This is my third season of harvesting olives for oil and so far the best yet. Why? Because we invited students and friends to come down to our house and pick with us, had amazing lunches and many laughs. Normally it is just Ettore and I picking for 3-4 days. His mom and sister stop by for an afternoon, but usually it is just us. Having people that you like makes the tedious act of picking olives so much more bearable. We also have the ability to harvest more olives with more people picking which means, of course, more oil.
Ettore and I started the harvest on the 1st of November and we’ll still be picking until the 8th of November. So far we’ve managed to fill twelve 25 kilo cases of olives which will hopefully translate into at least 40 litres of oil, but that remains to be seen. Our appointment at the press is at midnight on the day before we leave for
, so we
won’t even get to try the oil for 10 days. What a shame!
|My Awsome Wine Students|
This year the trees were generous. So many olives, just so many. They were raining down on us. Once a person gets into the rhythm of the harvest it becomes addictive. The cramping in your hands means little compared to the ping pong sound of olives dropping on the nets.
Picking olives is very rewarding work.
|Ettore picking olives|
|Bon Jovi helping out|
|Hard-to-reach olives, that is what olive combs are for|
|Gina and Irene sorting the olives and getting rid of the branches|
|At the press, you put you olives into the giant crates|
|A wash before pressing|
|Sweet liquid gold. The reward for our labors. |