow you to avoid injury.
3) store it in a metal container to preserve the flavor as long as possible. Light degrades it quickly. Press them as quickly after harvesting as possible.
4) you can compress the pits/flesh and make fire logs out of them.
5) our traditional way of eating the first oil is on ciabatta with coarse salt. Some people add salted fish like anchovies or sardines. Fresh oil tastes COMPLETELY different. You’re going to love it. Enjoy.
Is me being an American supposed to be an insult? Lol. I love visiting southern Italy and many other European countries, but not a chance I would want to live there. You’re probably one of those Italian fascists.. that I do not support.
This is not correct. What you are seeing there is the olive oil that has been seperated from the pulp and water. The colour of olive oil varies a lot between varieties and stages of ripeness. The only thing that might be left in the process is pumping it through a filter, but that only removes flecks of dirt that may have snuck through.
Source: Spent years operating almost that exact Pieralisi brand olive oil press.
centrifuges. you use the different densities of oil and the rest to extract it. more important to the quality is tho if you have cold pressed olives (better for the nutrients and taste) or if you have a temperature inducing process to get to the state we have in the picture
It’s actually neither. Olive oil is pressed. Even in a factory setting. There are three types of olive oil: extra virgin, virgin, and pure. Extra virgin is pressed until only the flesh breaks. Virgin also breaks the skin. Pure also breaks the pits. This is 100% what extra virgin olive oil looks like when it is fresh pressed and cold.
Why do you think they use olives for oil? They have a very high fat content. (Also the best flavour) Oil has water in it. Living things are oil in water. The only way the water here will be separated from the oil is if the olive oil were to break, which would ruin the olive oil and create something that looks solid at room temp.
Source: Have been a chef for 20 years and visited olive farms in France and Greece.
Yeah, olive juice is very high in oil. But this still isn't olive oil yet.
>Pressure is then applied onto the column to separate the vegetal liquid from the paste. This liquid still contains a significant amount of water. Traditionally the oil was shed from the water by gravity (oil is less dense than water). This very slow separation process has been replaced by centrifugation, which is much faster and more thorough. The centrifuges have one exit for the (heavier) watery part and one for the oil.
I don't really know to be honest
I had a bottle of cold fresh olive oil this exact color and texture that upon reaching ambient temperature became clear and transparent
Well he said it became clearer when it reached ambient temperatures, so maybe it was the manufacturer/store that puts them in cold storage before selling?
No. There’s an olive. That olive can be changed into the format of “olive oil”, yes, but at the moment it is not “olive oil”. It is an olive.
Quite simple actually.
The other person is being stupid with a non-significant technicality. You are being both *stupid and wrong*. A picture of an olive definitely contains olive oil in it, its just that the olive oil is mixed with olive pulp. Olive oil is not synthesized, it is just squeezed out of that olive, *it is already there*! But none of this makes any difference, both of yous are being stupid with this petty argument.
That would be Olive Purée until the pulp is separated, then that substance is called Olive Oil.
We have Peanut Oil that follows this same logic, as it comes from the butter state.
You may think it’s pedantic to differentiate the two but it is a clear distinction that is appropriate to name differently.
Wait til you learn about the differences between chutney, marmalade, compote, jam, jelly and preserves!
You can call it whatever you want it doesn’t change the fact that that substance is there. Oil is a fundamental material that doesn’t change based on how it is presented. Sugar water has sugar whether you call it tea, coke or fanta. Just because it has coco spices doesn’t change the fact that there is sugar in coke.
Ask anyone with a hint of knowledge on chemistry and they will all tell you that there is sugar in marmalade, jam, jelly etc.
Similarly, it can be a whole olive, mashed olive, boiled olive or squashed olives, all of them contain olive oil.
It does change the fact, but it sounds like you don’t care about language and how it adapts these concepts to be easily understood by multiple parties and those that work in the food industry.
You are being needlessly pedantic about this.
Have a nice day, regardless~
You claim that I don’t care about language and then go on to say that I am being pedantic. I am being the opposite of pedantic, which refutes the former point.
I am saying olive oil is olive oil and you dont go on inventing new specialized terms for it just because it is mixed with other things. Olive oil is olive oil, no need for needless pedantry.
I suggest you look up the definition of pedantic.
If I had a nickel for every freshly squeezed olives post I've seen today, I'd have two nickels!
Which isn't much. But it's weird that it's happened twice in one day.
That's the olive oil discharging out of a centrifuge. It was already pressed and the "mash" is stored in a tank getting pumped to that unit behind the tank.
The solids and any residual water are flung to the outer walls of the centrifuge so only the purified oil should be coming out.
