#ASMR This is how I made a traditional olive oil

Seems to me you can easily fashion some type of 'plow' plate onto the axle of the spinning wheels to push the olives towards the underside of the wheel without having to risk getting the shovel(and hands) smashed by the wheel. Just a thought...

I always wondered why some brands say "First cold press" on the bottle. Now I get it. That looks like a ton of hard work. I hope they're getting top dollar for that oil.

💜🫒🌍🕊

Music ruined the video

big wheel apparatus

where the oil goes?

เจ้ากินเมืองเจ้าป่าเจ้าเขาเจ้าที่เจ้าทางเจ้าบ้านเจ้าเมืองกูขออฐิฐานหมาติฟังคนฟังปิดทองหลังพระพ่อแม่มึงบอกติเว่าคักอายหมาแด่กวนพ่แม่กับลูกกูไอ้ควายอีงัวสิงเสือหมาบ่พอบาตรไปกินขี้นำหมามึงฟังรุ้เรื่องบ่เว่ากูคือฟังมึงรุ้เรื่องมึงมาเถียงกูหาแม่มึงหยังยังว่ามักไผมักมันสิแย่งสี้นำกูติโอ้ยลงทุนลักหลับทำกูเป็นมะเร็งลิ้นกับคอรสชาติการกินบ่รุ้รสรุ้บ่มึงนี้มันชาติชั่วก่อการร้ายในไทยมาเบิ่งเด้อมึงลงทุนให้มันทำร้ายครอบครัวไทยบ้านแบบนี้ติฝ่ายมั่นคงมึงสิคิดเอากับกูให้เบิ่ดจ่ายมากูคิดให้ละกูลงทุนขายภูมิปัญญาความรุ้กูคักจ่ายๆศิษย์มีครูพ่อแม่มึงบ่ส่งเรียนติ

I would cut out plastic containers, not exactly traditional maybe 50% traditional

Amazing! When the world was a simpler and better IMO. Not this fast paced, bottom line is everything culture we live in now. Made by hand with Love and hard work. Bravo!!

Pieknie

مجهود ملموس بارك الله فيك

Zeytindeki su nereye gidiyor? Yağdan nasıl ayrılır?

ما شاء الله. نظافة وحشمة ونقاوة. كل شيء عند المسلمين جميل جمال أرضهم.

call your babushka and tell her u love her

This is truely craftsmanship 🎉

That is not traditionally that is hydraulic

OMG, that appears to be a shockingly filthy process, and the Pollyanna-ish music in the background is a bizarre contrast.

This video may be full of good intentions but it is extremely misleading and full of mistakes. First of all, hand picking the olives from the top of the tree, to throw them down on the ground? Huge waste of time. Traditional southern Italian olive makers (such as my father and myself) make the absolute BEST olive oil on the planet and do the following:
We use a large tarp or a very fine net to only collect the olives that are still on the tree. Traditionally they would literally beat the branches with a stick, but more recently we use a mechanical shaker with a hook that gently vibrates the tree, causing the fruits to fall all at once with absolutely no damage to the tree.
Then, we collect the olives that fell on the tarp, disregarding the ones that were already on the ground. Olives that fell on the ground are either damaged or dried out and will harm both the yield and quality of the final product, and should not be included.
Next, we collect the olives and bring them to a facility, called "frantoio", where they possess special machinery made of steel (the best ones have stainless steel) that is sealed shut.
The first step, which is the last step you will ever see your olives again, is to grind the olives in what essentially is a gigantic meat grinder that is completely sealed except the spout where you pour the olives in.
Why, you may ask? Because using the stone mill causes the paste to be exposed to atmospheric air for a long time, causing the fats in the oil to start oxidizing. And that is an extremely undesirable outcome. Hence, the use of a sealed grinder where oxygen contact is eliminated is key in preserving all the fats and aromatics.
Then, the ground olive paste is pressed in a stainless steel press that is completely sealed from the rest of the elements. Not only that, the drum that is the press itself is in a climate controlled environment that is kept quite a bit colder than ambient temperature. Also, the paste is only pressed ONCE.
Why, again you may ask? Because EXTRA VIRGIN OLIVE OIL identifies the FIRST COLD PRESS. I am not privy of what the proper nomenclature is for a second press (like what happened in the video, where the paste was pressed a second time), nor what the proper nomenclature is for a hot pressed oil, because my father and I never even performed a second press or a hot press. That's right, only the FIRST COLD PRESS yields a beautiful, lush green oil that is completely OPAQUE, smells rich and heavenly and tastes spicy as hell if tasted immediately. Hence, the name "green gold".
Even more mistakes, olive oil after being extracted should come into contact with the air the least possible amount. We let the oil separate in the stainless steel separatory tanks that are completely sealed, and then spigot (not siphon) the oil out into 50 liter stainless steel tanks as fast as possible and then seal the tanks.
Then you are supposed to wait and let the oil decant and "age" anywhere between 6 months and 2 years before you can use it because it's spicy as hell. Of course, the aging procedure should be performed in the sealed stainless steel tanks at a temperature no higher than 30 C. Alternatively, DARK glass containers should be used
Why? Because olive oil is super delicate! If the oil is exposed to oxygen, it oxidizes. If it is exposed to UV light, the aromatics decompose. If the oil is exposed to heat, it goes rancid.
The video got everything wrong! Plastic tanks instead of stainless steel! White material instead of opaque! Siphoning the BROWN (and therefore OXIDIZED) oil from an open tank! Storing at ambient temperature!
No wonder the "oil" at the end was transparent. It was RANCID, OXIDIZED OIL. That oil is not safe for human consumption anymore and should be used to varnish wood at best, as engine lubricant at worst.
There is a reason southern Italian extra virgin olive oil, especially the one coming from Puglia, is the most expensive one anywhere on the planet.

Did the ancients use pnuematic press???

Ahh yes, the Hydraulic Press. Very traditional.

One of the finer things in life.

Bet your hands are soft :)

Masha Allah Bohot Khoob ❤❤

Maybe they can’t afford catch nets

Palestinian olive oil

the woman is at paradise

ماشاء الله تبارك الرحمان

Quel travail bravo! Such a demanding work you must be tired but the result is amazing

What happens to the pits? do they just get crushed to paste by the wheels?

صحه وعافيه

صحة وهنا ❤

اريد معصرة مثل هذه، اين تصنع
انها رائعة

Helal olsun sıze tam orijinal olması gerektıyı gıbı yapıyorsunuz tebrıkler orası neresı yazarsanız sevınıyırım selam turkıyeden😊

which country is this, I m guessing egypt or North african country ??

nice it is a typical north african style of making olive oil, well done thanks

Very romantic but there has to be a better way than picking them one by one and tossing them on to the ground then bending down and picking them up. Double work..

كيف ممكن نتواصل معكم إذا بتبيعو هاد الزيت

Olive troppo mature -olio di scarsa qualità.......

اجمال موحتاوا في العالم

I wish a piece of cloth 4 meters long would be placed to collect the olives.🌹

С каких пор приготовление оливкого масла для свиней в грязном сарае является традицонным? Или так было принято в индустриальную эпоху?!

Quá là tuyệt vời, làm thủ công như này mới sạch sẽ

احسن وأفضل عيشة انها الحياة حق

With industrialization you can do it much faster much cheaper and much more efficiently. And the result really doesn't change much, this does not worth the effort and time.

جميل جدا زيت زيتون اصلي حر

simply amazing ma'am

C’est une femme Berbère.

Morocco?

La belle vie