May 28, 2025
LA Almazara, Ronda, Málaga, Spain,
Courtesy: Philippe Starck
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LA Almazara, Ronda, Málaga, Spain,
Courtesy: Philippe Starck
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Can Jay Recording Studio ° Ibiza
threehundred years old olive mill is now our main studio 🫒💦
Olive Mill
I see him every year at the olive mill. Every year, I’m amazed at how hard-working he is. He is constantly moving, taking care of everything in the mill, focused and dedicated. It’s always humbling to see the way he works.
Miliko's day
Wake up. Run around in circle three times. Howl loudly. Get let out before eating anything I shouldn’t. Run around in circle three times. Check the perimeter of the courtyard just in case anything has changed overnight, and make sure the frogs are still there. Listen for the big dogs being taken out. Howl. Bark excitedly until they get back. Now it’s our turn. Run around like a lunatic, three more circles, pick up Geri’s lead, more circles, jump at the people. Stand rigidly still and stare at funny shaped animals. Then run off at speed and nearly strangle myself on lead. Walk. Eat olives and acorns off floor. Come back. Stare at strange animals again. They’re still there. Come in and jump in water, jump on people. Eat some poo while waiting for breakfast. Annoy Geri. Bark at alpacas. Dinner time. Run around in big circles and jump on Geri’s head. Eat dinner. Get angry with food because I can’t open my mouth very far. Run into toilet to collect some tissue to eat half way through dinner. Get let out.Check perimeter again, just in case. Check frogs. Have a little sleep. What’s that? Check perimeter again. Check frogs. Bark at alpacas. Go back to sleep, siesta time. Wake up. Pull washing off line. Run around dragging in mud. Eat some poo. Bark at alpacas. Dry hump Geri. Fight Arthur. Run around in circles. Jump on people. Wait for dinner. Dinner time. Run in more circles. Run in apartment. Run out of apartment. Eat dinner. Go out. Check perimeter. Hassle Geri. Go in for the night. Run in bedroom pick up sock. Get sock taken off me. Jump on sofa. Jump off sofa. Go in bathroom and collect tissue to eat. Get tissue taken off me. Jump on sofa. Jump off sofa. Go to kitchen have a drink. Jump on sofa. Someone comes in room. Jump off sofa. Get told off. Jump back on sofa. Dry hump Geri. Jump off sofa. Get told off. Jump back on sofa. Go to sleep.
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For months, if not years now, when we have been sitting around reminiscing about the various funny and tragic things that have happened to us since we moved here people have said to us “You should write a book!” We have discussed it before, Lorna and I, but always come up against one small problem, we only had one laptop, and that is used predominately for communication with the outside world, so, if one of us was to spend all day using it for writing, the other would get a bit peed off. After an appeal on Facebook, or The Facebook if you are older, our great friend Trudy Mills, kindly sent us out a small Notebook computer that was no longer needed by her family. Now we had no excuse.
Everyday in the summer, when it was too hot to be doing anything else, I went off by myself and tried to concentrate, and get down in words some of the amazing things that have happened to Lorna and I. We have been together now for nearly ten years, and been through a lot together from family deaths, job losses, teenage troubles and now moving abroad and animal tragedies. Most of these things are easy(ish) to talk about but it is difficult to get down on paper in a way that you hope people will find funny and engaging.
Neither Lorna or I wanted the book to feel like a long moan about the terrible things that have happened to us, or for it to sound like we don’t like living here because we do, we love it. In truth, it took us longer to adapt to our isolated lifestyle than we ever imagined it would, probably two years, which included the wettest winter in living memory. Now, I really can’t imagine living anywhere ‘normal’ again.
When people visit us, they always say, “It’s lovely for a holiday, but I couldn’t live here!” We are very isolated, 15 kilometres drive from Montoro, our local town, and in the winter very often at night we are the only people around for miles. If you stand outside and look around, our light is the only one in sight. That can be a little unnerving sometimes, especially if there is a real big storm! Also, we do not have mains electricity, we only have solar. That means sometimes if the weather is cloudy we can’t watch TV for a few days, shock, horror! People also seem to feel the need to be able to get to shop in 2 minutes or just be around people, I don’t know, maybe I have changed but I do think it would do every person some good to learn to live a different way for a while, and hopefully that will come across in the book.
Queen Creek Olive Mill
February 3, 2012
Isn't it awesome when you eat a sandwich and you think that each individual ingredient was hand-picked for you?
Annalise
The Olive Mill was started in 2005 by the Italian Reya family who wanted a hobby to do together as a family. They did their research by touring mills in California, Spain, Italy and France before buying 100 acres of land in Arizona.
There is no automated way to make edible olives: the brine solution must be done by hand. That's why they specialize in olive oil. Arizona has the perfect weather for growing olives. Olive flies are the only pests that threaten the plants, but they cannot survive past 103 degrees Fahrenheit, much lower than the temperatures Arizona gets up to in the summer. They are the only extra virgin olive oil makers in Arizona and harvesting is mid-October to mid-December. The machines they use are from Italy, and 100 pounds of olives equals 1 gallon of delicious olive oil.
Our guide informed us that there is no such thing as extra extra virgin olive oil! In her words, "You're either a virgin, or you're not." The grades are a result of how much pumus oil is put in (leftover oil in the mixer).
The mill blends every 6 weeks and bottles every 3 weeks. It is a family oriented business and it is still owned and operated by the same family, although they have been able to expand because of their success. They now have 50-100 employees. The family farm concept is really inspirational. It was founded only 7 years ago by a family who simply wanted to do an activity together.
The property now has olive trees, the mill, a restaurant and eating area, and a local foods store where 75% of the products there are locally grown or produced.
This is the cute cafe that is inside the building with the olive oils. Our class ate lunch together and had sandwiches with olive oil and cookies. It was so delicious! I recommend it to anyone who is in the area. You can pick any kind of olive oil you want at the store too, and sample them.
They also had a pretty outdoor patio area that was Napa valley-esque. There are little twinkly lights and old picnic tables as well. Wedding reception site possibly?
We were reminded of how difficult it was for growers to be certified organic when the guide told us that they used organic growing practices, but that they could not be certified because the neighboring farms used pesticides that could blow over with the wind on to their fields.
I learned so much about olive oil from this trip, and it was awesome to see how a family with a passion created such a vibrant enterprise. They encouraged us to incorporate olive oil into our diets and to help, there are stacks of free recipe cards complete with wine pairings you can also purchase in store. How neat!