The olives were harvested by hand or by beating the fruit off the trees. The olives were then washed and crushed to remove the pits. The remaining pulp was placed into woven bags or baskets; the baskets were then pressed. Hot water was poured over the pressed bags to wash out any remaining oil, and the dreg of the pulp was washed away.
The liquid from the pressed bags was drawn into a reservoir where the oil was left to settle and separate. Then the oil was drawn off, by skimming the oil off by hand or with the use of a ladle; by opening a hole at the bottom of the reservoir tank; or by allowing the water to drain off from a channel at the top of the reservoir. Cold weather, a bit of salt was added to speed the separation process. After the oil was separated, the oil was again allowed to settle in vats made for that purpose, and then separated again.
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You can have this Belly Warmin’ Beef and Veggie Soup on the dinner table less than 30 minutes.
Belly Warmin’ Beef and Veggie Soup
Copyrighted 2014, Christine’s Pantry. All rights reserved.
2 tablespoons olive oil
1 pound ground beef
salt and pepper, to taste
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 onion, thinly sliced
1/4 teaspoon crushed red pepper
1 (4 oz.) can diced green chilies
2 large potatoes, washed and chopped
1 (32 oz.) container beef broth
1 cup water
1 tablespoon minced garlic
1 (15.5 oz.) can corn, drained
In a soup pot, heat oil over medium heat, add ground beef, salt, pepper, garlic powder and Worcestershire sauce. Crumble meat, and cook until no longer pink. Remove meat from pot and place in a bowl lined with paper towels.
In the same pot, add onions, salt and crushed red pepper. Stirring and cook 3 minutes. Stir in green chilies, cook another 1 minute. Add meat to the pot, minced garlic, potatoes, beef broth and water. Stir well. Bring to boil, reduce to heat. Simmer 20 minutes. Stir in corn, and cook another 5 minutes. Enjoy!