Kit Smithson

There is a farm out of McMinnville Oregon, north of Salem about 25 miles, that is now raising olives. I understand they're growing well, but the trees are only about 3-5 years old so far.
My son set up a 12-ton hydraulic press for me to make apple juice. It works like a charm, and is so much more efficient than the pretty round oak apple juice presses. I get 5 gallons of juice from 15 gallons of whole apples. If I could get enough olives, I'd definitely try pressing them with this contraption. I explained our process with pictures here: http://www.homesteadingtoday.com/country-homemaking/preserving-harvest/419804-pressing-apple-juice-hf-12-ton-hydraulic-press.html
I watched a TV program about pressing olives with a small-farm press, and thought my Harbor Freight press should work, although it may have some waste.
Kit

Our pigs don't eat the chickens, and they didn't bother the baby skunks who were hanging around. We had a sow who chased off something that threatened her little piglets, but we never did figure out exactly what it was. Two of our sheep got taken by a cougar this spring, and the pigs were sharing the paddock. In fact, the pigs cleaned up the carcasses down to the bones. I wouldn't count on pigs as guard animals.
Kit

Hi, I'm new to this forum, I'm in mid-Willamette Valley, Oregon and I and my neighbor have AGH. The only complaints I have raising AGH are that the babies are small enough to scoot through cattle panels, and that the bellies are thinner than "big pink pigs." I end up brining skinned bellies, then rolling and tying before putting the bacon into the smoker. It comes out round, and I just cut out circles to fry. The cheeks make good bacon, too.

I have pure AGH and AGH/PBP crosses. I've had remarkable response to selling weaners this fall, though. I still have 2 pigs yet to farrow, but all the other piglets are already sold. And yes, we do eat them, we butcher entirely ourselves, and they're excellent meat.

Hmm, I can't seem to get back to see people's responses, so I don't know the name, but the person who wanted lard for soap making? If you're still interested, let me know, as I have a couple sacks in the freezer.

Kit.S