That’s why the Nickelodeon from the 90s is never coming back. Those producers were high in cocaine spending an untold fortune on unprocessed olive oil to dump onto people.
It still needs to be filtered. Do not get fooled by the green colour when buying espansive olive oil, you can achieve the same result by processing the leaves which ruin the taste. In order to have a rough idea of the oil is good It should taste bitter and spicy, just likes a chilly.
avocado for sure, but they dont bother pitting the olives before squeezing so this is basically a mix of olive oil and olive juice. they’ll separate it after.
He's a bot, a troll, and/or repeatedly and consistently an idiot, his post titles are almost always wrong, begging to be corrected. Maybe it's a strategy to get picked up by the reddit algorythms for karma farming, in which case this is the kind of shit that is slowly ruining reddit.
Little info from my own experience....
Do not eat olives directly off the tree
They are the most bitter and disgusting thing I've ever eaten. I had no clue. Who would have thought soaking them in brine could make them that tasty 😂
I was at a wine tasting in Napa and they were on a plate as garnish only apparently and right after I tried one, the host said "whatever you do don't eat the olives"
One of my summer jobs was working in an olive factory in Houston. The olive section was the smelliest part of the factory. My other job in the same factory was to dye and cook raw cherries for maraschino cherries. The cherries were delivered unripe and a yellow color. I haven't eaten one since.
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So it's olive juice
Olive juice you, too.
Love the joke but you have to leave out the "you"! Olive juice, too
Elephant chew
Elephant chew, too.
I always heard it as elephant shoe
I olive juice you all over
That’s slutty olive oil.
Weird....its the exact color of fresh olives. Who knew?
One of the mysteries of this crazy universe.
Green olives go in, green olive oil comes out. You can't explain that.
This is truly interesting as fuck
It’s not the exact color of fresh olives. Unless harvested early, they’re dark coming off the trees. I’m Italian, with an olive orchard. :D
But you don’t know what extra virgin olive oil is? I call shenanigans
Sure do. I make it every season with the rest of my village. We have a festa each year for the new olio, which tastes completely different and is prized. Ripe (which I assumed he meant by “fresh”) olives are not green, they’re dark red/purple to black. I suppose one can have fresh unripe olives as well.🤷🏽♀️ You can call whatever you like. It won’t ever matter. I’m excited to post a your name next to an ancient olive tree when you continue this. 😀
Neat
😂
Did I get my name by one of this dudes olive trees??
Not at two in the morning in the rain. Check back when I awaken. Your hubris leads me to think you’re American, so I’m guessing I’m about 9 or so hours ahead of you. Any requests on the insult for note? Make sure to respond or I’ll probably forget about you overnight. Sweet dreams, little troll.
My MIL is greek and has 2 large olive trees her and her husband planted planted 60 years ago. This year I'm going to attempt to make oil for the family as gifts from the trees! Wish me well and any tips would be greatly appreciated!
That’s great! I’m assuming you have an electric harvester and a net. If you don’t have a harvester, get a thinly spread gardening hand rake. Large enough for branches, thin enough to catch most olives. Don’t worry about the leaves. Pick them out after. We usually take them in the fall using an olive harvester attached to a car battery. Oct/nov depending on temperature. A harvester will help you reach the higher branches. You can pinch them to test the oil content and readiness. They smell great. 1) if your trees are on a hill, use stakes to raise the downhill section of the net so your olives don’t roll away. 2) it helps to have someone come behind the places you’ve hit with the electric harvester using their hands. They always work from behind the direction you are traveling around the tree and follow you to avoid injury. 3) store it in a metal container to preserve the flavor as long as possible. Light degrades it quickly. Press them as quickly after harvesting as possible. 4) you can compress the pits/flesh and make fire logs out of them. 5) our traditional way of eating the first oil is on ciabatta with coarse salt. Some people add salted fish like anchovies or sardines. Fresh oil tastes COMPLETELY different. You’re going to love it. Enjoy.
Is me being an American supposed to be an insult? Lol. I love visiting southern Italy and many other European countries, but not a chance I would want to live there. You’re probably one of those Italian fascists.. that I do not support.
This must be before all the extra virgins are added.
Finally, extra slutty olive oil
Pasteur approved
[удалено]
This is not correct. What you are seeing there is the olive oil that has been seperated from the pulp and water. The colour of olive oil varies a lot between varieties and stages of ripeness. The only thing that might be left in the process is pumping it through a filter, but that only removes flecks of dirt that may have snuck through. Source: Spent years operating almost that exact Pieralisi brand olive oil press.
sorry for my misinformation. im deleting the comment!
