[Contax]

I agree. My partner's family in Spain have some land with olive trees (400 old ones plus 300 they planted recently) and sometimes we go there to help them pick the olives from the trees/ground, for us it's more like some festive days with the family than work.

The thing is, every year they give us more cold pressed olive oil than we can consume, and they don't do it in exchange for our "work", they also get more than they can consume, and no, they don't sell it (not worthy considering the legal/health paperwork and fees that would involve). We love it, its taste is amazing, and we know where it comes from and how it has been processed.

Yet... we still have to buy and use sunflower oil for a lot food! The taste is just too hard for some stuff and is less than ideal for deep frying. Olive oil for a stew? Some cooked rice or pasta? A salad? Toasted bread with garlic or tomato? Sure! But it we are frying anything, from fries to churros, we do it with vegetable oil.