Josko - Can you use it as animal feed? As a 10% supplement it's been used in finishing pigs and lambs. More than 10% and the high phenol quantities could cause problems. But it spoils quickly, so unless you can dry it, make silage of it (lactic acid fermentation), or have a huge herd of pigs to fatten, it will mold and that's not good. For composting it, it's high moisture and would need to be mixed with something fairly dry like straw or wood shavings, and turned frequently. Layering it with straw and turning it with a plow might work for mixing such large quantities. I found only one analysis of it as a fertilizer, and it's not as high nitrogen as some things like chicken manures. Olive Pomace: 1.15/0.78/1.3 (NPK?) Ask the local agricultural college to get a grad student to do some field testing for his or her degree research ... how does it work as a tilled-in supplement? How much can you add - how many CM/year? Can fields be planted immediately, or do they need to be left for a month or two or longer? If you can spread it as it comes from the presses and till it in to decompose in the fields that would be ideal. It's less work and less expense. Thinking back to some avocado processors in Mexico that have large quantities of avocado peels and seeds left ... they crush the seeds for high-grade cosmetics oil, then use the pomace and peels for pig feed, then use the pig manure on the avocado orchards. However, they harvest year-round so they don't have tons of material one month and none the next.

I have not used oil. but I seem to remember a recipe where all they did was pack them into hot oil and seal the jar. I think they packed the jar first. then heated up the oil real hot and poured it into the jar and sealed it up. they might have cooked the peppers in hot oil first before packing into the jars. I am sure if you do some google searches on the internet you will find some recipes. I think the Mexicans pack peppers either in vinegar or oil. both work. I prefer to use vinegar. salt can help also but as I remember the recipe they did not use salt in the oil. just be careful with food that it is not spoiling. Take responsibility for your actions and get the correct answers.

I stick with food grade mineral oil (available in the laxative section of your drug store or supermarket). It won't go rancid, won't flavor your food, won't adversely affect anyone with a nut allergy and is perfectly safe to be used around food. It's the oils that are based from living things (plants/animals) that are more likely to go ranced. The mineral oil is more stable for long term use. When I make my spoons, I like to oil them, let it soak in well, wipe off, let them dry some. Sand with really find sand paper, clean well. And repeat the process several times. You get a really nice, smooth finish that way.

You can use any type of olive oil you like. I have made thousands of bars using Pomace Olive oil. I have bought 24 cans of 3 liter containers at a time. It supponifies the same as other olive oils. It is the cheapest olive oil, less the great scent and taste of more costly olive oils. hth