Olive juice? Making Precious Olive Oil with Love [Italy Vlog #49

Hello, I am Morimi from La Cucinetta. I am Morimi from La Cucinetta.
I live in Milan and search for natural ingredients from Italy.
I live in Milan, search for natural ingredients in Italy, and import and introduce them to Japan.
This vlog is about olive oil production from Tuscany!
Olive oil harvesting and pressing has just begun.
The workers put a lot of love and care into the olive oil.
The harvest will continue for about 3 more weeks, and the mill will be in full operation!
We hope you enjoy the olive juice! You could say it's the juice of the olives!
Look at the emerald green color!
Freshly pressed olive oil is called "Novello".
The fresh taste is only available at this time of the year!
This year, since the day I tasted Capezzana's freshly pressed olive oil and was shocked by its taste, this year I have been able to taste it.
This year marks the 20th anniversary of the day I tasted the freshly pressed olive oil from the Capezzana Estate and was shocked by its taste.
I have had the pleasure of working with the Countess Bonacossi and the millers for a long time.
I have known them for a long time.
This time of year, Capezzana is very busy.
Capezzana has been
collaborating with 85 local farmers to
harvesting 24,000 olives.
The vast territory is divided into sections, and each section is assigned a person in charge.
who takes care of the olives and harvests them throughout the year.
The olives are pressed right away in the company's own oil mill, and the oil tastes amazing!
The agriturismo is also very nice.
Please visit the Tuscan hills someday!
Here is a video of our pasta
Pasta with Carbolonero (1 serving)
1/2 handful of carbolo nero
1/2 clove garlic
3 tablespoons olive oil
Salt and pepper to taste
80 g short pasta
Preparation
1. remove the leafy part of the carbolonero from the branches and wash well
Boil the carbolonero in plenty of water until tender. 3.
3. leave them in ice water. 3.
3. remove the garlic core
4. put the well-drained carbolonero leaves and garlic in a blender with salt, pepper and olive oil in a container. 5.
5. cook the pasta in 2 cups of boiling water. 6.
6. toss the cooked pasta with the pesto from step 4.
Garnish with chopped almonds if desired.
🕊TENUTA DI CAPEZZANA:
www.capezzana.i...
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Translated with www.DeepL.com/Translator (free version)

[@murielle6085]

thoroughly enjoyed it ! 😊😊

[@lacucinetta]

thank you sooo much ❤️

[@ホッパー]

🟢この色🤩 せかほし📺から 毎年歓声あげています💛 現地で味わえるなんて ❤️ ワインも❤️ また追加しようかな😀

[@lacucinetta]

ご覧いただき、コメントもありがとうございます！せかほしからお付き合いいただいてるとは🙏ありがとうございます！❤️