It has been a challenge getting internet access to send stuff. This is how olive oil used to be pressed in the old days, with a horse and lots of manual labor. Making the final oil is a blend of green and riper olives, thereby resulting in the hard or soft bitterness. This one tasted good, and as the maker said, all olive oil, without safflower or any other oil cutting it, is good. "There is no bad olive oil, just badly made olive oil"-----to be there to see the terroir is the main thing, and then to eat food in that place is to appreciate the making of the olive oil and its use in the food, and understand the connection. When you see peoples' lives and livelihood depend on their final olive oil product and you know that they are trying their best, how can that be bad?
