silverlining You asked about our kilometre zero olive oil here, north of Rome. Well, apart from the plantations (is that the right word?) of olive trees all around, most people have a few trees in their gardens. Around November, they all shake the olives off the trees and take them to our local olive mill -it's a kind of cooperative. The olives get passed through various machines (and very noisy they are!): first with twigs and leaves attached, then various others and finally you see the actual yellow/green liquid pouring down into a vat. You take along your own litre bottles or five litre cans and have them filled directly. We all take what we will need for a year. Take it home and store in a cool dry place, decanting into smaller bottles as needs. As we are only two of us now, 12 litres is usually enough. I rarely use anything else for cooking.
As I said before, it's not Tuscan or southern oil but it couldn't be more local!