I have received a course in olive oil mirror (oiling).

1128~29th of the month,
Master Mirror Course (Oil Pressing Course))
I'm receiving🌿


From abroad,
A professional oil extraction teacher came to Japan.
1Day is Theory
2The day is theory and practice.


Also last year
Pablo's Classes
I received it in Shodoshima.


It was fun and exciting😍


Olive oil
I wanted to know more.



At the oil mill
Everything is
Determined.


It will be delicious too
It also tastes bad


Sweeten too
Even if it gets spicy
Bitter too
Even if it becomes astringent


And


Defective oil can also be💦💦💦


It's a very important process.


Do you know and press oil?
Do you squeeze oil haphazardly?


of the year
By the quality of the fruit
Flavors change⁉


Certainly
Somewhat different.


But
If you press oil with knowledge
There is no big difference in flavor.


Flavor
Do you want to sweeten it?
Do you want it to be spicy?
Do you want it to taste bitter?
Do you want to make it astringent?


"I want it to taste like this❗』


Aiming for that taste
Amount of water
Harvest time
The machine......👀💡
Etc.


Once a year
What flavor will it be?
It's all or nothing
Rather than squeezing oil


every year
Stable flavor
Extra virgin olive oil
The correct knowledge that can be made is


It's a great asset
I think.