The olive oil cold pressing is nowdays assisted by tecnology: olives are separated by leaves, washed, smashed and melted and, finally pure oil is separated from water by spins.

OOH Olive oil Harvest in Paluffo November 2010

This year the olive oil harvest was made with the help of some guests of Paluffo. We harvest the olives and pressed them in the same day; the oil quality is really excellent (0,15% acidity)!

And for dinner, as prescribed by traditions, we ate cavolo nero (black cabbage) on the pane toscano with the fresh olio novo... buonissimo!