Infused oil curing.

We just finished processing & packaging 5 gallons of organic extra virgin olive oil. We’ll add it to meals as a flavor additive, and to get extra fat calories on the trail. We made a few different varieties: garlic, garlic & white pepper, rosemary, sage, and thyme. I took my friend Pol Rosenthal’s advice and added a pinch of salt to keep any organic matter that didn’t get filtered out from spoiling.

We’ll end up using about 2 oz of this a day between the two of us – 1 oz in savory oats in the morning, and 1 oz in our dinner. We’ll see how that goes for 120 days…