the grapes are all fermented and pressed and the wine is resting in vats, but the olive presses around here are hard at work. we visited one today, and tasted freshly pressed olive oil flowing from a centrifuge less than 24 hours after we had watched those same olives get harvested the afternoon before. one thing i’ll miss back in shoreview is being surrounded by small scale agriculture, and living so close to the source of much of what we eat and drink.

black and green olives

oliverie pradines les bas, béziers, france