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Archive for the ‘Food’ Category

Cut off

When you are stuck on a net with olives around you you cannot go out and get the news and put it on your blog. It is frustrating but I cannot change things. We have to keep going and collect all the olives now. We have moved to another piece of land. Not that many olives, I believe. I hope. The good thing is, is that the weather is gorgeous ! Sorry if this is boring “news”

I also collected black olives and treated them with salt. I will put them in a place where they can rest and after a while we should be able to eat them. Greek salad here we come !!!

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Think

It is quiet on the island, but it seems, everybody lies in waiting for better weather. The olives harvest is not over. It’s a recess, we need better weather, without rain, to continue. Many people are off the island for their annual holiday. Here on the island most people take their holiday in the fall and winter because they need to be here in summer when visitors are here and money can be made.

What the new year will bring we don’t know. There will be changes, that is for sure but for me those changes are positive. People need to think harder about what works for this island. The island has it all but to be able to interest people to come we cannot rely just on it’s nature, beaches and the sea. Getting more organized, all together, towards eco-friendly holidaying is the way forward I think and let people taste in different way the beauties of this island.

The olives press in Agnondas will have a go at bottling virgin olive oil for customers this year and the idea is to present more products of Skopelos in the future. There are already some olives oil producers on the island who do the same. I hope they make it. From the tree to the customer so you exactly know where your product is coming from. That is what people are looking for nowadays. The pure product. Hopefully more about this in another post.

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Olives 2017 Day four

With the weather not being good the next couple of days we decided on Tuesday morning to try and have the olives, we harvested so far, pressed. We found the guy in charge that day willing to put us on the afternoon list, around five. Because you don’t know how much olives the other are bringing in, the time your olives are being pressed is very flexible.

And so we got things going.
Get olives in bags


Clean containers

Get transport
We arranged for a truck to pick up the 18 bags. The truck could not get up our road so I had to drive down five times.

We were at the press from 4.30 hours until 09.30 hours. This press works very quickly!
It is nice to talk to people about the harvest. To wish everybody:” eat well from your olive oil” and to comment/gossip about the clean or dirty olives ( if they have a lot of leaves)

First batch 706 kilo of olives, 133 liters of olive oil. Quality 0,5. We are so grateful. We worked hard all together but it was worth it. Thanks Anne Guurt for everything !

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On Monday the olive press worked again. Many people are still not picking olives because so many olives are still green and they are afraid they will not have a lot of oil from them. Those are the discussions that people have in the cafes, around the cigarette kiosks. Which areas of Skopelos have olives that give a lot of oil, when to start picking. Everybody is an expert now !!

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Slowly slowy

Olive picking has started on Skopelos and many people are busy on their pieces of land or on land from friends/relatives where they can harvest the olives too. The olives press in Agnondas is not running daily yet because the amount of olives for pressing is not enough for the machine to press the whole day. Tomorrow, Saturday will be the next day that the press will run. Last week was the first day and the results are encouraging. The quality of the oil is below 1 which means that the oil is very pure. For 4 to 7 kilos olives you get 1 liter of olive oil. This is what happened last week, let’s see what happens tomorrow.

The olives are thrown into a hole where they are taken up to the part where they get washed and where the leaves that are still in the heap get sucked up. The mixture then goes into the machine that cuts everything up and this new machine can hold six different batches of olives. After that the batches go one by one in the press and the olives oil comes out on one end and the dry olive “muck” comes out at another point. Can’t wait to start picking ! Skopelosnews will keep a diary.

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Dilemmas

Every time when we have the plan to collect olives we have a problem deciding when to start collecting. The olive trees have black and green olives and olives that have a color in between (reddish brown) The trees never have olives that are all black (with the most oil) because when the olives get ready they are green of color and slowly get to the black color. When they are black they are also more prone to falling off the tree because they are ready to be picked and weather circumstances like the heavy wind we had yesterday can throw most of the olives off the tree.

And what do you do then? We have to make a decision this week when to start picking because the weather is not as stable as it was a couple of weeks before but you don’t want to collect mostly green olives because then your olive oil quantity will be much less. And do we pick olives up from the ground before we put down our sheets? The quality of the oil can be lower but it might be okay for consumption and we will have extra oil. You never know when you will pick olives again. Ohhh what dilemmas we have ahead!

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The end of an era

In the Klimataria taverna you probably have eaten at least once while you were here on vacation. Other who have a house here might have visited it more. Many know the whole family; Dimitri Kavouris, his father Jannis, Dimitri his wife and their two children and the staff which has worked there for ages too!

But it is time to say goodbye to this famous restaurant where you could eat in summer and winter. Where the cook chose to cook with the seasons. I liked to go to the kitchen and see what had been cooked and chose from there instead from the menu. I will never forget the bean soup we have eaten there. In winter, inside the restaurant next to the kitchen with only a few tables. Cold outside and the soup, some wine and soft music playing.

Dimitri will leave the premises along the harbor front but we do not think he will stop being a restauranteur. Have a good rest and hopefully after your batteries are charged you will come up with a new idea for a great taverna.

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