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<pre>This season we produced a small quantity of EVOO - less than 30 litres - but,
after time for it to settle in a cool dark environment, it remains dark green
and appears to have some suspension. It has an excellent grassy taste, with a
peppery after-taste. I strained a small quantity through coffee filter papers
which made it clearer but still dark. Is this just an after-effect of our
drought as has been suggested or should I filter it or both? I have a small
Enolmatic filter for wine for which I can get a kit, but is this likely to fix
things?

Stuart Webster
Moonrise Gardens



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<pre>Fay, not sure about the answer to your query although I have found that my early
pick Koronekei oil was very dark deep blue/green to begin with but has mellowed
out a bit since. The consumer generally loved the very dark colour of my oil.
However I am very interested in this small Enolmatic wine filter machine??? that
judging from your note can be changed to use on small batches of say single CV
oils - would appreciate any info - price/ throughput per hour/ supplier etc.

Also I am interested to hear of smaller bottling machines - perhaps bigger and
faster than say the 6 head manual bottle fillers but not the 1000's per hour of
the bigger mass market machines. Would appreciate any info from members of this
group. Both pro and con various brands etc.
kind regards
John Bishop
----- Original Message -----
From: Fay & Stuart Webster
To: OliveOil@yahoogroups.com
Sent: Monday, October 25, 2004 1:19 AM
Subject: [OliveOil] Colour of oil




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<pre>I would suggest the key to your concerns is in your
own description: The oil "has an excellent grassy
taste, with a peppery after taste". It sounds like a
premium extra virgin olive oil. If you picked a high
proportion of green olives you will produce a green
olive oil at the press. Our oil is always green and we
try to press a mixture of green, red and black olives
to give more complexity to the oil. We store our oil
in stainless steel tanks and eventually the green
solids drop out. We don't mind the green oil at all.
There are debates about the value of solids remaining
in the oil. You have a small quantity of oil which
will most likely be consumed in a short time and there
is no reason for you to filter your oil or be
concerned about its colour. Filtering of wine or olive
oil removes both solids and flavour and is not
necessary. In my experience all solids settle on the
bottom of the tank unless disturbed by movement or
temperature change or exposure to light or air. If the
oil is very cold it may start to solidify and the
green colour (which I believe is caused by
chlorophyll) may stay in suspension longer. Specialist
olive oil retailers and consumers in the know love
olive oil that is still green.

Tony Whiting
First Creek
Waterfall Gully
South Australia.

--- Fay & Stuart Webster <moonrise@...> wrote:

>
> This season we produced a small quantity of EVOO -
> less than 30 litres - but, after time for it to
> settle in a cool dark environment, it remains dark
> green and appears to have some suspension. It has
> an excellent grassy taste, with a peppery
> after-taste. I strained a small quantity through
> coffee filter papers which made it clearer but still
> dark. Is this just an after-effect of our drought
> as has been suggested or should I filter it or both?
> I have a small Enolmatic filter for wine for which
> I can get a kit, but is this likely to fix things?
>
> Stuart Webster
> Moonrise Gardens
>
>
>
> [Non-text portions of this message have been
> removed]
>
>
>
>
>
</pre>
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