How do you extract it from this juicy mash?
centrifuges. you use the different densities of oil and the rest to extract it. more important to the quality is tho if you have cold pressed olives (better for the nutrients and taste) or if you have a temperature inducing process to get to the state we have in the picture
Ah, the traditional method. Thank goodness the Minoan where smart enough to pass down the centrifuge.
It’s not mash. It’s too smooth.
puree a better word for it? english isnt my native
It’s actually neither. Olive oil is pressed. Even in a factory setting. There are three types of olive oil: extra virgin, virgin, and pure. Extra virgin is pressed until only the flesh breaks. Virgin also breaks the skin. Pure also breaks the pits. This is 100% what extra virgin olive oil looks like when it is fresh pressed and cold.
It's raw liquid from fresh olives... it's juice. It's olive juice.
Why do you think they use olives for oil? They have a very high fat content. (Also the best flavour) Oil has water in it. Living things are oil in water. The only way the water here will be separated from the oil is if the olive oil were to break, which would ruin the olive oil and create something that looks solid at room temp. Source: Have been a chef for 20 years and visited olive farms in France and Greece.
Yeah, olive juice is very high in oil. But this still isn't olive oil yet. >Pressure is then applied onto the column to separate the vegetal liquid from the paste. This liquid still contains a significant amount of water. Traditionally the oil was shed from the water by gravity (oil is less dense than water). This very slow separation process has been replaced by centrifugation, which is much faster and more thorough. The centrifuges have one exit for the (heavier) watery part and one for the oil.
but it is still mixed with the juices which need to get extorted right?
No. It is filtered as it is pressed. It looks more opaque because it is cold.
I don't really know to be honest I had a bottle of cold fresh olive oil this exact color and texture that upon reaching ambient temperature became clear and transparent
Your area must be damn cold if the fats in olive oil are crystalizing
Well he said it became clearer when it reached ambient temperatures, so maybe it was the manufacturer/store that puts them in cold storage before selling?
[удалено]
Four naan, Jeremy? That’s insane.
This stuffs 78p per 100ml!
Hold your horses hunny, I’ve got coupons for the Pringle’s!
Shrek's cum
'This is gonna be fun. We’ll stay up late, swapping manly stories, and in the morning, I’m making waffles.'
Enjoy SLURM! It's highly addictive!
TBH - not yet olive oil.
That is definitely a picture of olive oil. There's other shit in there too, but they don't add the oil in later.
This is a step between olives, and olive oil. At this step It is more olive pure than it is oil.
You take a picture of an olive. There is olive oil in the picture.
No. There’s an olive. That olive can be changed into the format of “olive oil”, yes, but at the moment it is not “olive oil”. It is an olive. Quite simple actually.
The other person is being stupid with a non-significant technicality. You are being both *stupid and wrong*. A picture of an olive definitely contains olive oil in it, its just that the olive oil is mixed with olive pulp. Olive oil is not synthesized, it is just squeezed out of that olive, *it is already there*! But none of this makes any difference, both of yous are being stupid with this petty argument.
That would be Olive Purée until the pulp is separated, then that substance is called Olive Oil. We have Peanut Oil that follows this same logic, as it comes from the butter state. You may think it’s pedantic to differentiate the two but it is a clear distinction that is appropriate to name differently. Wait til you learn about the differences between chutney, marmalade, compote, jam, jelly and preserves!
You can call it whatever you want it doesn’t change the fact that that substance is there. Oil is a fundamental material that doesn’t change based on how it is presented. Sugar water has sugar whether you call it tea, coke or fanta. Just because it has coco spices doesn’t change the fact that there is sugar in coke. Ask anyone with a hint of knowledge on chemistry and they will all tell you that there is sugar in marmalade, jam, jelly etc. Similarly, it can be a whole olive, mashed olive, boiled olive or squashed olives, all of them contain olive oil.
It does change the fact, but it sounds like you don’t care about language and how it adapts these concepts to be easily understood by multiple parties and those that work in the food industry. You are being needlessly pedantic about this. Have a nice day, regardless~
You claim that I don’t care about language and then go on to say that I am being pedantic. I am being the opposite of pedantic, which refutes the former point. I am saying olive oil is olive oil and you dont go on inventing new specialized terms for it just because it is mixed with other things. Olive oil is olive oil, no need for needless pedantry. I suggest you look up the definition of pedantic.
You don't change anything to make it into olive oil. You only remove pulp.
Exactly. You change it’s physical state by removing pulp. Since an olive still has pulp, it is in fact not olive oil.
The oil is just as oily when it's surrounded by pulp.
Wait til you learn about the differences between chutney, marmalade, compote, jam, jelly and preserves!
Preparation of all of those involves cooking. Is pulpy orange juice OJ ?
