Making ALBANIAN Extra Virgin OLIVE OIL at Turtle Farm Albania - Village Lunch in Daias, Albania

🐢 TURTLE FARM ALBANIA: https://www.instagram.com/turtle_farm_albania
🌎 TRAVEL MEDIA EU: https://www.instagram.com/travelmedia.eu
🍴 VANI: https://www.instagram.com/restorant_piceri_vani

My first full day back in Albania continued that afternoon as I got my first look at how we produce our delicious extra virgin olive oil at Turtle Farm Albania! Come with me as I show you how we make extra virgin olive oil at Turtle Farm Albania and give you a taste of an authentic village lunch in Daias, Albania!

🧳 BALKAN PEARLS TOUR OPERATOR: http://www.balkanpearls.com/
🚗 RENTAL CAR ALBANIA: https://www.instagram.com/rentalcaralbania/

Our afternoon began at Turtle Farm Albania, where we would be making olive oil from olives from the village. We would start off with a traditional village lunch of chicken; white cheese; a soupy-looking fërgesë; a fresh salad with tomatoes, green peppers, and cucumbers; rice; and a sweet, milky dessert. We also had white wine, red wine, and raki!

There were lots of bees flying around the food, but Erjan burned some coffee grounds at our table to keep them at bay!

The chicken from the village was so tender and fresh, and 100% organic. I loved the crispy skin. They have about 120 chickens on the farm, who lay lots of eggs every day. This chicken is as organic and natural as you can get!

Next was the fergese, which is made of roasted red pepper, chicken stock, and corn flour. It also contained chicken kidneys. I added it to the rice. It was like an oily roasted pepper soup! I loved dipping the bread into it. The cheese was also incredible! It was like burrata cheese and was perfect with the salad.

The milk dessert was creamy, almost like flan. It was sweet and much thicker than yogurt. It’s basically crème brulee without the burned top! Next, we tried some the shesh i zi red wine, which was young and fruity. We’re eventually going to have a barrel room where we’ll ferment our wine!

Then, we took some of our salad and gave them to our Hermann’s tortoises, and picked some melons to give them as well. We have over 100 tortoises that get up to 12 inches in length. They live up to 50 years!

Then, it was time to pick some olives! We filled up a bucket with olives and drove a couple of minutes through Daias, past a school and mosque, to the olive factory.

We get our olives from our olive groves and then press them into olive oil at a local restaurant and factory, Restorant Piceri Vani! We met Vani, who I was able to speak with in Italian.

We had enough olives to produce a liter of olive oil in their production facility. I watched the olives get washed, go up a conveyor belt, and get pressed. They get extracted and filtered, and then you have olive oil! I tried a bit, which was so tasty.

From there, poured it into some bottles and went up to the restaurant to have our olive oil with some bread. The olive oil was so thick and a rich green color! Erjan added salt to the olive oil. It was so good! The salt was outstanding, and the oil itself had a ton of flavor! I also loved the airy and fluffy local bread.

Our farm produces about 500 liters (roughly 1,000 bottles) of olive oil per year. The best thing is, you can buy it from the village, which helps the locals.

The restaurant is also super nice. It’s full of plants and is free-flowing. There’s an outdoor terrace and a kid’s area as well!

Then, we headed back to Turtle Farm Albania to put labels on our bottles! You can have this experience when you visit Turtle Farm Albania during olive season!

Where have you been?

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My name is David Hoffmann. For the last 12 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,100 destinations in 77 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.

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