oil is pressed from the fruit of the olive tree. Olive trees
have been cultivated for thousands of years. During the summer,
olives change from green to reddish violet, then turn black when
ripe. Workers shake the trees to loosen the olives which are
caught on nets below. During the first 72 hours, olives are
ground to form a paste which is pressed between flat disks. The
reddish oil and water mixture is separated and then the oil is
filtered. The remaining olive paste is pressed again. It takes
2,000 olives to produce one quart of extra virgin olive
oil—which comes from the first cold pressing.
2 pounds small red potatoes
garlic cloves, crushed in a garlic press
tablespoons extra virgin olive oil
teaspoons dried rosemary, crushed in
a mortar with a pestle
teaspoon ground black pepper
Preheat the oven to 350°.
2. Place the
potatoes, garlic, oil, salt, rosemary and pepper in a
casserole, toss well.
3. Bake for 1 hour,