Playing With Food: Central Coast olive oil KCBX | By Fr. Ian Delinger Published March 30, 2020 at 1:59 PM PDT Facebook LinkedIn Email Listen • 20:32 1 of 12 Buds on the olive trees in spring. Fr. Ian Delinger 2 of 12 Mature fruit on the trees in the fall. Fr. Ian Delinger 3 of 12 Harvesting olives with a small rake to pull the fruit off off the trees. Fr. Ian Delinger 4 of 12 Harvested olives ready for milling. Fr. Ian Delinger 5 of 12 Olives get dumped into the hopper to enter the mobile mill. Fr. Ian Delinger 6 of 12 The mobile mill. 7 of 12 The crushed fruit, including the pit and skin, starts to make its way through the mobile mill. Fr. Ian Delinger 8 of 12 At the end of the milling process, extra virgin olive oil is produced. Fr. Ian Delinger 9 of 12 The all-natural waste consists of the pits, skins and water that has been separated from the pure oil. Fr. Ian Delinger 10 of 12 The oil is then bottled. Fr. Ian Delinger 11 of 12 A selection of the olive oils at the 2018 Paso Robles Olive Oil Festival. Fr. Ian Delinger 12 of 12 The 18th-century olive mill at La Purisma Mission in Lompoc. Explore the world of Central Coast olive oil with Father Ian on "Playing With Food."