Letter from Xerika

COLD OFF THE PRESS



From this....







to this....





to this....





Yes, folks, the last picture shows today's results of our first olive oil pressing this year.

I'll try and add a bit more detail in the next day or two (if anyone's interested) but I'm just too tired to do any more tonight and I've probably overdone the celebrations.

Why celebrate?

1) This is the first time we can get a certificate to say our oil is fully organic. (We've had to cultivate the trees organically for three years to get the certificate.)

2) The oil was analysed at between 0.35% and 0.4% acidity. To qualify as 'extra virgin' oil, it has to be below 0.8% acidity.

3) Three different Greek people tasted our oil and said it was "special". Believe me, coming from a Greek olive farmer that is praise indeed.

4) We produced over 600 litres of oil from about 3,500 kilos of olives, which is a very good return, and there's more to come.

Oh yes, just to explain the title of this post, "Cold off the Press", our oil is cold pressed (below 27 Celsius).

To summarise, our olive oil is organic, cold pressed, single estate, and comes from an area that is widely acknowledged to produce the best olive oil in the world.

You'd be mad not to buy it!

(Am I overdoing the marketing thing here?)

OK, so one more ouzo and a piece of bread drenched in single estate, cold pressed, extra virgin, organic, single estate, fresh olive oil and then bed.