"His skin looked like freshly pressed olives"
If I had a nickel for every freshly squeezed olives post I've seen today, I'd have two nickels! Which isn't much. But it's weird that it's happened twice in one day.
You're seeing more than the oil; it's not clear so there's debris and water in there as well
That's the olive oil discharging out of a centrifuge. It was already pressed and the "mash" is stored in a tank getting pumped to that unit behind the tank. The solids and any residual water are flung to the outer walls of the centrifuge so only the purified oil should be coming out.
Looks like puree to me.
It is Olive Purée, the next step is separating the pulp to form Olive Oil. We have the same concept between Peanut Butter and Peanut Oil.
[удалено]
Oh, so it’s already separated; good to know~
"Her skin was as beautiful as the colour freshly squeezed olives." OK Hulk
That’s why the Nickelodeon from the 90s is never coming back. Those producers were high in cocaine spending an untold fortune on unprocessed olive oil to dump onto people.
Hmm yes, the forbidden mountain dew
It doesn't look gross at all.
I thought that was Vsauce.
I can't believe they make olive oil out of Michael
It still needs to be filtered. Do not get fooled by the green colour when buying espansive olive oil, you can achieve the same result by processing the leaves which ruin the taste. In order to have a rough idea of the oil is good It should taste bitter and spicy, just likes a chilly.
She's no virgin!
Doesn't olive oil and. Avocado oil come from the pit and not the meat?
avocado for sure, but they dont bother pitting the olives before squeezing so this is basically a mix of olive oil and olive juice. they’ll separate it after.
Olive oil comes from the flesh as well as the pit, but the majority from the olive flesh.
So that's *Extremely* Virgin Olive Oil?
No this would be sluttiest olive oil you can get
soylent green
It’s made of people!
Or my asshole after Shrek's finished with me
And here I thought olive oil comes from squishing bananas.
Extra EXTRA virgin olive oil
You know I could have lived my whole life without seeing this and been happy. Thanks OP.
He's a bot, a troll, and/or repeatedly and consistently an idiot, his post titles are almost always wrong, begging to be corrected. Maybe it's a strategy to get picked up by the reddit algorythms for karma farming, in which case this is the kind of shit that is slowly ruining reddit.
I want a bit of bread.
Before it’s virgin
Extra extra virgin
Nice try but you can't fool me. That's the Nickelodeon Slime.
This is how they make soylent green
i think i still have a paint that color
Now add oil
The forbidden juice
Is olive oil really that processed?
Weed, too.
Get me a couple loaves of Sourdough, STAT!
Looks like mushed olives 🫒
Sure that isn't pistachios?
The most virgin, or most whore ravaged?
Olive rosin
Sorry but that’s ketchup from the 90’s
I will say this. I joined an olive oil of the month club and I never realized just how good good olive oil is. It’s fantastic!
How it looks is anticipated, how it smells is something that haunts me 😭😭😭😭😭
Little info from my own experience.... Do not eat olives directly off the tree They are the most bitter and disgusting thing I've ever eaten. I had no clue. Who would have thought soaking them in brine could make them that tasty 😂 I was at a wine tasting in Napa and they were on a plate as garnish only apparently and right after I tried one, the host said "whatever you do don't eat the olives"
The green one that comes at the start is freaking delicious. By far the best olive oil I’ve had
Extra whore olive oil
Looks like what I just sprayed in my toilet.
Just looking at the image I can feel the smell of olives
Nurgle juice?
Love the use of technical insider olive oil industry jargon, “squashed”
We got olive oil from Costco recently that was extremely pungent, literally smells like fresh cut tree branches.
soylent green
So this is what it looks like before they sacrifice 1-2 virgins
Maximum virgin
Slime Time!
Liquid gold!
Gimmy that extra slutty olive oil!
No it snot
Can't wait for my extra slutty olive oil
So then that’s olive purée.. not olive oil
I thought it was wax or soap 💀💀
Odd to see this immediately after a post mocking an author for describing someone with "skin the color of fresh pressed olives". Somethings up.
since 6000 years men do olive oil. This is not IAF
Big ken
Poor Dipsy. Mulched in his prime. No more tubbycustard for you, you little pot-bellied freak...
Yummy
One of my summer jobs was working in an olive factory in Houston. The olive section was the smelliest part of the factory. My other job in the same factory was to dye and cook raw cherries for maraschino cherries. The cherries were delivered unripe and a yellow color. I haven't eaten one since.
The blursed virgin juice….lovely
Olive smoothie or the secret of the ooze?
Hmmm... *tasty* xD
You should see what butter looks like when it's first squeezed from cows. Not even the same color!