ABOUT THE OIL TEXT


Spogliato - translation  ‘to undress’. Why this term? we were discussing when to first taste the pressed olive oil. In the past, many months passed between the pressing of the olives and its consumption. They prefered till the olive oil had undressed itself of the sharp flavour, of its unfiltered ingredients that sink to the bottom. They wanted it to calm down. However, in contemporary times these are all the attributes we search for. We want the sharp kick in the back of the throat that sometimes takes a few seconds to arrive. We want the green bright colour of chlorophyll. We want it all, but we take a pause three days after the pressing to let the olive move in and calm down in its new  form.