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Time's Standing Stihl

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We start in November with the large olives and then finish up any time between December and January with the little small olives.

All depends on the weather really.
I'm going to buy some from you Dan. Let me know when your stock is built up
 

AlfA01

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I've got plenty already. Last year's crop was primo. We never know the acidity until we start pressing. Last year was an extra virgin year. The year before was a virgin year. Rain fall, sea breeze, insects, etc., all have an impact on the oil outcome--quantity and quality.
 

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I'm going to buy some from you Dan. Let me know when your stock is built up

The fresh oil is best for salads and has a little bitter taste that subsides as it ages. The aged oil is best for everything, including cooking, as the viscosity improves with time.
 

Czed

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Good afternoon guy's
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