The good oil (not quite)

Shortly before we left for our big European tour — of which more later — the team from Restaurant Schwass (soon to be relaunched in new premises) popped up to Waipara to harvest our olives. The general idea was that they would take the olives and turn them into oil for the restaurant, and let us have some for our own use. But as you can see, they were a little — how shall I put this — underprepared for the size of the task. They left with olives for pickling. Oil will have to wait for next year, and a larger workforce. A good time was had by all. Rosie the beagle makes an appearance at lunch…

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